Enter the characters you see below Sorry, we just need to make sure you’re not a robot. Enter the characters you see below Sorry, we just need to make sure you’re not a robot. Jump to navigation Jump to search A kitchen knife is any knife that is intended to be used in food preparation. What is a utility knife good for section needs additional citations for verification.
Carbon steel is an alloy of iron and carbon, often including other elements such as vanadium and manganese. Carbon steel commonly used in knives has around 1. Typical stainless steel knives are made of 420 stainless, a high-chromium stainless steel alloy often used in flatware. High carbon stainless steel is a stainless steel alloy with a relatively high amount of carbon compared to other stainless alloys. For example, AISI grade 420 stainless steel normally contains 0. 420HC variant used for cutlery has 0.
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The increased carbon content is intended to provide the best attributes of carbon steel and ordinary stainless steel. Laminated blades combine the advantages of a hard, but brittle steel which will hold a good edge but is easily chipped and damaged, with a tougher steel less susceptible to damage and chipping, but incapable of taking a good edge. Titanium is lighter and more wear-resistant, but not harder than steel. However it is more flexible than steel. Titanium does not impart any flavour to food. It is typically expensive and not well suited to cutlery. Ceramic knives are very hard, made from sintered zirconium dioxide, and retain their sharp edge for a long time.
They are light in weight, do not impart any taste to food and do not corrode. Suitable for slicing fruit, vegetables and boneless meat. Ceramic knives are best used as a specialist kitchen utensil. Plastic blades are usually not very sharp and are mainly used to cut through vegetables without causing discolouration. They are not sharp enough to cut deeply into flesh, but can cut or scratch skin. Steel blades can be manufactured either by being forged or stamped. Hand forged blades are made in a multi-step process by skilled manual labor.
A chunk of steel alloy is heated to a high temperature, and pounded while hot to form it. Stamped blades are cut to shape directly from cold-rolled steel, heat-treated for strength, then ground, polished, and sharpened. Stamped blades can often, but not always, be identified by the absence of a bolster. The edge of the knife can be sharpened to a cutting surface in a number of different ways. Japanese knives, displaying a pointed tip and a straight blade. Kitchen knives generally either feature a curve near the tip, as in a chef’s knife, or are straight for their entire length.