What material is good for kitchen knives

Kitchen knife selection strategy.

First, the basic requirements of tool materials.

For kitchen knives, its high hardness is the primary condition, the knife is to remove the material from the price, so the material of the knife should be harder than the material of the workpiece. The second is the characteristics of high strength and toughness of the tool, the material of the tool has a great cutting force and impact force when cutting, so the tool must have high strength and toughness. The most important thing is that the tool material should have wear resistance and heat resistance, because the tool is used to cut other things, and must have the characteristics of more wear resistance than other things, and heat resistance is a good reflection of its deformation factors.

Second, look at the blade to measure the sharpness.

The sharpness of the blade is the main factor in whether the knife is used for a long time, and the sharpness is determined by the sharpness of the knife edge and the durability of the sharpness. The sharpness of general steel tools can be divided into rough and slippery, and rough refers to the small tooth shape that can be seen under the microscope after the grinding wheel is opened; Slippery refers to the cutting edge using natural powder stone grinding opening, the cutting edge is particularly smooth, although the two sharp forms are different, and it is not possible to determine which one is better, the sharpness of the knife edge is determined by the geometric angle of the knife edge, so the geometric angle of the knife edge determines whether the knife is an important factor of sharpness.

3. Analysis of ceramic knives.

In addition to the above-mentioned steel tools, there are ceramic knives, ceramic knives are developed using precision ceramic high pressure, made of high-tech nanotechnology, with wear-resistant, no pores, will not leave dirt, will not rust and many other advantages, he has many steel tools can not be compared with the advantages, so now Europe and the United States have used ceramic knives in surgery, it can be seen how suitable such materials are used in knives. However, the material of ceramics cannot be used to chop, chop, etc. to process food, because the hardness of ceramics is not very high, so it is best to choose knives other than ceramics to process harder food.

Has the mille-feuille steel cutter ever been useful? It's expensive!

The best kitchen knives abroad are Solingen in Germany, which has been making knives for the German army since World War II, and now produces more civilian knives. The better point that can be bought in China is the German Zwilling people, the price is higher, but it is basically a domestic OEM product. If it is simply a domestic better Li Peide knife, Taobao has a store, and then ask for a low point on the eighteen sons of Yangjiang, Guangdong, in fact, family kitchen knives do not need to be too high, do not need to be like Japan, yusheng knives are specially customized, the basic hardness of 58 is enough, the above products can meet the requirements.