Question 1: 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 2: What kind of kitchen knife is best? 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 use ranges. 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 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 blade 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. The advantage of a knife made of special alloy steel is that it is sharp and rust-proof, has toughness and is not easily broken and brittle, has finer grains and is 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 material is better for stainless steel kitchen knives? There are many factors to consider when choosing a kitchen knife material. Choose a suitable kitchen knife according to the purpose of the selected kitchen knife.
Although there are many types of kitchen knives on the market, kitchen knives are divided into kitchen knives made of the following materials:
1. Carbon steel
Traditional Chinese kitchen knives are all made of carbon Made of steel, ordinary spring steel can easily make a blade with a hardness of 62HRC. The retention is very good. And because of the difference in microstructure, carbon steel knives are easier to sharpen than stainless steel knives, and their cutting power is better.
2. Stainless steel
Martensitic steel knives are the mainstream of household kitchen knives. 3Cr13 has 0.3 carbon, 13 chromium, and added molybdenum and vanadium to refine the grains. The number before Cr represents the carbon content in the steel. The more carbon, the harder the knife, and the price is relatively higher. 3Cr13 is the lowest. The latest kitchen knife steel has no molybdenum and vanadium added, so its retention properties are not as good as 3Cr13mov.
3. High-end alloy steel
Some high-end alloy steels have a waste of performance for home use. Mid-range steels include VG10, a steel with good retention.
4. Ceramic
Ceramic knives are characterized by very high hardness, stable properties, will not react with ingredients, and will never rust. But the ceramic knife is not the magic knife used by the Super Dimension Warriors. Its disadvantage is that it is very brittle, easy to chip, and almost impossible to sharpen. An ordinary whetstone cannot sharpen this knife, so you should never use this kind of knife to chop. thing.
There are many brands of kitchen knives on the market. When choosing a knife, you should pay attention to the following points:
1. The blade should be sharp. The blade should be sharp, straight, and without chips. First of all, from the user's perspective, the first requirement for a kitchen knife must be sharpness (fast), and preferably long-lasting sharpness.
2. Comfortable to use. The handle design should be user-friendly and comfortable to hold.
3. Safe to use. The handle of the knife should have an anti-slip design so that it will not fall off and injure the user.
Question 4: What material is good for kitchen knives? There are many materials for kitchen knives, and the most common ones are stainless steel knives and carbon steel knives. Kitchen knives must be used in every household every day. It is impossible not to have a sharp and durable kitchen knife. Generally, stainless steel knives are fashionable and beautiful. They are very sharp when you first buy them, but after a long time, the blade becomes dull and basically useless. Use a sharpener. Knives and stone grinders cannot be sharpened, and most of my friends who cook at home have encountered this. To be honest, a kitchen knife should be easy to use. If you don’t really care about appearance, you can use a traditional old-fashioned hand-forged iron kitchen knife such as the Guofan shell steel kitchen knife. It looks very rough and ugly from the outside, but you will know how useful it is after you use it. It is very sharp and very sharp. It is durable and easy to sharpen. If it is easy to use and practical, it is much better than stainless steel knives. Especially the parents of the previous generation and some restaurant chefs who sell chicken and fish in the market like to use it. However, nowadays young people prefer stainless steel knives that are fashionable and beautiful. Although old kitchen knives are easy to use, many young people think they are old-fashioned, so they choose them based on their personal needs.
Question 5: What steel is the best to use for kitchen knives? It is easier to find spring steel. There is no problem with flexibility and hardness. You can find tungsten steel.
Question 6: What material is good for household kitchen knives? If you are just cutting vegetables and fruits, pure stainless steel kitchen knives are best. .
If you usually chop chicken, ribs and other foods, you should prepare an extra stainless steel knife with a harder blade. Because the steel mouth of a pure stainless steel knife is relatively soft, it is not suitable for chopping meat with small bones.
Question 7: What steel is better for kitchen knives? The following steels are recommended:
Trichrome steel, after oil quenching treatment, the hardness can reach 54-56 HRC. Features of this steel series: sharp, easy to re-sharpen, and not easy to rust.
Four-chromium steel, after being heated and expanded, is forged, and its hardness can reach 56-58HRC. The characteristics of this steel series are: sharper, rust-proof, tougher, not easy to break and brittle, finer grains, and easy to regrind. Or 413MoV series forged steel
Five-chromium steel, after oil quenching treatment, the hardness can reach 58-60HRC. Features of this steel series: harder and sharper, durable, rust-proof, and high toughness.
Composite steel, after heat treatment and quenching, the outer layer is made of low-carbon stainless steel and has a low hardness value, generally below HRC48. Specifications include three-layer and five-layer composite steel. Composite steel has a composite layer to protect it from chipping and curling.
Question 8: What material is good for household kitchen knives? If you are just cutting vegetables and fruits, pure stainless steel kitchen knives are best. If you usually chop chicken, ribs and other foods, you should prepare an extra stainless steel knife with a harder blade. Because the steel mouth of a pure stainless steel knife is relatively soft, it is not suitable for chopping meat with small bones.
Question 9: 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 bit, 440C stainless steel, White Paper No. 1 carbon steel
A little bit worse, domestic 9Cr15Mov, 9Cr18Mov stainless steel
A little bit 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 10: 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 Industry Co., Ltd.)
Yinying
(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.)