soft touch 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 knife with a knife how to open angle is how much tolerance
- 25 degrees: both the sharp blade and persistent edge angle. General field knife for this angle.30 degrees: bayonet or knife used in the field, not variable blunt, easy to grind is its advantages
- 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
- Hello, you have to see what knife knife. Like stainless steel knife, then the more abrasive the more blunt, how to grind is not sharp.
- Q: How the new kitchen knife edge
- General stainless steel knife is best not to wear a new knife, stainless steel knife knife when the most sharp
- Q: Kitchen knife mill to what extent is a good kitchen knife
- If you only grind their own knife, to the big supermarket to find a knife sharpener, rub a few times on the top can be convenient and quick, but also to maintain the sharpness of a period of time
- Q: What are the materials used to make kitchen knives
- Stainless steel is mainly, if a little better can use tool steel, a little better with carbide, but you generally do not use. If you can guarantee that the taste can not be the same as the use of ceramics, like the Japanese KYOCERA to do a good ceramic knife.
- Q: How to distinguish the kitchen knife
- Material: the main materials for the manufacture of kitchen knives are 3CR13, 4CR13, 5CR15MOV, 9CR15MOV, their hardness with the higher the amount of carbon content, the greater the processing requirements, the knife out of the better, the more sharp.
- 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: Kitchen knife blade bad how to do
- Kitchen knife on the sharp good still use the traditional old-fashioned kitchen knife, look more ugly, but the real good, old-fashioned kitchen craft heritage for thousands of years is the best. Like Guopan knife factory who forged a deaf hand shell steel knife, a very sharp and durable, a knife with a Kaka 3-5 used casually, not blunt on the grindstone up and came back a few new. A few years to save a lot of knife
- Q: Want to buy a set of kitchen knives but stainless steel models have a good kind of the best I know what the 400 series 3Cr13 there are many brands who recommend it
- Do the best tool is 3Cr13, but also the 400 series, the Japanese standard called 420J2.
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soft touch ceramic knife
- Ref Price:
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- Loading Port:
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- Payment Terms:
- TT OR LC
- Min Order Qty:
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- Supply Capability:
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