Look at the material: The steel of the kitchen knife usually changes its hardness, toughness and rust resistance ability through adjusting the proportion of elements: carbon, chromium, molybdenum, vanadium. However, there are differences between stainless steel and iron. I believe many people know that iron is easy to rust, so it must be polished regularly, which is extremely inconvenient to use. While the advantage of stainless steel is not easy to rust in water. Usually its maintenance is also very easy. Most high quality kitchen cleaver knives are made of high quality stainless steel, which has high strength, hardness and wear resistance, so high quality stainless steel kitchen cleaver knives are preferred.
We can directly use the fingertips to bounce a few times on the side of the kitchen knife blade and listen to the sound of the kitchen knife. The sound of kitchen knife made of good steel is a fragile sound run lasting. This kind of good steel kitchen knife must be easy to use. On the contrary, if the kitchen knife knocks like a stone and muffled ,which is used ordinary poor steel generally.
Look at the cutting edge: The edge of a good kitchen knife must be straight and flat, unnotched. The finely ground edge is more durable sharpness and cutting vegetables and meat can be done at one-time. While some curved edge, cutting vegetables and meat often can not be done in one go. It often needs to repeatedly cut to cut off the meat and vegetables because there is no complete cut.
We can look at the cleaver knife edge. A good kitchen cleaver knife edge has high hardness and toughness. It is durable and easy to wear. With a whetstone slightly over a small knife edge inside white, the more grind, the brighter and sharper. It must be a good knife. A good kitchen cleaver knife is easier to use. Conversely, bad kitchen cleaver knives are sharpened, it looks more rough and dull. So the quality of this knife is very general.
Look at the thickness: A high-quality kitchen cleaver knife is placed flat on the table and one end of the pad. Then in the middle of the pressure. There will be no deformation phenomenon. A good kitchen cleaver knife not only have hardness, but also have considerable thickness, so that the knife will be more durable.
Look at the handle: A good kitchen cleaver knife handle not only has good impact strength and surface hardness, but also has a good size and stability, which is followed by a certain degree of chemical resistance and good electrical insulation. Furthermore, it has a good grip, is smooth and bright. It does not hurt the hand with non-slip design, with these we use more comfortable and safer when using.
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