Tool maintenance method

Introduction In the kitchen, in addition to various cooking tools and seasoning sauces, knives are also an essential part of our cooking process. With the development of knives, different types have been derived with different functions. Whether you are buying outdoor knives or kitchen knives, you should understand the types of knives and choose according to your own needs. Only good knives can work well. Therefore, after buying knives, you should pay attention to the maintenance of knives. After all, these are not fast-moving consumer goods.

Types of knives 1. Tools for processing various external surfaces, including turning tools, planers, milling cutters, external surface broaches and files, etc.; 2. Hole processing tools, including drills, reamers, boring tools, reamers and inner surface broaches, etc.; 3. Thread processing tools, including taps, dies, automatic opening and closing thread cutting heads, thread turning tools and thread milling cutters, etc.; 4. Gear processing tools, including hobs, gear shapers, shaving cutters, bevel gears and broaches, etc.; 5. Cutting tools, including insert circular saw blades, band saws, bow saws, cutting turning tools and saw blade milling cutters, etc., combined tools. 6. General tools, such as turning tools, planers, milling cutters, boring cutters, drills, reamers, reamers and saws, etc.; 7. Forming tool, the cutting edge of this type of tool has the same or nearly the same shape as the cross-section of the workpiece to be processed. 8. Special tools, tools for processing some special workpieces, such as: gears, splines, etc.

2. The material of the tool Tool materials are roughly divided into the following categories: high-speed steel, cemented carbide, cermet, ceramics, polycrystalline cubic boron nitride, and polycrystalline diamond. High-speed steel: It has high hardness, strength and wear resistance, and has good heat resistance and hardenability. It is often used to manufacture tools with complex structures. Cemented carbide: high hardness, up to 89-93HRA at room temperature, higher wear resistance and heat resistance than tool steel, can still cut normally at 800-1000 degrees, its cutting speed is several times that of high-speed steel, Tool life has also increased dozens of times.

Polycrystalline cubic boron nitride: suitable for cutting high hardness hardened steel and hard cast iron, etc.; Polycrystalline diamond: suitable for cutting non-ferrous metals, alloys, plastics and glass fiber reinforced plastics, etc.; Carbon tool steel and alloy tool steel are only used for tools such as files, dies and taps. 3. The structure of the tool Structural elements: surface to be machined, machined surface, transition surface, front face, main rear face, auxiliary rear face, main cutting edge, auxiliary cutting edge Angle reference system: cutting plane, main cutting plane Ps, secondary cutting plane, base plane Pt, assumed working plane, normal plane Pn Tool angle: rake angle, relief angle, wedge angle, leading declination angle, secondary declination angle, tool nose angle, edge inclination angle Clamping part: There are two types with holes and handles. Tools with holes such as cylindrical milling cutters, shell milling cutters, etc.

Shank knives usually have three types: rectangular shank, cylindrical shank and conical shank. Working part: The part that generates and processes chips, such as turning tools, planing tools, boring tools and milling tools. 4. Tool selection 1. Select the two sides of the tool: smooth and clean, without forging dents.

2. The thickness of the selected blade is uniform: the exposed steel is moderate, the edge of the blade is straight but not twisted, and the edge of the blade forms a black straight line without "white edge". 3. The back of the knife, the head of the knife and the heel of the knife are ground evenly, "not showing black", no burrs, and no handle. 4. The knife handle is installed straight and firm, and the knife hoop is not loose.

5. Function and use of kitchen knives Machete: Used for chopping bones. Slicer knife: used for slicing food, but not suitable for cutting frozen meat. Vegetable Knife: Used for cutting vegetables and fruits.

Paring knife: used for planing the skin of vegetables and fruits. Ham knife: used for cutting meat such as ham. Tomato knife: used for cutting skinned, juicy and soft fruits such as tomatoes.

Watermelon Knife: Used for cutting melons with thicker peels and larger fruits. Bread Knife: For cutting soft foods with tougher skins. Utility Knife: Especially good for cutting fish fillets etc. and has various uses.

【Detailed>>】 6. Maintenance of knives 1. General maintenance of knives. In the process of cutting and matching raw materials with a knife, you must develop good operating habits. When cutting and matching, especially when cutting salty, sticky or fishy flavors, such as pickled vegetables, lotus root, fish, wild rice stem, and yam Etc., the substance adhering to the knife surface is easy to oxidize, discolor and rust the knife body. Moisture and dirt must be wiped off with a clean rag after use.

Knives that have not been used for a long time should be wiped dry and coated with a layer of oil on the surface to prevent rust. After the knife is used, it should be placed in a safe and dry place to prevent the blade from being damaged or accidentally hurting people. 2. Millstone.

There are special whetstones for sharpening knives. The commonly used whetstones are coarse whetstone, fine whetstone and whetstone. The main component of the coarse whetstone is yellow sand, which is loose and coarse in texture, and is mostly used to sharpen a knife with a gap or a new knife; the main component of the fine whetstone is green sand, which is solid and easy to sharpen the knife but not easy It is often used to damage the knife edge; the whetstone is narrow and long, strong in texture and easy to use. When sharpening a knife, the knife is generally sharpened on a rough stone first, and then sharpened on a fine whetstone.

In this way, the combination of the two can not only shorten the sharpening time, but also improve the sharpness of the blade. Before sharpening the knife, wipe off the oil on the knife surface, and then sharpen the knife on the whetstone. In this way, the combination of the two can not only shorten the sharpening time, but also improve the sharpness of the blade.