How about watching a knife, ok?
A good kitchen knives should have the basic conditions?
Small make up to sort out the main points of a few basic (
1)
Handle, the handle design use comfortably, non-slip, blade to strong strong.
(
2)
Knife of better material, hardness, hardness in more than 54 degrees of hardness.
(
3)
The handle and blade must be on a straight line, and keep the symmetry.
Sharp blade, according to the different use function, the geometry of the blade Angle should be different, smaller piece of a knife blade Angle, but must have a clear edge.
(
4)
Can't have thrown on blade grinding coarse wire and black wire, pitting area not more than 0.
5 per square millimeter, pitting must not exceed 3, face no hands, smooth.
Choose common sense: (cutting tool
1)
Look at the two side of the cutting tool, whether level off is bright and clean, and no forging dent.
(
2)
According to whether the blade thickness, steel moderate, blade mouth straight instead of curved, look straight blade a black line, no 'can'.
(
3)
Owner. on back, cutter, knife with grinding smooth, not black, no burr, don't shake handshandle.
(
4)
The handle to install straight, strong, not loose knife straps.
