Not sure what material what material is available

Which one is good to use between Shoji Saku and Shoji Saku

Shoji Saku's is not bad, my family's kitchen knives are formally made, and then bought a whole set behind it, it's quite good to use, they're an old brand in Taiwan, and you can see their kitchen utensils in a lot of places across the country. I believe that you can help, knocked so many words, feel good on the score it

正士作菜刀产地什么地方

不确定什么材质什么材质都有

正士作菜刀用的什么钢材

不确定什么材质什么材质都有

正士作磨刀石msd-3怎么样?

Sharpening stone selection and correct sharpening method

① First choose a good sharpening stone, according to different types of knife function or the degree of repair to choose a different sharpening stone:

◆ Bone knives class grinding

Due to the thicker edge of the bone knives, the repair of the sharpening can be carried out according to the following three steps:

◇ Rough grinding (about 120 # sharpening stone) is commonly called ◇ Rough grinding (about 120# whetstone) commonly known as "sharpening" ◇Middle grinding (about 180# whetstone) ◇Fine grinding (natural powder stone) commonly known as "de-sharpening"

◆ Chopping and cutting knives ◇Middle grinding ◇Fine grinding

◆ Slicer knives

Due to the thinness of the edge, it can be sharpened by the middle grinding stone, and if the general sharpening stone is used, it can be used by the middle grinding stone. For general sharpening, a powder stone can be used.

② According to the functional category of the tool requires a different angle for resharpening.

In general, the chopping knife and meat slicing knife with 15 - 20 degrees angle (that is, the back of the knife and the knife stone contact surface of the degree angle of about the height of a finger), the bone knife resharpening angle of 25 - 30 degrees (that is, the back of the knife and the knife stone contact surface of the angle of about one and a half finger height). (about one and a half fingers of the height); eighteen son of the special strange knife using 10 degrees angle grinding left.

③ attention to the grinding gestures and methods:

right hand to hold the knife handle, the left hand pressed on the surface of the knife, hold the knife body, fingers tight against the back of the knife, a little bit of force downward pressure, to maintain the same angle, flatten the front of the first push (front), pull back and then push forward (middle), pull back and then push forward (back), the force is uniformly divided into the front, middle, and after the three segments to regrind, always remember that, before, after, each segment of the regrind to be in the middle, Always remember that the front, middle and back of each section of the regrind should be maintained at the same angle. In the process of re-sharpening, you will hear the grinding stone and the blade friction sound, if the sound is not messy, clearer, it shows that the knife has been sharpened blunt mouth (because the blunt edge of the edge with the grinding stone friction sound is more messy)

But keep in mind, do not put the knife flat on the sharpening stone (in addition to eighteen son of the special process of doing the new arc of the strange knives), which is not a fast knife grinding.

What brand of household kitchen knives is the best

Zhang Xiaoquan, the first domestic brand, I bought a good use, so I bought a set for my mother, my mother said that this is the knife she has used the most feel, especially labor-saving!

What are the wholesale kitchen knife manufacturers? I recently opened a boutique, do any friends know?

Wholesale kitchen knife manufacturers we knife factory do decades, specializing in old-fashioned hand-forged kitchen knives, called Guofan brand deaf and dumb knife factory, the original early time is *** to help deaf and dumb people employment self-reliance support enterprises, is now a very competitive knife enterprise. It is one of the favorite kitchen knives of various markets, kitchen cooks and parents all over the country, and has no other advantage that it is sharp and good to use and sell. Welcome to ask

What is the best knife for chefs

Chef's knife is the most important sharp, durable and easy to wear, light looks bad that much is useless.

When the chef does not have a few handy kitchen knife is never, just like the knife without a knife swordsman without a sword.

Try the shell steel handmade kitchen knives of the Guofan Deaf and Dumb Knife Factory, which is very famous in Hunan, and sold by many jugglers all over the country, and chopped chicken, duck, fish, and ribs with no effort at all.

Please ask someone to use the Wannian Li Jinmen knife, good not

buy the authentic, indeed good, Jinmen side of the knife is very famous. In the Hong Kong Channel, someone specifically introduced the knife there. They are old.

Luo steel kitchen knife will rust code

This statement is inaccurate, should be called "high chrome stainless steel". In the usual environment will not rust.

China because of the scarcity of nickel metal resources, the metal chromium is more widely used. The vast majority of common stainless steel is chromium series.

For example, 1Cr13, 2Cr13, ferritic stainless steel, generally used to make tableware, decorative materials.

1Cr18Nr9Ti, austenitic stainless steel, used in chemical, pharmaceutical, food and other industries.

6Cr13, is a stainless spring steel, ferritic stainless steel, after good heat treatment can get tempered martensite, with excellent toughness and high hardness, very suitable for the production of high-grade kitchen knives. For example, Kinmen's "Zhengshisaku", Germany's "Double Liren".