How to choose kitchen knife and kitchen knife quotation

There are many brands of kitchen knives on the market; Everyone says their swords are good. Of course, it is human nature for women to sell melons and brag, but consumers are often at a loss when choosing. So, how to choose a kitchen knife? What's the offer for kitchen knives? Let's have a look.

How to choose a kitchen knife

First, the blade is sharp.

1. material

Usually steel, stainless steel, carbon steel (such as shell steel), or ceramic (zirconia) Damascus and so on. Different materials determine the hardness of the finished tool, so can it be understood that the higher the hardness, the higher the sharpness? It should be said that it is not completely correct, because the speed of a kitchen knife depends on the degree and softness of the blade. For example, ceramic knives are usually harder than stainless steel knives, but users often find that their speed is not as good as stainless steel knives in use. This is because limited by the material, the degree of ceramic cutting edge should not be too small, otherwise it will be directly brittle. Of course, ceramic knives also have the advantage of non-corrosion. Hardness: 3cr134cr135cr158cr159cr15 carbon steel Damascus ceramics (zirconia).

2. Cutting methods are divided into machine cutting and manual cutting.

Therefore, from the perspective of sharpness alone, the steel has higher hardness, smaller blade, softer blade curvature, and the non-linear straight-falling kitchen knife will be faster and better to use, especially the slicing knife. Therefore, the slicing knife with the same material and technology is definitely sharper than the bone knife, which is determined by the sharpness of the blade.

Second, it is comfortable to use.

The design of the handle should be humanized and comfortable to hold. The main materials of the handle are wood, engineering plastics and steel handles. , each has its own advantages. Generally speaking, the handle of stamping kitchen knife is better and more exquisite; Traditional forging tools mostly use wooden handles (mostly round handles), and now some traditional tool manufacturers have begun to sell kitchen knives with other handles.

Third, it is safe to use. Handle should be non-slip design, so as not to hurt users. Needless to say, this is the minimum requirement. In addition, talk about the difference between stamping and red hot forging:

Stamping forming: Simply put, a whole large steel plate (for example, 2 mm thick) is directly punched into a complete knife blank by a punch grinder, and then the finished kitchen knife is made through subsequent processes such as trimming, surface treatment, heat treatment and handle. The advantages of this process are high efficiency, higher cost, higher mechanization, better surface treatment, higher standardization and more perfect details. At present, the mainstream knives in supermarkets and other markets are basically this kind of technology (represented by Yangjiang, Shibazi and Qiaofu in Guangdong). )

Traditional forging: the biggest difference from stamping process lies in the forming stage of knife blank. Forging is to burn a billet (usually a piece) to a red-hot state, then repeatedly knock (now using a mechanical hammer) to form a preliminary cutter blank, and then carry out manual trimming (knocking), surface treatment, heat treatment and so on. The finished kitchen knife generally has a thick back, a thin entrance and a wedge-shaped cross section. Compared with stamping kitchen knives, forged kitchen knives have denser steel, more uniform stress distribution and better sharpness retention. The disadvantage is that the output is difficult to increase and the cost is high, and the process details are poor.

Kitchen tool quotation

Silver knife set of 6 688 yuan

Kitchen knife set of 7 998 yuan

Zhang Xiaoquan seven-piece cutter set 5 18 yuan.

Yangjiang creative combination tool holder is 375 yuan all year round.

How to choose a kitchen knife? The blade should be sharp, straight and without notch. First of all, from the user's point of view, the first requirement of a kitchen knife must be sharp (fast), and it is best to be persistent sharp. Then, the price of kitchen knives is not expensive. I hope the above contents will help everyone.