TOOLS IN KITCHEN 14

KNIFE SHARPENER

                    Knife sharpening is the process of making a knife or similar tool sharp by grinding against a hard, rough surface, typically a stone, or a soft surface with hard particles, such as sandpaper. Additionally, a leather razor strop, or strop, is often used to straighten and polish an edge.

                    The smaller the angle between the blade and stone, the sharper the knife will be, but the less side force is needed to bend the edge over or chip it off. The angle between the blade and the stone is the edge angle – the angle from the vertical to one of the knife edges, and equals the angle at which the blade is held. The total angle from one side to the other is called the included angle – on a symmetric double-ground edge (a wedge shape), the angle from one edge to the other is thus twice the edge angle. Typical edge angles are about 20° (making the included angle 40° on a double-ground edge). The edge angle for very sharp knives can be as little as 10 degrees (for a 20° included angle). Knives that require a tough edge (such as those that chop) may sharpen at 25° or more.

                    Different knives are sharpened differently according to grind (edge geometry) and application. For example, surgical scalpels are extremely sharp but fragile, and are generally disposed of, rather than sharpened, after use. Straight razors used for shaving must cut with minimal pressure, and thus must be very sharp with a small angle and often a hollow grind. Typically these are stropped daily or more often. Kitchen knives are less sharp, and generally cut by slicing rather than just pressing, and are steeled daily. At the other extreme, an axe for chopping wood will be less sharp still, and is primarily used to split wood by chopping, not by slicing, and may be reground but will not be sharpened daily. In general, but not always, the harder the material to be cut, the higher (duller) the angle of the edge.

                    The composition of the stone affects the sharpness of the blade (a finer grain, usually, though not always, produces sharper blades), as does the composition of the blade (some metals take and keep an edge better than others). For example, Western kitchen knives are usually made of softer steel and take an edge angle of 20–22°, while East Asian kitchen knives are traditionally of harder steel and take an edge angle of 15–18°. The Western-style kitchen knives are generally in the range of 52–58 on the Rockwell scale, which denotes the relative hardness of a material.

How to Clean Up ?

                      Just keep in the good place because not really always dirty this tool and clean up by cleaner soap just like before.

SINK

                   A sink also known by other names including sinker, washbowl, hand basin and wash basin is a bowl-shaped plumbing fixture used for washing hands, dishwashing, and other purposes. Sinks have taps (faucets) that supply hot and cold water and may include a spray feature to be used for faster rinsing. They also include a drain to remove used water; this drain may itself include a strainer and/or shut-off device and an overflow-prevention device. Sinks may also have an integrated soap dispenser. Many sinks, especially in kitchens, are installed adjacent to or inside a counter.

History

                   The washstand was a bathroom sink made in the United States in the late 18th century. The washstands were small tables on which were placed a pitcher and a deep bowl, following the English tradition. Sometimes the table had a hole where the large bowl rested, which led to the making of dry sinks. From about 1820 to 1900 the dry sink evolved by the addition of a wooden cabinet with a trough built on the top, lined with zinc or lead. This is where the bowls or buckets for water were kept. Splashboards were sometimes added to the back wall, as well as shelves and drawers, the more elaborate designs usually placed in the kitchen.

How to Clean Up ?

Tips on caring for the dishwasher:

1. Check the shelves part of the shelf rack in case there is dirt attached, if pepper clean with sponge then rinse.

2. Avoid washing equipment or objects containing oil, acids, rust, paint.

3. Do not open the dishwasher when the machine is working.

4. For sharp and long equipment such as a knife, preferably horizontally, and a sharp side facing up or down, it is useful for the tool to be thoroughly cleaned into each part.

MICROWAVE

                   A microwave oven (commonly referred to as a microwave) is a kitchen appliance that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating. Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer 25–38 mm (1–1.5 inches) of a homogeneous, high water content food item; food is more evenly heated throughout than generally occurs in other cooking techniques.

                   Percy Spencer is generally credited with inventing the modern microwave oven after World War II from radar technology developed during the war. Named the "Radarange", it was first sold in 1946. Raytheon later licensed its patents for a home-use microwave oven that was first introduced by Tappan in 1955, but these units were still too large and expensive for general home use. The countertop microwave oven was first introduced in 1967 by the Amana Corporation, and their use has spread into commercial and residential kitchens around the world. In addition to their use in cooking food, types of microwave ovens are used for heating in many industrial processes.

                   Microwave ovens are popular for reheating previously cooked foods and cooking a variety of foods. They are also useful for rapid heating of otherwise slowly prepared cooking items, such as hot butter, fats, and chocolate. Unlike conventional ovens, microwave ovens usually do not directly brown or caramelize food, since they rarely attain the necessary temperatures to produce Maillard reactions. Exceptions occur in rare cases where the oven is used to heat frying-oil and other very oily items (such as bacon), which attain far higher temperatures than that of boiling water.

                  Microwave ovens have a limited role in professional cooking, because the boiling-range temperatures produced in especially hydrous foods impede flavors produced by the higher temperatures of frying, browning, or baking. However, additional heat sources can be added to microwave ovens, or into combination microwave ovens, to produce these other heating effects, and microwave heating may cut the overall time needed to prepare such dishes. Some modern microwave ovens are part of over-the-range units with built-in extractor hoods.

How to Clean Up ?

            Although not visible dirty, but microwave should be routinely cleaned in order to stay durable. When in doubt using chemical cleaners available on the market, for fear of leaving a smell on the food or damaging its components, try the simpler, cheaper, and friendlier way.

                 All you need to clean the microwave is just a lemon. Lemons have an acid content that can remove stains and dietary fat in the microwave. In addition, lemons will also make the microwave more fragrant and fresh.

               Place a few lemon slices in a bowl and soak them with water. Or just use 2-3 drops of lemon juice mixed with water. Then put in the microwave for 3-5 minutes, and let the water in this bowl to boil.

               After boiling, let stand the bowl and let the microwave door closed for 10-15 minutes so that the steam can scent the microwave. Then, remove the bowl and clean the remnants of water and steam with a clean cloth.