Storage and maintenance of blade


Remove the stamped blade (the cheapest blade) The steel […]

Remove the stamped blade (the cheapest blade)
The steel plate is punched out and sharpened. Forging tools that are rolled, hammered or dropped are also cut out and then heated and pressurized, which makes the metal denser and therefore keeps its edge longer.
More expensive laminating or laminating knives can be made by laminating or folding the metal to make really strong blades.
In general, the higher the carbon content in the leaves, the better. However, high carbon content makes knives brittle and easy to rust, so other elements are usually added.
High quality ceramic blades are not as brittle as you think, but they will still break or break if they fall off. Metal free means the flavor is pure and the food doesn't change color.
Using and sharpening Japanese single edge blades requires special technology. Please keep this in mind before you buy.
Storage and maintenance
Putting knives in drawers is not only dangerous, but also causes them to collide with each other, passivate or damage them.
Try to use a magnetic blade on the wall. The blade is easy to access and nothing contacts the blade.
Use a knife guard - a plastic or wood sheath that slides over the blade. If not, it can be purchased separately.
wooden turret minimizes passivation. EVA Solo's block has soft plastic inserts, Japanese knife's polypropylene block can prevent damage, and Henckels's block can hang the blade between the fiber bundles. if you want to create a favorite, it's a good idea to use cloth knife rolls, as professional chefs do.
Do not put the knife in the dishwasher. Heat and chemicals blunt the blade, pitting the steel and loosening the handle.

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