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Traditional knives had a simply-forged, carbon steel blade with a long, ground bevel, but the typical Chinese chef's knife is now a stamped blade. The traditional handle is a full-length tang that is only about 1 or 2 cm wide, which is passed through a metal cap, then through the center of a round, wood dowel, then bent over and hammered into ...
The Kinmen knife (Chinese: 金門菜刀; pinyin: Jīnmén Càidāo) is a Chinese-style chef knife exclusively made in Kinmen County in Republic of China. The knives were once made from the remains of artillery shells fired by the United States and Allied forces in World War II , when the island was occupied by the Empire of Japan , and by ...
A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there are also many specialized knives that are designed for specific tasks such as a tough cleaver, a small paring knife, and a bread knife.
Splayds, a combination knife, fork, and spoon. Splayds are a type of combination utensil that combine the functions of the three main eating utensils: forks, spoons, and knives. [16] It was invented in the 1940s in Australia by William McArthur after he saw people having difficulty balancing all their utensils and their plate. [17]
Deer horn knives are especially associated with the soft style Chinese martial art Baguazhang, which is known for its diverse weaponry. They are mainly used in trapping an opponent's weapon in aid of tying up or breaking the opponent's weapon, disarming the opponent and other close combat applications.
The blade is made of non-rustproof carbon steel, blue-plastered by hand and finely forged from the base to the tip of the knife. The 90 mm (3.5 in) long blade shows patina (dark spots) caused by decades of use. It can easily be sharpened to a shaving sharp edge. Carbon steel is a popular choice for rough-use knives and cheaper options.
The "L6 Bainaite" series is produced based on L6 steel, by means of a heat treatment process resulting in blades exhibiting Bainite/Martensite microstructures, a process pioneered by Howard Clark of Omimi [3] and adopted by Hanwei from c. 2012. [4] Chen in 1987 founded Taiwan Chengfeng Trading Co., Ltd. for the importing of custom made swords.
The quality of a knife largely depends on the quenching skills. There is a kind of thin blade Husa back sword which can bend its blade as a cycle. It can only be built after repeatedly and precisely water quenching and oil tempering. The knife production comes under a model of co-operation between each "Zhai" (small, stockaded village) in Husa.