What is the material of the kitchen knife?

It is usually made of stainless steel, iron and other materials. If it is magnetic, it is iron.

The iron knife is not iron, but carbon steel.

The main disadvantage of carbon steel is that it is not rustproof and easy to be oxidized, but its sharpness is very good (it can be obviously improved after two or three sharpening), and its hardness is generally slightly higher than that of stainless steel for kitchen knives (3Cr 13, 4Cr 13, 5Cr 15MoV, etc.). ), its overall toughness is better than that of stainless steel knife stamping and wire cutting.

Therefore, carbon steel knives are often used in Chinese professional kitchens. The frequency of use is much higher than at home, and the knife should be ground every day until it rusts.

Extended data

Iron will react with some chemical products, while stainless steel is not easy to react. The biggest difference between the two is that iron will rust, while stainless steel is the opposite. Therefore, in our life, we now use more stainless steel knives.

Note that stainless steel knives are not easy to rust, but it is difficult to restore the sharpness of kitchen knives after the blade of the knife is rolled up. However, iron knives are different. Just a little polishing after curling can make the blade sharp and use it as before.