Sanhe steel kitchen knife is better or stainless steel

In general, Sanhe steel kitchen knife and stainless steel kitchen knife have their own advantages and disadvantages, and which one to choose should be decided according to your own needs and usage habits.

Sanhe steel kitchen knives have better sharpness and durability than stainless steel kitchen knives because their cutting edges have been forged and folded many times, resulting in a higher carbon content in the steel, greater hardness, and therefore more wear resistance. However, due to the high hardness of the three-in-one steel kitchen knife, once damaged, it is easy to form a notch, and it is difficult to repair. In addition, the blade of the Sanhe Steel kitchen knife is relatively narrow, and it requires a certain amount of skill and strength when using it.

Stainless steel kitchen knives are more versatile because they are easy to clean and maintain, and they are not as easily damaged as three-in-one steel kitchen knives. Stainless steel kitchen knives have a relatively wide blade, which makes them smoother to use. However, stainless steel kitchen knives are less sharp and long-lasting, requiring frequent sharpening and replacement.

Therefore, if you have high requirements for the sharpness and durability of kitchen knives, and are willing to spend time and effort on maintenance and upkeep, then Sanhe steel kitchen knives may be more suitable for you. If you pay more attention to the versatility and ease of use of kitchen knives, and do not require much sharpness and durability, then stainless steel kitchen knives may be more suitable for you.

The advantages of stainless steel kitchen knives are exquisite design, fashionable atmosphere, beautiful shape, very suitable for the aesthetic habits of modern people, just bought back when very sharp and easy to use, but after a long time, the knife edge is blunt and difficult to use, stainless steel is generally cold-rolled out of the machine without being forged by the furnace fire, and it is difficult to grind the knife edge.

The advantages of old-fashioned iron kitchen knives are that they are very sharp and durable, and they are easy to wear, resistant to re-wear, have a long service life, are very easy to use and practical, and the more you use them, the sharper they are, the easier they are to use. The disadvantage is that the appearance is rough, pay attention to clean the knife surface, easy to breed rust spots. Like the parents of the previous generation of restaurant chefs and vegetable markets.

Those vendors who sell chicken, fish and meat, they like to use a national cannonball steel old-fashioned kitchen knife in Hunan, it looks black, very ugly and dirty, and it is common to use a small kitchen knife for 3-5 years.

In fact, the main reason why stainless steel knives do not rust is that other anti-rust elements are added to it, not that the sky does not rust, and after a long period of use, the elements inside are slowly oxidized, and the same as the old iron kitchen knife.

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.

Dear, staring at hello, composite steel kitchen knives are better. Kitchen knife composite steel is better than triple steel, and we can use it to cut cucumbers. When we eat this delicacy, we must pay special attention to the food and drink combinations.

Nowadays, many people like to eat this delicacy with milk tea, so that we can fully absorb the nutrients of these delicacies. In this way, Kailazhi's way of eating is also very popular with people.

Summary. Answer: Hello kiss Question: Is it better to have a composite steel kitchen knife or a triple steel kitchen knife?

Composite steel kitchen knives are better. Kitchen knife composite steel is better than triple steel, and we can use it to cut cucumbers. When we eat this delicacy, we must pay special attention to the food and drink combinations.

Answer: Hello kiss question: Is it better to composite steel kitchen knife or to swim back to steel cabbage stupid hungry knife with triple? Composite grinding difference steel kitchen knives are better.

Kitchen knife composite steel is better than triple steel, and we can use it to cut cucumbers. When we eat this delicacy, we must pay special attention to the food and drink combinations.

Kiss composite steel refers to two kinds of steel and more than different steel composite materials are compounded together by extrusion, welding or rail methods, and there are different functions at different branches. It can be carbon steel and carbon steel composite, or it can be compounded with inorganic sensitive materials. Due to the difference in chemical composition between the two, their corrosion resistance is different, ordinary stainless steel is generally not resistant to chemical corrosion, while acid-resistant steel is generally stainless steel

The kitchen knife of the composite old steel will be much better than the kitchen knife of Sanhe Steel, because the materials selected when making are relatively hard, and we usually cut vegetables to a lot of bones in the book, so if you choose this one, its material is better, and it is more convenient to cut the bones.

Does clad steel rust? Isn't it easy to take care of?

It will rust, and it will not rust in general, but it will not rust easily. Stainless steel is not absolutely rust-free, it can only be said that it is not easy to rust.

Each has its own benefits.

1. Carbon steel: Traditional Chinese kitchen knives are made of carbon steel. Carbon steel is harder, ordinary spring steel can easily make a blade with 62HRC hardness, the retention is very good, and because of the difference in microstructure, carbon steel knife is easier to sharpen than stainless steel knife, and its cutting force is a little better.

Household carbon steel knives are generally cheaper, and you can buy one for dozens of dollars, which is a high-quality and inexpensive knife. In addition, carbon steel knives are also the mainstream knives in professional Chinese restaurant kitchens.

2. Stainless steel:

It is now the mainstream of household kitchen knives. Stainless steel knives will be marked with some numerical markings, such as 3Cr13, that is, carbon, 13% chromium, and the addition of molybdenum and vanadium fine grains, and the number before CR represents the carbon content of the steel.

The more carbon, the harder the knife, and the higher **, 3cr13 is the lowest-end kitchen knife steel, because molybdenum and vanadium are not added, so the retention is not as good as 3cr13mov. Since stainless steel knives contain reactive metals other than iron, stainless steel knives are less prone to rust and are more aesthetically pleasing and easier to store.

Summary. Which kitchen knife is easy to use: Sanhe kitchen knife is good, also called clamping steel kitchen knife.

The material used for the steel clamping knife is to use steel with low hardness and good toughness on both sides; Steel with a higher degree of hardness is used in the middle cutting edge. This can ensure that the blade has a high hardness and the overall toughness of the blade. It's like a hamburger, with a pair of low-hardness, toughness steel on both sides, and a piece of high-hardness steel sandwiched in the middle, revealing all of its periphery.

It has better elasticity and toughness than all-steel knives.

Which kitchen knife is easy to use: Sanhe kitchen knife is good, also called clamping steel kitchen knife. The material used for the steel clamping knife is to use steel with low hardness and good toughness on both sides; Steel with a higher degree of hardness is used in the middle cutting edge.

This can ensure that the blade has a high hardness and the overall toughness of the blade. It's like a hamburger, with low hardness and good toughness steel on both sides, and a piece of high-hardness steel sandwiched in the middle, and all the surrounding fibers are exposed. It has better elasticity and toughness than all-steel knives.

9Cr steel kitchen knife is better, 9Cr belongs to high-quality stainless steel, if its strength and sharpness are worse than ATS-34, the amount of acorn chromium is as high as 16-18%, which can be used as a knife. 1. Advantages: 9CR steel is the second most commonly used Sun Min stainless steel (second only to ATS-34), and it is also the earliest stainless steel accepted by the cutler, the annealing temperature of 440C is very low, the hardness is high after quenching, the hardness usually reaches HRC56-58, and the corrosion resistance (magnetic) toughness is very strong.