What is the best material for kitchen knives?

Question 1: What is the best material for kitchen knives Currently used in the kitchen knife, as well as personal experience:

The best is M390 powder steel, as well as ZDP189 powder steel

A little worse SG2 powder steel, C30 nitrogen steel;

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

Again, 440C stainless steel, white paper carbon steel

And then a little bit worse. 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, double Liren X50Crmov15 , Din1.4116 , 65Mn

A little more, domestic 5Cr15 , 4Cr13Mov

A little worse, domestic 4Cr13, domestic 3Cr13

A little worse, miscellaneous, steel unknown.

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There are many other high quality steels, such as 154CM, S30V, S90V, and so on, but I haven't seen kitchen knives made with these steels, so I don't count them.

Question 2: What kind of kitchen knife is good? In terms of use, kitchen knives are roughly divided into three main categories: eighteen son kitchen knives, for example, is 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, 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: Which material is good for stainless steel kitchen knives The choice of material for kitchen knives takes into account a number of factors, and according to the purpose of the chosen kitchen knives to choose the appropriate kitchen knives.

Although there are many types of kitchen knives on the market, kitchen knives are divided into the following materials:

1, carbon steel

Traditional Chinese kitchen knives are made of carbon steel, ordinary spring steel can easily make 62HRC hardness of the blade, the retention of very good, and because of the differences in the micro-organization, carbon steel knives are easier to sharpen than stainless steel knives, and it's cutting power to better.

2, stainless steel

martensitic steel knife is the mainstream of household kitchen knives. 3Cr13, that is, 0.3% carbon, 13% chromium, as well as the addition of molybdenum and vanadium to refine the grain, Cr before the number represents the amount of carbon in the steel, the more carbon, the harder the knife, and the price is relatively higher, 3Cr13 is the lowest end of the kitchen knife steel, due to the lack of addition of molybdenum and vanadium, so the retention of the knife is not as good as 3Cr13mov.

3, high-end alloy steel

Some high-end alloy steel family use some of the performance waste, mid-range steel VG10, a very good maintenance of the steel.

4, ceramic

Ceramic knives are characterized by a very high hardness, and the nature of the stability will not react with the ingredients, never rust. But the ceramic knife is not a super time warrior with the knife, its shortcomings are very brittle, very easy to collapse, and almost can not grind, ordinary grinding stone is not grinding this knife, so never use this knife to cut things.

A wide variety of brands of kitchen knives on the market in the choice of knives to pay attention to the following points:

1, the blade is sharp. The blade should be sharp, straight, no gap. First of all, from the user's point of view for the first requirements of the kitchen knife is certainly sharp (fast), the best lasting sharpness.

2, comfortable to use. The handle design should be humanized and comfortable to hold.

3, the use of safety. The knife handle should have a non-slip design, will not come off and hurt the user.

Question 4: What material is good for kitchen knives? There are many materials for kitchen knives, and the most common are stainless steel knives and carbon steel knives. Chopper households must be used every day, there is no one sharp and durable kitchen chopper is not, general stainless steel knife fashionable and beautiful just bought back when it is very sharp, but not long to use a blunt knife edge is basically scrapped useless, with a whetstone grinding can not be ground, the family cooking friends basically more than encountered. Seriously chopper to good use if not really particularly concerned about the appearance of the knife can be used to use the national fan cannonball steel chopper this traditional old-fashioned hand-forged iron chopper, the outside looks very rough and ugly with up to know the good use, very sharp and very durable is also very good to sharpen the good use of practical that is much stronger than stainless steel knives. Especially the parents of the last generation and some restaurant chefs sell chicken, fish and meat market favorite use. But now young people like more fashionable and beautiful stainless steel knife, although the old kitchen knife is good for many young people feel old-fashioned, so look at personal needs to buy.

Question 5: What is the best steel for kitchen knives? Easier to find spring steel flexibility + hardness are not a problem to be able to find tungsten steel wrong

Question 6: What is the material of the household kitchen knife is good If it is a single cut vegetables and fruits of a class of pure stainless steel kitchen knife is best. If you usually want to chop chicken, ribs and other food, you should then prepare a stainless steel knife with a harder steel mouth. Because the pure stainless steel knife steel mouth is relatively soft, not suitable for chopping meat with small bone pieces.

Question 7: What is the best steel for a kitchen knife? The following steels are recommended:

Tri-chrome steel, after oil quenching treatment, the hardness can reach 54-56 HRC.

Four chromium steel, after heating expansion and forging, the hardness can reach 56-58 HRC, the steel series features: sharper, rust, toughness, not easy to break brittle, finer grain, easy to resharpen. Or 413MoV series forging steel

Five chrome steel, after oil quenching treatment, the hardness can reach 58-60HRC. the characteristics of this series of steel products: harder and sharper, long-lasting, anti-rust, high toughness.

Composite steel, after quenching through heat treatment, the outer layer is low carbon stainless steel material, the hardness value is lower, generally below HRC48. Specifications have three-layer, five-layer composite steel. Composite steel with composite layer protection is not easy to collapse, roll mouth.

Question 8: What is the material of the household kitchen knife is good If it is a single cut vegetables and fruits of a kind, pure stainless steel kitchen knife is the best. If you usually want to chop chicken, ribs and other food, you should prepare a stainless steel knife with a harder steel mouth. Because the pure stainless steel knife steel mouth is relatively soft, not suitable for chopping meat with small bone pieces.

Question 9: What material is good for kitchen knives Currently used in the kitchen knife, as well as personal experience:

The best is M390 powder steel, and ZDP189 powder steel

The worse is SG2 powder steel, C30 nitrogen steel;

The worse, VG10 stainless steel, super green paper carbon steel, green paper carbon steel

And then worse, 440C powder steel, green paper carbon steel

The worst, VG10 stainless steel, super green paper carbon steel, green paper carbon steel

The worst, VG10 stainless steel, super green paper carbon 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.

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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 10: What brand of kitchen knives is good Top Ten Knife Brand Ranking Shengda

(in 1983, Guangdong Province, Guangdong Province famous brand, well-known professional manufacturers of knives, very competitive knife brand, Guangdong Shengda Industrial Group Limited)

Qiaobao wife knives

(Guangdong Province, Guangdong Province, famous brand, high-tech) Ltd.)

Silver Eagle

(founded in 1979, Guangdong Province, Guangdong Province, famous brand products, high-tech enterprises, top ten brands of knives and cutlery industry, Guangdong Silver Eagle 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

(Started in 1663, China Famous Trademarks, China Old Trademarks, national intangible cultural heritage, knife and scissors industry leading brand, 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 Ltd.)

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 Henkes Co.