What kind of kitchen knife is good? People have a common phenomenon, that is, more choices tend to be more entangled. Today, the market is full of brands of kitchen knives, that in the end which kind of kitchen knife is better? How to buy kitchen knives? The following is a brief introduction to the kitchen knife which is good and how to buy kitchen knives.

One, the blade is sharp. The blade should be sharp, straight, no gap.

First of all, from the user's point of view, the first requirement for the kitchen knife is certainly sharp (fast), the best is the lasting sharpness. So let's look at the sharpness of the kitchen knife is determined by those attributes?

(1), material. Usually steel, stainless steel, carbon steel or (such as shell steel), or ceramic (zirconium oxide) damascus and so on. Different materials determine the finished knife has a different hardness, then can be understood as the higher the hardness of the sharpness of the higher? It should be said that is not entirely correct, because the "fast" kitchen knife also depends on the degree of the edge of the knife, the degree of softness, and so on. For example, ceramic knives usually have a higher hardness than stainless steel knives, but in the process of using the user is often found not as fast as stainless steel knives. This is because the limitations of the material ceramic knife edge degree can not be too small, otherwise it will be directly brittle. Of course, ceramic knife also has the advantages of non-corrosion. Hardness: 3cr13 (2) the way to open the edge. Divided into machine blade and hand-opened edge, so the sharpness alone, steel hardness is higher, edge degree is smaller, edge part of the curvature of the softer rather than linear straight down the knife will be more "fast", better use, especially the slicing knife. So a slicing knife of the same material and craftsmanship is definitely sharper than a machete, and this is determined by the number of edges.

Two, comfortable to use. The handle design should be user-friendly and comfortable to hold.

The main materials in the knife handle are wood, engineering plastic, steel handle, etc., each has its own advantages. Generally speaking, stamping molding kitchen knife handle to do better with more delicate; traditional forging process knives using wood handle (round handle mostly), now there are some traditional knife manufacturers began to have other handle kitchen knife sales.

Three, the use of safety. Knife handle should have a non-slip design, will not come off and hurt the user.

This point need not be said, the minimum requirements.