What is the quality of non-standard tools?

When buying a kitchen knife, I don't know much about the choice of knife. In fact, when buying a kitchen knife, we must pay attention to choosing the right material and style, so as to use it smoothly and ensure the use effect of the knife. So how much do you know about the quality of non-standard tools? Let's take a look at the quality of non-standard tools and the skills of tool selection with you.

1. Material selection of non-standard tools. So far, non-standard tools have ranked first in the world in many professional fields and scientific and technological patents, enjoying a high reputation. High standard material selection for non-standard tools. The production base is rich in mineral resources and is known as the world sword manufacturing center. Non-standard tools are made of stainless steel with special formula, which achieves the best balance of carbon and chromium, and has both toughness and corrosion resistance.

2. Production process. Non-standard tools have been studying the best way to process steel materials, and finally developed a special cold forging process named "FRIODYR". The tool treated by it can not only keep the blade sharp, but also has strong corrosion resistance. Through another special steel material processing technology, non-standard tools developed a unique MagnaDur coating technology, which opened a new era of cutting technology. This process makes the blade extremely sharp, and it doesn't need to be sharpened in the future.

Skills of purchasing non-standard tools

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. Therefore, in terms of sharpness, the higher the hardness of steel, the smaller the degree of the cutting edge, and the softer the curvature of the cutting edge, which is faster and better than a linear cutter. A good vegetable blade must be straight and without gaps.

3. Look at the handle: The main materials of the handle are wood, engineering plastics and steel handles. , each has its own advantages. Generally speaking, the stamping of vegetable handles is better and more exquisite; A good vegetable stalk must have good impact strength, surface hardness, good size and stability, and a certain degree of chemical resistance. The tool is graphical and has good electrical insulation. In addition, the handle is smooth and bright, which does not hurt hands and has anti-slip design.

The thinness of the kitchen knife is also very important. "Thin copper and thin iron" means that copper is used as a musical instrument. The thinner the faucet, the louder the sound; The thinner the knife, the thinner and sharper it is. The key is that the kitchen knife must be thin and the blade sharp. Just like "Maxima, Light Knife"

5. Knives are often used in life. When buying, everyone needs to know more about its brand. The above is the non-standard tool quality and tool selection skills introduced by Bian Xiao.