Is the steel knife sharp or the iron knife sharp

Hello, I'm glad to answer your question. Steel knives are very sharp. I hope it helps you. I wish you a happy life.

Actually, it depends on the steel you choose. Just listen to the sound. Tap with your fingers or hit with the back of a knife. Good steel sounds durable and crisp, while poor steel sounds like knocking on a stone.

In ancient times, I heard the saying of knife. A good knife must be made of good steel. By selecting in this way, it can be said that 50% can be basically eliminated.

Second, look at the size.

The size of each kitchen knife is different, not the bigger the better, nor the smaller the sharper, but the size suitable for what you cut.

If you cut bones, you need a bigger kitchen knife. If you cut ordinary ingredients, the knife will be slightly smaller. You should choose different kitchen knives according to different ingredients.

Therefore, when choosing a kitchen knife, you can't just choose one, but choose a few, such as those that specialize in cutting vegetables, meat and fruits. This is more sanitary and easy to use.

Third, look at the handle.

A good kitchen knife handle must have good impact resistance, surface hardness and stability. Secondly, it must have certain chemical resistance and good classification of electrical insulation functions.

Slicer: it is mostly used to handle basic skills such as cutting meat or vegetables. This is an indispensable knife in the kitchen. The size of the knife can be selected according to personal habits. It is suggested that novice chefs should choose knives easily, not too big and difficult to control.

Bone cutter: it is mostly used to chop meat bones and chicken, or to smash the hard shell of crab feet with the back of the knife. Generally speaking, unless you are a good cook, or you often need to cut and treat bones yourself, you need to stock this special meat cleaver.

Ordinary families occasionally chop meat, bones and so on. Use sharp slicing knives, or they can ask the butcher to chop them into the required size when shopping.

Meat cleaver: Between the slicing knife and the bone cleaver. It is thin in the front and thick in the back. It can be used as both a slicing knife and a bone cutting knife, but both of them are not professional, so the positioning is a bit embarrassing.

Fruit knife: mainly used to cut fruits or vegetables. The highlight is lighter and more convenient. For friends who don't often cook, a fruit knife with a good sense of use is enough.

In addition, if the slicing knife at home is mostly used to cut fish and meat, a fruit knife can be specially prepared to distinguish functions in order to avoid cross-taste.

2. Material classification

Iron knife: the most traditional knife, which has existed since ancient times, but it is relatively rare in the market at present. After all, once the iron knife is badly maintained, it is easy to produce rust spots, which is also harmful to human health. For reference only, the selection of materials for kitchen knives is very important. Because it can not only determine the service life of kitchen knives, but also affect the uniformity and efficiency of cutting vegetables. If you want to choose a good quality knife, you can't just stay on stainless steel, ceramics and Damascus steel. If you want to make the service life of the kitchen knife longer, it is recommended to choose 4. 1 16 Damascus steel. Because 3. 14 and 4. 13 steel will be relatively soft, 5. 15 steel will be too strong for daily use.