Unverified92% confidenceDecision RuleTime unknown
中式菜刀(片刀)不能砍骨,砍骨需用专门的骨刀或斩骨刀;用片刀砍骨会崩刃,套装中若无独立砍骨刀则不适合爱做排骨鸡鸭的家庭
1
Sources
92%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified刀越薄越锋利切菜越省力,但薄刃(如中式片刀)不能斩骨;斩骨需专用厚背斩骨刀,混用会导致薄刃崩口报废81% similarUnverified不要用斩骨剪剪硬猪棒骨、牛骨等大骨,绝大多数家用斩骨剪只适合禽类、鱼、排骨等中小骨,硬斩大骨会崩刃变形,大骨应用斩骨刀+砧板76% similarUnverified砍骨、剁鸡鸭需用厚重的斩骨刀(刀刃角度大、刀身厚),切勿用薄刃主厨刀或片刀砍骨,否则必然崩刃76% similarUnverified刀身越薄越锋利越省力(切菜阻力小),但薄刀不能剁骨敲砸。家庭若只有一把刀,选2mm左右刀脊厚度兼顾,纯切片刀需另配砍骨刀74% similarUnverified一把好菜刀不该'一刀切所有':斩骨要用厚背斩骨刀,用薄刃切片刀斩骨会直接崩刃卷口,家用建议至少区分切片刀和斩切两用刀73% similar
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