Different kitchen knives have different benefits, mainly depending on what we want to cut.
1, ceramic material: the main feature of ceramic kitchen knife is high hardness, but poor toughness. Ceramic knives will not rust, but are easy to break, so they are suitable for cutting fruits.
2, steel material: steel has excellent hardness and toughness. It is very different from ceramic kitchen knives. It is easy to use and suitable for cutting vegetables.
3, iron material: it is the most widely used knife material in ancient times. High hardness, good quality and versatile. It can be used to cut bones and cut vegetables. Iron chopper is also a product that is recognized by many families nowadays.
Expanded Trivia: Chopper what steel is the best to use
1, carbon steel chopper
The most common kitchen knives are made of carbon steel. Carbon steel is relatively hard, and ordinary carbon steel is also easy to make a hard blade with good holding power. Due to differences in microstructure, carbon steel knives are easier to sharpen than stainless steel knives and their cutting power is better. Domestic carbon steel knives are usually relatively inexpensive.
Disadvantages: Due to the material of carbon steel knives, when cutting some ingredients, the ingredients will undergo oxidation and discoloration reactions. In addition, carbon steel knives are prone to rust and should be wiped dry after each use. When not in use, wipe with lard to preserve.
2, stainless steel kitchen knives
Stainless steel knives are now the mainstream of household kitchen knives. Stainless steel knives will be marked with some numerical markings, such as 3Cr13, which contains 0.3% carbon, 13% chromium, and added molybdenum and vanadium to refine the grain. Because stainless steel knives contain active metals other than iron, they are less prone to rust, more aesthetically pleasing, and easier to store.
Disadvantages: Stainless steel kitchen knives are not as good as carbon steel kitchen knives, and the blades are harder to sharpen. The better the rust resistance, the lower the hardness of the knife. These two characteristics are contradictory and unified.
3, high-end alloy steel kitchen knives
A kind of high carbon low chrome stainless steel, with very good eclectic characteristics, both hard and tough, both not easy to rust and can keep sharp for a long time. Such as Hitachi steel factory out of the ZDP-189, the United States of America V3, etc., high-end folding knives, Japanese kitchen knives in the use of such extreme steel, the hardness of some can reach an amazing 67HRC.
Disadvantages: high price, family use, the performance of some waste.