What kitchen knife good

Question 1: which brand of kitchen knives is good Recommended a few old brands:

1, eighteen children for (founded in 1983, China's well-known trademark, Guangdong Province, the national key high-tech enterprises, Yangjiang eighteen children Group Co. Ltd.)

3, Fissler Fissler (in 1845, Germany's super brand, one of the world's leading manufacturers of pots and pans and kitchen utensils, Fissler Trade (Shanghai) Co. Zhang Xiaoquan Knives and Scissors General Store Limited)

5, Yongguang WIKO (since 1956, China Well-known Trademark, Guangdong Province, Guangdong Province famous brand, Guangdong Province, Guangdong Yongguang Knives and Scissors Group Limited)

6, Silver Eagle inwin (since 1979, Guangdong Province, Guangdong Province, Guangdong Province, Guangdong Province, Guangdong Province, Guangdong Province, Guangdong Province, Guangdong Province, Guangdong Province, Guangdong Province, Guangdong Province, Guangdong Province, Guangdong Province, Guangdong Province)

6, YinYing inwin (since 1979, Guangdong Province, Guangdong Province, Guangdong Province, Guangdong Province, Guangdong Province, Guangdong Province, Guangdong Province, Guangdong Province)

7, Silver Eagle Industrial Group Co. Ltd)

Question 2: What kind of chopper is good? In terms of use, kitchen knives are roughly divided into three main categories: the eighteen sub kitchen knives, for example, are divided into slicing knives, chopping knives, bone cutters. The three categories of kitchen knives, because of the different scope of use, the appearance of different. The backs of slicing knives and chopping knives are straight, while the backs of machetes are curved, meaning that the front of the back of the knife is cocked. Choppers tend to have a round hole near the very front of the blade. Slicing knives are generally thinner and thicker; chopping knives are thinner at the front end and thicker at the back end near the handle; and machetes are thicker throughout the entire blade. In terms of weight, slicing knives are the lightest, boning knives are the heaviest, and chopping knives are slightly heavier. (For women) from the knife's edge, slicing knife's edge is the thinnest, from the back of the knife to the edge of the thickness of the straight line decreases, reflecting the light when there is no obvious deformation band, the blade to the edge of the knife there is no obvious distinction between the line; chopping knife's edge is a little thicker than the slicing knife, from the lower part of the body of the knife to the edge of the blade is suddenly decreasing, the knife in the reflection of the light, close to the edge of the upper part of the blade, there will be a more obvious There is a more pronounced band of distortion near the top of the blade as it reflects light, and this is what I call the line of distinction. Choppers have a narrower edge below the line of distinction, and the line of distinction will be more pronounced on the back of the blade, and not so much on the front of the blade. Choppers have the thickest edge, and the edge below the line of distinction will be wider, and the line of distinction will be more pronounced on the front and back of the blade than on a chopper.

The slicing knife is specialized in cutting vegetables, meat, shredding, cutting segments, etc. In short, everything that can be cut can be cut with a slicing knife, and its small and precise figure, light weight and sharp edge will surely make you feel at home when cutting things! Chopping knives are dual-purpose knives for chopping and slicing. In layman's terms, this type of knife can be used to cut food as well as bones. The front part of the blade is thinner, similar to the thickness of a slicing knife, and will of course do a decent job at chopping. The thicker back section of the blade is suitable for chopping some medium to large bones, and the thicker blade and edge perform well in chopping bones, but are still slightly less than a specialized bone chopper. Boning knife, needless to say, of course, is specialized in cutting bones, even the biggest and hardest bones can be handled with ease.

From the material to make kitchen knives, roughly divided into: three steel, seven chrome steel, three chrome steel and special alloy steel. Triad steel is a composite just now, is a few materials explosion welding and become, the outer side of the excellent corrosion resistance of low-carbon stainless steel, the middle core material is a high-carbon alloy steel, quenched by heat treatment, the outer layer of the low-carbon stainless steel material, hardness value of the lower, repair and sharpening is less laborious, but also more convenient. Knives made of triple alloy steel, the benefit of having a composite layer of protection is not easy to chipped, rolled mouth. The high carbon alloy steel in the center core also gives the knives high hardness and better sharpness and durability. It is a very good raw material for the knife market. Seven chrome steel is a high hardness material, seven chrome steel made of kitchen knives harder and sharper, the sharpness of the durability, rust resistance and toughness are very high. Tri-chrome steel is not as hard as seven-chrome steel, and the kitchen knives made from tri-chrome steel are characterized by being sharp, easy to sharpen and less prone to rust. The price is also a bit flatter than the first two steels. Special alloy steel is a type of steel that has been forged and has a hardness between that of seven-chrome steel and three-chrome steel. Knives made from special alloy steel have the benefits of being sharp and rust-proof, tough and less brittle, finer grained and easier to sharpen. In terms of material properties, triple alloy steel and triple chromium steel are more widely used, and are suitable for slicing knives, chopping knives and bone cutting knives. Seven chrome steel and special alloy steel are more suitable for chopping knives and bone cutting knives.

Question 3: What brand of kitchen knife is good Top Ten Knife Brand Ranking Shengda

(in 1983, Guangdong Province, Guangdong Province famous trademark, Guangdong famous brand, well-known professional manufacturers of knives, highly competitive knife brand, Guangdong Shengda Industrial Group Co. Ltd.)

Silver Eagle

(founded in 1979, Guangdong Province, Guangdong Province, famous brand products, high-tech enterprises, top ten brands of knives, Guangdong Silver Eagle Industrial Group Limited)

Yongguang WIKO

(founded in 1956, China's famous brand, China's top ten brands of knives, Guangdong Shengda Industrial Group Co.

SUPOR

(China Famous Trademark, high-tech enterprise, Zhejiang Province famous trademark, one of the world's largest cookware R & D manufacturer, Zhejiang Supor Co. Fissler

(founded in 1845, Germany super brand, one of the world famous pots and pans and kitchenware manufacturers, large multinational corporations, Fissler Trade (Shanghai) Co.)

QuanZhi Brand

(began in 1663, China Famous Trademarks, China Old Trademarks, the national intangible cultural heritage, knives and scissors industry leader, Shanghai) Ltd.)

Aisida ASD

(founded in 1987, China Well-known Trademark, China Famous Brand, Zhejiang Province High-tech Enterprise, Zhejiang Province Famous Trademark, Zhejiang Aisida Electrical Appliances Company Ltd.)

Shiba Zi Zu Zuo

(founded in 1983, China Well-known Trademark, Guangdong Province Famous Brand, National

Shuangli Ren Zwilling

Started in 1731 in Germany, one of the oldest trademarks in history, the leading brand in the nail industry, a large multinational company, Shanghai Shuangli Ren Henckels Limited)

Question 4: What brand of kitchen knives are good to use? Golden Gate kitchen knife.

Between 1958 and 1979, the Chinese people *** shelled Kinmen using grenades and artillery declaration shells; more than a million shells landed on Kinmen over a 20-year period. In the early part of the shelling, grenades were used that exploded; in the later part, shells that did not explode were used, and these two types of bombs were the main material used in the Kinmen choppers.

After the shelling, Wu Jun Nai, the owner of the Jinheli Steel Knife Shop, scoured the island for discarded shell casings and used them to forge knives. Due to the excellent quality of the steel from the shells, the knives made from them were particularly sharp and durable, and the toughness of the knives made them less prone to deformation even when they were cutting hard objects, making the Kinmen knives famous throughout Taiwan. In order to prevent counterfeiting and mixing, the knife factory pioneered the opening of the site to specify the shells to make knives.

Question 5: What brand of kitchen knives to buy good 10 points kitchen knives is the use of products, brand good or bad, big or not much is not the most important, the important thing is whether it is sharp and durable whether it is good to use easy to not easy to grind, whether the service life is long? Food is the day, Chinese people like food that is famous, no matter men and women, young and old people all their lives to eat and cook that is indispensable.

Nowadays, kitchen knives are divided into cutting knives, such as chopping knife/slicing knife

Chopping knives, such as chopping knife, chopping knife, chopping knife, chopping knife, chopping knife, chopping knife, chopping knife, chopping knife, chopping knife, chopping knife, chopping knife.

Family kitchen restaurant chef knife If you do not pay attention to the appearance, it is recommended that the use of national deaf and mute knife factory that kind of shell steel hand-forged old kitchen knife, this old kitchen knife appearance rough but very sharp and durable and easy to wear life expectancy is long, generally speaking, an old kitchen knife with a few years, but stainless steel one is only a few months. Stainless steel knife is more suitable for chopping these, to chop the bones, frozen meat and so on, or to use the old-fashioned kitchen knife. Especially the chef a day with a knife is more than the average family a month with a knife is also large, there is no a smooth and durable kitchen knife is not at all. I hope to help you

Question 6: Which brand of kitchen knife is good? I bought two kitchen knives, a cutting knife, a machete, cutting knife cut meat quite fast. Save energy. Chopper chopping pig's hooves all chopped down very labor-saving. I thought it would be chopped short it?j The results of a look at no problem at all, I think this kitchen ready blade kitchen knife is good, recommended to everyone. I personally feel that as long as the knife is used quickly, and always sharp, on the line regardless of whether it is a famous brand, I used to use the knife of the double Liren, the knife is not bad, is not cost-effective. I hope to help you, hope to adopt!

Question 7: What material is good for kitchen knives Currently used in the kitchen knife, and personal experience:

The best is M390 powder steel, and ZDP189 powder steel

The worse SG2 powder steel, C30 nitrogen steel;

A little worse, VG10 stainless steel, super green paper carbon steel, green paper carbon steel

And then a little bit, VG10 stainless steel, super green paper carbon steel, green paper carbon steel

The worst, 440C powder steel, green paper carbon steel.

A little more, 440C stainless steel, white paper one carbon steel

A little more, domestic 9Cr15Mov , 9Cr18Mov stainless steel

A little more, domestic high-quality high-carbon steel

A little more, Doublelift X50Crmov15 , Din1.4116 , 65Mn

A little more, domestic 5Cr15 , 4Cr13Mov

A little worse, domestic 4Cr13, domestic 3Cr13

A little worse, miscellaneous, steel unknown.

---

There are many other high quality steels, such as 154CM, S30V, S90V, and so on, but I have not seen any kitchen knives made with this type of steel, so I don't count them.

Question 8: What is the best material for kitchen knives? Kitchen knife is a family of essential kitchen utensils, there are many types, there are ordinary kitchen knives, hard knives, meat knives, etc.; its texture is also iron, folder steel, steel, stainless steel points. Iron and folder steel kitchen knife good grinding, but to rust; stainless steel will not rust, but non-handmade stainless steel kitchen knife did not change the crystal organization of steel, not easy to sharpen after use, toughness is not strong. There is also a kind of ceramic kitchen knife, very sharp, but high hardness, and toughness is not strong, can not be used to cut hard objects! So in the material is recommended to buy hand-built stainless steel chopper, this chopper is sharp, not rust, after grinding also used for a long time.

Question 9: What material is good for kitchen knives? Stainless steel is better for kitchen knives

Stainless steel, which contains chromium metal, is not easy to rust and easy to clean

2. Forged kitchen knives (the original rural blacksmiths beat the iron kitchen knives) can cut both vegetables and bones

Now there are ceramic knives, ceramic hardness, but not as sharp as stainless steel knives.

Question 10: What is the best brand of kitchen knife? I got Chen Zhiji's 1911 small slicing knife last month, Taobao's Tiancheng Wan goods, extremely have a home brand certification, should be genuine, remember is about 286 yuan, with a month or so, this knife type than thick knife process on the high, very sharp, but also the most difficult to grind, with the same paragraph of the carbon steel is the most difficult to grind, the 3-layer structure and is very thin, grind the edge area of the 3,4 mm is suitable for cutting meat, grinding 3,4 cm is suitable for professional slicing meat, on the Can no longer cut on the cutting board to affect the sharpness, can only be flat with the slice and then meat to go, the characteristics of this large and thin, and can be open edge to its thin, trembling, not avalanche, not roll, toughness, but also really not hard, which is not other brands can not do, Japan's Fuji Jiro carbon steel is very hard and very sharp, open to the and thin on the shattered