“Which brand of chef’s knife is better?” Only chefs have a say in this issue. Even so, there are differences in cuisines among chefs, each person's habits are different, and the brand of chef's knives is also different.

First of all, we recommend Chen Zhiji

Made in Hong Kong, Chen Zhiji is a well-known brand in the catering industry. It has been imitated but never surpassed. The three-layer steel blade (that is, the entire blade has steel fire, and it is still as sharp as new even after the last 1 inch of use, while other ordinary knives only have 1~2cm of steel fire), which is durable.

This product is a composite steel blade (commonly known as carbon steel). It is mainly used for slicing and shredding. It cannot cut bones. It is the most commonly used knife in the catering industry. There are slice knives and bone knives commonly used by chefs! Almost every Cantonese chef knows the Chen Zhiji brand! Wok included! Spatula! Frying spoon! They are famous for blowing up fences!

Yangjiang Shibazi

Technological knife making! The most famous domestic knife mark! Known as the King of Chinese Swords! The products sell well all over the country and in more than 30 countries and regions including Japan, the United States, Canada, South Korea, Southeast Asia, Hong Kong, Macao and Taiwan!

From the manual production of carbon steel kitchen knives in the 1980s to a modern, mechanized scale, it produces thousands of knife products with specifications, and is a comprehensive large-scale brand enterprise integrating scientific research and steelmaking, production, sales, and supporting operations!

No matter which brand of knife it is, you still need to be able to use it

If you don’t use it, it won’t be fast if you sharpen it every day. If you know how to sharpen a knife, it will take about half a month to sharpen it. A flat whetstone will do. After the knife is sharpened, the whetstone will still have a flat surface with no curvature in the middle. The angle between the knife and the whetstone is about 20 degrees, and the error cannot be too large. This is generally the angle of the grinding knife. Grind it sideways first, then grind it along with the whetstone. Grind it first with a coarse sand surface, then with a fine sand surface, so that the blade will not curl, but will be smooth and straight.

If it is a chopping knife, the angle between it and the grindstone surface is 35 degrees, and the maximum angle is 45 degrees. The chopper knife ground in this way can effectively protect the blade. It is not only fast to use, but also does not hurt the knife.

The weight of the slicing knife is about 500 grams, the weight of the chopping knife is about 1250 grams, and the weight of the cutting knife is about 750 grams. The way to sharpen a cutter is to make the angle between the front blade smaller and the angle behind the blade larger. Because the knife can be used to cut meat at the front and chicken bones at the back. Sometimes it is used to open cans and the like, using the back of the knife.