How to buy all kinds of kitchen knives

There are a wide variety of Kitchen Knife brands on the market; everyone says their own knife is good, of course, the king’s wife sells melons and sells herself.

It is human nature, but consumers are often at a loss when choosing. So, how can we buy

To a (set) suitable for your kitchen knife?

Tool classification:

(Mainly for daily household consumers) Household choppers are divided into slicing knives, cleaver knives, cutting knives, fruit knives, etc., and others such as frozen knives, bread knives, and multi-purpose knives. According to the processing technology, there are stamping, red hot forging, etc., and carbon steel, stainless steel, and ceramic (zirconia). Many of today's branded knives are packaged. The general set of knives also includes sharpening bars and knife holders.

1 slicing knife: used for food slices, but not unfrozen frozen meat.

2 cleavers: used to chop bone hard foods.

3 Cutters: Can be cut, but there are no special slicing blades for sharp and easy to use (material, the same process), and not suitable for cutting large bones. It's good stuffing.

4 Fruit Knife: used to cut the skin of vegetables and fruits.

Select the tool to pay attention to the following points:

One, sharp edge

The blade should be sharp, straight, and not chipped. First of all, from the user's point of view, the first requirement for the kitchen knife must be sharp (fast), and it is best to be long-lasting sharp. So let's take a look at the sharpness of the kitchen knife is determined by those attributes?
1. The material is usually steel, stainless steel, carbon steel (such as shell steel), or ceramic (zirconia) Damascus, and so on. Different materials determine the different hardness of the finished tool. Can you understand that the higher the hardness, the higher the degree of sharpness? It should be said that it is not completely correct, because the "fast" of the kitchen knife also depends on the degree of cutting edge.
Softness and so on. For example, ceramic knives usually have higher hardness than stainless steel knives, but users often find that they do not have a stainless steel knives during use. This is because the number of mouthpieces of the ceramic blade cannot be too small due to material restrictions, otherwise it will be directly embrittled. Of course, ceramic knives also have the advantage of no corrosion. Hardness: 3cr13<4Cr13<5Cr15<8Cr15<9Cr15 Carbon Steel

2. The method of sharpening is divided into machine cutting edge and manual cutting edge. Therefore, in terms of sharpness, the steel blade with higher hardness, less edge degree, and a softer and non-linear downward cutting edge of the cutting edge will be used. More "fast", better use, especially slicing knife. Therefore, the same material, the process of slicing knife is definitely more sharp than the cleaver, this is determined by the number of edge.

Second, use comfortable. The handle design should be humanized and comfortable
In terms of tool holders, the main materials are wood, engineering plastics, steel handles, etc. Each has its own advantages. Generally speaking, stamping and forming the knife handle is better and more exquisite; the traditional forging tools use wooden handles (mostly round handles).
There are also some traditional cutter manufacturers that have begun to sell Kitchen Knives with other holders.

Third, the use of security. The handle should have a non-slip design and it will not hurt the user.

Needless to say, the minimum requirements, in addition to the difference between stamping and red hot forging process:
Press forming: Simply put, using a large piece of steel plate (such as a thickness of 2 mm), a complete blank is stamped directly by the press grinder, and then the subsequent sharpening, surface treatment, heat treatment, upper handle, etc. After the process into a finished kitchen knife. The advantages of this process are its high efficiency and cost advantages, its high degree of mechanization, its better surface treatment, its high degree of standardization and its more detailed details. At present, mainstream cutting tools in supermarkets and other markets are basically such techniques (represented by Yangjiang, Guangdong, 18 children, clever women, etc.)
Traditional forging: The biggest difference from the stamping process is the formation of the blank. Forging is to burn the steel embryo (usually a block) to a red hot state, repeatedly hammering (now using a multi-machine hammer), to shape the initial knife embryo, and then manually edge (slam), surface treatment, heat treatment, etc. The finished kitchen knife usually has a thick knife back, a thin mouth, and a wedge-shaped cross-section. Compared with stamping and shaping kitchen knives, forged knives have a more dense steel and more uniform stress distribution in the blades, and a sharper degree of retention. The disadvantage is that it is difficult and costly to increase production, and the process details are relatively poor.

Q: The sharpness of kitchen knives is determined by those attributes ?

Answer: 1. Material

Usually it is steel, stainless steel, carbon steel (such as shell steel), or ceramic (zirconia) Damascus, and so on. Different materials determine the different hardness of the finished tool. Can you understand that the higher the hardness, the higher the degree of sharpness? It should be said that it is not completely correct, because the "fast" of the kitchen knife also depends on the degree of knife edge, softness and so on. For example, ceramic knives usually have higher hardness than stainless steel knives, but users often find that they do not have a stainless steel knives during use. This is because the number of mouthpieces of the ceramic blade cannot be too small due to material restrictions, otherwise it will be directly embrittled. Of course, ceramic knives also have the advantage of no corrosion.

Hardness: 3cr13<4Cr13<5Cr15<8Cr15<9Cr15 Carbon Steel

2. The way of cutting edge

It is divided into machine cutting edge and manual cutting edge. Therefore, in terms of sharpness, the kitchen knife with higher hardness and less edge degree of the steel will be more “quick” when the cutting edge has a softer curvature and a nonlinear drop. Better to use, especially slicing knife. So the same material, the process of slicing knife is definitely more sharp than the cleaver. The edge sharpness of hand-cutting slicing kitchen knife is relatively easy to grind, which is determined by the craft, edge curvature and so on. The blade edge of the machine's edged blade is relatively shallow, and it is more laborious to grind it up after use, while the edge curvature of the hand-cutting blade is more gentle.

Q: What kind of kitchen knife is called forged kitchen knife?

Answer: The so-called forging chopper is simply a chopper that is made by repeatedly forging the knife embryo after burning red, hand molding, hand-cutting, etc. The representative representative is the famous western capital of Chongqing, Dazu County, Chongqing. The traditional craftsmanship in the region is corresponding to the cold-rolled stamping and cooking knife, which is represented by the technological practices in Yangjiang, Guangdong Province.

Q: What are the advantages and disadvantages of forging choppers compared with ordinary cold choppers?

A: The difference between the two is whether the knife embryo has undergone a repeated forging process under a red hot state at a high temperature. Compared to cold-rolled choppers, forged chopper steel is denser and the stress distribution of the blade is more uniform. It is durable and not easily cracked. As the saying goes, “Are you ready to use a good steel!”. The disadvantage is that it is difficult to increase the output and the cost is higher. The hand-forming is not as good as a cold-rolled knife. (Deng's kitchenware reformed traditional techniques and has solved this problem better.)

Q: How do ordinary consumers distinguish between them?

A: In general, forging a chopper blade is relatively thick, and the slash type is relatively less regular from the back of the blade to the cutting edge of the blade. The edge is not so straight, and the arc is soft.

Currently, there are rare 9 chromium, 15 molybdenum vanadium, high-grade stainless steel materials on the market, and more commonly used kitchen knives are 3
Chrome, 4 chrome stainless steel material (this shop also has, much cheaper price). 9 chrome stainless steel price per ton is 2-3 times that of ordinary 3 chrome.

Secondly, the forging technology adopted by the kitchen knife perfectly solved the 9-chromium stainless steel while maintaining high hardness while maintaining excellent toughness and durability, and Deng Jiadao's technology won the national patent, which is difficult for stamping and forming. To the
Again, although the overall value of the kitchen knife is not high, but it is a durable product, this section of the kitchen knife can be well maintained for more than 10 years, the average cost is very low.

Q: What are the differences between slicing knife, cleaver knife, and cutting knife?

A: The kitchen knife is divided into different types, such as a slicing knife, a cleaver, a cutting knife, and a fruit knife. Usually, the slicing blade has a cutting edge of about 15°, which is thin and easy to slice. The cleaver blade has a cutting edge at 25° or more. The cutting edge is thick and the weight is sufficient to facilitate cutting. The cutting angle of the cutting blade is 15°-25. Between °, you can earnestly cut some bones, such as chickens and ducks, but it is a bit too hard to slice and handle the pig's legs.

Wardrobe brand wooden door brand stainless steel