Kitchen Knife Each knife is designed to be used for food preparation. While these can only be made with a few multi-purpose knives – especially a large dinner knife, a small piece of knife, and a serrated knife (such as a bread knife or serrated knife) – there are other specialty items. tasks. Kitchen knives can be made from several different materials. For more information on the Different Chef knife types for sale, visit our site.

Unique Characteristics of Chef knife

Carbon steel is an alloy of iron and carbon containing other elements such as vanadium and manganese. The precious carbon steel used in the blades is about 1.0% carbon (eg AISI 1095), inexpensive and self-preserving. Carbon steel is generally lighter in corrosion resistance, but more susceptible to rust and stains. The blade should be clean, dry and oiled after each use. New carbon steel blades can give acidic foods a metallic or “iron” flavor, if over time the oxidizing patina steel does not need to be obtained from corrosion.

Good carbon steel will have a sharp edge, but sometimes it is not difficult to harden, unlike stainless steel’s degree of resistance. Stainless steel is an alloy of iron, definitely 10-15% chromium, possibly nickel and molybdenum, enough carbon Ordinary stainless steel knives are made of 420 stainless steel, which is a high chromium stainless steel alloy used in tableware. Stainless steel can be softer than carbon steel, but this makes it easier to cut. Stainless steel blades are more resistant to rust and corrosion than stainless steel blades.

For example, AISI grade 420 stainless steel typically contains 0.15% carbon by weight, but the 420HC type used for work and forks is 0.4 to 0.5 to 0.5. The carbon reinforcement is intended to apply the best properties of carbon steel and conventional stainless steel. High carbon stainless steel blades do not discolor or stain and maintain a sharp edge for a reasonable amount of time. Most high-carbon stainless steel blades are made of more expensive alloys than cheap stainless steel blades, which contain molybdenum, vanadium, cobalt, and other components to strengthen strength, edge holding, and cutting ability.

Coated blades are the advantages of a hard yet brittle steel that retains a good edge but is easily crushed and damaged. Harder steel is more susceptible to damage and cuts, but can have a suitable edge. Hard steel is made in the form of a sandwich (laminate) and is protected between layers of harder steel. Hard steel forms the edge of the blade. It will be harder than steel, less hard and will last longer. For more information on chef knife supply, visit our site.

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