Selection of kitchen knives

When it comes to food, many people who like food also like to cook. When it comes to cooking, all kinds of knives are inseparable. Facing the dazzling array of knives on the market, how should we choose?

1. Selection of kitchen knives

Different families have different needs for kitchen knives. Most Chinese families usually choose kitchen knives that are biased towards Chinese cooking, such as slicing knives, fruit knives, bone chopping knives, and kitchen scissors. From the point of view, to avoid the situation that one knife is multi-purpose, the knife for cutting raw food and cooked food should be used separately; the slicing knife cannot be used as a bone chopping knife to cut hard objects. It is recommended to choose ceramic material for fruit knives, which can slow down the oxidation rate of fruits.

The surface of the kitchen knife you choose should be smooth and clean, and the blade should be sharp, straight, and free of gaps. Generally speaking, knives with high hardness steel, small cutting edge, and soft edge curvature are relatively sharp. In addition, well-known brand kitchen knives The production process of high-end products is more sophisticated than ordinary ones, which can be seen from the aspects that consumers can easily distinguish, such as appearance and packaging. If consumers do not have relatively professional knowledge, it is best to choose well-known brands.

When purchasing a kitchen knife, you should choose a product with complete product label information. From the label, we can know the production date, manufacturer, factory address, and the material type and grade of the kitchen knife.

At present, the standards implemented for kitchen knives include: national mandatory standard GB 4806.9-2016 and product standard QB/T 1924-1993 "Chef Knife" (or corresponding enterprise standards, etc.).

GB 4806.9-2016 stipulates that the metal base material should be clearly marked with its material type and material composition, or expressed by the national standard grade or unified digital code, such as "stainless steel 30Cr13". From the product information, we can know the material used by this knife. Generally, the materials used for better knives on the market are 30Cr13, 40Cr13, etc., and some high-end products use 50Cr15MoV, SG-2 powder steel, VG-10 etc. (higher price).

QB/T 1924-1993 sets the following requirements on the sharpness and hardness of kitchen knives. The sharpness value is not more than 40N, and the durability value is not more than 15N (the cutting edge is sharp, it looks like a black line vertically, and there is no white hole). The hardness requirements are as shown in the table below, and the quenching width of the blade is not less than 20mm.