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Material, raw material, a knife, the most intuitive selection criteria is material. The choice of kitchen knife is not two standards, rust and sharpness to maintain. Generally, the higher the carbon content, the higher the hardness, the better the edge to maintain, but the rust resistance will be reduced. The addition of MoV to the alloy was beneficial to improve the anti-rust ability

System, system, kitchen knife system generally divided into Chinese, Western and Japanese three. Reasonable choice for your tool system can make the kitchen efficiency twice the result with half the effort.

Chinese style: slice, chop, wenwu.

In fact, these three are the appearance of large plate knives, the difference is the Angle of the cutting edge, the cutting Angle of the slicer is small, the blade is thin, and the cutting is more brisk. The cutting knife has a larger, thicker edge and is used to cut bones. The front part of Wenwu dao can be used for slicing, and the back part can be used for cutting bones, with balanced functions. When we Chinese eat birds and fish, we usually bone ourselves, not the chef, so we can make various kinds of food with this simple form.

Western-style: western-style kitchen knife is usually a knife or a chef's knife. The main difference between the knife and chef's knife is the Angle of the cutting edge. Chef's knife is generally more curved, while the knife is straighter.