Which is just the right carbon steel or the steel used to make kitchen knives?

Kitchen knives must be used every day, and the choice of kitchen knives should be sharp, durable and easy to grind.

The stainless steel knife is beautifully designed, fashionable and beautiful, and it will be very sharp and easy to use when I just bought it back, but after a long time, the knife edge is basically scrapped, and the grinding can not cut vegetables like sawing meat. Anyone who has basically used a stainless steel knife knows that it is very knife-intensive.

If you don't care much about the appearance, you can try to use the traditional old iron kitchen knife, which is really forged by the furnace, which is much better than using a stainless steel knife. The old kitchen knife is rough and ugly in appearance, it is indeed sharp, easy to use, durable, very resistant to cutting, and easy to grind. After all, before stainless steel came out, every household used this kind of old kitchen knife for thousands of years, and now chefs and vegetable markets like to use chicken and fish meat the most.

Think about how much knives they use in a day, if they use stainless steel knives, the knives that can be replaced in a year can be a mountain.

It mainly depends on personal preferences and hobbies, old kitchen knives are suitable for those who like practical and durable, and many young people like beautiful and good-looking, each with its own advantages.

At present, kitchen knives are generally made of martensitic stainless steel, that is, 3CR13, which is mainly characterized by no rust, high hardness can be obtained after quenching, and the toughness is good (not easy to chip).

The grade of carbon steel used for kitchen knives is generally carbon tool steel, the grade is T8 or T10, although the hardness is higher than that of stainless steel after quenching, but it is brittle, and it will break the blade if you are not careful, and it will rust in air or water.

The kitchen knife is a clamping steel knife well.

Many good knives (including kitchen knives, splitting knives, etc.) are mostly made using the process of clad steel, the purpose of which is to take the toughness of iron and the hardness of steel and exclude the softness of iron and the brittleness of steel. "Good steel should be used on the edge of the knife" is the truth.

This kind of knife is very sharp and not easy to break when used, and the knife is relatively easy to sharpen - because there is only a line of steel in the middle, and iron on both sides, it is much easier to sharpen the knife. But this kind of knife-making process is more troublesome, so there are fewer and fewer such knives on the market.

Related Notes:

A kitchen knife is a kitchen utensil, which is mainly used for cutting ingredients or carving ingredients. It can be divided into stainless steel knives and iron knives, as well as Chinese kitchen knives, Japanese kitchen knives and Western kitchen knives.

There are many types of kitchen knives, and in addition to kitchen knives designed for various purposes, they can also be divided into Chinese, Japanese, and Western-style kitchen knives. Japanese kitchen knives are usually used with a cutting board, and the cutting board after cutting the ingredients can prevent damage to the blade. Western-style kitchen knives can be used directly on the counter.

Kitchen knives are prohibited items in Beijing rail transit, and kitchen knives are not allowed to take subways, urban railways and other means of transportation.

All steel is good, the blacksmith himself said. Baotou steel and steel kitchen knives, if the use of strength is high (such as selling meat and fish, etc.), about 8 years or 10 years, there is no steel on the cutting edge, and there is no problem with all-steel knives for more than 20 years, and the quenching line is worn out below, and the re-quenching can continue to be used.

The all-steel knife is easy to slip when cutting vegetables, and the clamping steel knife is iron on both sides and steel in the middle, so it is not easy to slip when cutting vegetables. It is still easy to use a steel knife.

The so-called steel knife, because the steel used in the cutting edge is too hard, the whole knife is easy to break, so the blacksmith master is the choice of soft package hard, if a centimeter of steel is enough for you to use for 10 years, the advantage is that the wear resistance is high, sharp to maintain durability, the disadvantage is that it is too hard to grind, too brittle and easy to collapse, half of the clamping steel is made into a slicing knife, with the clamping knife is recommended to cut and use separately.

The clamping knife is good, because it is easy to sharpen.

Hello dear! Which is better, blade carbon steel or alloy steel, the blade is high carbon steel. High-carbon steel refers to steel with a carbon content of to, while alloy steel refers to the addition of other alloying elements to the steel in addition to iron and carbon.

Due to the different compositions, the hardness, melting point and boiling point of the two are also very different, and the use of high-carbon steel performance characteristics is very different. 2. The hardness is moderate in the annealed state and has good machinability.

3. Raw materials are easy to obtain and production costs are low. Its disadvantages are: 1. Poor hot hardness, when the working temperature of the tool is greater than 200, its hardness and wear resistance drop sharply.

2. Low hardenability. The diameter of the complete quenching during water quenching is generally only 15-18mm; The maximum diameter or thickness of the oil quenching is only about 6mm, and it is easy to deform and crack. The blade is good for high-carbon steel, and the hardness and toughness of high-carbon after forging are well combined, and the corrosion resistance of tools made of some special alloy materials is relatively high, and high-carbon steel also belongs to alloys, iron-carbon alloys, alloys refer to metals composed of two or more metals or non-metals, and the carbon content of high-carbon steel is still more suitable for making knives, but it is easy to rust.

Hope it helps!

Summary. Kitchen knives are best used in triple chrome steel and four chromium steel. Three chromium steel: The carbon content of this steel accounts for and the chromium content accounts for. After oil quenching, its hardness can reach 54-56HRC. The characteristics of this steel series products: sharp, easy to regrind, not easy to rust.

What is the best material of steel to use for kitchen knives?

Kitchen knives are best used in triple chrome steel and four chromium steel. Three chromium steel: The carbon content of this steel accounts for and the chromium content accounts for. After oil quenching, its hardness can reach 54-56HRC. The characteristics of this steel series products: sharp, easy to regrind, not easy to rust.

Kitchen knives can also choose carbon steel, the quality of the kitchen knives made of carbon steel is very good, and it will not be easy to deform, **It is also relatively cheap, it is a very durable kitchen knife, it is estimated that those who understand kitchen knives will know that they will choose kitchen knives of this material, of course, the choice of stainless steel kitchen knives is also very useful, different materials must be used, and there are differences above.

Kitchen knives made of stainless steel are best used. Iron knives have been used since ancient times, and iron knives are easy to rust and heavy, so they have been slowly improved and replaced with stainless steel, which is lighter and will not rust. The disadvantage is that after the edge of the stainless steel kitchen knife is curled, it is difficult to sharpen it again.

So every once in a while, the kitchen knife needs to be sharpened with a whetstone so that it is sharper when cutting vegetables.

Stainless steel martensitic knives are the mainstream of household kitchen knives:

3Cr13, that is, some carbon, 13% chromium, and the addition of molybdenum and vanadium fine grains, the number before CR represents the carbon content in the steel, the more carbon, the harder the knife, ** is also relatively higher, 3Cr13 is the lowest end of the kitchen knife steel, because molybdenum and vanadium are not added, so the retention is not as good as 3Cr13MoV.

High-end alloy steelSome high-end alloy steels are used in the home and have some performance waste, and the mid-end steel has VG10, a steel with good retention.

Hello dear!

We are happy to serve you, and the answers are <> below

Which is better for kitchen knives between high-carbon steel and 400 stainless steel, the answer is as follows; Carbon steel kitchen knives are good, 4oo stainless steel hardness is not enough and wonton mouth 1, different compositions, high-quality stainless steel knives contain more active metals in addition to iron, so they can prevent rust; High-carbon steel knives contain a lot of carbon and less reactive metal. 2. When the chromium content is greater than 12%, a layer of oxide film will be formed on the surface of stainless steel, commonly known as passivation film, with this layer of oxide film will not be easy to dissolve in some media, which plays a good isolation role and has strong corrosion resistance; 1. When the mass fraction of carbon of high-carbon steel is larger, the hardening and crack sensitivity tendency after welding is greater, so the weldability is extremely poor, and it cannot be used to manufacture welded sail structure. It is often used to manufacture components and parts that require more hardness or wear resistance, and its welding work is mainly weld repair.

2. Since the tensile strength of high-carbon steel is mostly above 675MPa, the commonly used electrode models are E7015 and E6015, and E5016 and E5015 electrodes can be selected when the component structure is not high. In addition, chromium-nickel austenitic steel electrodes can also be used for welding. 3. The carbon content of high-carbon steel is higher than that of the poor chain, and the weldability is relatively poor, so it should be preheated during welding, and it should be cooled slowly or 350 degrees of low-temperature tempering treatment after welding, and the specific length of heat treatment time is determined by the thickness of the workpiece.

If it cannot be preheated, it is necessary to use welding materials with good welding performance and crack resistance, but the welding speed must be reduced.