Doomsday, Let's Open A Restaurant

Night fell, pitch black as ink. Xiao Feng walked into the kitchenware shop on the neighboring street.

It was a well-known store specializing in selling kitchenware, part of a nationwide chain. Xiao Feng wasn’t a chef before; it was only after coming here that he became one. So, he still had some gaps in his understanding of certain things in the culinary field.

However, when Xiao Feng entered this dusty kitchenware store, he was instantly stunned by what was inside. Perhaps, this shop had been closed since the outbreak of the apocalypse. As there were many zombies in the streets, this place hadn’t been raided, and its contents hadn’t been looted. Otherwise, the knives and other sharp tools inside a kitchenware store like this could have been used as weapons.

Switching on his flashlight, Xiao Feng made his way to the section selling kitchen knives. Looking inside the counter and on the walls, he found a wide variety of knives - Chinese, Western, and Japanese styles, all available.

After some research, Xiao Feng began to have a basic understanding of kitchen knives. For instance, the Chinese kitchen knives had many categories: slicing knives, cleavers, vegetable knives, and specialized knives like the "Nine Rivers" knife, "Roast Meat" knife, "Duck Slicing" knife, among others.

There’s a saying in China, "A Chinese chef travels the world with just one kitchen knife." But don’t be misled by that phrase. Originally, it was used to describe the function of the "Wen Wu" knife, indicating that a professional Chinese chef needs more than just one knife. However, for an average Chinese household, while they might not need too many knives, they would at least need a slicing knife and a cleaver.

Here, the slicing knife, also known as the Wen knife, was used for cutting meat, vegetables, slicing, and shredding. The cleaver, also known as the Wu knife, was used for processing meat with bones, like chicken bones or ribs.

Then there’s a hybrid knife that combines both functions, often used in most households. Xiao Feng’s purpose in visiting this place was to find a suitable hybrid knife. As a weapon, one knife would be sufficient, but for cooking, all the other tools here could be taken back and utilized.

Additionally, there are Western-style knives that Xiao Feng wanted to explore. They come in various types such as the chef’s knife, meat slicer, boning knife, bread knife, and paring knife, among others.

Finally, there are the Japanese knives, notably the Santoku knife, widely loved in Japanese households and favored by many Chinese home cooks and kitchen beginners for its versatility and simplicity.

After understanding the different models of knives, Xiao Feng delved into the material used for kitchen knives. This is crucial for determining the sharpness and durability of the knife. When buying a knife, no matter how much a seller boasts about their product, understanding these materials helps in making a judgment on the knife’s quality.