"What is the best brand of chef's knife"? This is a question for chefs, who have the right to speak. Even so, among chefs, there are differences in cuisine, the habits of each person are different, the brand of the chef's knife is also different.

First of all, we recommend Chan Chi Kee

Made in Hong Kong by Chan Chi Kee, a well-known brand in the catering industry, which has been imitated but never surpassed. Three layers of steel body (that is, the entire body of the knife has a steel fire, to the last 1 inch wide or sharp as new, while other ordinary knives only 1 ~ 2cm of steel fire), durable.

This product is a composite steel body (commonly known as carbon steel), the main use of slicing and shredding and other soft a class, can not be chopped to the bone, the catering industry's most commonly used knives. There are general chef commonly used slicing knife and bone knife! Cantonese cuisine chef basically no one does not know the brand Chen Zhiji! Including frying pan! Spatula! Frying spoon! Frying hedge are very famous!

Yangjiang eighteen children

Technology knife! Domestic number one famous knife mark! There is a Chinese knife king of the name! Products are sold throughout the country and Japan, the United States, Canada, Korea, Southeast Asia, Hong Kong, Macao and Taiwan, more than 30 countries and regions!

From the eighties handmade carbon steel kitchen knife development to modernization, mechanization scale, production specifications of thousands of knife products, set of scientific research steel, production, sales, supporting the operation of the integrated large-scale brand enterprises!

Whatever brand of knife, but also will use

Will not use the daily grind is not fast, will grind the knife, a knife open edge have to be about half a month, to use a flat whetstone to be able to grind the knife, after grinding, the whetstone is still a flat surface, there is no curvature in the middle of the knife and the angle of the grindstone 20 degrees above and below, can not be too large an error, which is generally the angle of the blade knife. First horizontal grinding, and then and the grinding stone along the grinding, first with a coarse grit surface grinding, and then with a fine grit surface grinding, so that the knife edge will not roll edge, smooth, straight edge.

If it is a chopping knife, 35 degrees angle with the grinding stone surface, maximum 45 degrees angle. This grinding out of the chopping knife, can effectively protect the blade, the use of not only fast, 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. Cutting knife sharpening method, can be in front of the blade angle smaller, the blade behind the angle larger. Because the knife can be used in front of the cut meat, after the blade cut chicken bones, sometimes it will use it to open a can of something, are using the back of the knife.