Kitchen knives, should you choose traditional stainless steel or ceramics?

2023/02/02

As a chef is good or bad, one of the important indicators is knife skills. When it comes to kitchen knives, everyone immediately thinks of all kinds of stainless steel, followed by ceramic knives that have gradually emerged in recent years, but regarding stainless steel knives and ceramic knives, which one is better to use, and what are the advantages and disadvantages of each, we will discuss today Come one by one. 1. Traditional stainless steel knives Speaking of stainless steel knives, what immediately comes to mind are the powerful chefs in various film and television dramas.

Traditional stainless steel knives are kitchen knives made of stainless steel. I still remember the whole wall of knives in the old father’s kitchen in Ang Lee’s movie "Eating and Drinking Men and Women", an absolute chef~~Of course, although ordinary families cannot have so many knives, they have at least one kitchen knife. However, according to my current observations, most household knives are made of stainless steel.

2. Modern Emerging Ceramic Knives Most of the ceramic knives currently on the market are processed from a nano-material "zirconia". Zirconia + alumina powder is pressed into a knife blank with a 300-ton heavy press and a mold, sintered at 2000 ° C, and then polished with diamonds to match the handle. It is really because of such high-tech technology that its sharpness is more than ten times that of ordinary steel knives.

It has the characteristics of high hardness, high density, high temperature resistance, anti-magnetization and anti-oxidation. Three, the use of two kinds of tools Stainless steel knives are more suitable for those foods that need to be chopped and chopped, such as bones, thick fish bones, frozen meat and other hard ingredients; while ceramic knives are more suitable for vegetables, fruit pulp, sashimi, meat, seafood, shell-free Shellfish and other non-hard foods. Four, each has advantages and disadvantages Choosing a good knife will definitely get twice the result with half the effort in the cooking process, and ceramic knives and stainless steel knives also have their own advantages and disadvantages.

Ceramic knives are used in modern kitchens and offer a range of advantages that stainless steel knives cannot match. 1. Strong antibacterial properties, suitable for families with babies. Infants and young children have fragile intestines and poor body resistance, so when feeding such as fruits, vegetables, and meat, they should try to avoid contact with bacteria to avoid physical discomfort.

The unique material of the ceramic knife has something to do, and the unique non-metallic performance can effectively resist the growth of bacteria, and protect the baby's food from contamination during the cutting process. It is the best cooking knife for babies after weaning. 2. Strong wear resistance and high sharpness. Precision ceramics have super hardness and wear resistance.

Ceramic knives have a razor-sharp edge for cutting paper-thin slices of meat. According to the material hardness comparison table, its hardness is second only to zircon. Its wear resistance is 60 times that of ordinary kitchen knives.

3. It is not easy to smell, and can lock the nutrition of food. When we use a metal knife to cut different materials in our daily life, the food is prone to oxidation, and even chemical reactions will occur between different foods, which is easy to taint. However, ceramic knives are extremely resistant to oxidation. Its inherent material advantages will not cause chemical reactions with any food, and it can maintain the original taste of food.

Of course, a product has its advantages and disadvantages. The high hardness of ceramic knives also determines that its toughness is relatively small, it is very brittle, and it is easy to chip, chip or break. As the main tool of the family, stainless steel knives also have absolute advantages.

1. No rust, good light perception. Many of our families now use stainless steel knives, mainly because the shining knives give people a good feeling, and they will not rust and are light. Every time I cut the vegetables, I put them away directly. The ones at home have been used for more than a year, and they are still as good as new.

2. The price is low, and good products are not expensive. The production cost and production process of ordinary stainless steel knives are relatively simple, so the price is even lower, ranging from about a dozen to dozens of yuan. At such a price, if you use it to buy ceramic knives, it is absolutely impossible to buy a good product.

3. Strong practicability, suitable for Chinese kitchens. There are still many things that need to be cut and chopped in the Chinese diet. Hard objects such as bones.

Moreover, stainless steel also contains iron, and we habitually think that iron can be supplemented. As a relatively soft metal knife, stainless steel will lose its sharpness and become passivated after a period of use. As the saying goes, radish and cabbage have their own preferences. Whether it is traditional stainless steel knives or ceramic knives, each has its own advantages and disadvantages. No matter which one you choose, only the one that suits you is the best.

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