Kitchen Knives
Monday, April 7th, 2008
Knives were carbon steel, which is a mix of iron and carbon. Blades carbon steel persistent can be easily one of the edges. But the knife carbon steel is vulnerable to rust. And, coal, carbon steel for the storage of blades, when it comes to come into contact with acidic foods such as tomatoes and citrus fruits. Many knife modern stainless steel, a mixture of iron and chrome, with a smaller amount of carbon. Knives stainless steel bright and beautiful and resist rust. On the down, although stainless steel blades are very difficult to place. So, as soon as they lose their sharp knives of origin, can be blocked with a blunt knife, unless you want to buy a new knife. Today, more than kitchen knives are high carbon steel. High Carbon Stainless Steel is a higher degree, alloy stainless steel with more carbon in the form of stainless steel. High carbon steel can be easily persistent corrosion-resistant and easily color and combines the best features of coal-carbon steel and stainless steel knife. Ceramics blades is relatively new on the market. Ceramic blades are incredibly hard, and perhaps an edge for months or years with little or no maintenance. They are completely resistant to corrosion. However, the measure of the sharpness of this type can really ruin the glaze on the dishes; it must be ensured that for the boards to be cut. And, ceramics, knives are also easy to burst and crack easily into pieces, if not treated with care.