There are many types of kitchen knife brands in the market; everyone says their knives are good. Of course, it is human nature for Wang Po to sell melons and brag, but consumers often disagree. loss when choosing. So, how to choose a kitchen knife (set) that suits you?
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Classification of knives:
(Mainly aimed at daily household consumers) Household kitchen knives are divided into slicing knives, bone slicing knives, carving knives, fruit knives, etc. according to their functions. Others include frozen meat knives, bread knives, and multi-purpose knives. Category knives. According to the processing technology, it is classified into deep drawing forming, hot forging, etc. according to the material, it is divided intocarbon steel, stainless steel, ceramic (zirconia), etc. Nowadays, many brands of knives are offered in sets. Typically, the knife set also includes a sharpening rod and a knife holder.
① Slicing knife: used for slicing food, but it is not suitable for cutting unthawed frozen meat.
②Bone cutting knife: used for chopping hard foods such as bones.
③Slicing knife: It can chop and cut, but it is not as sharp and easy to use as a special slicing knife when slicing (materials and processes
< p>are the same), and it is not suitable for chopping large pieces of bone. It's good for chopping meat toppings.④Fruit Knife: Used to peel the skin of vegetables and fruits.
When choosing a knife, you should pay attention to the following points:
1. The blade must be sharpnte
The blade must be sharp, straight, and free of chips. First of all, from the user's point of view, the first requirement of a kitchen knife should be (fast) sharpness, and preferably a durable sharpness. So let's see what attributes determine the sharpness of a kitchen knife?
1. Material
Typically steel, stainless steel, carbon steel (such as gun steel), or ceramic. (zirconia) Damascus and so on. Different materials determine the different hardness of the finished knife. So can we understand that the higher the hardness, the higher the sharpness? It must be said that this is not entirely correct, because the “strength” of a kitchen knife also depends on it? the degree and smoothness of the cutting edge, etc. For example, ceramic knives generally have a higher hardness than stainless steel knives, but when using them, users often find that they are not atas fast as stainless steel knives. Indeed, due to material limitations, the edge of the ceramic knife cannot be too small, otherwise it will be directly brittle. Of course, ceramic knives also have the advantage of not corroding. Hardness: 3cr13<4Cr13<5Cr15<8Cr15<9Cr15≈carbon steel 2. The cutting method is divided into machine cutting and manual cutting So in terms of sharpness only, a kitchen knife with higher steel hardness, smaller edge angle and A softer arc instead of a linear fall of the edge will be "faster" and better to use, especially a slicing knife. Therefore, a slicing knife made with the same material and craftsmanship is significantly sharper than a bone slicing knife. This is determined by the degree of sharpness. 2. Comfortable to use. The design of the handlemust be user-friendly and comfortable to hold. The main emphasis is on the handle. The main materials include wood, engineering plastics, steel handles, etc., each of which has its own advantages. Generally speaking, stamped kitchen knife handles are better and more refined; knives using traditional forging techniques mainly use wooden handles (mainly round handles), and now some traditional knife makers have started selling kitchen knives with other handles. 3. Safe to use. The handle of the knife should have a non-slip design so that it does not fall and injure the user. Needless to say, this is the minimum requirement. Additionally, let's talk about the difference between stamping and hot forging: Stamping: In simple terms, it uses a whole large steel plate (for example, 2mm). thickness) ), a complete knife blank is directly cut through the punch grinding tool, and then the subsequent processes such as edge trimming, surface treatment, heat treatment and handle assembly are carried out to make the knife. finished kitchen. The advantages of this process are high yield and cost advantage, high degree of mechanization, better surface treatment, high degree of standardization and more perfect details. At present, traditional knives in supermarkets and other markets mainly use this process (represented by Yangjiang, Guangdong, Shibazi, Qiaoxiu, etc.) Traditional forging: the biggest difference from Stamping forming process is the blade. training stage. Forging involves burning the steel embryo (usually in block form) until it is red hot, then hammering it repeatedly (maintenant more often with a machine hammer) to shape a preliminary blade embryo, then to manually sharpen (frustrate) the surface. processing, heat treatment, etc., finished kitchen knives are generally thick at the back, thin at the mouth, and wedge-shaped in cross section. Compared to stamped kitchen knives, forged kitchen knives have denser steel, more even stress distribution on the blade, and better edge retention. The disadvantages are that it is difficult to scale up production, the cost is high, and the process details are relatively poor. Q: What attributes determine the sharpness of a kitchen knife? Answer: 1. Material Typically steel, steel stainless steel, carbon steel, etc. (like cannonball steel), or ceramic (zirconia) Damascus, etc. Different materials determine the different hardness of the finished knife. Can we donc understand that the higher the hardness, the higher the sharpness? It must be said that this is not entirely correct, because the “strength” of a kitchen knife also depends on it? the degree and smoothness of the cutting edge, etc. For example, ceramic knives generally have a higher hardness than stainless steel knives, but when using them, users often find that they are not as fast as stainless steel knives. Indeed, due to material limitations, the edge of the ceramic knife cannot be too small, otherwise it will be directly brittle. Of course, ceramic knives also have the advantage of not corroding. Hardness: 3cr13<4Cr13<5Cr15<8Cr15<9Cr15≈carbon steel 2. How to sharpen the blade Points It is sharp by machine or by hand, so in terms of sharpness only, a kitchen knife with higher steel hardnesse, a smaller degree of cutting edge and a smoother curvature of the cutting edge instead of a linear fall will be "faster" and more precise. Very useful, especially the slicing knife. Therefore, a slicing knife made with the same material and craftsmanship is significantly sharper than a bone slicing knife. Hand slicing knives are relatively sharper and easier to sharpen, which is determined by craftsmanship, edge curvature, etc. The edge of machine-edged knives is relatively small, shallow and requires more effort to sharpen after use, while the hand-edged kitchen knife has a smoother edge curvature. Q: What kind of kitchen knife is called forged kitchen knife? Answer: The so-called forged kitchen knife simply means that the blank of the knife is heated to red and then forged several times. , shaped and trahand-edited. Kitchen knives made by a series of craft methods, the typical representative is the traditional craft practice of Longshui area of Dazu County, Chongqing, known as the hardware capital of the west. Accordingly, it is the cold rolled stamping kitchen knife, which is represented by the process practices of Yangjiang region, Guangdong province. Question: What are the advantages and disadvantages of forged kitchen knives compared to regular cold-rolled kitchen knives? Answer: The difference between the two is whether the knife embryo has been a red-hot state at high temperature The forging process repeated. Compared to cold-rolled kitchen knives, the steel of forged kitchen knives is denser and the stress on the blade is distributed more evenly. It is durable and not easy to crack. As thesays the proverb, “good steel is made by repeated hammering”. ".The disadvantages are that it is difficult to increase production and the cost is high, and hand forming is not as beautiful as cold-rolled knives. (Deng's kitchen utensils have transformed traditional technology and better solved this problem.) Q: How do ordinary consumers distinguish them? Answer: Generally speaking, forged kitchen knives The back of the knife is relatively thick and the section from the back to the blade is relatively less regular in a diagonal shape. The edge is also not as straight and the arc is softer. Currently, There is a rare high quality stainless steel material on the market which is made of 9 chrome and 15 molybdenum vanadium, while most of the kitchen knives on the market use 3 chrome and 4 chrome stainless steel materials (our store also THEa, and the price is much cheaper). The price per ton of 9 chrome stainless steel is 2-3 times that of ordinary 3 chrome stainless steel. Secondly, the forging technology used in this kitchen knife perfectly solves the problem of 9 chrome stainless steel maintaining high hardness while maintaining excellent toughness and durability. In addition, this Dengjia knife technology has obtained a national patent. This is difficult to achieve using the stamping method. Third, although the overall value of the kitchen knife is not high, it is a durable product. This kitchen knife can be used for more than 10 years with proper maintenance and its average cost is very low. Q: What are the differences between slicing knives, boning knives and carving knives? Answer: Kitchen knives are divided into slicing knives, cutting knives bonelessr and cutting knives depending on their uses. Use different types such as knives and fruit knives. Normally, the sharpness of a slicing knife is around 15°, which is thin and easy to slice; the cutting edge of a bone-slicing knife is greater than 25°, has a thick edge, is heavy enough, and is convenient for chopping; and the sharpness of a dual-purpose knife is between 15° and 25°, you can cut not too large bones like chicken, duck, fish, etc., but it is a little more difficult to slice and cut. to work. the large bones of pork legs. People who read this article also like: Instructions for Lobe Adi Pot? Lobe Adi Pot Recipes and Prices