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Using a flat Clipper Knife

Le 17 octobre 2017, 08:19 dans Humeurs 0

Using a flat Clipper Knife, strip off a bit of skin from the flesh. Make a hole in the loosened skin and by holding one's finger through the hole, rip off the skin completely from the fillet, meanwhile holding the fillet down using the knife. Make sure that the knife is held at near 45 degree angle to the surface.

As a last step, using one's finger and clean tweezers, feel for any pin bones. If there are any, remove that as well. Now the fillet is ready to be cooked.Before ending this educative article, here are few general tips to take note of.

Now a days we find that knives are available in different sizes and have unique handles and blade curves to suit our specific needs. The makers of these chef knives have realized that it is imperative to have a good grip while using them and this is why some of the research and development initiative have been focusing on getting better handle grips for the products that they come up with. All these efforts have translated into a better usage experience with the chef knife and it is now possible to get the work completed in the kitchen in a jiffy as no meat is difficult to be prepared for the cooking or baking process.


The most effective way to get a good cutting edge on a knife is to use a white stone with a coarse and fine side. When you want to sharpen a boning knife, that is used to remove the bones in the meat that you are preparing to cook, first use it one the coarse side and then on the fine side. Do not heat the blade of chef knives as the heat may damage the blades and render the knife unusable. This is because the chef knife is primarily used as a multipurpose cutting or chopping tool that has to retain the high level of sharpness all through its service life.

We have now seen that the Pressure Bar

Le 17 octobre 2017, 08:14 dans Humeurs 0

We have now seen that the Pressure Bar are mainly used in kitchens for various purposes. After use dry the knives and store them on wall hooks. To prevent the metal blades of the knife from rusting, ensure that you store them in sealed wooden boxes containing sawdust and camphor. If you have a small child in the house, take care to store the carving knives in locked cabinets and drawers with child proof opening systems.

The urge of humans to sharpening the blade they use in daily activities dates back to the Stone Age. During that time, stones and a set of primitive tools were used to sharpen the edge of a blade. Now in the recent time, various kinds of sharpeners are used to sharpen the blade. But the motive behind blade sharpening remains the same i.e. improving the quality of blade and reducing the efforts in cutting.

A blade sharpener comes in various forms depending upon the size of the blade and material used in manufacturing. The key point in sharpening the blade is to maintain its original angle. One can get the idea of the angle by looking the cutting edge in the front and the length of the blade. The angles of knife vary based on its purpose. A hunting knife usually has the angle between 15 to 20 degrees.


The need of sharpening the edge can be identified by seeing the front cutting edge of the blade. The most important thing that one should have in mind during sharpening of a blade is to keeping the original angle of the blade. If you think the edge only needs a touch up than just use a natural stone like Arkansas stone. And if your knife needs a serious sharpening course than use a diamond sharpening stone. These stones work on the blade faster in comparison to natural stones.

From a given supply of Nose Bars

Le 20 septembre 2017, 06:06 dans Humeurs 0

From a given supply of Nose Bars, the processor can improve the quality of veneer in two general ways: Handle the wood so that variability is minimized, and carefully select and adequately maintain processing equipment. Handling the wood to minimize variability involves such things as log storage, breaking logs into bolts or flitches, and heating or cooling the wood prior to cutting. Processing equipment involves the basic design of debarkers, lathes, slicers, veneer conveyors, clippers, and dryers.

All of this equipment must be properly maintained, set up, and operated to consistently produce good-quality veneer. The veneer processing techniques described in this bulletin follow the chronological steps in which they occur from log to dry veneer. This is followed by a section on quality control and trouble shooting to minimize veneer defects.

LOG STORAGE Veneer logs can be kept in good condition for some time providing the storage conditions are suitable. With poor storage conditions, logs can deteriorate by drying and cracking of the log ends and other exposed wood; development of blue stain, decay, and oxidation stain ; attack by insects; cracks and grain separation due to freezing and thawing; development of undesirable odor ; and increased porosity due to attack by bacteria.

End drying and splits in logs can occur with susceptible species like dense hardwoods in one hot, dry, windy day when the sunlight falls directly on the log end. End drying is less of a problem with a species like Douglas-fir stored in winter in the damp Northwest. Blue stain and mold can occur in a week to 10 days on the sapwood of species like sweetgum and southern pine stored in humid summer weather in the South.


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