Ruitai plastic chopping board for business for family

Ceramic knives are made out of very hard and tough ceramic material which itself is zirconium oxide that's been heated in a process called sintering, which bonds the ceramic powder particles together by closing its pore. But what are the pros and cons of such knives?Pros LightCeramic knives are much lighter, compared to conventional knives made from steel. This will reduce fatigue, ensure efficiency and will achieve more results, as it requires less effort for certain slicing tasks.Hard & DurableCeramic knives are made from hardest known material, almost as hard as diamond. Hardness helps in retaining the sharpness of the knives as well as a razor sharp edge that is why they rarely need to be sharpened. In case of careful handling, ceramic knives will live longer!HygienicCeramic knives are scientifically proven not to be contaminated by acids, juices, salt or other substances during food preparation which are known to cause stains on blades preventing from easy cleaning and ruining the knife. Consequently, the knives will not affect the taste of the food or its healthy properties - an ideal choice for mothers having babies.Ceramic blades are very dense and no n-porous at all. A quick rinse in warm water will make a ceramic knife much cleaner than a thorough scrubbing on a metal knife. Strong smells of fish, garlic, onion and etc. are easily washed up just with warm water.ConsFragileThough being hard and durable, ceramic knives are quite brittle, that is why they must be handled with care and stored safely. It means they must be stored separately from other knives or in special knife blocks. Do not use them in cutting hard materials such as frozen food or bones, otherwise they can become blunt or even crack!CostUsually Ceramic knives are expensive, but the same is about other high end knives. It is a reasonable investment of your money, as a ceramic knife will live longer and require less sharpening.

Titanium nitride coating (tin)Tin is a general-purpose pvd coating, which can improve the tool hardness and have high oxidation temperature. The coating has good processing effect for high speed steel knives.Nitrogen-TiC coating (ticn)Carbon element in ticn coating improves tool hardness and lubricity. It is an ideal coating for high-speed steel tool.Nitrogen, aluminum and titanium coatings (tialn/altin)A layer of alumina formed in the coating of nitrogen, aluminum, titanium and aluminum can improve the life of cutting tools at high temperature. Coatings for dry or semi-dry cutting.The ratio of aluminum to titanium in the coating is different, and the nitrogen-titanium-aluminium coating has higher hardness than the nitrogen-aluminium-titanium coating.Chromium nitride coating (CrN)The good adhesion resistance of chromium nitride coating makes it the preferred coating in the processing of chip tumor. After coating this almost invisible coating, the machining performance of cutting tools such as high speed steel and cemented carbide will be improved.Diamond coating (Diamond)The diamond coating is the best coating for non-ferrous metal machining tools. It is an ideal coating for machining graphite, metal-based composites (mmc), high silicon aluminum alloy and high abrasion materials .(Pure diamond coated tool can not process steel parts, processing steel parts will produce a large amount of cutting heat, and lead to chemical reaction, so that the adhesion layer between the coating and the tool is destroyed). The coatings used for hard milling, tapping and drilling are different and they are used in specific cases. In addition, there are multi-layer coatings, such coatings are embedded between the surface layer and the tool substrate, which improves the tool life.Oxidation coating (Homo)The tool is heated in a water vapor of 500~550 oc for 30~60 minutes to form a fe3o4 layer on the surface of the tool, which is an oxidation treatment method with the thickness of the oxide skin film in the range of 1~3μ. Because of its porous nature, the film can keep the cutting oil and reduce the friction heat. It is very effective for hard cutting materials, high tensile steel, stainless steel and cast iron.

When you’re in the market for a new set of steak knives, you’ll likely find a variety of shapes and sizes to choose from, including variations in the blade. Most people tend to distinguish steak knives by looking for serrations on the cutting edgthe blade and may have even gone their whole lives believing steak knives should always be serrated since they ‘cut better’ and ‘stay sharp longer’. While this could be true depending on the knife, it certainly doesn’t have to be.Let us look at the comparison of serrated blades and non-serrated blades.Serrated Steak KnivesTraditionally, serrated blades have been the most common choice for steak knives. If you want to cut steaks, a serrated steak knife is your ideal choice, because the scalloped edge allows for a clean and smooth cut, and the sharp saw blade cuts through the hard shell without crushing the inside. Are serrated steak knives really better? It really is a matter of personal preference. Some choose serrated steak knives because of the illusion of sharpness. They believe serrated edges make for a sharper blade and will stay sharp longer than straight-edged blades .While this is partly true, but their sharpening is more troublesome.Non-Serrated Steak KnivesAlso known as ‘straight edge’, non-serrated steak knives feature a razor-sharp edge that slices right through meats without tearing the fibers like their serrated steak knives tend to do, resulting in a much smoother, cleaner cut. The only "downside" encountered with straight-bladed steak knives is that they must be sharpened frequently, but as long as you are familiar with the specifications of the knife and take some time to learn how to trim it correctly, they are also easier to sharpen than serrated steak knives.Where is the Best Place to Buy Steak Knives?Actually you have found it！Merging both quality and convenience, RUITAI company steak knives are sharp and strong, allowing you to cut through steak and other tough meats in no time at all. Provide a variety of blades to choose from (including single-sided serrations, double-sided serrations, no serrations, etc.) . Whether you choose to buy it or not, this durable and high-end product is your best choice.

Kitchen knives are essential to a family, don't underestimate this small tool, they not only reflect the differences between Chinese and Western eating habits, but also project different cultural connotations.The westerners think the knife tip is more convenient to use, while the Chinese think the knife is a kind of lethal thing after all.Introversion is a major theme of Chinese knife.The cleaver knife , chopper knife near the square, and the other Chinese knife, the back of the knife arc down at the end of the knife, the tip of the knife almost keep the same plane as the blade.The tip of the western knife is opposite, the tip and the back of the knife are almost on the same horizontal plane, the blade is curved upward at the end, and the tip of the knife is directly outward.On the whole, the western-style knife is lighter than the Chinese-style knife, the function of the special knife, developed a series of different functions of the knife.Chinese kitchen knife, is by the weight of the knife, cut from top to bottom. Western style knife is lighter, cutting method is the tip of the knife almost do not leave the desk board, just lift the back part of the knife.The clear distinction between Chinese and Western knives does not mean that Chinese-made and foreign brands are very different. The minds of skillful craftsmen in cutting tools give them a different personality, cutting tools are no longer just a replica of industry, but poured emotional art.