Question 1: What kitchen knives are good? The best kitchen knives abroad are from Solingen in Germany. They started making knives for the German army during World War II and now produce many civilian knives. The better ones you can buy in China are German Zwillings, which are more expensive, but are basically domestic OEM products. If the domestically produced knives are simply better, there are Li Peide knives, and there are specialty stores on Taobao. If the requirements are lower, Jibazi from Yangjiang, Guangdong, in fact, home kitchen knives do not need to be too demanding, unlike Japan, where fish knives are all specially made to order. , a basic hardness of 58 is enough, and the above products can meet the requirements.
Question 2: Which brand of kitchen knives is good? Good cooking requires good skills, and good skills cannot be separated from good knives. Which brand of kitchen knives is better? 1 Shibazizuo (founded in 1983, a well-known trademark in China, a famous brand in Guangdong Province, a national key high-tech enterprise, an industry leading brand, Yangjiang Shibazi Group Co., Ltd.) 2 Shuangli Zwilling started in Germany in 1731, one of the oldest trademarks in history, a leading brand in the nail art industry, a large multinational company, Shanghai Zwilling Henkes Co., Ltd.) 3 Quanzi brand (started in 1663, a well-known trademark in China , Chinese time-honored brand, national intangible cultural heritage, leading brand in the knife and scissors industry, Shanghai Zhang Xiaoquan Knife and Scissors Main Store Co., Ltd.) 4 ASD (founded in 1987, China's well-known trademark, China's famous brand, Zhejiang Province high-tech enterprise, Zhejiang Provincial famous trademark, Zhejiang Aishida Electric Co., Ltd.) 5 SUPOR (China's famous trademark, high-tech enterprise, Zhejiang famous trademark, one of the world's largest cookware R&D manufacturers, Zhejiang Supor Co., Ltd.) 6 Fissler ( Founded in 1845, a German super brand, one of the world's leading manufacturers of pots and kitchenware, a large multinational company, Fissler Trading (Shanghai) Co., Ltd.) 7 Silver Eagle (founded in 1979, a famous brand product in Guangdong Province, Famous trademark in Guangdong Province, high-tech enterprise, top ten tool brands, Guangdong Yinying Industrial Group Co., Ltd.) 8 Yongguang WIKO (founded in 1956, famous trademark in China, famous trademark in Guangdong Province, famous brand products in Guangdong Province, top ten tool brands, Guangdong Yongguang Knives and Scissors Group Co., Ltd.) 9 Shengda (in 1983, a famous trademark in Guangdong Province, a famous brand in Guangdong, a well-known professional manufacturer of knives, a highly competitive knife brand, Guangdong Shengda Industrial Group Co., Ltd.) 10 Qiaoxiu Tools ( Famous trademark in Guangdong Province, famous brand product in Guangdong Province, high-tech enterprise, well-known brand in the domestic knife, scissors, tableware and kitchenware industry, Yangjiang Qiaozhenfu Kitchen Industry Co., Ltd.) Source China Brand Network Please indicate the source for reprinting
Question 3 ：Knife brands, which ones are easier to use? Shiba Zi, Xiao Tianzi, Qiao Wife, and Zhang Xiaoquan are the best in stainless steel knives
Cannonball steel kitchen knives from Hunan Shuangfeng Guofan Deaf Knife Factory, Sichuan Leshan Li, and Beijing Wang Mazi These are the best traditional old-fashioned kitchen knives
It depends on personal usage habits and hobbies. Stainless steel knives have a stylish appearance and do not rust. They are generally used for cutting. Stainless steel knives are really not as good as old-fashioned kitchen knives for cutting bones. The disadvantage of old-fashioned kitchen knives is that they are rough and easy to rust. The advantage is that they are sharp, durable, easy to sharpen and have a long service life. Generally, the older generation and the bosses who sell chicken, duck, meat and fish in the vegetable market like to use this kind of old knife. . Recommended by 5 years of knife dealer experience, I hope it can help you.
Question 4: What is the best steel to use for making knives? ! ~~~ Several types of steel suitable for making knives
Carbon tool steel:
From T7 to T13, the one with A behind it means high quality. They can all be used to make knives. Before 70 years ago, these were the main ingots used for knives. These tools have relatively high requirements on technology because they are brittle, have poor hardenability, rust, are easy to anneal, and cannot be cut at high speeds. But today’s cheaper tools such as razors, files, clippers, and scissors are still mostly made of this type of material.
High-speed tool steel:
Common ones include W18Gr4V, W9Gr4V2, W6Mo5Gr4V2, W9Mo3Gr4V
These raw materials are heated in a salt bath furnace or box furnace to After oil cooling at 1200~1275°C, temper at a temperature of 540~570°C. The hardness HRC is not less than 63.
High-speed steel is widely used in the industrial field and is also the main source of material for man-made knives that do not have the ability to heat treat themselves. When I was a kid, I used to sharpen my knives with 2.5 mm thick high-speed steel saw blades. Nowadays, there are fewer 2.5 mm saw blades and most are 1.8 mm thick. I can still see this saw blade for sale at the Chaotiangong Tanzi Street junk stall (10 yuan a piece), but you usually have to use some brains to install the handle. I used to use epoxy resin, but now there are electric spark holes. It's easier.
The carbon content of this material is greater than or equal to 1%, so the carbon content is not marked in the first place. Several common domestic high-speed steel grades are as follows:
Two domestic tool materials, W7Mo4Cr4V2Co5 and W2Mo9Cr4Vco8, which can be quenched to HRC=66, have good red hardness and do not have the problem of friction softening.
However, the domestic material with the best overall performance for cutting tools is currently 9Cr18MoV (corresponding to 440B in the United States, SUS440B in Japan, X90GrMoV18 in Germany and Z6CND17.12 in France)
In fact It is also good to use 9Cr18Mo when you cannot find 9Cr18MoV. This material corresponds to Japan's SUS440C, the United States' 440C and S4404. Cheaper surgical blades are made of 9Cr17 material, which is sharp and hard enough, but its corrosion resistance is not as good as the above materials (it does not solve the problem of grain boundary corrosion of the material).
There are also some commonly used ordinary alloy steels such as 8MnSi that have higher hardenability than ordinary carbon steel and can be used to make woodworking chisels, saw blades, and blades.
Cr06 is wear-resistant and has high hardness, but its hardenability is not high (usually supplied in strips), it is brittle and easy to break. Used to make razors, surgical sharp cutting tools, scrapers, carving knives, files, etc.
In fact, I can’t explain the relationship between the hardness and toughness of the material without talking about the crystal lattice of the material. But talking about the crystal lattice is too abstract, so I need to prepare pictures. To put it simply, an object can rebound after being bent because the material lattice can slip and dislocate. The so-called elastic limit of the material refers to the material's ability to allow dislocation and slippage between the lattice under the action of a short-term external force ( If the time is too long, the original lattice position memory of the material will change). Therefore, even if the chemical composition of the material is the same, different crystallinity caused by different heat treatment temperatures and times directly affects the strength and usability of the material. We hope that the material has refined grains
Question 5: What material is good for kitchen knives? 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, clamped 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 6: Which knife is the best? Guangxi, three-edged wood. Zhejiang, Longquan Zhengwu Kinmen kitchen knife is very famous. It is said that it was forged with "shell steel" from the artillery war between the two sides. But is it really true that the cannonball steel has not been used up for 50 years? Doubtful. Now some people say that Shanghai produces good knives. The reason is that the knife used by the Yang family was bought in Shanghai. It is very powerful and the blade is not damaged after high-intensity use. Also, the knife used by the guy who went to the Hangzhou Sports Lottery Center to find netizens was also bought in Shanghai. "Shanghai Zhang Xiaoquan Knife Scissors" has a longer history than Kinmen Kitchen Knives, and there used to be a "Knife Club" in Shanghai. It can be seen that Shanghai is also a place where good knives are produced.
Question 7: What brand of kitchen knife 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 8: 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 9: What kind of steel is good for kitchen knives? Kitchen knives really don’t just look at the steel, but also the manufacturing process and heat treatment. Stainless steel only shows that the kitchen knife itself is resistant to oxidation, and has nothing to do with its sharpness and durability.
Haha, I really want to buy a good kitchen knife. Let me tell you a simple way. You just take a small flat file and file along both sides of the blade. If the file cannot be moved, it is a good knife.
Buy online. If you happen to buy such a good knife, just buy this brand next time.
Question 10: There is a proverb: What is the use of a good knife? The steel blade costs money and the flowers are in knots
Cut the vital points and seize the main links
It should have been done long ago The construction of the Hongqi Canal in the 1960s
The internal resources were scarce and there was no type of machinery
The hardness of the construction was limited by the use of hammers and chisels
Industrial steel-made chisels
The chiseled surfaces are all made of ordinary steel
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