Why do kitchen knives break easily? Teach you how to identify a good chef’s knife
The reason chef's knives break easily is because they are made of low-quality materials. The materials are prone to breakage or deformation when the knife is used to chop hard objects or with excessive force. Knife blades that are too thin can also easily bend or break, especially when working with tough ingredients.
So, how to identify the quality of a chef's knife?
High-quality chef's knives are usually made of high-carbon stainless steel or alloy steel, which have excellent hardness and corrosion resistance. You can check the instruction manual of the knife or ask the salesperson to find out the material used for the blade.
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A quality chef's knife blade should have a sharp cutting edge and stay sharp for a long time. You can gently slide your fingers over the blade to feel its sharpness. Additionally, the blade should be even and have no obvious flaws or dents.
A quality chef's knife usually has a moderate weight that provides enough strength without being too heavy to be inconvenient to use. The handle of the knife should be comfortable and easy to hold for prolonged use. High-quality knife handles are usually made of wear-resistant materials, such as wood, plastic or composite materials, and have good anti-slip properties.
Our SunTuo chef's knife has a good reputation and long-term market recognition, has more than 10 years of overseas business experience, and has a professional sales team, engineers, quality inspection, and design departments to provide one-stop services to all customers.