The classification, function and selection method of kitchen cutters

Classification of cutting tools:

Household kitchen knife is divided into slicing knife, chopping bone knife, chopping double-purpose knife, fruit knife, etc., and there are other frozen meat knife, bread knife, multi-functional knife and so on. According to the processing technology, there are stamping forming, red-hot forging, etc.; According to the material of carbon steel, stainless steel, three layers of steel (clip steel), multi-layer steel, ceramic (zirconia), etc.

A slicing knife: used for slicing vegetables and soft meat, frozen meat and hard shell vegetables and fruits should not be used;

II. Bone chopping knife: used for cutting bones and hard food materials;

Three, cutting knife: can be cut can be cut, but there is relatively no special slicing blade for good use when slicing (under the condition of the same material and process), in addition, it is not suitable for cutting large bones, can only cut, chicken, duck, fish and other small bones. Can be used for minced meat use;

Four, vegetable knife: used for cutting vegetables and fruits;

V. Other special cutting tools;

Tool selection

First, the blade is sharp

First of all, from the user's point of view, the first requirement for the kitchen knife must be sharp (fast), it is best to be durable sharp. So let's look at what properties determine the sharpness of a kitchen knife?

1. The material

Usually is the manufacturing of the blade part of the steel, the different material determines the tool finished with different hardness, so can it be understood that the higher the hardness, the higher the sharpness? It should be said that is not completely correct, because the "fast" also depends on the blade hardness and toughness, etc. Higher hardness is indeed sharp, but relatively speaking, higher hardness is more brittle, which requires consideration of the toughness of the blade, only when the two reach a reasonable balance, can the quality of a knife be reflected. Hardness comparison of common materials: 3Cr13 <4Cr13<5Cr15<8Cr15<9Cr15≈ carbon steel <12Cr15.

2. Cutting methods are divided into machine cutting and manual cutting

So in terms of sharpness alone, the steel hardness is higher, the cutting edge degree is smaller, the cutting edge part radian is softer and the nonlinear straight falling kitchen knife will be more "fast" and better to use, especially the slicing knife. Therefore, the slicing knife of the same material and technology is definitely sharper than the bone-cutting knife, which is determined by the degree of the blade.

Two, the use of comfort. Handle design should be humanized and comfortable to hold.

In the handle of the main material has wood, engineering plastic, steel handle, etc., each has its own advantages. Generally speaking, the stamped kitchen knife handle is better and more delicate. The traditional forging process of the tool is mostly wooden handle (round handle), now there are some traditional tool manufacturers began to have other handles of the kitchen knife sales.

Three, the use of safety, the hilt should have anti-slip design, will not drop the hand and hurt the user.

Needless to say, the minimum requirement,

In addition, the difference between stamping forming and red-hot forging process:

Stamping molding: simply, it is to use a whole large steel plate (such as thickness of 2 mm), directly press a complete knife embryo through the punch grinding tool, and then carry out the subsequent cutting edge, surface treatment, heat treatment, handle and other processes to make finished kitchen knife. The advantages of this process are high efficiency and more cost advantage, high degree of mechanization, better surface treatment, high degree of standardization, more perfect details.

Traditional forging: the biggest difference with stamping forming process lies in the tool embryo forming stage. The forging is to burn the steel embryo (usually block) to the red-hot state, shape the preliminary knife embryo through repeated hammering (now it is mostly used by machine hammer), and then manually cut the blade (file), surface treatment, heat treatment, etc. The finished kitchen knife is usually thick back, thin mouth, and wedge shaped cross section. Compared with the stamping knife, the forging knife has denser steel, more uniform stress distribution and better sharpness retention. The disadvantage is that the production is difficult to improve and the cost is higher, and the process details are relatively poor.