There are many advantages to choose China kitchen knife set. These advantages include price, quality, transportation, and delivery. So if you are looking for a knife set company, then I suggest you read this article carefully. This article will allow you to understand how to choose knife sets.
Different food cultures have created a variety of cooking tools, and knives are also one of them, from extremely sharp Japanese kitchen knives, tough and durable Chinese kitchen knives and the balanced performance of Western kitchen knives, to the delicate processing of food materials in different cuisines. The "one knife in the kitchen" tradition has faded.
What is the best blade material?
The materials used to make kitchen knives can have a significant impact on their strength, durability and sharpness, so it helps to know more about the best materials for blades before buying.
1) Stainless steel blade
Stainless steel is arguably the most popular tool material because of its excellent durability and resistance to corrosion. The alloy is based on carbon and iron, with chromium added to remove stains and give the blade a long-lasting shine. This makes the blade strong, durable, and very good at resisting stains.
2) Carbon steel blade
Carbon steel is a steel alloy made of carbon and iron, without chromium added to stainless steel alloys to help them repel stains. High carbon steel is often used to forge knives that require special strength and stiffness, and if properly maintained, it can keep the edge extremely sharp. This makes carbon steel an excellent choice for skinning or carving knives.
However, because they have no chromium added to the stainless steel alloy, carbon steel blades are prone to staining and discoloration, especially when they come into contact with acidic foods. Therefore, if you are looking for a long-lasting shiny knife range that can be displayed, then it may not be the choice for you. But if sharpness and durability are all that matter to you, you'll be hard-pressed to find a knife sharper than carbon steel blades.
3) Ceramic blade
Ceramic blades are made of hardened zirconia. They are non-metallic and non-magnetic and are sometimes coated with other materials to improve durability. They are very lightweight, which many chefs prefer, and they are also considered more hygienic than metal models. Another benefit of ceramics is that blades can be printed with fashionable patterns, colors or details, which makes them even more impressive when displayed.
The biggest drawback of ceramic knives is their fragility: they are more likely to break or break when dropped than other types of knives and therefore require careful handling. They also need to be sharpened with professional tools, as regular grindstones can damage the blades.
4) Damascus steel blade
Damascus steel is made of two or more different alloys and is hammered to create strong steel with a complex wave pattern. Originally invented in Medieval Damascus, the steel has a long and storied history and has been used to make knives, swords and other weapons for hundreds of years. The metal is very strong, durable and sharp, but today its main value lies in its beautiful appearance.
Modern designs can be expensive due to the meticulous workmanship, but Damascus steel knives can be used for years and keep their blades sharp for a long time. As a result, they make excellent knives for serious chefs or fine objects for collectors.
3. Application of Knife Set
1) Chef Knife
Sometimes called a cook's or cook's knife - with a straight side long and a wide blade. It is widest at the heel and tapers to the tip.
The curved blade of a chef's knife swings back and forth across the cutting board, making it perfect for shredding and slicing lots of vegetables at once. The wide heel area means it can withstand more stress during heavy chopping work, which is useful for cutting thicker or harder foods such as potatoes, Onions, or parsnips.
An excellent generalist, the Chef's knife is one of the most versatile knives in the kitchen, perfect for everyday cutting and shredding tasks.
2) Santoku Knife
Perfect for precise cutting, dicing and shredding. Santoku, one of the most popular types of kitchen knives in native Japan, has a slightly tapered blade with a landing point for more precise, complex cutting jobs. They usually have pits in the blades to prevent food from sticking to the metal.
Sharp, straight blades and drop-point tips make it an effective tool for cutting fish. They're especially useful when preparing sushi or other raw fish, as the indentations on the flat side of the blade help prevent delicate objects from sticking to the metal. The large, wide blades can also be used to scoop up and transport chopped food after cutting.
But their use isn't limited to fish: Santoku can easily handle vegetables, too. Another great omnipotent, they are an effective alternative to the chef's knife or the box cutter.
3) Slicer Knife
A slender knife with a tapering point. A slicer, sometimes called a carving knife, is one of the longest knives in the kitchen. Its narrow width means it creates less drag when cutting food, resulting in a cleaner, more uniform slice.
When serving meat such as poultry, pork, lamb or beef, a slicer is the best tool for the job as it can cut thin, neat slices of even size. It can also be used with larger fruits and vegetables, such as melons or courgettes, which are difficult to cut with smaller or wider knives.
Slender blades are also great for cake cutting, as they are long enough to cut perfect slices in a smooth cutting motion.
4) Bread Knife
Bread knives have long, even-sized blades with sharp serrated edges - like saws. This knife is designed to handle soft objects.
The bread knife's long blade and sharp serrated edge make it perfect for sawing a variety of different breeds, including crusts, baguettes, bagels and rolls. That's because the grooves' edges allow chefs to cut through softer textures without crushing them out of shape.
Bread knives can also be used to cut cakes with a soft, fluffy texture, as they can cut through the cake without knocking the air out of the sponge or damaging the overall shape. If you don't have a cake straightener in your kitchen, you can also use a bread knife to flatten the sponge cake after baking.
5) Chinese Cleaver Knife
A meat cleaver has a flat rectangular blade. They come in many sizes, depending on their intended use. They are among the widest and heaviest knives and sometimes have a hole near the blade so they can be hung up when not in use.
Cleavers are used to chop raw meat as part of the slaughtering process or to divide it into smaller parts before cooking. Its large and heavy design means it can even cut through bone, making it one of the best knives for preparing raw meat.
Due to its massive size, this knife is usually only used for raw meat, not cooked meat. The wide, flat, heavy surface of a meat cleaver can also come in handy for crushing garlic cloves or ginger on a cutting board.
6) Nakiri Knife
Looks like a smaller, slimmer version of a meat cleaver. They have broad rectangular shapes and almost always have hollow ground edges that are very sharp.
While many chefs are happy to use a chef's knife or paring knife to prepare vegetables, those who are serious about cooking may want to invest in a specially designed vegetable knife. These are carefully crafted to help you chop up lots of vegetables quickly, easily and safely. They can also help you finely chop your favorite vegetables, or make ribbons or other decorations.
7) Boning Knife
A boning knife is ultra-thin blades with very sharp edges, usually tapering up to a thin point. It is quite short (usually only about 6 inches) and is usually sturdy, but the more flexible blade can be used to handle delicate meats.
A boning knife is the best tool for cutting meat bones and trimming cartilage, creating the perfect joint or incision before cooking. The pointed tip and slender blade make it an excellent choice for cutting around the bone without damaging the surrounding meat.
A strong, rigid blade can also be used to cut through cartilage. When boning pork or beef, it is best to use a slightly stiffer knife, while a more flexible blade is suitable for poultry. Boning knives are designed to be lightweight and easy to operate, so you can rely on them to be comfortable and easy to use.
8) Steak Knife
Steak knives are table knives with serrated edges and sharp tips. This allows the diner to easily cut through the hard cooked meat on the table, such as steak.
Today, they are also often served with burgers and other large meats. Sharp, lightweight and versatile steak knives are a must at any venue that serves a lot of meat dishes.
9) Utility Knife
An all-purpose knife is a knife similar in shape to a chef's knife, but smaller and thinner. Some multipurpose knives also have a sharp tip that tapers toward the ridge for more complex work.
Good for cutting smaller foods and vegetables such as scallions. It has many of the qualities of a chef's knife, but it can be a useful tool when working with smaller foods, as a multi-purpose knife allows for a more precise cutting job.
10) Paring Knife
A paring knife has a very short, slim, evenly sized blade with a pointed tip. It tends to be light enough to handle easily in fine work.
Small but powerful paring knives are used for cutting, shredding and slicing fruits and vegetables, but they can also be used for many other kitchen tasks. Despite their small size, paring knives can easily handle harder foods, such as potatoes, while still being flexible enough to perform delicate tasks, such as peeling, trimming and removing seeds from fruits and vegetables.
4. Brands of Knife Set
We have sorted out the world-famous knife set manufacturers in the world.
1) Wusthof
Introduction:
Wusthof is the Best German Kitchen Knife Brand due to its high-quality materials, innovative manufacturing processes, functional design, and durability.
2) Zwilling J.A. Henckels
Introduction:
Zwilling J.A. Henckels is the Most Proven Kitchen Knife Brand due to its consistent and innovative approach to knife making that’s put them atop the cutlery industry for over 280 years—one of the oldest brands across all industries.
3) Global
Introduction:
Global is the Most Unique Kitchen Knife Brand due to its sleek, all-steel design, high-quality steel, razor-sharp edges, and lightweight/balanced construction.
4) Shun
Introduction:
Shun is the Best Japanese Kitchen Knife Brand due to its innovative approach to materials and construction, gorgeous blade patterns, and commitment to upholding ancient knife-making traditions (like handcrafting each knife).
5) Gooda
Introduction:
Gooda is the Best Kitchen knife set and scissors, fruit knives, Japanese and Western kitchen knives, etc. Gooda assists customers in brand positioning, provides customers with integrated management solutions for kitchen supplies, continuously innovates product lines, and provides customers with innovative and high-quality product supply.
6) Victorinox
Introduction:
Victorinox is the Best Value Kitchen Knife Brand due to its razor-sharp edges, incredibly comfortable handles, and relatively low cost.
1) Stamping
2) Water Grinding
3) Auto Polishing
4) Water Grinding
6. How to Choose Kife Set
Select key core indicators for kitchen knives
The main criteria to measure a knife are sharpness and toughness, while the material and content of different ingredients of kitchen knives will affect the performance of knives.
1) Sharpness and toughness
● Sharpness: one of the important indicators of kitchen knives, mainly measured by H RC Rockwell hardness, high sharpness kitchen knives are generally above 60H RC. But the hardness of a kitchen knife is too high will lead to the decline of toughness, easy to cause cracking mouth when using.
● Toughness: The ability of a kitchen knife to resist breaking. This is also one of the most important indicators. A knife with poor toughness is like glass.
2) Material selection
● Stainless steel: variable carbon content, the chromium content of more than 13%, good toughness, not easy to rust, but hardness is average.
● Sandwich/triple: two stainless steel layers, one high carbon steel layer in the middle. With good toughness and high edge.
● Damascus steel: It can create a beautiful pattern on the outer metal of finished knives.
3) Cost-effective brand kitchen knife set recommended
● According to the selection of food materials (Sharpness is required to choose Japanese kitchen knives, balanced performance to choosing Western kitchen knives, and ordinary families choose Chinese kitchen knives).
● Select product configuration (whether it contains scissors, sharpener and other supporting tool supplies).
● Price budget (according to the price positioning of different brands).
7. Hot Product
8. Chinese VS Foreign Knife Set
The difference between Chinese, Western and Japanese kitchen knives
Different knives have different knife shapes and performances, different ingredients need to use in different knives, general families, mainly considered western kitchen knives, have a wider range of applications.
1) Chinese kitchen knives
The blade hardness of Chinese kitchen knives is generally between 55-60HRC. Although it is not as sharp as a Japanese kitchen knife, it has good toughness and durability. Common Chinese kitchen knives are vegetable cleaver knives, meat cleaver knives and so on.
2) Western kitchen knives
Western-style kitchen knife with German as the mainstream knife, the general hardness between 54 and 57, the tool is easy to process, regardless of hardness or toughness performance balance, the common western-style knife has chef knife, boning knife, bread knife and so on.
3) Japanese kitchen knives
Japanese kitchen knives are small in shape, long in edge, sharp in edge and light in hand, so they are not suitable for handling large or bony food. According to different blade types, Japanese kitchen knives are divided into santoku knife, nakiri knife and gyuto kitchen knife, each of which has different blade radians and functions.
