normal 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: My kitchen knife and chopping board flies was exposed, how to do?: Cleaning liquid for cleaning, then brush to brush a few times, and then rinse with water several times to come

Q: Kitchen knife mill to what extent is a good kitchen knife: Water mill, flat mill, two side exchange mill

Q: Kitchen how to keep the kitchen knife does not rust?: To buy stainless steel is not less contact because the water will make the knife rusty faster to keep it dry

Q: Kitchen knife how to grind will be sharp?: With a rough sharpening stone? Sanding? Tilt 20 degrees / hand to touch the feeling of hanging hand? Can it be? Is a straight line on the opposite side of the blade? With a fine stone? Touch to miscellaneous? Look better than the first time? No blade? Can? This knife is sharp?

Q: How to distinguish the kitchen knife: Handle: handle the materials, and the details of polishing is a stress, a good general kitchen knife, handle is carefully polished, comfortable, take up more smoothly, the knife handle is generally very rough difference.

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: 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 kind of kitchen knife?: You have to look at the specific what used to cut it, in general the knife are usual enough, if you also need to use the other, such as bone like, to choose professional props. Now a lot of kitchen utensils have sets of tools, everything, you can look at Oh ~!

Q: What is the round hole in the middle of the tool used for cooking in the kitchen?: The dish will not stick to the knife, such as cucumber slices will automatically fall

Q: I am a small kitchen chef, the normal use of knives, but my knife is not very easy to use, and my knife is not very good Kung Fu, so here in the effort to sharpen the knife.: Use the odd man special sharpener or knife sharpener, easy sanding sharp. Two grooves on the knife sharpener, first placing groove in the steel sheet, vertical pulling three ~ five times, and then placed in the ceramic wheel groove pull 35 times, the edge will be particularly sharp. For this wide knife blade, finally add sharpener over the edge segmentation, food will be more smooth. You can also directly along the blade sliding around 35 times to sharpen.2. to play with that knife blacksmith iron was the most suitable for grinding sharpener with 15 degree angle, with the majority of rural areas now are the other knife, knife can be polished, but perhaps polished several times, there is no blade.

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