张小泉又被骂上热搜！到底什么才是“中国人的切菜方法”？

近日，张小泉菜刀因拍蒜断裂事件登上了热搜。而就在张小泉官方发布了对该事件的情况说明后，“张小泉总经理称中国人切菜方法不对”又引起了网友们的热议。

18日晚间，张小泉总经理夏乾良对其言论发视频道歉。

The general manager of a renowned knife manufacturer apologized on Monday for his inappropriate remarks after complaints on the knife for not being able to smash garlic. "I would like to sincerely apologize to everyone here regarding the recent incident," Xia Qianliang, general manager of Chinese knife manufacturer, Zhangxiaoquan, said on his Weibo account.

在一则于三月发布的采访视频中，夏乾良称中国人切菜方法不对，张小泉把刀前面的头斜过来不是为了设计感，而是为了教育消费者。同时，他表示“所有的米其林厨师都不是中国人这种切菜方法”。

Some netizens posted an interview with Xia in March this year, who said that "the way to chop you've been taught for decades is wrong. All Michelin chefs do not cut like this."

夏乾良在视频中的发言引起来网友们的广泛讨论。

一些网友直言中餐和西餐有本质区别，不能以西餐的做法为标准评价中国人的切菜方法。同时，一些网友认为夏乾良是在回避张小泉菜刀的品质问题。

还有网友详细讨论起中式菜刀的特点和使用用法：

就这一引起热议的视频，夏乾良18日表示，“视频是很久之前的采访视频，且并非视频的全部，现传视频中并未根据当时的情境和语境进行描述，从而导致大家对此产生极大的误解。众所周知，张小泉创立时，米其林还并未出现，不过我亦为自身的不当言论对消费者理解造成的错误引导，表示诚挚的歉意。”

Xia said on Monday that the online video was taken long time ago and it is only one piece of the interview which can lead to great misunderstanding. "As we all know, when Zhangxiaoquan was founded, Michelin had not yet appeared, but I also sincerely apologize for the misguided understanding to our customers caused by my inappropriate remarks", he said.

“张小泉菜刀不能拍蒜”

此前，张小泉菜刀就因“不能拍蒜”引发了消费者和网友对其品质的质疑。

一位来自广州的消费者向经销商反馈称，在使用张小泉菜刀拍蒜时，蒜没碎，刀却断了。而客服的回复则是张小泉菜刀不能拍蒜。对此，有网友吐槽道“那刀拍黄瓜是不是也要改名了”。

The knife producer was recently in the spotlight after a video was posted online by a customer in Guangzhou who bought a kitchen knife from Zhangxiaoquan. When the customer tried to smash garlic with the knife, the blade broke. She later complained to the customer service department saying "I have never seen such a fragile knife. Can't the knife smash garlic?" However, the company replied saying that "a kitchen knife cannot smash garlic."

图源：上游新闻

据上游新闻报道，张小泉方面称其常规刀具是可以拍蒜的，但一些硬度较高或专用用途的刀具则有断刀的风险。同时，张小泉在未来也可能会研发专门用来拍蒜的刀。

图源：VCG

而夏乾良在回应中，也承认张小泉在自身品牌管理、产品管理、售后服务中存在诸多问题，以后会努力研发更好更适合中国消费者的产品。

The company said that if a kitchen knife purchased in China has broken accidentally in the past five years, including Zhangxiaoquan's brand and its rivals, the company will offer a replacement under a similar value. 夏乾良称，张小泉即将发起“断刀召集令”项目，凡在国内购买的菜刀，若在过去五年内有断刀事故发生的，包括张小泉品牌及指定同行品牌，张小泉均可按照类似款型、类似价值进行新刀换货。

“中式菜刀”用英语怎么说？

米其林厨师的切菜方法确实不能作为评价中国人切菜方法的标准，而其中一个原因就是中式菜刀与西式菜刀有很大的差别。

中式菜刀用英文来说通常是Chinese chef's knife（中式厨刀）或Chinese cleaver，“cleaver”指的就是刀片呈长方形的刀。

A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet . rectangular /rekˈtæŋɡjələ(r)/：长方形的 hatchet/ˈhætʃɪt/：短柄小斧

比起西餐烹饪中使用的刀具，中式菜刀的表面积更大，而且没有尖头，分量也要重很多。西方厨师刀一般重量平均分布在刀刃和刀柄之间，而中式菜刀则往往刀刃更重，使得重心前倾。

It lacks a pointed tip and instead has a squared-off blade with a broad surface area. A Chinese cleaver is also significantly heavier. Whereas the weight of a Western chef's knife is distributed evenly between the blade and the handle, a Chinese cleaver's weight is concentrated in the blade, making it front-heavy.

中式菜刀和西式菜刀

一把菜刀走天下，可以说 是中国美食文化传统技艺。

中式菜刀的一大特点就是一刀多用，切菜、斩鸡、片鱼、切丁、剁馅，都不在话下。此外，我们还可以用刀面碾碎食材，方便地铲起准备好的食材送到锅里。

图源：东方IC

Chinese chef knives or Chinese cleavers are intended as general-purpose kitchen knives , and mostly used to slice boneless meats, chop, slice, dice, or mince vegetables, and to flatten garlic bulbs or ginger; while also serving as a spatula to carry prepared ingredients to the wok.

不过，中餐烹饪中用到的刀也有很多分类。而我们日常生活中用的“菜刀”，可以说是对这些分类的统称。来看看常见的三类：

①砍骨刀（meat cleaver）

First, meat cleavers, tend to weigh more, have thicker blades, and are meant for hacking through hard bones. 砍骨刀刀身更重、刀刃更厚，一般专门用来剁开坚硬的骨头。

②菜刀（vegetable cleaver）

The other type is a vegetable cleaver, often called a caidao, a slicer, or a Chinese chef's knife. A caidao has a thinner blade and is intended for more delicate work. 另一种刀就是菜刀，也被叫做切片刀或是中国厨师刀。菜刀的刀刃更薄，能够更精细地处理食材。

③斩切刀（chopper）

There's also a third style that's a bit less common. Often referred to as a chopper, it's a hybrid of the other two, with a blade that is thickest at the heel and thinnest at the front end. Choppers combine the utility of a meat cleaver and a vegetable cleaver to be the most versatile option in the kitchen. 第三种刀比较不常见，斩切刀。这是前两种刀的混合体，前端比较薄，而靠近刀柄的后端则会厚一点。它集合了砍骨刀和菜刀的功能，是最为多用的刀具。

中华菜刀优点多多，但由于刀身较重，对于新手来说，使用难度不小。相对而言，刀片较窄、重量适中的西式菜刀，更适合新手掌握。

你习惯用什么刀切菜？来和双语君分享一下吧。

编辑： 左卓

实习生： 李睿

来源：央广网 上游新闻 环球时报 纽约时报