When buying kitchen knives, I don’t know much about the selection of knives. In fact, when buying kitchen knives, you must pay attention to choosing the appropriate material and style, so that it is easy to use and the effect of the knife can be guaranteed. So everyone knows how is the quality of non-standard cutting tools? Let’s take a look at the quality of non-standard cutting tools and what are the tips for purchasing tools?
What is the quality of non-standard cutting tools
1. Selected materials for non-standard cutting tools. Non-standard cutting tools have maintained a number of world firsts in professional fields and technology patents, and enjoy a high reputation. Non-standard tools are made of high-standard materials. The production base is rich in mineral resources and is known as the world's sword industry manufacturing center. Non-standard knives are made of specially formulated stainless steel with an optimal balance of carbon and chromium, as well as toughness and corrosion resistance.
2. Production process. Non-standard cutting tools have been studying the best way to process steel materials, and finally developed a special cold forging process patented called "FRIODYR". Knives treated with it can not only keep the blade extremely sharp, but also have strong corrosion resistance. Through another special steel material processing technology, non-standard cutting tools have developed a unique MagnaDur coating technology, which creates a new era of cutting technology. This process makes the blade extremely sharp and does not require subsequent sharpening to keep it sharp.
Tips for purchasing non-standard knives
1. Look at the material: From the material point of view, kitchen knives are divided into iron knives, stainless steel knives, iron-clamped steel knives, and pure steel knives.
2. Look at the cutting edge: The cutting edge of the kitchen knife is divided into machine cutting and manual cutting. So in terms of sharpness, the steel is harder, the cutting edge is to a lesser degree, and the cutting edge has a softer curvature rather than a linear straight down cutter will be faster and better. The cutting edge of a good kitchen knife must be straight and unnicked.
3. Look at the handle: The main materials of the handle are wood, engineering plastics, steel handles, etc., each with its own advantages. Generally speaking, the stamping and forming of kitchen knife handles are better and more refined; a good kitchen knife handle must have good impact strength and surface hardness, have better size and stability, and secondly have certain chemical resistance. The knife has graphic properties and good electrical insulation. In addition, the holding handle is smooth, bright, does not hurt your hands, and has an anti-slip design.
4. The thinness of the kitchen knife is also very important. "Copper is thin and iron is thin", which means that copper is used as a musical instrument. The thinner the faucet, the louder the sound; the thinner the knife, the thinner it is and the sharper it is. The key point is that the kitchen knife must be thin and the blade sharp, as is often said. "Quick horse and light sword" are the same.
5. Knives are often used in life. When purchasing, everyone needs to know more about its brand. The above is the quality and quality of non-standard knives introduced by the editor. The shopping tips end here.