Traditional Culture Encyclopedia - Traditional stories - What is the ranking of the sharpest kitchen knife in China?
What is the ranking of the sharpest kitchen knife in China?
1: Eighteen works
Yangjiang Shibazi Group Co., Ltd., one of the top ten brands of cutting tools, started from 1983, a famous trademark in Guangdong Province, a famous brand product in Guangdong Province and a high-tech enterprise. Starting from the manual production of carbon steel kitchen knives, it is now a comprehensive tool manufacturer.
2. Zyrnior
Shanghai Shuangliren henkes Co., Ltd., founded in 173 1, is a world-renowned household and professional tool brand, a professional high-end kitchen appliance brand/nail salon and hair clipper manufacturer. The "S" and four-star series tools are very popular.
3: Zhang Xiaoquan
Hangzhou Zhang Xiaoquan Group Co., Ltd., founded in 1663, is a time-honored brand in China and a traditional famous brand of handicrafts in China. Its traditional forging skills have been recognized as intangible cultural heritage by the State Council, and it is a leading enterprise in domestic manufacturing shearing industry.
4: Wang Mazi
Beijing Li Chang Wangmazi Industry & Trade Co., Ltd. was established in 165 1, and its traditional forging skills were selected as intangible cultural heritage, mainly engaged in the production and sales of series of knives.
5: Supor Supor
Zhejiang Supor Co., Ltd., founded in 1994, is a drafting unit of pressure cooker industry standard, a large-scale cookware research and development enterprise, and the safety pressure cooker/ball kettle IH rice cooker/uncoated stainless steel technology enjoys a high reputation in the market.
Extended data
First of all, when choosing a kitchen knife, pick up two kitchen knives and tap them gently with the back of the knife. A good knife will make a "tinkling" sound.
And the longer the sound, the better the kitchen knife. This is also because the steel contained in the knife is related. It's just that the more steel, the longer the sound.
When sharpening a knife, use a thick stone grinder first, and then use a thin one when the knife is almost ready.
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