ceramic knife

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Advantage Of Ceramic Knife

1.GoodQuality :We have strict quality control system .Good reputation in the market.
2.Competitive price: We always support our customers’ business with competitiveprice.
3.Good Service : We treat clients as friend.
4.Low MOQ: It can meet your promotional business very well.
OEM Accepted : We would be glad to help develop your new design product item.

Usage Of Ceramic Knife

Family used, hotel,restaurant, wedding party, supermarket, retail shop, promotion, gift etc.
Our factory supply all kinds of stainless steel tableware, west tableware,cutlery set, gifts tableware,Kitchen utensils,Kitchen knives,pot.style variety,exquisite workmanship, beautiful and practical, suitable for restaurants orhome use, made of high quality stainless steel and high quality, of theproduction process can be high temperature sterilization, used for a long time,plans to welcome new and old customers to sample processing customized, we willwith the fastest speed to reward all the customers the best quality!

Q: Kitchen knives what brand good? Recommend: 4 years ago in a mute bought 2 Guopan deaf shell steel knife, a chopping a chop bone, blunt grinding for 4 years, did not change the knife. In fact, the real knife is not used to see, choose to use a durable and practical is the last word!

Q: The kitchen knife is used to cut, and there is no way to correct: Grinding knife did not say how much skill, grinding more natural to wear well, do the important to choose the right tool for grinding stone.

Q: How the new kitchen knife edge: Stainless steel knife like the old knife, the grinding as sharp as possible for the tool if the sharp and durable easy to wear it or paper cutter factory with deaf shell steel hand hammered the old kind of knife and durable and easy to wear. Personal experience, an old kitchen knife against 3 stainless steel knife

Q: Kitchen how to keep the kitchen knife does not rust?: There is also a way to cut the onion with a kitchen knife, or rust. If the rust is more serious, you can use these two methods. After the usual use of a kitchen knife, it is best to wipe with a cloth and wipe a little oil, or wipe with ginger, can prevent rust.

Q: What are the materials used to make kitchen knives: High strength, corrosion resistant steel, and now the popularity of ceramic cutting tools oh

Q: How to buy a kitchen kitchen knife: The hotel kitchen knife to make important sharp and durable but also easy to wear, if you have anything for a few days. Don't wear it, do catering is by cutting and eating fried. The chef knife recommended old handmade knife, appearance is rough but very sharp, the most important is durable and not smooth, stainless steel knife is bought for a period of time that is very good, but a long time is finished grinding grinding are not less than a month to change the knife. I hope to help you, like old hand tools can ask me.

Q: Kitchen knives, according to the use should be how to classify?: The following is a detailed introduction to the classification of kitchen knives and the main functions:1 chef knifeBlade length: 15-30cm, 20cm is the most common use length.Main function:Almost all the work can be done, is a universal knife, in the hands of the tool is not uniform under the circumstances of a chef knife can solve all the basic preparatory work.2 vice knifeBlade length: 10-18cmMain function:The knife is very embarrassing situation, it is the main small, so in the treatment of some relatively large food is not enough, at the same time than a paring knife, so doing some detailed work it seems too clumsy, but more suitable for some relatively small hand female chefs when chef knife operation.3 paring knifeBlade length: 6-10cmMain function:Mainly responsible for peeling fruit and vegetables, as well as carving, but also can deal with some very detailed very trivial things.4 boning knifeBlade length: 12-15cmMain function:At the same time because the blade is very thin and slender so can be very good for raw meat to bone, can even handle poultry and fish.5 poultry knifeBlade length: 12-15cmMain function:The size is very similar and only slightly smaller boning knife, and more flexible, so more suitable for poultry dishes.6 knifeBlade length: 15-18cmMain function:In fact, the function and the carving knife is very similar, are the meat slices, but the blade in size is less than the slicing knife, and more flexible, and there will be some edge sawtooth, intake hole setting, especially suitable for thin cutting.7 cleaver / chopperBlade length: 15cm.Main function:As the name suggests is a fleshy cut the bone with a knife, but also from the body closest to the Chinese kitchen knife.

Q: After a long period of time which kind of good cleaning and will not crack: Feel more appropriate acrylic, mainly from the health considerations.

Q: What is a good tool for kitchen knives, stainless steel. Molybdenum vanadium or what the market is now the most favorable material on the eve of the good maintenance is not easy to rust also recommend a few brand price not too extravagant: Ceramic knife1: the sharpness of stainless steel knife is six times, no need to squeeze food easily cut, cut onions no longer tears2: ceramic material is dense, not easy to breed bacteria, no residual aftertaste, use only need to wash with water3: acid corrosion resistance, never rust4: non-metallic materials, not oxidation, cut apple after ten minutes will not turn yellow5: light, is the same as the 1/2 stainless steel knife, the use of a long time is not tiringSuitable for vegetables, fruits, boneless meat, cooked food

Q: What is the round hole in the middle of the tool used for cooking in the kitchen?: Things will not be cut when the knife on the top, if you help, please accept, thank you

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