Common types of knives

Chinese kitchen knife: commonly known as a kitchen knife, the main purpose is to cut, chop, and shoot;

Bone chopping knife: As the name suggests, Chinese chefs generally use bone chopping knife as the main tool;

Ox knife: also called chef's knife, a representative of Western-style knives, usually available in lengths of 20cm and 25cm, the main purpose is to cut things, chopping things is not as smooth as Chinese kitchen knives, don't even think about chopping garlic;

Santoku Knife: The knife shape obtained by the Japanese improved Western-style beef knives. Compared with the beef knives, it is lighter and thinner, and the cutting edge is relatively straight. It is easy to cut meat and vegetables. It is a chef’s knife that is more suitable for Asians. Generally, the finished product There will be one in the suit;

Small knife/paring knife/multi-purpose knife: blades with a blade length of 9 cm or less are easy to use, and they can be used for chores such as skinning and tendon removal in the kitchen. There is a crescent-shaped paring knife, which is very suitable for peeling spherical objects;

Boning Knife: The blade is slender, sharp and elastic, and can be extended into joints for cutting;

Slicing knife: the blade is long and flexible, and is often used to cut ham, also called ham knife;

Bread knife: The blade is long and sharp, and it is mostly used to deal with sashimi, also called sashimi knife

As a knife, its most critical indicator is naturally whether it is sharp or not. Presumably the first reaction of most people is the same. It's not that hard to sharpen a knife. Junior high school physics tells us that pressure = pressure/contact area. Therefore, to make a knife sharp, you only need to make the blade thin. If you want to cut off the "opponent" while being thin, you have to be harder than the opponent. Another key indicator of knives is hardness!

Hardness not only determines what kind of material a knife can cut, but also determines the minimum thickness (ductility) that a knife edge can achieve. Most importantly, hardness determines how sharp a knife can maintain this How long does the sharpness last!

To judge whether a knife is good or bad, one should not only look at whether the product is sharp when it is first used, but also how long it lasts. Most kitchen knives are sharp when first used, but some become "dull" after a short period of use. The reason is either the curling blade or the collapse. As the name suggests, "rolling edge" means that the blade rolls to both sides; "collapsing" means that there is a gap in the blade. To put it simply, the higher the carbon content in the steel, the harder the steel will be, but correspondingly, the greater the brittleness, so it will be easy to crack; on the contrary, the lower the carbon content in the steel, the better the flexibility and the higher the hardness. It will drop accordingly, so it is easy to roll the edge. Therefore, a good kitchen knife should try to find a balance between the above-mentioned opposites. But does this balance exist? Not necessarily. More often, it is to achieve a so-called balance according to the different needs of each person. For example, cutting vegetables does not require a kitchen knife to be so hard, it only needs to be thin enough; but when chopping bones, it is not very practical to be thin.