红色大气实用公司介绍PPT

[Audio] KNIFE SKILLS WORKSHOP Topic：Basic Knife Knowledge and Skills Lecturer：Arnuflo & Vivian | Date: 2026.01.21.

[Audio] CONTENTS Basic Knowledge - Vivian （30min） 1. Is Your Knife Holding You Back? 2. Your Struggles are Why lulucut Was Born 3. Which Point Truly Makes a Knife Great? 4. How our Hero’s Blade Works Basic Skills - Arnuflo （60min） 1. The Importance of Chef Knife 2. Handling Knife and Knife Safety 3. Different Cutting Skills 4. Knife Care Knowledge 5. Knife sharping skills.

[Audio] 1. Is Your Knife Holding You Back? Basic Knowledge - Vivian Good afternoon, everyone! I am Vivian. Before we dive into the technical skills with Chef Arnuflo, I want to talk about something every chef feels but rarely discusses: the frustration of using the wrong tools..

[Audio] 2. Your struggles are why lulucut was born.

[Audio] 3. Which Point Truly Makes a Knife Great ? God is in the detail. lulucut actively listen to the voices of professional chefs, refining details often overlooked by other brands to elevate the chef's experience. What you just saw isn't just a cool video; it represents the world's strictest quality standards. DC is incredibly demanding—every blade curve and every gram of balance must be perfect. So, how does lulucut pass these tests and solve the pain points we discussed earlier? Let's look at the hardcore technology behind these legendary blades So, how do we solve your pain points with 'Hero-level' technology?.

[Audio] 4. How our Hero’s Blade works. 4. How our Hero’s Blade works.

[Audio] CONTENTS Basic Skills - Arnuflo 1. How to handling knife 2. How to sharping skills 3. Storage knife tips 4. Compare lulucut with other brand knives.

[Audio] 1. The importance of chef knife Basic Skills - Arnuflo.

[Audio] The importance of chef knife for a professional chef For a chef, a chef's knife is the most critical tool in the kitchen, often described as an extension of the hand and the "backbone" of culinary work. Its importance stems from its versatility, safety benefits, and direct impact on the quality of the final dish..

[Audio] 1. Unmatched Versatility The chef's knife is a multi-purpose powerhouse designed to handle roughly 70–80% of daily preparation tasks in a commercial kitchen. Wide Range of Tasks: It replaces several specialized tools by excelling at slicing, dicing, chopping, and mincing ingredients ranging from vegetables and herbs to various proteins. Specialized Utility: Beyond cutting, the flat of the blade can be used to crush garlic or whole spices, and the spine can be used for scraping ingredients off a board. 2. Efficiency and Consistency Speed: A sharp, high-quality knife allows for faster food preparation, which is critical during high-volume service hours. Uniformity: Proper knife work ensures ingredients are cut to uniform sizes, which is essential for even cooking and a professional, polished presentation on the plate. Reduced Fatigue: Ergonomically designed and well-balanced knives reduce hand and wrist strain during long shifts, maintaining a chef's productivity..

[Audio] 3. Impact on Flavor and Quality Cellular Integrity: A sharp blade slices cleanly rather than crushing. Dull blades can rupture cells in herbs and vegetables, causing them to oxidize and lose flavor or nutrients more quickly. Texture: Precise cuts enhance the texture of the dish, preserving natural juices in meats and fruits. 4. Safety Predictability: A sharp knife is paradoxically safer than a dull one. It requires less pressure to cut, meaning it is less likely to slip or "skid" and cause accidental injury. Control: High-quality knives provide better balance and grip, ensuring the blade moves exactly where the chef intends. 5. Professional Identity In many professional kitchens, chefs are expected to bring their own knives. A chef’s personal knife is a symbol of their dedication, skill, and commitment to the craft. Familiarity with one’s own tool builds muscle memory, leading to greater precision and fewer mistakes over time. These session cover the key reasons behind the chef's knife's supreme importance in kitchen work:.

[Audio] 2. Handling knife and Knife Safety Basic Skills - Arnuflo.

[Audio] Handling knife and Knife Safety Knife safety involves keeping knives sharp, cutting away from your body on a stable surface with curled fingertips (claw grip), never leaving knives in soapy water or trying to catch a falling knife, and storing them securely in blocks, sheaths, or magnetic strips when not in use. Always focus on the task, use the right knife for the job, and keep your cutting area clean and clutter-free. While Cutting Keep fingers curled: Form a "claw" with your non-knife hand, with fingertips tucked under and knuckles guiding the blade. Cut away: Always direct the blade away from your body and fingers. Use a stable surface: Place a damp towel under your cutting board to prevent slipping. Stay focused: Don't get distracted; put the knife down if you need to. Use the right knife: A dull or wrong knife increases slip risk..

[Audio] Handling & Carrying Carry with the blade down: Point the blade downwards and away from your body. Pass safely: Lay the knife on a surface for someone else to pick up, or pass the handle first. Don't catch falling knives: Let them drop. Cleaning & Storing Hand wash immediately: Don't leave knives in a sink of soapy water where they can't be seen. Store securely: Use knife blocks, magnetic strips, or sheaths to keep blades covered. Keep it clean: A clean, sharp knife is a safer knife. Use Knife bag: if travelling going to school or work place ( workishop, cooking class ,private chef) Opening a can with a chef’s knife is strongly discouraged because it poses significant risks to both your safety and the tool's integrity. If you must proceed due to an emergency, it is critical to follow specific safety protocols to minimize danger..

[Audio] 3. Different Knife Cutting Skills Basic Skills - Arnuflo.

[Audio] Mastering different knife cuts is essential for ensuring food cooks evenly and enhancing the visual appeal of a dish, culinary precision remains a cornerstone of both professional and home cooking. 1. Basic Multi-Purpose Cuts These foundational cuts are used daily for various ingredients. Chop: Irregular-sized pieces, typically between ½ and ¾ inches. Precise dimensions are not required, but uniform sizing helps even cooking. Slice: Cutting food into thin, relatively broad, even pieces (e.g., tomato or cucumber rounds). Mince: Very finely divided pieces, usually smaller than ⅛ inch. Common for aromatics like garlic or ginger 2. Strip (Stick) Cuts These cuts create long, rectangular shapes and often serve as the starting point for dice cuts. Batton cut –long rectangular cut Batonnet: Meaning "little stick," these are approximately ¼" x ¼" x 2–2.5". Julienne: Also called "matchsticks," these measure about ⅛" x ⅛" x 2". Fine Julienne: Extremely thin strips measuring 1/16" x 1/16" x 2"..

[Audio] 3. Cube (Dice) Cuts Precise cubes ensure uniform cooking and a professional finish. Large Dice (Carré): ¾ inch (20 mm) cubes. Medium Dice (Parmentier): ½ inch (13 mm) cubes. Small Dice (Macédoine): ¼ inch (6 mm) cubes. Brunoise: Tiny ⅛ inch (3 mm) cubes, typically cut from a julienne. Fine Brunoise: The smallest dice at 1/16 inch (1.5–2 mm). 4. Specialized and Decorative Cuts Chiffonade: Stacking and rolling leafy greens or herbs, then slicing them into thin ribbons. Rondelle: Simple round slices for cylindrical vegetables like carrots or zucchini. Paysanne: Thin, flat squares or triangles (½" x ½" x ⅛") often used in soups. Tourné: A classic French cut where vegetables are shaped into a seven-sided "football" or barrel. Bias (Diagonal) Cut: Slicing at a 45-degree angle to create elongated oval pieces with more surface area for cooking. Oblique (Roll Cut): Diagonal cuts made by rolling the vegetable 180 degrees between each slice, creating triangular pieces..

[Audio] 4. Knife Care Knowledge Basic Skills - Arnuflo.

[Audio] To maintain your knives for peak performance and longevity , follow these essential care practices: 1. Cleaning and Drying Hand Wash Only: Never put high-quality knives in the dishwasher. The high heat, harsh detergents, and movement can damage the handle and dull the blade edge. Wash Immediately: Rinse your knife with warm, soapy water right after use. This prevents acidic foods (like lemons or onions) from corroding the steel. Dry Thoroughly: Do not let knives air-dry. Use a clean cotton or linen towel to dry them immediately to prevent rust and limescale spots..

[Audio] 4. Storage and Maintenance Safe Storage: Never store knives loose in a drawer. Use a magnetic knife strip, a knife block, individual sheaths (Sayas) or knife bag to protect the edge from hitting other utensils. Oiling the Blade: For carbon steel knives, apply a thin layer of food-safe mineral or camellia oil before storing to prevent oxidation. Handle Care: For wooden handles, occasionally apply a food-safe oil or wax to prevent the wood from drying out or cracking. These guides detail proper cleaning, drying, usage, sharpening, and storage techniques to maintain your knives:.

[Audio] 5. Knife sharping skills Basic Skills - Arnuflo.

[Audio] A honing rod (also known as a honing steel or sharpening steel) is a kitchen tool used to maintain the edge of a knife between professional sharpening sessions Purpose and Function Unlike a whetstone or electric sharpener, a standard honing rod does not typically remove significant amounts of metal to create a new edge. Instead, it performs the following: Edge Realignment: During use, a knife's microscopic cutting edge can bend or "roll" to one side. Honing pushes this edge back into a straight, central position. Keenness Maintenance: By realigning the edge, the knife feels sharper and cuts more precisely without the more destructive process of grinding away steel. Longevity: Regular honing extends the lifespan of a knife by reducing the frequency of aggressive sharpening..

[Audio] Common Types Steel Rods: The traditional option, often ribbed or textured. Best for softer "Western" or European-style knives Ceramic Rods: Harder and slightly more abrasive than steel. These are ideal for harder high-carbon or Japanese knives because they can realign the tougher steel and provide a very fine sharpening effect. Diamond-Coated Rods: Very abrasive. These act more like a sharpener and remove significant material, so they should be used sparingly. Use a honing steel regularly, ideally before or after each use, to realign your knife's edge, not sharpen it, keeping it feeling sharp longer by fixing microscopic rolls in the blade. Hone when the knife feels slightly misaligned, like when slicing paper but it feels uneven, or if the edge looks bent under light, but remember it won't fix a truly dull knife; for that, you need to sharpen with a stone or ceramic rod How to Use Positioning: Hold the rod vertically with the tip placed firmly on a stable work surface (using a towel for grip is recommended). Angle: Place the heel of the knife against the rod at a specific angle—typically 20 degrees for Western knives and 15 degrees for Japanese knives. Motion: Using light pressure, draw the blade downward and toward you in a sweeping motion from heel to tip. Repetition: Repeat the process on the other side of the rod. Perform 5–10 strokes per side until the edge feels restored.

[Audio] A sharpening stone, also called a whetstone, is an abrasive block used to sharpen blades (knives, scissors, tools) by grinding the metal to create a fine, sharp edge, with different grits (coarse to fine) for different stages of sharpening, from repairing chips to polishing to a razor-like finish. Made from natural or artificial materials like diamond, aluminum oxide, or silicon carbide, these stones use a lubricant (water or oil) and are graded by grit number, where lower numbers cut faster for rough sharpening, and higher numbers provide a finer, smoother edge. Key Types of Sharpening Stones Stones are generally categorized by the lubricant they require or their material composition: Water Stones: These use water as a lubricant to remove "swarf" (metal debris) and prevent the stone from clogging. They are often softer and cut faster but wear down more quickly. Oil Stones: Traditional stones that require a thin layer of oil before use. They are typically made of materials like aluminum oxide or silicon carbide and are more durable than water stones. Diamond Stones: These consist of industrial diamond particles bonded to a metal plate. They are extremely hard, remain perfectly flat over time, and sharpen blades very quickly. Ceramic Stones: Made from high-grade synthetic ceramic materials, these stones are extremely hard-wearing and are often used dry or with a splash of water. Natural Stones: Quarried directly from the earth, famous examples include Arkansas stones.

[Audio] Understanding Grit Size Sharpening stones are graded by "grit," which refers to the density and size of the abrasive particles. Coarse (Low Grit, <1000): Used for repairing damaged blades or sharpening very dull tools by removing metal quickly. Medium (1000–3000): The standard range for routine sharpening and restoring a dull edge. Fine (4000+): Used for polishing and refining the edge to achieve a razor-sharp, mirror-like finish. When to reach for your stone: Dullness: When the blade doesn't glide through food easily or requires pushing rather than slicing. Damage: To repair chips, dents, or significant dullness, starting with a coarse grit stone to remove metal and reshape the edge. Lack of response to honing: If your honing steel isn't bringing the edge back, it's time to sharpen..