What is the best material for kitchen knives and how to maintain them?

There are many kinds of knife materials.

1. Stainless steel knife.

2. Carbon steel knife.

3. High-end alloy steel knife.

Although the performance of kitchen knives made of different materials is slightly different, the better the performance, the higher the price.

Although the ordinary carbon steel knife has toughness, moderate hardness and relatively cheap price, it has poor retention. Especially in places with high air humidity, it is easy to rust, which affects the beauty and convenience of use.
Stainless steel knife not only maintains the toughness and hardness of carbon steel knife, but also adds the refined grains of molybdenum and vanadium. It has better oxidation resistance. It is not easy to rust even in humid air environment, but its price is also higher.

The kitchen knife made of carbon steel is good.

  1. Traditional Chinese kitchen knives are made of carbon steel. Ordinary spring steel can easily make 62Hrc hardness blades. The retention is very good, and because of the difference of microstructure, carbon steel knife is easier to sharpen than stainless steel knife, and its cutting force is better.
  2. The retention is very good. It is easier to sharpen than the stainless steel knife.
  3. Comfortable to use. The handle design should be humanized and comfortable to handle.

There are many brands of kitchen knives. When choosing a knife, the blade should be sharp. The blade should be sharp, straight and without notch. First of all, from the perspective of users, the first requirement for kitchen knives must be sharp (fast), preferably lasting sharp. The use of safety knife handle should have anti-skid design, which will not hurt the user.

First of all, pay attention to the comfort of the kitchen knife handle; The second is to choose the one with good skid resistance and higher safety; Finally, if you want to save labor in use, you need to choose a kitchen knife with a sharp edge.

Precautions for maintaining Kitchen Knives.

1.Sharpen the knife frequently
A sharp knife is safer than a blunt knife. It’s not easy to cut with a sharp knife when the strength is small.
2.Make the tool fully visible
When placing the tool, face the handle towards yourself and ensure that the tool will not fall accidentally after placing it. Do not
Do not let the rag cover the tool, otherwise it is easy to cause accidents. When handing the knife to others, be careful not to point the tip of the knife at people.

3.Use appropriate tools
Cut vegetables, meat, fish, bread, or cold dishes with corresponding knives.

The same ingredients, cut into different sizes, also need to use different knives. “Technical industry has specialization”, and there is a reason to develop cutting tools for various purposes.

4.When the tool falls
When the knife falls, do not try to pick it up by hand, which may cause serious injury.

5.Place in a safe place
Sharp knives are very dangerous to children and must be kept out of reach of children.

6.Avoid contact with heat source
Never put the knife on the stove or remove the heat source, otherwise the knife is easy to be damaged or scalded.
Never scratch the blade with your fingers to test whether the knife is sharp.