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Do we usually damage our knives unintentionally?

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YIERCITY Cutlery
Do we usually damage our knives unintentionally?

If you don’t know how to use the kitchen knife correctly, you will find that the knife of the friend you bought with you is still good and your knife has been damaged. Then you will think

What is a round corner knife suitable for?

1. It is better to use a sharp knife

Using a blunt blade is actually more dangerous than using a sharp blade. The reason is as follows: a blunt blade requires more pressure to cut, which increases the chance of the knife sliding under a lot of force behind it. Sharp knives are more likely to “bite” the surface. If you are new to kitchen knives, you might think that blunt tools are safer than sharp ones to prevent you from scratching your fingers, but this is not the case. It’s actually safer to use a sharp knife because you don’t have to apply extra force to get it through the food, and it can cut cleaner and more accurately. Anytime you find that your blade feels dull-it’s harder to push the food away, it will squeeze it instead of cutting in, or it doesn’t go where you want it-it’s time to sharpen it.

2. Skip the training

When you hone your knife, you reverse the curved edge by knocking the sharp edge of the knife back into place. Sharpening a knife requires peeling layers of metal from the blade to restore the sharp edge, which is not what you want. If you sharpen your knife often, you need to do it regularly. Sharpen the knife often so that your knife can cut the tomatoes easily, and you don’t need to sharpen the knife.

Do we usually damage our knives unintentionally?
Do we usually damage our knives unintentionally?

3. Slicing on glass

Where to process vegetables and food is very important. People usually process it on a wooden cutting board, but some people still like to cut on a glass cutting board. Such behavior will seriously damage your knives. The hardness of the glass is too high. , It may only take a few strokes, your knife will become blunt. The glass surface is not the only taboo for chopper cutting.

Cutting on super hard surfaces such as stainless steel, marble countertops or glass will cause the blade to bend, and we often think that the knife will become blunt. Normally, what actually happens is that when repeated use, the sharp edge will be rolled to one side, revealing an unsharp bend. Experts recommend that you stick to wood or plastic and find the best location. The harder the wood or plastic, the more the blade will roll. The softer it is, the longer you can go between honing, but the easier the board will score. Scratches on the cutting board will reduce your ability to properly disinfect between uses, because bacteria can get into the grooves of the knife. Especially wood, because it is porous, it is easily affected. Usually, in commercial kitchens, you will see composite fiber cutting boards, which are blade-friendly and not easy to scratch. Win-win!

4. Not using proper storage space

Throwing the knife into the drawer along with all other utensils will cause the blade to become dull every time it hits other items. It is recommended to leave a dedicated space for your kitchen knives, which can be placed in a drawer, a knife holder or a magnetic strip attached to the wall. Such outflow of sufficient space will better ensure the sharpness of the blade and prolong the service life of the tool.

Do we usually damage our knives unintentionally?
Do we usually damage our knives unintentionally?

5.How to choose the right blade?

Knives are tools, and it is best to use a suitable tool. A good knife will have a carbon or carbon and stainless steel blade that goes all the way through the handle. It should feel balanced and comfortable in your hands. Let’s take a look at the tableware in the well-stocked kitchen:

Chef’s knife. This knife has an 8 to 12 inch blade and is suitable for cutting tomatoes and carrots. It is also good at cutting roasts and other large and thick meats.

skin-peeler. This knife has a thin, sharp 3 to 4 inch blade, small enough to peel apples, potatoes, and other fruits and vegetables.

Serrated knife. It is very suitable for cutting crusty bread, or anything that is hard on the outside and soft on the inside. But don’t use it to cut meat. Its jagged edges will chop up meat.

Deboning knife. This knife is very sharp and very thin, almost ending in a single point, which is perfect for delicate cutting work such as boneless chicken and flounder fillets.

Utility knife. Similar to a chef’s knife, but only about half the size, this knife can do almost all tasks, except for the most delicate tasks. When your other knives are not available, keep them at hand.

Do we usually damage our knives unintentionally?
Do we usually damage our knives unintentionally?

6. Why choose YIER Knife Set

Material: X50Cr15 Superior high-Carbon stainless steel

High quality forged blades, which are made of German stainless steel, W-Nr. 1.4116.

It contains 0.45 to 0.55% carbon, 14 to 15% chromium, 0.5 to 0.8% molybdenum and 0.1 to 0.2% vanadium.

The purpose of the molybdenum alloy is to increase the resistance to pitting of the material.

Transparent acrylic knife holder. Beautiful acrylic knife holder, you can clearly see the knife you want to use, and pull out the knife you want.

One-piece design. The handle and the blade are an integrated design, so there is no problem of the blade falling off the handle, and there is no possibility of the knife handle becoming loose.

Easy to store and maintainYIER knife set is made of high-grade German stainless steel, with sharp blades, not easy to rust, and long service life.

Excellent sharpness.

100% satisfaction guaranteed. Every knife set produced by YIER is backed by outstanding quality assurance, so you can buy it with confidence. If you have any questions, please feel free to contact us, we are always by your side.

Maintenance tips: In order to protect the sharpness and gloss of the knives, please do not wash the knives in the dishwasher. Keep the knives clean and dry after use.

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