How to filter household kitchen knives

2023/02/06

The design and quality of kitchen knives determine our cooking enthusiasm and actual results to a certain extent. Therefore, it is very necessary for friends who have high requirements in this regard to help them choose suitable products with the help of previous knowledge. But considering There are a lot of kitchen knives on the market, and many products under the brand name are just in vain, but they can’t really come in handy. Therefore, today I will introduce to you the advice on choosing and purchasing kitchen knives and other valuable reference content.

1. Household kitchen knife

1. material

    Material, raw material, a knife, the most intuitive selection criterion is the material. There are only two criteria for choosing a kitchen knife, rust resistance and sharpness retention. Generally, the higher the carbon content, the higher the hardness and the better the sharpness can be maintained, but the rust resistance will also be reduced.

Cheap Chinese kitchen knives cannot escape this material, usually 420, better 430(?).

Although this kind of steel is called stainless steel, it will actually rust. Yangjiang Shibazi: Tmall flagship store has 4Cr13, and it is said that 3Cr13 is also available.

Steel with low carbon content (0.4%) is not easy to rust, but the same hardness will not be too high. HRC54 is the limit. It is reasonable, the cutting edge can reach HRC60. However, the heat treatment of Dengjia knives is not as good as that of Yangjiang, and the quality control is generally low because it is a handmade product. WMF, Zwilling and other German rich and handsome: X50CrMoV15, X45CrMoV15, X50CrMo15.

To put it bluntly, the pursuit of German steel is balance. To put it bluntly, the hardness is average. The hardness of German steel is not too high, which is more suitable for home use. The cheating Zwilling still has a lot of knives without telling what materials are used. In terms of steelmaking technology, the Germans are very good, because the content of phosphorus and sulfur impurities is low, the carbon content is not high, and the corrosion resistance is very good.

Japanese cool and fresh: VG-10, white paper steel, green paper steel. This is all 100usd up. A piece of green paper with 2 knives (2.5x19x200) costs about 100 yuan in Japan, which is more expensive than many domestic knives.

Because Japanese chefs pursue extreme sharpness with their knives, the carbon content of these steels is around 1% to 1.4%. Other super high-end steel. Powdered alloy steel can be used to cut steel, so I won't discuss it.

Do you feel overwhelmed when you see so many materials? In fact, the choice is very simple: buy the most expensive one you can accept except German ones! Personally, I think the marketing strategies of Zwilling and Volkswagen are a bit similar. Many, you need to be cautious when buying.

2. System, standard, and kitchen knife system are generally divided into three types: Chinese, Western and Japanese. Reasonable selection of the knife system that suits you can make the kitchen more efficient.

Chinese style: slicing, chopping, Wenwu. In fact, these three types are all in the shape of large plank knives. The difference is the angle of the cutting edge. The cutting angle of the slicing knife is small, and the blade is thin, which makes it easier to cut. Chopping knives have a wider blade angle and are thicker, and are used to cut bones.

The first half of the civil and martial arts knife can be used for slicing, and the second half can be used for chopping bones, with balanced functions. When we Chinese eat poultry and fish, we usually debone ourselves, not chefs, so we can make all kinds of food with such a simple shape. Western-style: The main knife of a Western-style kitchen knife is generally a bull knife or a chef's knife.

The main difference between a butcher's knife and a chef's knife is the angle of the edge curve. Chef's knives are generally more curved, while butcher's knives are straighter.

From the above editor’s advice on purchasing kitchen knives, we can know that the quality of kitchen knives on the market is uneven. If you want to choose a product that suits you, it is best to start with word-of-mouth and actual evaluation or experience analysis. Necessary You can go to the physical store to use it at any time so that you can filter out suitable solutions. And the content to be considered at the beginning mainly includes information on materials and processes. You need to focus on these aspects and make purchases with reference to budget requirements. .

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