What is the best material for a kitchen knife? Let’s take a look at Zhang Xiaoquan’s sharing today.
Different kitchen knives have different benefits, mainly depending on what is being cut.
1. Ceramic material: The main feature of ceramic kitchen knives is high hardness, but poor toughness. Ceramic paring knife won't rust, but break easily, so they're good for cutting fruit.
2. Steel material: The hardness and toughness of steel are excellent. It is very different from a ceramic kitchen knife. Easy to use and suitable for chopping vegetables.
3. Iron material: It is the most widely used tool material in ancient times. High hardness, good quality and wide application. It can be used to chop bones and chop vegetables. Iron kitchen knives are also products that many families now agree with.
Expand small knowledge: what steel is best for kitchen knives
The most common kitchen knives are made of carbon steel. Carbon steel is relatively hard, and plain carbon steel is also easy to make a hard blade with good holding power. Due to the difference in microstructure, carbon steel paring knife is easier to sharpen and cut better than stainless steel knives. The price of domestic carbon steel knives is usually relatively cheap.
Disadvantages: Due to the material of the carbon steel knife, when cutting some ingredients, the ingredients will undergo oxidation and discoloration reactions. Additionally, carbon steel knives are prone to rust and should be wiped dry after each use. When not in use, wipe it with lard for preservation.
Stainless steel knives are now the mainstream of household kitchen knives. Stainless steel knives will be marked with some digital marks, such as 3Cr13, which contains 0.3% carbon, 13% chromium, and molybdenum and vanadium are added to refine the grain. Because stainless steel knives contain active metals other than iron, they are less likely to rust, look better, and are easier to store.
Disadvantages: Stainless steel kitchen knives are not as good as carbon steel kitchen knives, and the blades are more difficult to sharpen. The better the rust resistance, the lower the tool hardness. These two characteristics are contradictory and unified.
A high-carbon low-stain stainless steel with a very good compromise, it is hard and tough, it is not easy to rust and can keep sharp for a long time. Such as ZDP-189 from Hitachi Steel Works, V3 from the United States, etc., such extreme steels are used in high-end folding knives and Japanese kitchen knives, and some of them have an astonishing hardness of 67HRC.
Disadvantages: The price is high, and the performance is a bit wasteful for home use.
The above is Zhang Xiaoquan's kitchen knives factory sharing today, I hope it can help everyone.
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