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They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese swords. [1] Most knives are referred to as hōchō ( Japanese : 包丁/庖丁 ) or the variation -bōchō in compound words (because of rendaku ) but can have other names including -kiri ( 〜切り , lit. "-cutter") .
Slicing foods like cherry tomatoes, grapes and chicken can be messy and difficult. But, the Rapid Slicer can make your life so much easier! It holds your food in place and gives you a better grip ...
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.
Carbon steel: An alloy of iron and approximately 1% carbon. Most carbon steel chef's knives are simple carbon iron alloys without exotic additions such as chromium or vanadium. Carbon steel blades are both easier to sharpen than ordinary stainless steel and usually hold an edge longer, but are vulnerable to rust and stains. Some professional ...
Unlike carbon steel, which you have to wash, dry, and oil constantly, and ceramic, which has to be returned to the manufacturer for sharpening, stainless steel requires a simple wash and dry after ...
Stainless steel. Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen cookware. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and ...