Question 1: Which brand of kitchen knives is better? Several old brands are recommended:

1. Shiba Zizuo (founded in 1983, a well-known trademark in China, a famous brand in Guangdong Province, and a national key High-tech enterprise, Yangjiang Shibazi Group Co., Ltd.)

2. Zwilling (founded in Germany in 1731, one of the oldest trademarks in history, a leader in the nail art industry, Shanghai Zwilling Henkes Co., Ltd.)

3. Fissler (established in 1845, a German super brand, one of the world's famous pots and kitchenware manufacturers, Fissler Trading (Shanghai) Co., Ltd.)

4. Quanzi brand (started in 1663, a well-known Chinese trademark, a Chinese time-honored brand, a national intangible cultural heritage, Shanghai Zhang Xiaoquan Knife and Scissors Headquarters Co., Ltd.)

5. Yongguang WIKO (started in 1956, a well-known trademark in China, a famous trademark in Guangdong Province, a famous brand product in Guangdong Province, and Guangdong Yongguang Knives and Scissors Group Co., Ltd.)

6. Silver Eagle inwin (started in 1979, a famous brand product in Guangdong Province , a famous trademark in Guangdong Province, a high-tech enterprise, Guangdong Yinying Industrial Group Co., Ltd.)

Question 2: What kind of kitchen knife is good? In terms of use, kitchen knives are roughly divided into three categories: taking Shibazi kitchen knives as an example, they are divided into slicing knives, chopping knives, and bone chopping knives. The three major types of kitchen knives have different appearances due to their different ranges of use. Among them, the backs of slicing knives and chopping knives are straight, while the backs of bone chopping knives are mostly curved, which means that the front end of the back of the knife is tilted. Most bone cleavers will have a round hole at the very front near the back of the blade. The entire blade of a slicing knife is generally thin; the front end of a chopping knife is thinner and the rear end near the handle is thicker; and the entire blade of a bone chopping knife is relatively thick. In terms of weight, slicing knives are the lightest, bone chopping knives are the heaviest, and chopping knives are slightly heavier. (For women) In terms of the cutting edge of the knife, the cutting edge of the slicing knife is the thinnest. The thickness decreases linearly from the back of the knife to the cutting edge. There is no obvious deformation band when reflecting light, and there is no obvious deformation from the blade to the cutting edge. Distinguishing line; the cutting edge of a chopping knife is a little thicker than that of a slicing knife. It suddenly decreases from the bottom of the blade to the cutting edge. When the blade reflects light, there will be a relatively obvious deformation band near the top of the blade. This is What I call the line of distinction. The cutting edge below the dividing line of a chopping knife is narrower, and the dividing line on the back of the blade is more obvious, while the dividing line on the front of the blade is not very obvious. The cutting edge of the bone chopping knife is the thickest, and the edge below the dividing line will also be wider. The dividing line is also more obvious than that of the chopping knife, and it is more obvious on both the front and back of the blade.

The slicing knife is specially used to cut vegetables, meat, shreds, sections, etc. In short, everything that can be cut can be cut with the slicing knife. Its small and refined body and light weight And the sharp edge will definitely make you handy when cutting things! The chopper knife is a dual-purpose knife for cutting and cutting. In simpler terms, this type of knife can be used to cut both food and bones. The front section of the blade is relatively thin, similar to the thickness of a slicing knife, and of course it will perform well in cutting. The thicker rear section of the blade is suitable for chopping medium and large types of bones. The thick blade and edge perform well in chopping bones, but it is still slightly insufficient compared to a specialized bone chopping knife. Needless to say, the bone chopping knife is specially designed to chop bones, no matter how big or hard the bones are.

According to the materials used to make kitchen knives, they can be roughly divided into: three-height steel, seven-chromium steel, three-chromium steel and special alloy steel. Sanhe steel is a composite material made of explosive welding of several materials. The outer layer sides are made of low-carbon stainless steel with excellent corrosion resistance, and the middle core material is high-carbon alloy steel. After quenching through heat treatment, the outer layer is made of It is a low-carbon stainless steel material with a low hardness value, which makes grinding less labor-intensive and more convenient. The advantage of a knife made of Sanhe steel is that it has a composite layer to protect it from chipping or curling. The high-carbon alloy steel in the middle core also gives the knife high hardness, making it sharper and more durable. It is a very good raw material in the tool market.

Seven-chromium steel is a high-hardness material. Kitchen knives made of seven-chromium steel are harder and sharper, with high durability, rust resistance and toughness. Tri-chromium steel is not as hard as seven-chromium steel. Kitchen knives made of tri-chromium steel are characterized by being sharp, easy to sharpen and not easy to rust. The price is also flatter than the first two steel products. Special alloy steel is a forged steel with a hardness between seven-chromium steel and three-chromium steel. Knives made of special alloy steel have the advantage of being sharp and rust-proof, tough and not easily brittle, with finer grains and easy to sharpen. In terms of material characteristics, tri-healed steel and tri-chromium steel are more widely applicable, including slicing knives, chopping knives and bone chopping knives. Seven-chromium steel and special alloy steel are more suitable for chopping knives and bone cleavers.

Question 3: Which brand of kitchen knives is good? Ranking of the top ten knife brands Shengda

(In 1983, Guangdong Famous Trademark, Guangdong Famous Brand, a well-known professional manufacturer of knives, extremely competitive Li Knife Brand, Guangdong Shengda Industrial Group Co., Ltd.)

Qiaozhenwu Knife

(Guangdong Province famous trademark, Guangdong Province famous brand product, high-tech enterprise, domestic knife, scissors, tableware and kitchenware industry Well-known brand, Yangjiang Qiaozhenfu Kitchen Co., Ltd.)

Silver Eagle

(Founded in 1979, Guangdong Province Famous Brand Product, Guangdong Province Famous Trademark, High-tech Enterprise, Top Ten Tool brand, Guangdong Yinying Industrial Group Co., Ltd.)

Yongguang WIKO

(Founded in 1956, China Famous Trademark, Guangdong Province Famous Trademark, Guangdong Province Famous Brand Product, Top Ten Knives Brand, Guangdong Yongguang Knife and Scissors Group Co., Ltd.)

SUPOR

(China’s well-known trademark, high-tech enterprise, Zhejiang Province famous trademark, one of the world’s largest cookware R&D manufacturers, Zhejiang Supor Co., Ltd.)

Fissler

(Founded in 1845, a German super brand, one of the world's famous pot and kitchenware manufacturers, a large multinational company, Fissler Trading (Shanghai) Co., Ltd.)

Quanzi Brand

(Started in 1663, China’s well-known trademark, Chinese time-honored brand, national intangible cultural heritage, leader in the knife and scissors industry Brand, Shanghai Zhang Xiaoquan Knife and Scissors Main Store Co., Ltd.)

ASD

(Founded in 1987, China Famous Trademark, China Famous Brand, Zhejiang High-tech Enterprise, Zhejiang Province Famous trademark, Zhejiang Aishida Electric Co., Ltd.)

Shibazizuo

(Founded in 1983, China Famous Trademark, Guangdong Province Famous Brand, National Key High-tech Enterprise, Industry Leading brand, Yangjiang Shibazi Group Co., Ltd.)

Zwilling

Founded in Germany in 1731, it is one of the oldest trademarks in history and a leading brand in the nail art industry. Large multinational company, Shanghai Zwilling Henkes Co., Ltd.)

Question 4: What brand of kitchen knives is easy to use? Kinmen kitchen knife.

Between 1958 and 1979, the Chinese People’s Liberation Army used grenades and artillery shells to bombard Kinmen; in 20 years, more than 1 million artillery shells fell on Kinmen. In the early stage of the bombardment, explosive grenades were used; in the later stage, non-explosive bombs were used. These two bombs were the main materials used in Kinmen kitchen knives.

After the artillery war, Wu Junnai, the owner of Jinheli Steel Knife Shop, searched for discarded bullet casings on the island and used them to forge knives. Due to the excellent steel quality of the bullet casings, the kitchen knives made from it are also extremely sharp and durable. They are both rigid and tough and will not easily deform even when cutting hard objects. This makes the Kinmen kitchen knife famous throughout Taiwan. In order to prevent counterfeiting, the knife factory pioneered open on-site designated cannonball knife making.

Question 5: What brand of kitchen knives should I buy? 10 points Kitchen knives are used products. Whether the brand is good or not is not the most important. What is important is whether it is sharp and durable, whether it is easy to use and not easy to sharpen, and whether it has a service life. long? Food is the most important thing for the people, and Chinese people are famous for their love of delicious food. Food and cooking are indispensable for people of all ages and genders throughout their lives.

Today's kitchen knives are generally divided into cutting knives, such as kitchen knives/slicing knives

Chopping knives, such as chopping knives and bone chopping knives, are used separately for cutting vegetables and bones.

If you don’t pay attention to the appearance of the knives used by chefs in home kitchens and restaurants, it is recommended to use the old-fashioned kitchen knives made of shell steel hand-forged by the Guofan Deaf Mute Knife Factory. This old-fashioned kitchen knife has a rough appearance but is very sharp, durable and easy to use. The sharpening service life is also long. Generally speaking, an old kitchen knife can be used for a few years, but a stainless steel one can only be used for a few months. Stainless steel knives are more suitable for cutting vegetables. If you want to chop bones, frozen meat, etc., you still need to use an old-fashioned kitchen knife. Especially chefs use more knives in a day than an average family uses in a month. It is absolutely impossible not to have a handy and durable kitchen knife. Hope this helps you

Question 6: Which brand of kitchen knife is better? I bought two kitchen knives, a cutting knife and a machete. The cutting knife cuts meat very quickly. Save effort. It is very labor-saving to chop off a pig's trotters with a machete. . I thought it would be cut off?j It turned out that there was no problem at all. I think this kitchen knife is good and recommend it to everyone. I personally think that as long as the knife is quick to use and stays sharp, it doesn't matter whether it is a famous brand or not. I have used Zwilling knives before and they were pretty good, but not very cost-effective. I hope it helps you, and I hope you will adopt it!

Question 7: What is the best material for kitchen knives? What are currently used in kitchen knives, and personal experience:

The best ones are M390 powder steel and ZDP189 powder steel

A little worse than SG2 powder steel, C30 nitrogen steel;

A little worse than VG10 stainless steel, super Qingzhi carbon steel, Qingzhi No. 1 carbon steel

Still a little worse A little, 440C stainless steel, White Paper No. 1 carbon steel

A little worse, domestic 9Cr15Mov, 9Cr18Mov stainless steel

A little worse, domestic high-quality high-carbon steel

Even worse, Zwilling X50Crmov15, Din1.4116, 65Mn

Even worse, domestic 5Cr15, 4Cr13Mov

Even worse, domestic 4Cr13, domestic 3Cr13

A little worse, no-name, unknown steel.

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There are also many high-quality steels, such as 154CM, S30V, S90V, etc., but there are no kitchen knives made of this type of steel, so they are not included. .

Question 8: What material is the kitchen knife made of? Kitchen knives are essential kitchen utensils for families. There are many types of kitchen knives, including ordinary kitchen knives, hard object knives, meat slice knives, etc.; their textures can also be divided into iron, sandwich steel, steel, and stainless steel. Iron and steel kitchen knives are easy to sharpen, but they will rust; stainless steel kitchen knives will not rust, but non-handmade stainless steel kitchen knives do not change the crystal structure of the steel, and are not easy to sharpen after use, and their toughness is not strong. There are also ceramic kitchen knives, which are very sharp, but have high hardness and low toughness, so they cannot be used to cut hard objects! Therefore, in terms of material, it is recommended to buy handmade stainless steel kitchen knives. This kind of kitchen knife is sharp, does not rust, and can be used for a long time after being sharpened.

Question 9: What material is good for making a kitchen knife? Stainless steel is better for making kitchen knives

Stainless steel contains metallic chromium, which is not easy to rust and easy to clean

2. Forged kitchen knives (originally made of iron kitchen knives by rural blacksmiths) can both cut vegetables and chop. Bone

Nowadays, there are also ceramic knives. Ceramic has high hardness, but it is not as sharp as stainless steel knives.

Question 10: Which brand of kitchen knife is good? I bought Chen Zhiji’s 1911 small knife last month. It’s from Tiancheng Wanhuo on Taobao. It’s certified by a very famous brand. It should be genuine. I remember it was about 286 yuan. I’ve been using it for more than a month. This knife is better than thicker knives. The craftsmanship is high, very sharp, and it is also the most difficult to grind. The same type of carbon steel is the most difficult to grind, and the three-layer structure is very thin. The blade area ground to 3 or 4 mm is suitable for cutting meat, and the blade area ground to 3 or 4 cm is suitable for professional meat slicing. You can no longer cut on the cutting board to affect the sharpness, you can only slice it flat and then run it into the meat. The characteristics of this type are large and thin, and it can be cut to an extremely thin level. It trembles smoothly, does not collapse or curl, and has toughness. , and it is indeed not hard, which is something other brands cannot do. Japan's Tojiro carbon steel is very hard and sharp, and it will break when opened very thin