[Mood sharing] How to choose a kitchen knife?

Ordinary kitchen knives are divided into different weight specifications such as 300g(6 Liang), 400g(8 Liang) and 500g( 10 Liang). Slicing knives are divided into two types, two types and three types. In terms of shape, kitchen knives also have square heads and round heads. General household kitchen knife, with a weight of 400g(8 Liang), is suitable. This knife is neither heavy nor light, and can cut vegetables or meat. 300g(6 Liang) kitchen knife can be used by families with small population, but it is slightly lighter and more laborious to cut vegetables. 500g( 10) kitchen knives should be selected for families or collective canteens with large population. Generally, there is little difference in function between square-headed knives and round-headed knives, but round-headed knives are more suitable for bone removal, shredded meat and sliced meat than head knives. On the other hand, if you can prepare a meat cutter and a hard knife to match the kitchen knife at home, you can avoid the injury caused by multiple uses of one knife and prolong the service life of the knife. Moreover, these two knives are more convenient and labor-saving than ordinary kitchen knives to cut meat slices, shredded pork, minced meat and bones, and the cut meat and vegetables are also more ideal. Of course, you can also choose a stainless steel knife, which is light, easy to grind, easy to wash and does not rust. However, this kind of knife is generally only used to cut cooked food, and it is more difficult to cut raw meat, so other kitchen knives must be used. There is also a kopis with a round head, split at the front and split at the back. This kind of cutter head has the advantages of light weight, convenient use and wide application range, and can be treated before and after cutting. When choosing a kitchen knife, pay attention to whether the incision is straight, whether there are signs of steel clamping, and whether there is blue light or yellow light on the blade (this phenomenon is that the grinding wheel is too heavy, which leads to "annealing" and steel softening); You can also press the knife edge obliquely on the back of another kitchen knife and push it up from the root to the knife edge. If there are even knife marks on the back of the knife, it means that the hardness is moderate. If there is "slippage", it means it is too soft or partially "annealed". The second is to see whether the blade is flat, whether there are cracks or cavitation; Whether there are obvious cracks on the cutter head and back; Whether the handle is firm and round.