What are the advantages and disadvantages of ceramic kitchen knives and ordinary kitchen knives?

Ordinary kitchen knives are not easy to use, but ordinary kitchen knives will not cause any damage even if they fall to the ground. Ceramic kitchen knives, the faster you use them, you don't need to sharpen them, but you are afraid of falling to the ground, and it is easy to break.

The most obvious advantage of ceramic kitchen knives is that they are sharper, and they are also easier to clean, and they will not rust, but the disadvantage is that they are easy to break. The disadvantage of ordinary kitchen knives is that they can rust a lot of times.

Compared with ordinary kitchen knives, ceramic knives have the advantage of being sharper, and the disadvantage is that they are more afraid of bumps; The advantage of ordinary kitchen knives is that they are stronger and have a longer service life, and the disadvantage is that they are not as sharp and beautiful as ceramic knives.

The advantage of ceramic kitchen knives should be that they are not easy to stick, and the disadvantage is that they are not hard, and ordinary kitchen knives are easy to stick to the knife, and the advantage should be that they are hard.

1. High quality: ultra-high hardness, high temperature resistance, corrosion resistance, extremely sharp, not easy to wear, never rust. Metal knives such as stainless steel cut food, which destroys the natural taste of the food, and this phenomenon does not occur with knives using ceramic knives.

2. Health: Made of biomedical materials, without heavy metal elements such as nickel and chromium. No allergies may occur in contact with the skin.

The chemical stability of ceramic materials is extremely strong, resistant to acid and alkali, and will never rust and discolor. There will be no chemical reaction with the food, keeping the original food fresh and delicious. The blade is sintered at a high temperature of 1700 °C, which is fully dense, non-porous and non-magnetic.

It is non-sticky when used, easy to clean and bacteriostatic.

3. Antioxidant, no flavor: When using a metal knife to cut food, some foods are prone to oxidation, which will greatly destroy the original flavor of the food. Some foods can't even be cut with a metal knife to avoid chemical reactions that can produce harmful substances and endanger health.

The ceramic knife effectively avoids the above situation, and its inherent material advantages will not react with any food, maintaining the original pure flavor of the food.

4. Good sense of use: The easy-to-grip handle designed according to the principle of ergonomics makes it easy, safe and comfortable to use. The color is round, pure, and has a jade texture, adding noble enjoyment.

The blade of the ceramic knife is not attacked by acids, juices, salts, oils, and other substances, and does not change anything even if it is heated and cooked in aqua regia for several hours.

5. Disadvantages of ceramic knives: ceramic knives inherit the characteristics of brittle ceramic texture, so they cannot be used to cut hard objects, and they should also be prevented from falling from a height, so as to avoid the knife pump mouth, missing corners or breaks; It is also not allowed to be used for activities such as chopping, smashing, prying, and picking. Ceramic knives require special grinding and can dull the knives if used incorrectly.

Whether you cook or not, there should be no shortage of knives in the kitchen. Even if you don't cut vegetables, you will cut fruits. And most of the knives we see in our lives are iron.

Now there is a popular ceramic knife, which looks very novel, and many consumers have bought it. Because this ceramic knife is made of nano-material zirconia Liang Crack, the ceramic knife can be called a "noble knife", let's take a look at the advantages and disadvantages of the ceramic knife, and how many points can you add to your cooking skills?

1. The advantages and disadvantages of ceramic knives.

1. High quality.

Ultra-high hardness, high temperature resistance, corrosion resistance, extremely sharp, not easy to wear, in a humid kitchen, it will not rust like a metal knife, strong antibacterial ability, stainless steel and other metal knives will destroy the natural taste of food after cutting food, while the use of ceramic knives will not.

2. Environmental protection and health.

Ceramic knives can resist all kinds of acid and alkali organic matter, but also will not be corroded by acids and oils in fruits and vegetables, non-toxic, non-polluting, non-oxidizing, non-rusting, rubber chain is the source of the ideal environmental protection and health knife, no matter what you use to cut, there will be no food taste residue on the knife, not to mention the smell, which is the incomparable advantage of other knives.

3. Antioxidant, no flavor.

When using a metal knife to cut food, some food is prone to oxidation, which will greatly destroy the original flavor of the food, and some food can not even be cut with a metal knife to avoid chemical reactions, generate harmful substances, and endanger health.

4. Never sharpen the knife, long-lasting sharpness.

Stainless steel and other relatively soft metal knives will appear sharpness after a period of use, the phenomenon of being passivated, ceramic knives are different, it has an incomparable sharp edge, can cut out as thin as paper slices, precision ceramics have super hardness and wear resistance, according to the material hardness comparison table shows, its hardness is second only to diamond.

5. Lock in food nutrition.

When using a ceramic knife to cut meat slices, you will be surprised to find that the juice will not flow out, this is because the ceramic knife is thin and sharp, so in the process of cutting will not oppress the texture of the meat pieces, intact the nutrients of the food, we use it to cut fruit juice-rich fruit The effect is more obvious, it allows us to enjoy nutritious and delicious food every day.

6. Precision ceramics, tough quality, strong compatibility.

The non-metallic nature of the ceramic knife makes it have the quality of never rusting, and we don't have to worry about the residual water stains that will make the blade rusty.

Second, the advantages and disadvantages of ceramic knives.

Because ceramic knives are made of zirconia sintering, the hardness of its raw materials is determined by the nature of its raw materials is 9, but it is relatively brittle, and the toughness is low and can not be cut into hard objects.

1. High wear resistance: the wear resistance is 60 times that of metal knives, and in the process of long-term use, it saves the trouble of repeated knife sharpening, and is known as the "never wearable" knife.

2. Hard and sharp: the hardness can reach more than HRC85, second only to diamond, and the hardness is extremely strong, so the cutting edge is extremely sharp, cutting meat, vegetables and fruits, handy, no static, non-magnetic, small friction, not easy to stick to the food, can cut out a thin piece of meat like paper, very light and labor-saving, and will not curl the edge.

3. No peculiar smell: traditional metal knives, because of their countless pores on the surface, there will be soup residue in the pores when cooking ingredients, and metal elements will oxidize and rust, forming a peculiar smell or metallic taste; The ceramic knife is non-toxic, non-polluting, non-oxidizing, non-rusty, resistant to the corrosion of various acids and alkalis and other organic substances, cutting vegetables or fruits, and will not produce peculiar smells.

4. Hygienic and antibacterial: nano-level material, dense tissue, no micropores, no staining, easy to wash, can effectively inhibit the growth of bacteria, long-term use, beneficial to health, and is an environmentally friendly tool.

5. Light use: The specific gravity of ceramic materials is about 2 3 of metal materials, so it will not be as heavy as metal knives, and it is deeply loved by modern women.