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First, let’s learn about the watermelon.

Watermelon has always been considered the emblematic summer fruit thanks to its high percentage of water, its delicate sweet flavor and its somewhat crunchy texture. But the intense reddish-pink tint of its flesh also shows excellent health virtues while, at the same time, interesting traveling and culinary potential for the gourmand paddler.

Depending on the varieties, watermelon flesh can be light pink, yellow, orange or even creamy white. But the reddish fuschia-like color remains the most popular, especially among North American growers, who produce about one third of the annual world crop. Watermelon is a member of the cucurbitacean family, which links it to cucumbers, cantaloupe or squash, which all grow on vines, on the ground. Their weight varies from one to 40 kilos, their color goes from very dark green to bicolor stripes and their shape from perfectly round to oblong like a football ball.

So , is eating watermelon just to quench thirst?

Not only is watermelon an excellent thirst-quencher; it also has the potential to reduce chronic inflammation . All plants have an extremely sophisticated antioxidant arsenal which protects them against these invaders. That’s why they all have bright colors. For each specific color, there is a cocktail of components that act as a protective shield. And the nice thing is that animals and human beings are also partially protected by the antioxydants found in the plants when they eat them.

The first antioxydants that can be found in watermelon in abundance are Vitamin C and Vitamin A, the latter being produced through betacarotene. One cup of watermelon provides 25 % of our daily needs in Vitamin C, an anti-infectuous and anti-inflammatory agent which also protects teeth and bones, and 12 % of our daily requirement for Vitamin A. This vitamin is very effective at keeping blood vessel walls free of cholesterol deposits, a role that can only be well performed with the help of Vitamin C. This juicy and savory fruit contains betacarotene, another carotenoid, although in smaller quantities than is found in carrots. The watermelon beta-carotene transforms into Vitamin A in the blood and also protects against age-related macular degeneration. It is also rich in Vitamin B6 and B1, which help maintain our energetic capacity and to optimize body functions. It’s also a good source of magnesium and potassium.

And , how to cut a watermelon.

Cutting watermelon is so easy to do once you have the proper tools to use. The nice thing is that it doesn’t require much, only three things:

*Watermelon – The most refreshing summer fruit, red and juicy and sweet.

*Cutting board – Use a large cutting board that you can fit the whole watermelon on.  It would also be helpful to have one that stays still and does not slip.  

*Knife – A large heavy duty serrated knife is the best one to use for cutting watermelon.

Watermelon has a hard outer skin and if you use the wrong knife it can go sliding down the side of the melon and either not cut it or worse yet it can cut your finger and we definitely don’t want that.

Watermelon Slices/Wedges/Triangles :

cut the watermelon in half vertically from one end to the other . Then cut it again vertically so your watermelon has been cut into quarters . Cut 1-inch slices across a quarter of the melon so that you end up with triangle sized pieces .

Last , we need a knife .

Zwilling J.A. Henckels Knife Pro 8″ Ultimate Serrated Chef’s Knife

Features

Sigmaforge knife is precision forged from a single piece of Zwilling exclusive high carbon stainless steel

Full tang with curved bolster provides solid grip and balance; comfortable and traditional 3-rivet resin handle

57 Rockwell Hardness; 15° single bevel blade angle delivers outstanding cutting performance

Friodur ice-hardened blades are remarkably sharp, stay sharper longer and highly corrosion resistant

Made in Germany with a lifetime warranty

Description

The Zwilling Pro Ultimate Serrated Chef’s Knife is designed for slicing larger fruits with a tough skin, crusty breads, cakes, pastries and more. The serrated edge results in a slicing motion in which the blade is dragged across the food’s surface as it moves down through it. Zwilling Pro is designed by architect and designer Matteo Thun, offering beauty and function with a classic design. The wedge-shaped blade and half bolster allows you to cut along the entire length of the blade. The unique curved bolster supports your thumb for extra grip, comfort, control and safety. This entire collection features precision forged knives made from a single piece of Zwilling exclusive high carbon stainless steel. As a result, the knives have improved quality consistency, lasting sharpness, and perfect geometry. In addition, the steel blade goes through a special ice-hardening process called Friodur. This process changes the molecular structure of the steel improving the cutting properties providing a remarkably sharp blade and ensures a long lasting cutting edge. Each knife is hand sharpened, polished and laser controlled to assure the cutting edge is accurate along the full length of the blade. The blade is enhanced with a traditional 3-riveted resin handle. Made in Germany with a lifetime warranty.

Why choose YIERCITY

We do professional knife set retail and wholesale business. We hope to be your stable global supporter and partner.

We are an enterprise integrating factory and trade, specializing in the design, manufacture and sales of high-quality knife sets.

We always make every effort to ensure the quality of each set of knives.

Why choose YIER Knives

● The complete knife set contains all kitchen knives.

● Delivery from the local warehouse, within 3 days.

● Manufactured in our own factory, cost-effective.

● Transparent acrylic knife holder, like a work of art

● Excellent materials, safe and durable.

● Free returns

Santoku knives or to give them their full name Santoku bocho knives, which translates as ‘three uses’, are ideal for mincing, dicing and slicing, as they feature a straight edge with a narrow sheep’s foot blade. These knives have evolved from the traditional Japanese vegetable knife which has a rectangular blade.

Santoku knives are usually around 7” in length, which is shorter than the typical Western style chef’s knife. The blade height is also greater which will keep your knuckles from making contact with a cutting board.

The edge of the knife is lacking the pronounced curve of Western knives, which means that you can’t rock them back and forth while chopping. Instead, your cutting motions should use a straight up and down chopping motion. At first, this way of cutting can take some getting used to, but with time and practice, the santoku knife cutting technique can allow you to cut with greater speed and efficiency.

Some Santoku knives are sharpened on one side of the blade only. This is the traditional Eastern way and enables the chef to have greater control over the direction of cutting. Most Santoku knives are a hybrid of West meets East, in that the shape of the blade is curved with a flat cutting edge and the sharpening is 50/50 on either surface. This makes for easier sharpening and maintenance with a traditional steel or pull through sharpener.

A Santoku knife is ideally suited to precision work thanks to the light, narrow blade, which can make thinner cuts, as less food has to be pushed out of the way as the blade makes each slice. Japanese knives require a different technique to Western knives in that they slice through food in a forward and backward motion, rather than Western knives which require a rocking motion, which generally creates thicker slices and takes longer to cut than the quicker Santoku blade.

And , the following , I’ll make a comparison between Santoku knife and chef’s knife .

Before explaining the differences, let’s begin with the similarities. Both are general-purpose knives used for a variety of cutting cutting tasks such as chopping, slicing, dicing and mincing. For this reason, they are one of the most commonly-used knives in both professional and home kitchens.

Both are made from an assortment of materials such as ceramic or metal. Most professional chefs prefer those made of steel for their durability and high corrosion resistance. One important difference here is Japanese blades — such as the Santoku — are often made of a thinner, yet harder steel to allow chefs to perform precision tasks. Japanese Honshu Steel is one such example.

The difference between a Santoku and a Chef’s knife primarily pertain to their origin and blade shape (the latter responsible for the type of cut or slice one can achieve).

First , Santoku knife origins in Japan while Chef’s knife in Germany and France . Second , Santoku has wide sheepsfoot blade with no tip (a dull back spine that curves down to meet the straight-edged front blade) but Chef’s knife has broad blade that curves upwards to form a tip (spine is thicker to add weight) . Third , Santoku knife usually has no bolster (the piece of metal between blade and handle) while Chef’s knife has a bolster .

WHY CHOOSE YIERCITY

We do authentic professional knife sets wholesale business. We want to be your stable global supporter and partner.

We are an enterprise integrated factory and trade, specializing in designing, manufacturing and selling knife sets and other kitchen supplies. We are dedicated to providing customers with high-quality knife sets and great service.

We always make every effort to supervise the manufacturing of every nice knife.

WHY CHOOSE YIERCITY

●We have a huge selection of authentic professional knife sets.

●Excellent customer service before and after sales.

●Return guarantee on all products.

●Free shipping and tax/custom clearance service.

●Made of premium high-quality materials to ensure safety and durability.

●Continuously optimize the manufacturing process and design style, and pursue product innovation.

●We listen to our customer’s needs and adopt their feedback.