The process of making a kitchen knife?

One of the kitchen utensils, a knife used for cutting ingredients. Some also have functions such as carving food. How is a kitchen knife made? What is the process of making a kitchen knife? I have sorted out the process for making kitchen knives, I hope you like it!

It is divided into "cutting - Angang - heating - pattern making - hot flattening - cold flattening - shaping - opening - quenching - Cold work polishing - oil immersion - knife calibration - label sticking - handle clamping - packaging, etc. *** more than 70 processes

Chinese kitchen knives

Chinese kitchen knives can be roughly divided into: Mulberry knife , slice knife, civil and military knife, bone-cutting knife, Jiujiang Bay, roasting meat knife, skin-beating knife and duck slice knife.

Sang knife: rectangular, thin, long and narrow, usually black on the top and white on the bottom. It is the lightest and most commonly used. It can be used for cutting meat and vegetables. It cannot be used to chop bones because the angle of the slit is extremely extreme. Small, easy to get stuck and hurt the knife.

Slicing knife: rectangular, wider than the mulberry knife, so the name means that it is used to slice things. It can be used to slice transparent meat slices*** and the mulberry knife have similar functions***, generally It will be heavier and cannot be used to cut bones. It is also called Wen Dao knife.

Wenwu Knife: Rectangular, thicker than a flat knife and with a wider opening angle. It can be used to chop chicken and bones, vegetables, chop, cut, and scrape. It is the most commonly used in modern households.

Bone-cutting knife: rectangular, with a protruding belly, large, thick and heavy. It is used to cut bones such as ribs, fish heads, and chicken thigh bones. The blade is blunt.

Jiujiang Bay: Commonly used in restaurants. The head of the knife is obviously wider than the tail of the knife. The back of the knife is curved. It is used for cutting raw meat. The head is big and the back is thick, and it is specially used for chopping big bones.

Barbecue knife: used to cut cooked food, sausages and the like.

Packing knife: a knife specially used to pat the shrimp dumpling dough. It does not have an edge.

Duck filleting knife: The knife used to fillet Peking duck. It is long and narrow, usually about 5cm wide and narrow.

Japanese kitchen knife

The Japanese kitchen knife is called "Paoding", which comes from the name "Paoding" for chefs in the main chapter of "Zhuangzi" on health in ancient China. Now it has a new Japanese font. As "Bao Ding".

The diced buns are mainly used in fish dishes.

Thin-bladed buns are mainly used for processing vegetables.

Sashimi buns are specially used for processing sashimi and are the thinnest knives among Japanese kitchen knives.

The bluefin tuna baguette***マグロロbaozu*** is specially used for cutting bluefin tuna. The blade is about 40 to 60 centimeters long and can handle large bluefin tuna.

Eel buns are used to cut open eels, and their shapes vary across Japan.

Western kitchen knife

Chef's knife

General purpose

Chef's knife***Chef's knife*** is a comprehensive A versatile kitchen knife with a curved blade that can be used with a cutting board to make more precise cuts. The length of a chef's knife is about 15 to 30 centimeters, with the most common length being 20 centimeters.

Bread knife***Bread knife*** usually has serrations on the edge of the blade and is about 15 to 25 centimeters in length. The serrated blade can easily cut through ingredients such as bread that are hard on the outside but soft on the inside.

Paring Knife***Paring***

Utility Knife***Utility***

Meat Knife

Meat Cleaver ***Carving***

Slicing Knife***

Large Meat Cleaver ***Cleaver***

Boning Knife***Boning***

Fish Knife***Fillet***

Ham Slicing Knife***Ham slicer***

Special-purpose kitchen knife

Tomato cutting knife

Oyster knife