Knife Shape And Blade Shape

From the perspective of material mechanics, I think it can be divided into two categories, thick blade and sliced blade (the blade is relatively thin). Thick blades are mainly used for sharpening, and can be used for rough work, such as cutting bones. Slice blades are mainly knives for slicing such as willow blades, thin blades, santoku, and bull knives.

 The reason for this classification is that the requirements of the two types of materials are different. Thick blades require toughness more than thin blades. Since they often cut hard objects such as bones, if the toughness is not good, be very careful when using them. Therefore, in my personal opinion, it is very reasonable to use white three for the blade. If it is Qing 1 or Bai 1 and Bai 2’s blade, there will be a lot of gaps when it hits the bone, which will be very annoying.

The blade is mainly used to cut soft meat and vegetables, and there is no violent use, so the requirement for toughness is lower, so choose a steel with a higher carbon content than white three, such as No. 1 and No. 2 of green paper and white paper. It can maintain good sharpness and greatly reduce the frequency of sharpening.

For thin knives, the feeling of cutting depends mainly on the cutting angle. The protruding clam blade is not as good as the flat blade, and the flat blade is not as good as the concave blade. In the following four pictures, the first one has the best cutting feeling because it is a concave blade. That is, the so-called cut flavor is the strongest. The V is about concave, and the thickness of the blade is thinner. At this time, the retention of steel becomes more important. If the steel material is not good, such an overly thin cutting edge can easily cause a significant decrease in cutting ability due to excessive wear.

 Generally, the higher the hardness of the steel, the corresponding wear resistance. For common Japanese carbon steel, in terms of hardness and retention (carbon content): White paper: White 1 > White 2 > White 3; Green paper: Green 1 > Green 2. Due to the differences in the forging process and heat treatment process of different craftsmen, it is not easy to compare between white paper and blue paper of the same size, such as white two and blue two. Personally, I prefer Qinger and Qingyigang.

 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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