Usuba hocho

Usuba knives are Japanese knives used primarily for chopping vegetables. Both the spine and edge are straight, making them resemble cleavers, though they are much lighter. Usuba knives () are the traditional vegetable knife for the professional Japanese chef. Like other Japanese professional knives, usuba are chisel ground, and have a bevel on the front side, and have a hollow ground urasuki on the back side. Usuba characteristically have a flat edge, with little or no curve, and are tall, to allow knuckle clearance when chopping on a cutting board. Usuba literally means "thin blade" indicating its relative thinness compared to other knives, required for cutting through firm vegetables without cracking them. The Kanto variation have a square blunt tip, making it appear like a small meat cleaver. The Kansai, kamagata style variation has a spine that drops down to the edge at the tip, allowing the usuba to do fine delicate work. However, this tip is also delicate and can be broken easily. The usuba is particularly popular with Kyoto chefs, who use the Kamagata usuba for most of their work. Since Kyoto is landlocked, they rely more heavily on vegetables than Tokyo, making the usuba the quintessential knife of professional chefs there. In Kyoto cuisine, the versatile tip allows for intricate cuts and preparations, however due to its height and straight edge usuba in general are used for chopping vegetables, and specialized cuts such as katsuramuki, shaving a vegetable cylinder into a thin sheet.[1] The nakiri bocho are similarly made but sharpened from both sides. They are preferred for home use. A cutting board is a durable board on which to place material for cutting. The kitchen cutting board is commonly used in preparing food; other types exist for cutting raw materials such as leather or plastic. Kitchen cutting boards are often made of wood or plastic and come in various widths and sizes. There are also cutting boards made of glass, steel or marble, which are easier to clean than wooden or plastic ones such as nylon or corian, but tend to da

age knives due to their hardness. Rough cutting edges — such as serrated knives — abrade and damage a cutting surface more rapidly than do smooth cutting implements. Regardless of the material, regular maintenance of a cutting board is important. Sanitation with cutting boards is a delicate process because bacteria can reside in grooves produced by cutting, or in liquids left on the board. For this reason, it is often advised to cut raw meat on separate cutting boards from cooked meat, vegetables or other foods. A very diluted bleach solution is best for disinfecting cutting boards. To remove odors, rinse the board and then rub with coarse salt and let stand for several minutes. Wipe the board and then rinse it clean. This procedure will also smooth out minor imperfections in the wood. Wooden boards should never be placed in the dishwasher, or left immersed for long periods, as the wood or glue may be affected. A light food-grade mineral oil is a good preservative for wooden cutting boards, as it helps keep water from seeping into the grain. Alternatively, one may also use a food-grade drying oil such as poppyseed oil, tung oil or linseed oil. The first two dry much faster than linseed. Note that most commercially available linseed and tung oils are not “food grade”, as they contain metallic driers. In general, edible savory vegetable or olive oils are not recommended because they tend to go rancid, causing the board to smell and your food to pick up the rancid taste. To prevent cracking, cutting boards should be treated when they start looking dry. A standard recommendation is 5-7 times a year, or as needed. When heavily or deeply scored, wood or plastic cutting boards should be resurfaced, as scoring can harbor bacteria, or mildew in the case of plastic boards. Wood can be easily resurfaced with various woodworking tools, such as scrapers or planes. Sandpaper is to be avoided, as it leaves in the surface residual abrasives which will dull knives. Resurfacing a plastic cutting board is more difficult and replacing it is recommended instead.