This is human nature, but consumers are often at a loss when choosing. So, how can I buy it?
How about a kitchen knife that suits you?
Classification of cutting tools:
Household kitchen knives can be divided into slicing knives, bone cutting knives, kitchen knives, fruit knives and so on. Others include frozen meat knives, bread knives and multi-purpose knives. According to the processing technology, there are stamping forming, red hot forging and so on; According to materials, carbon steel, stainless steel, ceramics (zirconia), etc. Now many brands of knives are complete sets. Generally, a complete set of tools also includes a sharpening stick and a tool rest.
① Slicer: used for cutting food, but not frozen meat.
② Bone chopper: used to chop up hard food such as bones.
(3) Chopping knife: you can chop and cut, but there is relatively no special slicing blade for slicing (material and technology)
The same situation), and it is not suitable for cutting big bones. Chopping meat is good.
4 fruit knife: used to peel vegetables and fruits.
When selecting tools, please pay attention to the following points:
First, the blade is sharp.
The blade should be sharp, straight and without notch. First of all, from the user's point of view, the first requirement of kitchen knives is definitely sharp (fast), and it is best to have a lasting front.
Li. Then let's see what attributes determine the sharpness of the kitchen knife.
1. material
Usually steel, stainless steel, carbon steel (such as shell steel), or ceramic (zirconia) Damascus.
Leather or something. Different materials determine the hardness of finished tools, so can it be understood as hardness?
The higher the sharpness, the higher the sharpness? It should be said that it is not completely correct, because the "speed" of a kitchen knife also depends on the degree of blade opening.
Softness and so on. For example, ceramic knives are usually harder than stainless steel knives, but they will be used in the process of use.
Researchers often find that it is not as fast as a stainless steel knife. This is because the opening of ceramic blades cannot be too limited by materials.
Small, otherwise it will be crisp directly. Of course, ceramic knives also have the advantage of non-corrosion. Hardness: 3cr 132. Cutting methods are divided into machine cutting and manual cutting.
Therefore, the hardness of steel is higher, the degree of cutting edge is smaller, and the curvature of cutting edge is softer.
A harmonious and nonlinear kitchen knife will be faster and better to use, especially a slicing knife. So the cutting of the same material and process
The blade knife is definitely sharper than the bone knife, which is determined by the sharpness of the blade.
Second, it is comfortable to use. Handle design should be humanized and comfortable to hold.
As far as the handle is concerned, the main materials are wood, engineering plastics and steel handles. , each has its own advantages. Generally speaking, it is stamped.
The handle of the kitchen knife is better and more exquisite; Traditional forging tools mostly use wooden handles (mostly round handles).
At present, some traditional cutter manufacturers have begun to sell kitchen knives with other handles.
Third, it is safe to use. Handle should be non-slip design, so as not to hurt users.
Needless to say, this is the minimum requirement. In addition, talk about the difference between stamping and red hot forging:
Stamping: Simply put, it is to use a whole large steel plate (for example, the thickness is 2 mm) and polish it with a punch.
Directly punch a complete tool blank, and then carry out subsequent cutting, surface treatment, heat treatment and handle.
After this process, the finished kitchen knife is ready. The advantages of this process are high efficiency, high cost and high degree of mechanization.
High degree, better surface treatment, high degree of standardization and more perfect details. At present, mainstream knives in supermarkets and other markets are basically
It's all this craft (represented by Yangjiang, Shibazi, Qiaofu, etc. in Guangdong). )
Traditional forging: the biggest difference from stamping process lies in the forming stage of knife blank. Forging is to put billet
(usually a piece) is burned to a red-hot state, and hammered repeatedly (now with a machine hammer) to shape the initial shape.
Step knife blank, then hand edge (stand root), surface treatment, heat treatment, etc. Finished kitchen knives are generally thick-backed and have ponds.
The mouth is thin and the cross section is wedge-shaped. Compared with the punching kitchen knife, the steel and stress of the forged kitchen knife are more densely distributed in the knife body.
The cloth is more uniform and sharper. The disadvantage is that the output is difficult to increase and the cost is high, and the process details are poor.
Q: What attributes determine the sharpness of a kitchen knife?
A: 1. material
Usually steel, stainless steel, carbon steel (such as shell steel), or ceramic (zirconia) Damascus, etc.
Wait a minute. Different materials determine the hardness of finished tools, so can it be understood that the higher the hardness?
The higher the sharpness? It should be said that it is not completely correct, because the "speed" of the kitchen knife also depends on the degree and softness of the cutting edge. For example, ceramic knives are usually harder than stainless steel knives, but users often find that their speed is not as good as stainless steel knives in use. This is because limited by the material, the degree of ceramic cutting edge should not be too small, otherwise it will be directly brittle. Of course, ceramic knives also have the advantage of non-corrosion.
Hardness: 3cr 132. Cutting method
It is divided into machine cutting and hand cutting, so the kitchen knife with higher steel hardness, smaller blade, softer blade curvature and nonlinear straight drop will be faster and better to use, especially the slicing knife. Therefore, the slicing knife with the same material and technology is definitely sharper than the bone knife. However, the sharpness and grindability of the hand-blade slicing kitchen knife are relatively better, which is determined by the technology and the radian of the cutting edge. The blade mouth of the machine blade is shallow and difficult to grind after use, while the blade mouth radian of the manual blade is soft.
Q: What kind of kitchen knife is called forging kitchen knife?
A: Simply put, the so-called forging kitchen knife means repeatedly forging, hand-shaping, hand-cutting and so on after burning the knife blank red.
The typical representative of a series of kitchen knives is Longshui District, Dazu County, Chongqing, which is known as the hardware capital of the western regions.
The traditional process of cold-rolled punching kitchen knife corresponds to it, and its representative is the workers in Yangjiang, Guangdong Province.
Artistic practice.
Q: What are the advantages and disadvantages of forged kitchen knives compared with ordinary cold-rolled kitchen knives?
A: The difference between them lies in whether the blank has undergone the repeated forging process of high temperature and red heat. Relatively cold
Compared with the kitchen knife formed by rolling, the forged kitchen knife has denser steel and more uniform stress distribution, which is characterized by durability and great difficulty.
Cracking, etc. As the saying goes, "A lot of tempering makes good steel!" . The disadvantage is that the output is difficult to increase and the cost is high, and the manual forming is not as beautiful as the cold rolling knife. (Deng's kitchenware has transformed the traditional craft and solved this problem well. )
Q: How to distinguish ordinary consumers?
A: Generally speaking, the forged kitchen knife has a thick back and an irregular cross section from the back to the blade.
The diagonal cutting edge is not so straight, and the arc is softer.
At present, 9 Cr 15 Mo-V high-grade stainless steel is rare on the market, while the common kitchen knives on the market mostly use 3.
Chromium, 4 chromium stainless steel material (we also have it in our store, and the price is much cheaper). The price of 9 chromium stainless steel per ton is ordinary 3 chromium.
Two or three times.
Secondly, the forging technology used in this kitchen knife perfectly solves the problem that 9 chromium stainless steel maintains high hardness while maintaining excellent toughness and durability, and Deng Jiadao has obtained a national patent, which is difficult to achieve by stamping.
Here we are.
Thirdly, although the overall value of kitchen knives is not high, they are durable products. If this kitchen knife is well maintained, it can be used for more than 10 years, and the average cost is very low.
Q: What's the difference between a slicing knife, a bone cutting knife and a chopping knife?
Answer: kitchen knives are divided into slicing knives, bone cutters, kitchen knives, fruit knives and other different types according to their uses. Usually feel
Under this condition, the degree of cutting edge is about 15, which is thin and easy to slice; The opening of the bone cutting blade is above 25 degrees, and the cutting edge
Thick enough, heavy enough, easy to chop; The degree of the cutting edge is between 15-25, so you can cut some chicken.
Duck and fish are not too big bones, but it is a bit difficult to slice the big bones of pig legs.