Cheese knife

kitchen knife is a knife that is expressed can be adapted to food production. Although this project may be a limited part of a general purpose knives, knives is also to be written on more specialized tasks in actual. kitchen knives can be used various materials.

Carbon steel is an alloy of iron and carbon, usually around other alloys such as vanadium and manganese. carbon steel knives are often aligned carbon to about 1.0% (eg AISI 1095) is credible, and thus retains its perimeter. carbon steel is usually easier to sharpen than stainless steels in bulk, but is vulnerable to corrosion and stains. The cutting tools must be scanned, dried and lubricated before each practice and new carbon steel knives can give a metallic or iron "the taste of acidic foods, if the mean time, the metal will get a patina of prevent oxidation corrosion.

Corroding metal is an alloy of iron, about 10-15% of chromium, nickel, optionally, and molybdenum, with only a low degree of carbon. Typical stainless steel knives are manufactured from 420 stainless steel, high chromium, low-end stainless steel alloy generally adapted barrels. Most of the time consuming low-carbon steel is particularly sweet as the metal carbon and expensive time of the stainless steel and be more greatly enhanced, although the majority are highly resistant to corrosion. Instruments smooth, supple and light pruning regular kitchen knives at low prices are generally made of low carbon, reliable stainless steel alloys. They are difficult to sharpen, so they are generally prepared with indentations, which slows calm and reduces much earlier than they become boring.

High carbon stainless metal usually refers to a higher grade, stainless steel alloys with a certain degree of carbon, and called to merge the best properties of carbon steel and stainless steel light. High carbon stainless steel cutting out not fade or generate sales, and to maintain a sharp edge. Most of these "high carbon stainless steel sculpture is also implementing some stains alloy better than the graph of disease more expensive stainless knives, usually about benchmarks molybdenum, vanadium, cobalt and other elements known to improve strength, holding and cutting edge capability. Examples of such steels include 440-C, AUS-8, AUS-10, ATS 34, ATS-55, VG-10, 154cm and many others.

cutting laminated work offers to perform the best of multiple materials in writing a sandwich layers of dissimilar metal alloys. By alternating layers of metal brittle and difficult to determine the manifold attributes of both metals, but it is not as stiff as metal net or as flexible as the hard metal in isolation. Many quality knives are designed in this way. A blade perimeter laminates can generally be prepared more difficult than a regular blade stainless steel in turn facilitate a grind Acute sculpture on the implementation of logging and improve the cutting knife.

Titanium is lighter and more focused immune diagram is sick, but because he does not get hard, this is not a very special advantage. But it is more flexible than steel. Titanium does not give flavor to food. It is usually expensive and not suitable for cutlery, adjusted only as a buzzword.

Ceramic knives are very hard, sailing, not to any collection of food and does not corrode, but they require special tools for sharpening. ceramic cutting tools are also very sensitive and intelligent fight against evil sharp or hard objects. It can break if adapted to the food or the gear lever or other materials at hand.

Plastic cutting implements are not very strong and are mostly suitable for cutting through vegetables without causing discoloration. There are incisive enough to cut deeply into the flesh, but can cut or scratch the skin.

Steel cut can be made either by falsification or in relief.

forged cutting implements are written in a complex multistage process, typically characterized by manual labor. Some metal alloys, materials or powder is heated to a fever, and hit the hot variety. The cutting attachment is heated above the temperature of serious (which varies between alloys), scattered throughout quenching, and tempering the harshness of hope. After forging and heat treatment, cutting is glossy and sharp. forged cutting implements are generally thicker and heavier than the seal is seated, a gain in many situations.

implements the seal is cut to form metal directly from cold rolled heat treated for strength, then ground, satin, and sharpening. Although not expected for food preparation spokesman bulk, many Republican labels like Global knives, exercise and heat treatment under their knives cut through high end. Drawing cutting can usually, but not usually detected by the absence of a cushion.