The choice of kitchen knives for each family is critical, 'saying' claims, was the biggest thing to eat, can only be a good long body, a good meal to have the strength to work to earn money.
But you have to eat early is the need to have a good cook, cook a meal without kitchen knives.
A lot of people for a wide variety of kitchen knives don't know how to choose, so small make up to you the following points are summarized, the hope can help you.
A sharp blade,.
To sharp edge, flat, no gap.
First of all, from the user's perspective for kitchen knife first demand must be sharp,
Fast)
, it is best to enduring sharp.
So let's take a look at the kitchen knife sharp is determined by those attributes?
(1) material.
Usually steel, stainless steel, carbon steel (
For example, the shell steel)
, or ceramic (
Zirconia)
Damascus, and so on.
Different material determines the cutting tools with different hardness after finished product, so whether can be understood as the hardness, the higher the sharpness?
It should be said is not entirely correct, because of a kitchen knife 'fast' still depends on the degree of the blade mouth, softness, etc.
Such as ceramic knife usually has higher hardness than stainless steel, but it often found in the process of using the user has not yet been stainless steel knife.
This is because the limited by material ceramic blade mouth degree not too small, otherwise it will directly brittle.
Ceramic knife has the advantages of no corrosion, of course.
Hardness: 3 cr13 & lt;
4Cr13<
5Cr15<
8Cr15<
9 cr15 material of carbon steel & lt;
Damascus & lt;
Ceramic (
Zirconia)
Diction of edge.
Divided into machine and manual edge edge.
So in terms of sharpness, steel hardness is higher, the edge degree, smaller parts down radian is more soft and nonlinear straight edge of a kitchen knife will be more 'quick', better to use, especially a slicing knife.
So the same material, the craft of slicing knife sharper than cut in two, this is determined by the edge degree.
Second, use comfortable.
The handle to humanized design, grip comfort.
The main material with wooden handle, engineering plastics, steel shank etc. , have their own advantages.
Generally do better stamping forming a kitchen knife grip with more refined;
Traditional forging process of cutting tool with wooden handle,
Mostly in the round handle)
, now there are some traditional tool manufacturers began to have other kitchen knife handle sales.
Three, use safety.
The handle to have prevent slippery design, won't hurt to sell user.
This needless to say, at least.
Also tell me the differences between stamping molding and red heat forging process, the advantages and disadvantages.
Stamping molding: simply is to use a block of large steel (
Such as the thickness of 2 mm)
, stamping out a complete directly by punch grinding tool knife embryo, and then for subsequent calamity, surface treatment, heat treatment, the handle on the process into finished products such as kitchen.
This process has the advantage of high efficiency and cost advantage, high mechanization degree, surface treatment is better, a high degree of standardization, detail is more perfect.
: traditional forging and stamping molding process of the biggest difference is that a knife embryo stage.
The forging steel embryo (namely the
Usually block)
To the red state, through repeated pounding (
Now the multi-purpose machine hammer)
, create a preliminary knife embryo, and then manually (edge
Down)
, surface treatment, heat treatment, etc. , finished chopper is usually live on thick, thin pond mouth, transverse section assumes the wedge.
Than stamping forming a kitchen knife, the forging steel kitchen knife is more compact, blade stress distribution more uniform, better stay sharp.
Defect is yield increased difficulty and high cost, relatively less process details.
Home kitchen knife according to the function is divided into slicing knife, cut in two and chop and cutter knife, fruit knife, etc. , and other such as frozen meat knife, bread knife, multi-purpose knife, etc.
Function different, use is not the same, so when choosing kitchen knives, must have a purpose, must choose, so as to lay a good foundation of for their own food.
