Question 1: Which brand of kitchen knife is better? Let’s not talk about the domestic ones, let’s talk about the imported ones, German products, wmf, the absolute king!

Let’s talk about Zwilling in the shopping mall. Zwilling makes nail clippers in Germany. Making kitchen knives is just to make money in China. The real good thing is wmf

Question 2: What brand of kitchen knives is good? Ranking of the top ten kitchen knives brands. There is really no specific explanation of which brand is good, but you can choose and compare based on my introduction below:

1. Forging Craftsmanship: This is mainly the knives from Chongqing Dazu, such as the "Deng Family Knife" passed down for five generations. It is the leader of forged knives. The characteristics of forged knives are sharpness, durability and ease of use. The disadvantage is that the appearance is not novel and fashionable enough. For practicality.

2. Blank stamping process: This is to cold-roll the steel directly with a machine, and then sharpen it to make a knife. Because the machine is formed, the appearance is better, the design is large, and the output is large. However, its disadvantage is that it uses a blunt blade. It is not easy to sharpen, and if it is not sharpened quickly, it is likely to become scrap. This is mainly from brands in Yangjiang, Guangdong, such as Shiba Zizuo, Qiao Daughter-in-law, etc., which are very famous.

3. Material: At present, the kitchen knives are The mainstream materials are: 3cr13, 4CR13, 5cr15mov, 9cr15mov. The higher the carbon content, the higher the hardness, and the difficulty of processing is relatively high. The sharper and longer-lasting the kitchen knife will be.

Based on the above aspects, just slowly look for a good brand

Question 3: 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 4: What brand is the fastest kitchen knife? Kitchen knives are very sharp and fast when they are new. However, you will find that many stainless steel kitchen knives have a problem, that is, they become dull after a period of use. , but it is very difficult to sharpen. In fact, the sharpness of kitchen knives lies in the following points, you can refer to them:

1. Materials: The main materials for kitchen knife production at present are: 2cr13, 3cr13, 4cr13, 5cr15mov, 8cr15mov, 9cr15mov, vg10, etc., their carbon content gradually increases, and the hardness after processing and quenching also increases. The sharpness must increase with the increase in hardness, and the rare element chromium contained in it is anti-corrosion. The most important element is sharpness. I won’t go into details here. If necessary, you can chat privately and I will explain it to you.

2. Technology: Another factor that determines the sharpness of the kitchen knife is the processing technology. There are currently two main processing technologies on the market, one is blanking and cold rolling, and the other is red hot forging. It is called forging process.

① Stamping: Cold-rolled knife means that the steel is directly punched into the rolling mill to form a knife shape, and then the opening is polished to make a finished knife. The advantage of this kind of knife is that it has a good appearance and a small amount of machine forming. The production speed is fast, but the disadvantage is that the knife is not durable and is difficult to sharpen after it is blunt. There is basically no difference in the thickness of the knife back and the knife hall, resulting in the knife being unable to be sharpened.

② Forging: This process is derived from the traditional hand-made iron knife making and the current mechanical and labor-intensive product. The original forged knives were all hand-forged, but the output was low and the appearance was too ugly, although it is easy to use. But it will still be eliminated slowly, so now it is derived from manual manufacturing plus modern high-tech machine manufacturing. Manual work is used in key positions, and machines are used in other places. Although the appearance of this kind of knife is not as good as that of a full machine, it has: thick back, It has the characteristics of a traditional knife that is hollow, thin, sharp, and easy to sharpen, so it is still very popular today.

If you want sharpness, I suggest you check out "Dengjia Knife". Their knives are mainly forged kitchen knives, which I have used quite well. Others include traditional kitchen knives such as "Wang Mazi" and stamped ones. It is not recommended to use it, but there are several big brands such as "Shiba Zi Zuo" and "Qiao Wife", etc. If you really want to use it, you can choose a big brand, which will at least provide you with a little more protection.

Question 5: What brand of kitchen knives is the sharpest? There are many brands, such as domestic Supor, Qiaowu, Wang Mazi, Zhang Xiaoquan, Aistar, etc., European and American Zwilling, WMF, Sancha, etc., and Japanese Xun, Seki Magoroku, Monarashi Zenhao, Takamura Tsukuru, Tengjiro, Ku Ryoshi, etc. under YAXELL. However, the knives of each store are divided into three, six or nine grades, and the quality is also uneven. Whether the knife is easy to use depends on personal habits. Some people like Chinese kitchen knives, some people like Japanese side dishes, and some people like Western chef knives. As for knives, some people like Japanese knives, and Santoku knives are also a good choice. In terms of quality, handmade ones are better than those produced on the assembly line, and those made with steel clamping or steel wrapping are better than one-piece ones. There are many types of steel. Generally speaking, imported steel is generally better than domestic steel. Japanese steel is harder than German steel, such as VG10, white paper, green paper, etc., with hardness above 60, but poor toughness, brittleness, and easy to collapse. mouth, so most knives that use Japanese steel as their blades need to use steel clamping or steel cladding technology (most kitchen knives use steel clamping technology) to improve the toughness of the blade and reduce costs. The characteristic is that it can be sharpened extremely sharp, and due to its high hardness , the blade wears slowly, and if you know how to use it, you generally don't need to sharpen it for several months. The disadvantage is that the blade is prone to chipping. The hardness of German steel is also good. The general hardness is around 56-58. Most of them are molybdenum-vanadium stainless steel. The most representative one is 1.4116. It has good corrosion resistance and is easy to care for. The disadvantage is that it is not hard enough and the blade is easy to wear and requires frequent sharpening. . Of course, there is a new type of steel called powder metallurgy steel, represented by the Japanese SG2. It has high hardness and good toughness, but the price is quite high. When choosing domestic knives, the most important thing is to look at the steel type used in the blade and blade. Only good steel and good craftsmanship can produce a good knife. If you want to choose a sharp knife, the best choice is a knife with a core steel made of Japanese steel. Among them, the most cost-effective one is VG10, commonly known as V gold, followed by white paper and blue paper, and the top one is powder metallurgy steel.

Question 6: Which brand of kitchen knives is the best? For good kitchen knives, you should buy famous knives, such as Yangjiang Shibazizuo, Zwilling, Sandvik, Mitsubishi, Kyocera, These products from Seco are very good. They have a high reputation in the market and many people buy them. The one I use at home is made by Yangjiang Shibazi. It is very useful. I have been using it for almost ten years. The quality is great. Very good. If you want to refer to more brands, you can refer to the latest issue of the top ten knife brands on maigoo, the top ten brand websites.

Question 7: 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 Products, 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 pots 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’s well-known trademark, China’s 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 8: What brand of kitchen knives is good? Good brands of kitchen knives can be divided into two types:

1. Traditional Chinese kitchen knives: thick back, hollow, sharp, and easy to sharpen. This kind of kitchen knife is easy to use. It is generally a traditional forged kitchen knife that meets the requirements. The usage habits of Chinese people, such as: Dengjia Knife Disadvantages: The workmanship is not fine enough and the appearance is not fashionable enough

2. Chinese-style Western-style kitchen knives: This type of kitchen knife is mainly produced in Yangjiang, Guangdong, and has high output and appearance. The advantages of fashion and fineness have occupied many markets in China. The disadvantages are: the process is stamping, which is not easy to grind after being blunted. Many of them are scrapped after being blunted.

Question 9: Is there a ranking of the top ten brands of traditional Chinese kitchen knives? Which brand of domestic kitchen knives is the best? There is no authoritative ranking list! There are currently two categories of kitchen knife production: forging process kitchen knives (traditional) and stamping (machine-made knives). These two major categories of manufacturers:

1. Forging process: This is mainly Chongqing Dazu From the manufacturer over there, this type of kitchen knife has slowly developed from a hand-forged process to the current combination of manual work and machine. This type of kitchen knife is very practical, but its appearance design has some shortcomings. The more famous ones are: Dengjia Knife, Wang Mazi, etc.

2. Stamping and cold-rolling: It is what everyone calls machine-made kitchen knives. This type of kitchen knives can be easily mass-produced by mechanization. The process is simple, and the appearance design and workmanship are relatively advanced. Each knife can basically maintain the same quality, but its shortcomings are that there are no forged kitchen knives: the back is thick, the hall is hollow, the mouth is thin, and it is easy to sharpen. This kitchen knife is not easy to sharpen after it is blunt. The more famous ones are: Bazi Zuo, Qiao Wife, Zwilling, etc.