What is the best material for a kitchen knife?

Low carbon stainless steel, Degang and high carbon steel kitchen knives are the best.

1, low carbon stainless steel

Low carbon stainless steel is also a common kitchen knife in life. Not only rust-proof, but also wear-resistant and durable. It is very convenient to cut vegetables and meat, and because of the special material, it is very light and not easy to get tired after long-term use.

2. German steel

German steel has high hardness and good rust-proof performance, but the sharpness tends to deteriorate in the later use process, and the choice of grindstone is also harsh, which is slightly less practical.

3. High carbon steel

High carbon steel also has higher hardness and better sharpness. However, due to its high carbon content and poor advanced antirust performance, its subsequent use is more troublesome.

Matters needing attention in safe use of kitchen knife

1 cannot be mixed.

Blades for cutting vegetables and meat are different from those for cutting bones. Using multifunctional kitchen knife or kitchen knife to cut vegetables and bones respectively can prolong the service life of kitchen knife.

2, timely cleaning

Wash the kitchen knife in time after use to avoid food sticking to the kitchen knife. After cleaning, it should be dried in time, and cooking oil should not be applied for a long time to prevent the rust from accelerating.