What brand of kitchen knife is good?

"If you want to do a good job, you must sharpen your tools first", so the premise of making delicious food is to have a good knife. So what is the standard of a good tool? The first is the material, and the second is the forging process, which should be smooth. What brand of kitchen knife is good in China? In the following content, Bian Xiao will give you a detailed introduction and bring you ten tool brands as a reference for choosing tool brands.

What brand of kitchen knife is good?

There are many good brands of Dao, such as Shibazizuo, Zhang Xiaoquan, Wang Mazi, Supor Supor, Qiaofu and Dengjiadao. These are all good, but in the actual selection, don't just look at the brand of the tool to buy, but pay attention to the quality of the tool itself.

1, tool material

As the saying goes, "a good knife comes from a good steel", so when the proportion of carbon and chromium in steel reaches an excellent balance, steel can have outstanding hardness and sharpness, as well as toughness and corrosion resistance.

2. Forging process

The traditional tool forging process in China is hand-made after high temperature forging, which is time-consuming and laborious. Nowadays, in the scientific society, forging is of course carried out in a scientific way, and it is generally formed by stamping with machines, so that the appearance will be better.

3. Convenient

When buying props, their style and weight must be consistent with people's hands. Only in this way can they use it conveniently and laborsaving.

Second, the top ten tool brands.

1, Shibazi Zuo (Yangjiang Shibazi Group Co., Ltd., which started with the manual production of carbon steel kitchen knives, is now a high-tech enterprise producing various cutter products);

2. Zliren Zliren (Shanghai Zliren henkes Co., Ltd., a world-renowned home and professional tool brand);

3. Zhang Xiaoquan (Hangzhou Zhang Xiaoquan Group Co., Ltd., an intangible cultural heritage, enjoys a good reputation in China for forging and punching steel inlays);

4. Wang Mazi (Beijing Li Chang Wang Mazi Industry and Trade Co., Ltd., whose traditional forging skills were selected as intangible cultural heritage);

5. Supor Supor (Supor Group Co., Ltd., R&D manufacturer of large cookware);

6. ASD (Zhejiang ASD Electric Appliance Co., Ltd., drafting unit of non-stick cooker/pressure cooker industry standard);

7. Kai Yin Bei (Shanghai Yinbei Tool Co., Ltd., a century-old tool brand);

Kyocera Kyocera (Kyocera (China) Trading Co., Ltd., a large multinational company mainly engaged in the production/sales of cutting tools);

9. Clever wife (Yangjiang Clever wife kitchen industry Co., Ltd., a well-known brand of kitchen utensils in China);

10, Deng jiadao (Chongqing Deng's kitchen ware manufacturing co., ltd., Chongqing, specializing in the production of various traditional forged stainless steel kitchen knives).

Three stages of tool wear

1. initial wear stage (ⅰ): the tool wears faster in a short time after cutting, mainly because the surface roughness of the tool is coarse or the surface structure of the tool is not wear-resistant;

2. Normal wear stage (II): It is mainly due to the uneven surface of tools in stage I, and the non-wear surface layer has been worn off, so the working pressure on the tool surface is reduced and uniform, and the wear speed of props is slower than that in stage I, which is an effective period for tools to work;

3. Rapid wear stage (Ⅲ): When the wear value of stage Ⅱ is exceeded, the friction increases and the cutting temperature rises sharply, resulting in tool wear or burning and loss of cutting force.