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Classification of cutting tools:
(Mainly aimed at daily household consumers) Household kitchen knives can be divided into slicing knives, bone cutters, chopping knives, fruit knives, etc. Others include frozen meat knives, bread knives and multi-purpose knives. According to the processing technology, there are stamping forming, red hot forging and so on; According to materials, carbon steel, stainless steel, ceramics (zirconia), etc. Many brands now? Cutters are complete sets. Generally, complete sets of cutters also include sharpening sticks and tool holders.
① Slicing knife: used for slicing food, but not for cutting unfrozen frozen meat.
② Bone cleaver: used to chop hard foods such as bones.
(3) Chopping knife: it can chop and cut, but there is relatively no special slicing blade for slicing (material and technology)
In the same situation), in addition, it is not suitable for cutting big bones. Chopping meat is good.
④ Fruit knife: used to peel the skin of vegetables and fruits.
Pay attention to the following points when selecting tools:
First, the blade is sharp
The blade should be sharp, straight and without notch. First of all, from the user's point of view, the first requirement for kitchen knives is definitely sharp (fast), and it is best to be persistent sharp. So let's take a look at what attributes determine the sharpness of kitchen knives.
1. material
Usually steel, stainless steel, carbon steel (such as shell steel), or ceramic (zirconia) Damascus and so on. Different materials determine that the finished tool has different hardness, so can it be understood that the higher the hardness, the higher the sharpness? It should be said that it is not completely correct, because the "speed" of a kitchen knife also depends on the degree and softness of the blade mouth. For example, ceramic knives usually have higher hardness than stainless steel knives, but users often find that they are not as fast as stainless steel knives in use. This is because limited by the material, the degree of ceramic blade mouth should not be too small, otherwise it will be directly brittle. Of course, ceramic knives also have the advantages of non-corrosion. Hardness: 3cr13 <; 4Cr 13< 5Cr 15< 8Cr 15< 9Cr 15≈ carbon steel < Damascus < Ceramic (zirconia)
2. The cutting methods are divided into machine cutting and manual cutting.
Therefore, in terms of sharpness alone, a kitchen knife with higher hardness of steel, smaller degree of blade and softer radian of blade and nonlinear straight drop will be more "fast" and better to use, especially a slicing knife. Therefore, the slicing knife with the same material and technology is definitely sharper than the bone cutter, which is determined by the degree of the cutting edge.
Second, it is comfortable to use. The handle design should be humanized and comfortable to hold.
In terms of the handle, the main materials are wood, engineering plastic, steel handle, etc., each with its own advantages. Generally speaking, the handle of stamping kitchen knife is better and more exquisite; The traditional forging tools mostly use wooden handles (mostly round handles), and now some traditional tool manufacturers have begun to sell kitchen knives with other handles.
Third, the use of safety. The handle should be anti-slip design, so as not to get rid of it and hurt the user. Needless to say, this is the minimum requirement. In addition, talk about the difference between stamping and red hot forging:
Stamping forming: Simply speaking, a whole large steel plate (for example, 2 mm thick) is used to directly punch a complete knife blank through a punch grinder, and then the finished kitchen knife is made after subsequent processes such as cutting edge, surface treatment, heat treatment and knife handle. The advantages of this process are high efficiency, higher cost, higher mechanization, better surface treatment, higher standardization and more perfect details. At present, the mainstream knives in supermarkets and other markets are basically this kind of technology (represented by Yangjiang, Guangdong, eighteen sons, clever wife, etc.)
Traditional forging: the biggest difference from stamping process lies in the forming stage of knife blank. Forging is to burn a steel blank (usually a block) to a red-hot state, and then repeatedly beat it (now a machine hammer is used) to shape a preliminary knife blank, and then manually edge (beat), surface treatment, heat treatment, etc. The finished kitchen knife usually has a thick back, a thin tangkou and a wedge-shaped cross section. Compared with stamping kitchen knives, forging kitchen knives have denser steel, more uniform stress distribution and better sharpness retention. The disadvantage is that it is difficult to increase the output and the cost is high, and the process details are relatively poor.
Q: What attributes determine the sharpness of a kitchen knife?
A: 1. materials
Usually steel, stainless steel, carbon steel (such as shell steel), or ceramic (zirconia) Damascus and so on. Different materials determine that the finished tool has different hardness, so can it be understood that the higher the hardness, the higher the sharpness? It should be said that it is not completely correct, because the "speed" of a kitchen knife also depends on the degree and softness of the blade mouth. For example, ceramic knives usually have higher hardness than stainless steel knives, but users often find that they are not as fast as stainless steel knives in use. This is because limited by the material, the degree of ceramic blade mouth should not be too small, otherwise it will be directly brittle. Of course, ceramic knives also have the advantages of non-corrosion.
Hardness: 3cr13 <; 4Cr 13< 5Cr 15< 8Cr 15< 9Cr 15≈ carbon steel < Damascus < Ceramic (zirconia)
2. The way to open the blade
It is divided into machine cutting and manual cutting, so in terms of sharpness alone, kitchen knives with higher steel hardness, smaller blade degree, softer radian at the blade part and nonlinear straight drop will be faster and easier to use, especially slicing knives. Therefore, the slicing knife with the same material and technology is definitely sharper than the bone cutter. However, the sharpness and grindability of the hand-edged slicing kitchen knife are relatively better, which is determined by the technology and the radian of the cutting edge. The blade opening of the machine blade is relatively shallow, which makes it more difficult to grind after use, while the arc of the blade opening of the manual blade is softer.
Q: What kind of kitchen knife is called forging kitchen knife?
A: Simply speaking, the so-called forged kitchen knife is a kitchen knife made by a series of technological methods, such as repeatedly forging, hand-shaping, hand-cutting, etc. The typical representative is the traditional technological practice in Longshui District, Dazu County, Chongqing, which is known as the hardware capital of the west, and the corresponding cold-rolled stamping kitchen knife is represented by the technological practice in Yangjiang District, Guangdong Province.
Q: What are the advantages and disadvantages of forged kitchen knives compared with ordinary cold-rolled kitchen knives?
A: The difference between the two is whether the knife blank has gone through a repeated forging process at high temperature and red heat. Compared with cold-rolled kitchen knives, forged kitchen knives have denser steel, more uniform stress distribution on the blade body, and are durable and not easy to crack. As the saying goes, "A lot of tempering makes a good steel!" . The disadvantages are that it is difficult to increase the output and the cost is high, and the manual molding is not as beautiful as the cold-rolled knife. (Deng's kitchen utensils have transformed the traditional technology and solved this problem well. )
Q: How can ordinary consumers be distinguished?
Answer: Generally speaking, the back of forged kitchen knives is relatively thick, and the section from the back to the blade is relatively less regular diagonal. The cutting edge is not so straight, and the arc is softer.
At present, there is a rare 9 Cr 15 Mo-V high-grade stainless steel material on the market, while the ordinary kitchen knives on the market mostly use 3 Cr and 4 Cr stainless steel materials (also available in our shop, the price is much cheaper). The price per ton of 9 chromium stainless steel is 2-3 times that of ordinary 3 chromium stainless steel.
Secondly, the forging technology used in this kitchen knife perfectly solves the problem that 9 chromium stainless steel maintains high hardness while maintaining excellent toughness and durability, and Deng Jiadao has won the national patent for this technology, which is difficult to achieve by stamping.
Thirdly, although the overall value of the kitchen knife is not high, it is a durable product. This kitchen knife can be well maintained for more than 10 years, and the average cost is very low.
Q: What are the differences between slicing knife, bone cleaver and chopping knife?
Answer: Choppers are divided into slicing knives, bone cutters, chopping knives, fruit knives and other different types according to their uses. Under normal circumstances, the degree of the cutting edge is about15, which is thin and easy to slice; The cutting edge of bone cutting is above 25 degrees, with thick cutting edge and sufficient weight, which is convenient for cutting; The degree of the dual-purpose cutting edge is between15-25, which can cut some small bones such as chickens, ducks and fish, but it is a little difficult to slice and treat the big bones of pig legs.
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