Wang Zhou's sledgehammer props are still quite easy to use. The knife I bought before is not easy to use. I bought this kitchen knife by chance. When I first bought it, I tried it on. The weight is very suitable for girls. It is not heavy. After I put it on the kitchen knife, I cut it with little force. It is not a problem to cut ordinary meat. Chopping bones is also acceptable.

It is convenient and convenient to hold, and it is cool and fast to cut meat and vegetables, stable and beneficial, and the wrist is not sour or tired. I just suggest that you buy kitchen knives in different categories, which can prolong the life of knives. His family also has knives for chopping bones.

Among domestic kitchen knives, there are mainly stainless steel knives and carbon steel knives: carbon steel knives are commonly known as "iron knives", which are sharp, but easy to rust and difficult to take care of. Stainless steel knife is based on carbon steel knife, adding elements such as chromium, molybdenum and vanadium, which are rust-proof and corrosion-resistant, so it looks cleaner and more beautiful, is not easy to rust, and is relatively simple to handle. The sharpness of high-hardness steel, such as 8 chromium, 9 chromium, Damascus, etc., even exceeds that of carbon steel knife.

There are many kinds of kitchen knives, except those designed for various purposes, which can also be divided into Chinese kitchen knives, Japanese kitchen knives and foreign kitchen knives. Japanese kitchen knives are usually used with chopping boards, which can prevent the blade from being damaged after cutting off the ingredients. Most foreign kitchen knives can be used directly on the conditioning table.