At present, many fashion people who are pursuing quality life and healthy eating have more and more opportunities to cook in person. Therefore, the quality of various cooking tools in the kitchen is very important, and even the original kitchen has undergone a new look. Yan, but the kitchen revolution often ignores the concern about kitchen accessories. For example, many stylish kitchens do not have a decent tool. As the first brand of Chinese kitchen utensils - Supor teaches you how to choose a good knife from the perspective of experts. Material determines tool quality A good-quality knife should be both rigid and flexible, that is, it is sharp and not easy to collapse. There are many kinds of materials for the knife, and the general parts can be divided into austenitic steel and martensitic steel. Austenitic steels have a high nickel content and are not prone to rust, but they are much less sharp and durable. Martensitic steel is also ferritic steel. Its iron content and carbon content are relatively high, so the hardness is high. The knife made is relatively hard and sharp, but it is relatively easy to rust and not easy to last. How to solve the problem of being durable and not rusting? After careful research, Supor found that a special steel can solve the above problems well. That is molybdenum vanadium steel. Molybdenum-vanadium steel is also a martensitic steel, but it has a high chromium content, and the content of molybdenum and vanadium is added, which can effectively keep the tool durable and not easy to rust. Chromium, which is hard, wear-resistant, high-temperature resistant, especially resistant to corrosion; molybdenum, which is a carbonizing agent, adds a small amount of molybdenum to the alloy steel. Molybdenum can increase the elastic limit, corrosion resistance and maintain permanent magnetism. In order to maintain the toughness of high-strength steel; vanadium, by adding a few percent of vanadium to the steel, can increase the elasticity and strength of the steel, and has excellent wear resistance and burst resistance, and is resistant to high temperatures. Anti-Chicken; the amount of vanadium in the steel ensures that Supor's advanced tools have a rare long-lasting sharpness. Good knife comes from a thousand The knives have a good knife, and the knives must undergo extraordinary tempering. After repeated folding and forging, the toughness and rigidity of the steel can be sublimated to perfection. Different thicknesses of the blade show different areas of force, and the changes also strengthen the balance of the blade. The molybdenum-vanadium steel used in Supor's advanced tools has undergone secondary refining for the first time through advanced high-power and ultra-power electric arc furnaces for melting, dephosphorization, decarburization and main alloying, and then removing inclusions and Fine-tuning the ingredients, etc.; this smelting process can effectively shorten the processing time to provide better steel materials. The Supor ray series of tools are subjected to ice forging at minus 180 degrees Celsius, away from high temperature and damage to the dense structure of the steel body, maintaining the original balanced structure, eight steps of fine grinding, 45 degree back grinding, all making the sharpness of the tool The desire, coupled with high-quality heat treatment, makes the tool tough and sharp. As the saying goes, a good knife is a good hand, and a good knife is good, so that we can get twice the result with half the effort in the cooking process. Because there are many kinds of food, different foods have different textures and different cuts. Using the same knife to cut different textures of food and using the corresponding knife to cut the corresponding food, the process and results obtained are inevitably different. For example, a knife is more suitable for cutting large pieces of food and vegetables. The chef's knife is more suitable for dividing cooked meat and small pieces of fruits and vegetables. The frozen meat knife is suitable for cutting frozen meat and cutting vegetables, so use it well. The function of the knife to cut food can make the cooking process into enjoyment. Identify the pros and cons of the tool from the shape First look at the shank, the knives should be able to force the force, the shank is very important, the shank blade is best formed without gaps, so it is not easy to break, it is not easy to breed bacteria and rust; the handle should have thickness The length of the shank should be more than one finger before and after the hand. The stainless steel shank is too slippery, preferably a wood or rubber handle, which is relatively slip resistant. The handles of Supor's Ray series tools are designed with new ergonomics, seamless connection technology, and high-quality color wood riveting. They are handy, beautiful, durable, not easy to crack, and feel comfortable. Look at the blade, the blade and the knife of the knife must be straight, that is, the steel should be straight. How to describe a good knife - sharp, light and heavy, moderate and moderate, balanced before and after. The average knife is light and heavy in front of the knife. When the vegetables are cut, the force is uneven. It will feel tired when you cut the vegetables. The average customer will think that the knife is the lighter the better, but in fact, the lighter the tool, the easier it is to slip the knife; Supor's knife has a more reasonable weight, wide and narrow, balanced front and rear, more ergonomic, let The blade is more stable when it falls, and it is not easy to slip the knife. Choose a knife to remember: thick back, thin blade, that is, the first half of the good knife should be as thin as possible, the latter 1/3 is slightly thicker. Whether a good knife blade can maintain sharpness for a long time is the most important. This is reflected in the hardness and toughness. The surface of Supor can be folded by hand to feel obvious toughness. The method of inspecting the blade is that the side of the blade is triangular, but the blade does not bulge out, the blade is straight and not twisted, and a black line is seen directly from the edge, and there is no white blade; the knife of the good steel is clear when the hammer is blown. . You can use the method of cutting paper to test the blade and pull it down. It feels easy to apply, the cut is flat, and there is no burr. Finally, I recommend that you: the knife must be thoroughly cleaned after use, dry the water, and ventilate. Good knife comes from a thousand The knives have a good knife, and the knives must undergo extraordinary tempering. After repeated folding and forging, the toughness and rigidity of the steel can be sublimated to perfection. Different thicknesses of the blade show different areas of force, and the changes also strengthen the balance of the blade. The molybdenum-vanadium steel used in Supor's advanced tools has undergone secondary refining for the first time through advanced high-power and ultra-power electric arc furnaces for melting, dephosphorization, decarburization and main alloying, and then removing inclusions and Fine-tuning the ingredients, etc.; this smelting process can effectively shorten the processing time to provide better steel materials. The Supor ray series of tools are subjected to ice forging at minus 180 degrees Celsius, away from high temperature and damage to the dense structure of the steel body, maintaining the original balanced structure, eight steps of fine grinding, 45 degree back grinding, all making the sharpness of the tool The desire, coupled with high-quality heat treatment, makes the tool tough and sharp. As the saying goes, a good knife is a good hand, and a good knife is good, so that we can get twice the result with half the effort in the cooking process. Because there are many kinds of food, different foods have different textures and different cuts. Using the same knife to cut different textures of food and using the corresponding knife to cut the corresponding food, the process and results obtained are inevitably different. For example, a knife is more suitable for cutting large pieces of food and vegetables. The chef's knife is more suitable for dividing cooked meat and small pieces of fruits and vegetables. The frozen meat knife is suitable for cutting frozen meat and cutting vegetables, so use it well. The function of the knife to cut food can make the cooking process into enjoyment. 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