What Are The Common Materials Of Kitchen Knives

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1. carbon steel material kitchen knife.

Most kitchen knives are kitchen knives made of carbon steel materials. The carbon steel material is relatively hard, and the ordinary carbon steel plate is also easy to produce a blade with high hardness, which has good retention, and due to the different microstructure, the carbon steel blade is easier to grind than the stainless steel blade, and the cutting force is better. The price of carbon steel knives for household use is generally relatively cheap, and you can buy one for tens of dollars, which is a high-quality and low-cost knife. In addition, carbon steel knives are still a mainstream knife in professional Chinese restaurant kitchens.

Disadvantages: Due to its material, carbon steel cutting tools will react, oxidize and discolor when cutting certain materials. Additionally, carbon steel blades are prone to rust and must be wiped dry after use. Wipe it with lard when not in use.

2 .stainless steel kitchen knives

At present, stainless steel knives are the mainstream of household kitchen knives. There will be a number mark on the stainless steel blade, such as 3Cr13, that is, 0.3% carbon, 13% chromium, molybdenum and vanadium are added to refine the grain, and the number before Cr indicates the carbon content in the steel. The more carbon, the better the blade The harder it is, the higher the price, and 3Cr13 is the lowest-end steel for kitchen knives. Because molybdenum and vanadium are not added, the retention is not as good as 3Cr13mov. Because stainless steel knives contain other active metals besides iron, stainless steel knives are less likely to rust, are also more aesthetically pleasing, and are easier to store.

Disadvantages: Stainless steel kitchen knives feel worse than carbon steel kitchen knives when cutting vegetables, and the blade is relatively difficult to sharpen, and kitchen knives with better rust resistance have lower hardness. The two characteristics are contradictory and unified.

3.high-end alloy steel kitchen knife

This is a high-carbon, low-chromium steel with excellent compromise characteristics, which is neither easy to rust nor deform, and can be preserved for a long time. For example, ZDP-189 produced by Hitachi Steel Works in Japan, V3 in the United States, etc., high-end folding knives all have the best steel used in Japanese kitchen knives, and the hardness can even reach 67HRC.

Disadvantages: The price is high, and it is a bit wasteful for home use.

4.ceramic material kitchen knife

Most of the ceramic knives on the market now use the nano-material “zirconia” as the raw material for processing. Ceramic knives are characterized by extremely high hardness, light appearance, high temperature resistance, corrosion resistance, long-lasting sharpness, stable performance, will not react with raw materials, destroy the natural flavor of certain foods, and ceramic knives will never rust. In addition, when cutting pungent foods such as onions, the eyes will not be hot.

Disadvantages: Ceramic knives are very brittle, so they should be handled with care, they cannot fall off the ground, they are fragile, and cannot be used to cut, smash, pry, or pick hard objects.

COMEE Houseware Industry has 14 years expereince to produce high quality kitchen knives, there are 20,000M2 production space, we use 3Cr13, 5Cr15MOV, German1.4116, Damascus high quality Steel to produce kitchen knives.



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