As he spoke, Li Yi had already washed the Qinghai peppers.

After washing the Qinghai pepper, Li Yi didn't cut it with his hands, but put the sea pepper aside first, turned back to Liao Wendong and asked, "Is it okay to borrow a knife?" ”

Shocked by Li Yi's chili analysis, Liao Wendong didn't say much, and directly ordered the cook: "Go and get a knife." ”

Soon, the assistant chef took a mulberry knife for himself and sent it to Li Yi.

Taking the knife, Li Yi tried the blade and asked with a smile: "Is it okay to help me get a grinding stone?" This knife must not have been sharpened for three or four days, right? ”

Hearing his question, the assistant cook was stunned for a moment, and then his face turned red.

Chef's knives are sharpened every day.

He hadn't sharpened the knife for three days.

Originally, he planned to sharpen all the knives today, but he didn't expect to run into Li Yi coming over, but he didn't have time.

Liao Wendong saw the embarrassed appearance of the cook, and suddenly burst into a fire, and scolded: "What are you eating?" Not even sharpening the knife? So what kind of cook are you doing? ”

"Master Liao, blame me for talking too much."

Li Yi said with a smile.

Liao Wendong scolded the cook in front of him, which is tantamount to beating a child in front of the guest, and the blame is that the guest is wrong.

Hearing his words, Liao Wendong also reacted, and took back the next few words with an ugly face, and then scolded: "Why don't you take the grinding stone?" ”

The assistant cook was relieved, and hurriedly went to get a grinding stone and sent it to Li Yi.

took the grinding stone, Li Yi didn't say anything, came to the vegetable washing sink, took a rag, folded it and put it on the desk, and then put the grinding stone on it.

Seeing his action, Liao Wendong's heart moved, and his disdain and doubts about Li Yi were immediately dispelled.

Not to mention cooking, at least Li Yi can sharpen knives.

Placing a rag under the whetstone is a basic operation for many chefs to sharpen their knives in order to prevent the whetstone from slipping.

After padding the rag, Li Yi put the grinding stone on it, turned on the faucet, and picked up some water, wetting the surface of the grinding stone.

The blade of the mulberry knife was drenched again, Li Yi held the mulberry knife tightly with both hands, and the oblique knife was attached to the grinding stone, and it began to sharpen.

His hands were steady, like machines, pushing and pulling, and the angle of the blade's tilt did not change.

Rustling! Rustling!

The rhythmic sound of knife sharpening seems to have a charm, and it unconsciously attracts everyone's attention.

For a while, the whole back kitchen was quiet, and everyone followed the mulberry knife in his hand fixedly, one in front and one behind, one in and one out.

Rustling! Rustling!

Li Yi's calm expression and serious eyes also seem to have a special appeal.

The lively cooks in the rear put away their joking expressions, and looked at Li Yi's knife sharpening in a daze, as if they were watching something amazing.

Liao Wendong moved his shoulders unnaturally, very unaccustomed to this kind of quiet kitchen.

He looked back at the kitchen staff, a little surprised.

These boys can make more trouble than one on weekdays, but how to sharpen the knife today, but they are fascinated.

Don't they grind themselves on weekdays?

Looking at Li Yi again suspiciously, Liao Wendong observed Li Yi's movements and expression, and gradually understood a little.

When Li Yi sharpened his knife, he was not like those boys, he was a fool, he just sharpened it twice, and it would be good if it could be used.

He sharpened his sword with great care, like a swordsman about to go to a duel, and his whole mind was on the blade.

It was this serious feeling that made those boys also infected, and they didn't dare to make a mistake for a while.

After realizing this, Liao Wendong gloated at those boys, and secretly complained in his heart.

Usually let you be serious, say it or not, but now you're shocked, right?

Retracting his gaze, he looked at Li Yi again, and his eyes became scrutinizing again.

No matter how good the knife sharpening posture is, it has nothing to do with cooking.

After all, the chef still has to rely on his craft to speak, the food is not delicious, everything is in vain.

Li Yi didn't care about the silence behind him, he was carefully sharpening the blade.

From the first time he sharpened it, he could feel that the knife was usually sharpened very roughly.

As a chef, you can sense the change in the thickness of the blade.

He could feel that there were ridges on the blade, which were not tightened when he was usually grinding horizontally, causing the areas of the blade to be sharpened too hard, forming vertical lines.

On the surface, this may not be so obvious, but when you cut the ingredients, it will cause the ingredients to be uneven in shape.

Some ingredients that need to be built will be unstable and have a great impact.

This is a mulberry knife, the mulberry knife is used for slicing, then the blade must be smooth and straight, which is the most basic requirement.

It stands to reason that the blade of this knife has been rubbed into this kind of virtue, and it can basically be regarded as a semi-scrapped state.

Unless you re-sharpen the blade, it is more cost-effective to replace it with a new one.

However, in Li Yi's hands, it can still be saved.

First of all, what Li Yi has to do is to smooth out those vertical lines and make the mulberry knife straight.

This is a delicate job, and he needs to make subtle adjustments according to the feeling of each stroke, so that the thickness of the blade can be gradually sharpened to the same level.

After flattening it with a thick dough first, Li Yi pinched the blade of the knife with his thumb and forefinger.

The feeling of his fingers told him that the vertical lines had been smoothed out.

Next, it's time to sharpen the edge.

This step is the easiest, you only need to control the force and angle, and rub the cutting edge to the required thickness and angle, and the blade is considered to be smooth.

After rubbing left and right eighty times, Li Yi stopped.

Turning on the faucet, he put the mulberry knife under the faucet and rinsed it, then shook off the water and picked it up.

Tried the blade again with his thumb, and the blade in Li Yi's hand reflected a cold light under the kitchen light.

"That's it."

Li Yi nodded with satisfaction, handed it back to the assistant cook, and smiled and signaled: "You try it?" ”

The cook took the knife in a hurry, took a piece of old ginger from the vegetable basket, and cut it with the knife.

Whew!

After two knives, he couldn't help but whisper: "! ”

Picking up the cut old ginger slices, he handed them to the assistant chef in the back, and said excitedly: "Look! This knife is too fast! ”

The cooks took a look at the section, and suddenly there were exclamations.

The cut section of the old ginger is very silky, and the ginger shreds are barely visible, and it even looks a bit like a cut apple.

"Cow beep!"

The assistant chef excitedly handed the knife back to Li Yi and gave him a thumbs up.

Smiling, Li Yi took the knife, washed the knife again, and smeared some lard on the blade, and then took the small tenderloin, put it on the board, and cut it.

As soon as the connoisseur makes a move, he will know if there is one.

As soon as Li Yi took the knife, Liao Wendong's expression became serious.

He barely hesitated to go under the knife, just using the basic push-pull method, pushing and pulling, the blade fell, and the tenderloin was cut into thin slices.

Looking at the thickness of the slices of tenderloin brought out by Li Yi's knife body, Liao Wendong's heart was a little numb.

This thickness, if he is used to cut it, it seems to be enough to choke!

2

(End of chapter)