Who has better chopping ability, knife or axe?

Knives and axes have stronger chopping ability than axes.

An axe is a cutting tool. It is divided into two parts-an axe and an axe handle. The shaft is made of metal (usually hard metal such as steel). Axe handles are usually made of wood (but there are also metals). The shape of the knife edge is generally arc (sometimes straight or flat).

In recent years, thanks to the continuous improvement of production technology and the continuous expansion of downstream demand market, China's axe industry has developed rapidly. The development situation of axe industry in domestic and foreign markets is very promising. Although the development speed of the axe industry has slowed down slightly due to the financial crisis in recent two years, with the rapid development of China's national economy and the gradual fading of the international financial crisis, the axe industry in China has once again ushered in a good development opportunity.

Chinese kitchen knife:

1. Mulberry knife: rectangular, thin and long, generally black on the top and white on the bottom. It is the lightest and most commonly used knife. It can be used to cut meat and vegetables, but not bones, because the slit angle is extremely small and it is easy to get stuck with the knife.

2. Slicing knife: rectangular, wider than mulberry knife, hence the name Siyi, used for cutting things. It can be used to cut transparent meat slices (similar to a mulberry knife), which is generally heavy and cannot be used to chop bones (also called Wen Dao).

3. Civil and military knives: rectangular, thicker than flat knives and larger opening angle. They can be used to cut chicken bones, cut vegetables, chop, peel and scrape skin, and are widely used in modern families.

4, bone knife: rectangular knife belly protruding, big, thick and heavy, used to cut ribs, fish heads, chicken thighs and other bones, the cutting edge is blunt.

5. Jiujiang Bay: All hotels have it. The blade is obviously wider than the tail, the back of the knife is curved, and the meat is cut. The head is big and the back is thick, and the big bones are particularly cut.