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Faca De Churrasco www.MestredoChurrasco.com.br Pagina 2 Índice 1. Introdução ..................................................................................................... 5 2. História da Faca ............................................................................................ 7 3. Facas ........................................................................................................... 12 4. Denominações das Partes de uma Faca ..................................................... 13 5. Outras Denominações .................................................................................. 16 6. Geometria das Lâminas ............................................................................... 21 7. O Estilo da Faca .......................................................................................... 30 8. Tipos e Usos de Facas ................................................................................ 35 9. Tábuas de Corte .......................................................................................... 41 10. Os cuidados com que você deve ter com as Facas .................................. 42 11. Como Afiar Facas ....................................................................................... 42 12. Facas de Cerâmica ................................................................................... 46 13. Como afiar Facas de Cerâmica .................................................................. 47 14. Afiação ...................................................................................................... 49 15. Como segurar em uma Faca ..................................................................... 50 15. Como Conservar o Cabo de Madeira de uma Faca .................................. 50 www.MestredoChurrasco.com.br Pagina 3 1. Introdução Cutelaria é a arte de produzir instrumentos de corte. A palavra cutelo – instrumento cortante semicircular de ferro – vem do latim cultellu (faquinha), de onde provém também a palavra cutela, faca larga para cortar carne. A faca é o item mais utilizado dentro de uma cozinha, cada cozinheiro tem a sua. Mais pesada, mais leve, depende do gosto de cada um. Existem facas de vários tamanhos, modelos e pesos e cada uma tem uma função específica. Por “faca” compreendemos qualquer objeto cortante capaz de ser empunhado. É uma definição bastante genérica, mas este tipo de ferramenta comporta um número tão grande de variações que talvez esta seja uma definição bastante aproximada. São instrumentos muitos antigos, pode-se supor que estejam dentre as primeiras ferramentas inventadas pelo homem. A qualidade de uma faca é determinada por sua lâmina, que deve ser bem afiada, mas também são muito importantes os fatores peso e punho. As melhores facas são aquelas que quando você as segura pela junção da lâmina com o punho ela fica equilibrada, não pende nem para o punho, nem para a lâmina. Outro fator fundamental é que a lâmina deve ser inteira, da ponta ao cabo, sem recortes. É claro que algumas delas são revestidas na parte do cabo, aliás a maioria, mas o que importa é que a lâmina está ali dentro. Antes de escolher sua faca nova pegue-a nas mãos e veja se está confortável, se encaixa bem. As facas japonesas e alemãs são consideradas as melhores facas do mundo, tanto pela tecnologia de sua anatomia quanto pela matéria prima da lâmina. www.MestredoChurrasco.com.br Pagina 4 www.MestredoChurrasco.com.br Pagina 5 2. História da Faca Embora os garfos só tenham aparecido à mesa de jantar a partir do século XVII, as facas como utensílios para se alimentar têm uma história de mais de 2 milhões de anos. Elas são, talvez, o artefato mais antigo no arsenal do cozinheiro. Também, pudera. Além de preparar alimentos, a faca sempre foi um instrumento vital para a sobrevivência, o combate e para construções. As primeiras facas conhecidas eram pedaços de pedra, lascada para produzir uma borda afiada, usada para cortar, raspar e bater o alimento. “Já nesse estágio inicial”, diz Bee Wilson, autora de “Pense no Garfo”, “o ser humano não retalhava a esmo os alimentos, mas tomava decisões criteriosas sobre quais cortes fazer e com que instrumentos”. Foi só há 500 mil anos que esse utensílio ganhou formatos que hoje reconhecemos como tal. Há registros delas entre os indianos e africanos há 200 mil anos, entre os pescadores noruegueses e irlandeses há 7 mil anos e entre os agricultores chineses e japoneses três milênios atrás. No período neolítico (5000 a 2000 a.C), lâminas de pedra foram equipadas com punhos de madeira, musgo ou couro para a proteção das mãos. As primeiras facas de metal, feitas primeiramente em cobre e depois em bronze, surgiram entre 3000 e 700 anos antes de nossa era, e ganharam cabos feitos do mesmo material. Mesmo sendo suscetíveis à corrosão, as facas de bronze superaram as facas de pedra, por seu formato fino e mais afiado. Mais tarde descobriu-se que o aço permitia uma lâmina ainda mais afiada, além de dureza e resistência e, no século XVI, ele se tornou o metal preferido pelos fabricantes de facas. Sofisticadas, as facas do Império Romano eram utilizadas para higiene pessoal e rituais de sacrifício. Eram instrumentos essenciais para os refinamentos romanos à mesa. Nos banquetes da Gália romana, facas de bronze moldadas em uma única peça eram usadas pelos convidados, cujo alimento principal era a carne. Para agradar a população urbana exigente e sofisticada, os cozinheiros romanos aprendiam a desossar www.MestredoChurrasco.com.br Pagina 6 peixes e quadrúpedes sem levantar uma única ondulação na pele, e a fazer esculturas em alimentos. Na Antiguidade, as facas valiam tanto, que muitos de seus proprietários eram enterrados com elas. As usadas pelos escandinavos, por exemplo, eram ricamente decoradas, e apresentavam formas animais e lâminas encrustadas de metais coloridos. Mesmo com todos os desenvolvimentos, as facas tiveram uso restrito aos pequenos círculos da nobreza. O medievo trouxe um sentido de proporção entre lâminas e punhos, ambos feitos de uma única peça de ferro. A lâmina tornava-se maior apenas em casos específicos, como nas facas usadas para trinchar carnes. Cabos de chifre, ossos e madeira as ornamentavam, e os homens abastados carregavam-na para duplo uso: comer e se defender. Não havia, também, distinção entre facas usadas para caça, para trinchar ou para se usar à mesa. Estas eram pontiagudas, e usadas para espetar os pedaços servidos nas travessas. É na Idade Média também que surgem as primeiras fábricas de cutelaria europeias. Ainda no início da Renascença, as facas eram artigo raro. O anfitrião não precisava fornecer aos convidados nenhum tipo de utensílio para ser www.MestredoChurrasco.com.br Pagina 7 usado à mesa, a não ser os pratos. Isso ajuda a explicar o design dos talheres – apenas facas e colheres –, pequenos para que pudessem ser carregados no bolso, bem como o estilo de refeição, composta geralmente de ensopados ou de pratos com ingredientes já cortados em pequenos pedaços. As mulheres também as portavam: um quadro de 1640 retrata as mulheres de uma família, que se preparava para uma refeição, portando facas prateadas amarradas na cintura por uma corda. No século XVII, aparecem, na Europa, os faqueiros, compostos de facas, colheres e garfos. Tanto que, até o século XVIII, estojos de talheres individuais seriam considerados objeto de distinção, além de valioso presente. As facas modernas não surgiram, porém, de uma evolução natural do gosto e dos rituais da mesa. Foi a vontade do cardeal francês Richelieu, na década de 1630, que começou a definir as tradições – e o novo uso das facas – da corte real. Dizem que o cardeal detestava o uso de facas de gume duplo e pontiagudas para espetar comida e, ao mesmo tempo, limpar os dentes. Assim, convenceu o rei Luís XIII a banir seu uso de modo a, também, diminuir a violência em todo o reino. Em 1669, o rei Luís XIV proibiu todos os cuteleiros franceses de fazerem facas pontiagudas. Assim surgiram facas com um só lado da lâmina afiado, e com a extremidade arredondada, sem corte. Esse foi um dos tantos adventos da mudança de modos à mesa que se operaram a partir de então na Europa, e a separação definitiva da faca de mesa e daquela usada como arma. Outro fator responsável pela popularização das facas modernas foi o sucesso, no início do século XIX, dos garfos curvos de quatro dentes, que dispensavam a necessidade de espetar a comida. As facas de mesa que conhecemos hoje foram finalmente padronizadas no começo do século XX com a invenção do aço inoxidável, que permitiu o surgimento de uma gama enorme de utensílios de mesa, que se tornaram fáceis de confeccionar e de conservar, além de mais baratos. Antes do advento do aço inoxidável, as facas próprias para frutas eram quase inteiramente feitas de prata de lei, já que o aço sofria ao reagir aos ácidos contidos naqueles alimentos. www.MestredoChurrasco.com.br Pagina 8 Os japoneses sempre tiveram um talento especial para facas de cozinha. Samurais do período Shinto (1600-1794) costumavam carregar, num bolso existente na bainha da espada, facas pequenas e elaboradas chamadas kozuka, para cortar alimentos. As facas japonesas tradicionais são, geralmente, feitas de aço-carbono (material que forjou facas desde 1800 também na França, pela cutelaria Sabatier). Essas facas japonesas não são, porém, fáceis de afiar, mas mantêm o fio por muito tempo. As mais modernas são enriquecidas de molibdênio e vanádio, capazes de cortar a casca de uma abóbora como se fosse uma pera macia. Depois do aço inoxidável, a novidade mais importante em cutelaria
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