Evaluate whether a knife to use, the first thing to consider is sharp.
The sharp degree of the main factors is the hardness of steel (
硬度)
。
Suppose there are two knives, one is made from soft steel, the other one made from a hard steel.
Grinding them extremely sharp, that whether they are the same?
The answer is no, because the soft steel sharpness soon.
So persistent to keep sharp depends largely on the ability of the hardness of steel, is the main factor that judge the performance of a knife.
In addition to see success for kitchen knife steel hardness and corrosion resistance, wear resistance, toughness, hardness and toughness is contradictory, hardness,
Carbon content)
Wear resistance and corrosion resistance are often contradictory, element can make kitchen more keep sharp for a long time but it will be difficult to grind.
Stainless steel and other steel products, there is no essential difference between just because of the high chromium content, the chrome oxide formed in the metal surface to prevent iron oxide, in the case of long bubble water is likely to rust.
420 series stainless steel ordinary supermarkets sell low-end kitchen knife is multi-purpose, cheap and excellent rust resistance, but the carbon content is extremely low, so low hardness is not more than 52, roughly equivalent to our domestic low-end commonly used three chrome steel (
Value refers to the carbon content of the previous number per mil)
。
X50CrMoV15 ashkenazi mainstream steel kitchen knife, good rust resistance, toughness, but blunt fast.
But good maintenance can't cut the collapse, roughly equivalent to our domestic commonly used 5 chrome steel knife.
Of course the 5 chrome steel performance better than ordinary steel itself, after manufacturer's unique heat treatment also has certain promotion, but the ingredients there is general performance.
Home have a similar hardness steel kitchen knife used to cut the thick ribs, white cut chicken, chop chop what pork is very good, but cut vegetables meat will obviously feel than Japanese steel.
The Japanese kitchen knife without the steel, here just for the sake of the contrast.
Molybdenum vanadium stainless steel (
AUS-
8)
Hardness is lower than 58, some entry-level kitchen knife used in Japan, the domestic eight chrome steel, chrome steel 9 similar hardness.
VG -
10 Japanese 'my special steel company in the production of high-end stainless steel, is common in the Japanese kitchen knife, it is also very suitable for the self-important.
Keep sharp degree good, hardness is high, also not easy to rust, but high carbon content less than 5 chrome steel rust resistance.
There is a nature almost slightly lower-end VG1 steel, hardness, about 60.
Molybdenum vanadium stainless steel (
AUS-
8)
Hardness is lower than 58, some entry-level kitchen knife used in Japan, the domestic eight chrome steel, chrome steel 9 similar hardness.
Powder steel powder metallurgy (
粉末冶金)
Is the product of modern metallurgical technology, is a kind of metal powder as raw material, through pressing and sintering processing methods of various kinds of products.
Because powder steel global annual output is only fifty thousand tons, with technology to master complicated only a handful of manufacturers, high above the price of course.
