Ruitai Kitchen Knives: Your Premier Source for Custom Kitchen Knives Set from China
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Ruitai Kitchen Knives: Your Premier Source for Custom Kitchen Knives Set from China
As the saying goes: "A person is drifting in the rivers and lakes, how can he not use a knife." Of course, today we are discussing a kitchen knife. Some time ago, a colleague said that she bought a ceramic knife and said it was quite sharp.
In fact, ceramic knives are not a new thing for a long time. If we go back, they have been invented as early as the 1910s and 1920s. However, it is only in recent years that the technology of ceramic knives has been really used in the civilian field and has been promoted on a large scale.
Why did ceramic knives fail to replace traditional kitchen knives and become the mainstream of the kitchen? Are ceramic knives really easy to use?
When ceramic knives were just emerging, even if we ordinary people didn't know much about this technology, based on our own life experience and intuition, the first reaction was "Can it work well?", and the second question was "Can it work?" Is it solid?"
We usually understand whether it is easy to use or not. One of the important criteria is whether it is fast or not, that is to say, whether it is sharp or not.
If you start from this point, then the ceramic knife will definitely not let you down. Ceramic knives are many times sharper than ordinary stainless steel or iron knives.
Generally, with a ceramic knife of good quality, hold a piece of paper in your hand and gently scratch it with the blade to cut the paper neatly.
And this is difficult for ordinary metal knives to do.
The colleague mentioned above said that she once used a ceramic knife to eat fruit, but accidentally cut her mouth. I dare not say that ceramic knives can cut iron like mud, but it is absolutely no problem to cut meat like mud.
Cutting meat with a ceramic knife does not need to be pulled hard, just gently pull on the meat, a piece of meat can be easily cut off, and the cut is still very neat.
If you use it to cut fruit, you don't have to use too much force. Press it down gently, which is easier than cutting dough.
Why did ceramic knives fail to replace traditional kitchen knives and become the mainstream of the kitchen? Are ceramic knives really easy to use?
After a comprehensive analysis, the main advantages of pottery knives are as follows:
(1) First of all, the biggest advantage is that it is quite sharp, very, very sharp.
It can be said to be the sharpest knife that we can come into contact with in our daily life.
(2) Ceramic knives are not like metal knives. If they are used to cut food, they will not be contaminated with metal odor.
(3) Ceramic knives are very sharp and can cut food relatively easily. The incision is neat, it will not damage the texture of the food, it will not cause a large amount of food juice to leak out, and it can maintain the original nutrition and flavor of the food to the greatest extent.
(4) The density of the ceramic knife is high, the surface is smooth and delicate, easy to clean, and it is not easy to attach bacteria.
Since ceramic knives have so many advantages, why have ceramic knives been around for so many years, but have never become the mainstream of kitchen knives? I asked many people around me, and most of them have heard of ceramic knives, but not many really want to buy them.
Moreover, I have not seen a few restaurant chefs using ceramic knives.
As professionals in the food industry, chefs must have a deeper understanding of the performance and quality of knives. If ceramic knives are so good, why don't they like to use them?
Speaking of this, I have to talk about the shortcomings of ceramic knives, mainly as follows:
(1) The biggest disadvantage: too brittle, afraid of falling, easy to break. Ceramics are ceramics, as long as they are dropped on the ground, they will definitely be crunchy.
Some netizens said that ceramic knives should be placed on a stable support and should be handled with care, otherwise they may break if they are touched on the kitchen stove. Everyone is very busy, using a knife is still as careful as serving the ancestors, are you tired?
(2) Only cut meat, fruits and vegetables.
Other bones, including fish, or meat that has not been fully defrosted, should not be cut with ceramic knives.
(3) It can only be cut, not chopped, not chopped, let alone patting garlic.
(4) The hardness of ceramic knives is said to be dozens of times that of ordinary metal knives, but after a long time of use, once they become blunt, you cannot sharpen them yourself. You need to use a professional diamond sharpener to sharpen them.
(5) If the ceramic knife breaks in the process of cutting vegetables, it is more dangerous to mix the debris into the vegetables and eat them in the stomach.
(6) Another disadvantage is that it is expensive. Ceramic knives of average quality cost tens of dollars, and better ones usually cost hundreds or even thousands of dollars.
Why did ceramic knives fail to replace traditional kitchen knives and become the mainstream of the kitchen? Are ceramic knives really easy to use?
In the few years when ceramic knives were just emerging, there were often hawkers selling ceramic knives at rural fairs or around farmers' markets in cities to sell ceramic knives to people. But most of the ceramic knives they sell are fake and inferior products of poor quality.
The knife he demonstrated at the scene is very sharp for cutting meat and vegetables, but the one you bought is basically like a wooden knife when you take it home and use it.
That's because the knives he used in the demonstration and the knives he sold to you are not at the same level.
Generally, ceramic knives with better quality are made of zirconia, and almost alumina is used. Those fake and shoddy ones, it's hard to say what they use.
In addition, some people think that ceramic knives are not made of metal, so they can pass security checks and be taken on high-speed trains and planes, but you are wrong. No matter what material your knife is made of, security scanners can scan it for you, so don't take this chance.
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