Company Details

  • Yangjiang Homelife Industry & Trading Co., Ltd.

  •  [Guangdong,China]
  • Business Type:Distributor/Wholesaler , Manufacturer , Trade Company
  • Main Mark: Africa , Americas , Asia , East Europe , Europe , North Europe , West Europe , Worldwide
  • Exporter:91% - 100%
  • Certs:BSCI, FDA, Test Report, TUV
Inquiry Basket ( 0 )

Yangjiang Homelife Industry & Trading Co., Ltd.

Home > News > Kitchen Knife Production Process
Product Categories
Online Service
News

Kitchen Knife Production Process

Forging is the ancient and magical craft of the door

Forging is a method of molding a metal by hammering. It is the process of forging and heat-treating steel to give it the desired hardness and toughness and shape. Solingen, the German city of Knife, is said to be shaking in the forging sound because it is spread over the tool workshop. Japanese kitchen knives are also representative of the forging process.

The forging process has a long history of complex techniques, repeated smelting, precise folding forging times, and can adjust carbon and impurities. The process of smelting, quenching, tempering and other processes is the accumulation of experience of craftsmen for decades or even generations. Traditional forging processes are costly and have high scrap rates, so historically, advanced tooling for hand forging is relatively expensive.

japanese knife chef

The process of forging requires heating. Heat treatment can improve the microstructure of steel, and the toughness, hardness and wear resistance of steel are related to heat treatment. To obtain excellent physical properties, it is necessary to use hardening (also known as quenching), tempering, annealing and surface hardening in heat treatment.

In the era of underdeveloped technology, heat treatment is a highly sophisticated technique. Today's artisan craftsmen still insist on using traditional techniques in top-level hand-knife, such as visually observing the difference in color of iron in thousands of degrees of high temperature. The temperature difference between the temperature and the temperature is often only between a few tens of degrees, which is related to the ancient Chinese glaze. The difficulty of the red porcelain is similar. Therefore, many key tasks must be completed until the evening. Only when the night is quiet and the black wind is high, the master's eyes can accurately perceive the subtle changes in the color of the steel.


How to use good steel on the blade

Japanese kitchen knives generally use sandwich steel made of base metal stainless steel and high-hardness blade steel. It has high hardness and stainless quality. Damascus pattern steel is often used as the outer layer to obtain decorative effect.

Baotou Steel and Coated Steel are ancient techniques. It is a method of combining different steel characteristics to complement each other, in order to strike a balance between the performance of two or more steels. When these two methods are applied to the knives process, the materials generally used are steels with lower hardness and toughness on both sides; steels with higher hardness are used in the middle blade portion. This ensures that the blade has a higher hardness and the blade body has a higher toughness as a whole.



The steel and steel steel knives are very sharp and not easy to break when used, and the knives are relatively easy to sand - because there is only one middle steel and the two sides are iron, it is much easier to sharpen the knife. But this knife making process is more troublesome.



Today's common Damascus Kitchen Knife has nothing to do with the ancient Damascus knife. They often mean a stunning outer layer, while the blade is still a high-hardness steel. You can see the obvious boundary between the blade part of the figure and the Damascus pattern of the blade.

Full Tang, the good body of the knife

Full Tang, refers to the overall tongue, the knife of the full keel, most of the high-grade kitchen knives are like this. But there are individual, such as VIER STERNE: Four Star, which made the Zwilling people famous many years ago. It uses a rivet-free all-plastic shank with a top and bottom structure for excellent grip. But not full tang, so the handle is light and heavy, and the balance is not good.

meat slicing knife



How to use the sharpening bar

The sharpening bar is not used to sharpen the knife, but to realign the edges of the irregularly wound edge, because the blade becomes irregular after each use; the sharpening bar is used by: the sharpening bar is fixed vertically downwards On the chopping board, the knife and the sharpening bar are at an angle of 20 degrees, which is rubbed by the knife to the tip of the knife, and the other side is also repeated. Wipe the sharpening stick and knife after completion.

Push-pull sharpeners are the most common sharpeners, but they are all V-shaped double-edged grooves. Even if the angle is adjustable, many people will not operate, and it is easy to destroy the original angle of the blade. This sharpener is characterized by simple and quick operation. Another major drawback is that it can be restored to basic sharpness, but it cannot be as sharp as the original.

kitchen knife sharpener

3 stage knife sharpener
The push-pull sharpener is easy to use, and many people don`t know its edge angle is adjustable.

The process of grinding stone is the oldest. "Huainanzi said mountain training": "The meteorite is unfavorable, but it can be rich." Today, the Chinese call it a sharpening stone, and the Japanese are also called meteorites. They can achieve the best results by sharpening them with a knife.

The meteorite has natural and artificial points. I remember when I was very young, my knife was ground on a natural whetstone, and later I had an artificial whetstone. Today, natural ochre grinding is the choice of advanced players. There are many doorways for the types, origins and techniques of natural ochre, which is difficult for amateurs to control.


High-carbon steel kitchen knives are easy to rust. When the knife is not in use, it needs to be dried and smeared in time. There is a special knife oil and you can use olive oil and castor oil in the kitchen.

Unless it is a Chinese knife, do not use it for garlic. High-hardness kitchen knives have limited toughness and may be broken. You can put the knife on the garlic and squeeze the knife to squeeze the garlic.

The wearer blade is not the ingredients, it is usually the partner of the kitchen knife - the Cutting Board. Do not use bamboo cutting boards, too hard. Choose a German kitchen knife, usually with a square wooden cutting board. Chinese kitchen knives with round vegetable piers, many hotels now use plastic vegetable piers, Homelife also has a lot of plastic chopping boards available; wood is generally selected iron, eucalyptus, ginkgo, pine, etc., you can also choose the Japanese love eucalyptus.

The sharpness of the advanced kitchen knife is more than the average person thinks, and it is very important to use the safety of the knife. The knife should be placed in an obvious place, not placed in the pool, or covered under something else, so as not to be accidentally injured.

The chopping board must be placed in a flat and stable place. A wet towel is placed between the table and the chopping board to prevent the cutting board from sliding and cutting the fingers.

When walking with the knife, be sure to point the knife down, close to your thigh, and see that there are no other people around, so that the blade does not touch others.

Trying to cook in different countries requires special study of the techniques, and you can do it as safely as possible.

Share to:  
Communicate with Supplier?Supplier
Betty.Ho Ms. Betty.Ho
What can I do for you?
Chat Now Contact Supplier