Utensils #20

Sink, Dish Washer

A sink also known by other names including sinker, washbowl, hand basin and wash basin is a bowl-shaped plumbing fixture used for washing hands, dishwashing, and other purposes. Sinks have taps (faucets) that supply hot and cold water and may include a spray feature to be used for faster rinsing. They also include a drain to remove used water; this drain may itself include a strainer and/or shut-off device and an overflow-prevention device. Sinks may also have an integrated soap dispenser. Many sinks, especially in kitchens, are installed adjacent to or inside a counter.

History

The washstand was a bathroom sink made in the United States in the late 18th century. The washstands were small tables on which were placed a pitcher and a deep bowl, following the English tradition. Sometimes the table had a hole where the large bowl rested, which led to the making of dry sinks. From about 1820 to 1900 the dry sink evolved by the addition of a wooden cabinet with a trough built on the top, lined with zinc or lead. This is where the bowls or buckets for water were kept. Splashboards were sometimes added to the back wall, as well as shelves and drawers, the more elaborate designs usually placed in the kitchen.

How to Clean Up ?

Tips on caring for the dishwasher:

1.     Check the shelves part of the shelf rack in case there is dirt attached, if pepper clean with sponge then rinse.

2.     Avoid washing equipment or objects containing oil, acids, rust, paint.

3.     Do not open the dishwasher when the machine is working.

4.     For sharp and long equipment such as a knife, preferably horizontally, and a sharp side facing up or down, it is useful for the tool to be thoroughly cleaned into each part.

Can Opener

A can opener (in North American English and Australian English) or tin opener (in British and Commonwealth English) is a device used to open tin cans (metal cans). Although preservation of food using tin cans had been practiced since at least 1772 in the Netherlands, the first can openers were not patented until 1855 in England and 1858 in the United States. These early openers were basically variations of a knife, though the 1855 design continues to be produced. The first can opener consisting of the now familiar sharp rotating cutting wheel was invented in 1870 but was considered too difficult to operate for the ordinary consumer. A breakthrough design came in 1925 when a second, serrated wheel was added to hold the cutting wheel on the ring of the can. This easy to use design has become one of the most popular can opener models.

Around the time of World War II, several can openers were developed for military use, such as the American P-38 and P-51. These featured a robust and simple design where a folding cutting blade and absence of a handle significantly reduced the opener size. Electric can openers were introduced in the late 1950s and met with success. The development of new can opener types continues with the recent addition of a side-cutting model.

How to Cleap Up ?

Just dish wash like we normal do  it and dry if you done to washing. 

Knife Sherperner

Knife sharpening is the process of making a knife or similar tool sharp by grinding against a hard, rough surface, typically a stone, or a soft surface with hard particles, such as sandpaper. Additionally, a leather razor strop, or strop, is often used to straighten and polish an edge.

The smaller the angle between the blade and stone, the sharper the knife will be, but the less side force is needed to bend the edge over or chip it off. The angle between the blade and the stone is the edge angle – the angle from the vertical to one of the knife edges, and equals the angle at which the blade is held. The total angle from one side to the other is called the included angle – on a symmetric double-ground edge (a wedge shape), the angle from one edge to the other is thus twice the edge angle. Typical edge angles are about 20° (making the included angle 40° on a double-ground edge). The edge angle for very sharp knives can be as little as 10 degrees (for a 20° included angle). Knives that require a tough edge (such as those that chop) may sharpen at 25° or more.

Different knives are sharpened differently according to grind (edge geometry) and application. For example, surgical scalpels are extremely sharp but fragile, and are generally disposed of, rather than sharpened, after use. Straight razors used for shaving must cut with minimal pressure, and thus must be very sharp with a small angle and often a hollow grind. Typically these are stropped daily or more often. Kitchen knives are less sharp, and generally cut by slicing rather than just pressing, and are steeled daily. At the other extreme, an axe for chopping wood will be less sharp still, and is primarily used to split wood by chopping, not by slicing, and may be reground but will not be sharpened daily. In general, but not always, the harder the material to be cut, the higher (duller) the angle of the edge.