Cutting properties of the knife depend on how the hardening of steel. The current process is in several steps: heating the work piece in a vacuum oven, cooled to room temperature, followed by freezing in liquid nitrogen to a temperature of-70oC and 300oC heating up again. The knife which cutting edge is better than any other cut fresh bread, jell and other foods with problematic structure. How to find out whether solid steel knife? Markings on the blade are usually not indicated, but the hostesses not really understand it. Buy a knife blade that had not been scratched by any of the other knives. If it is made of stainless steel: just better to look after it, immediately after the use of wash, wipe and keep dry. To work in the kitchen it was easy, the knife must be sharpened acutely. Contrary to popular belief, that the knives are supposed to sharpen often and long, the blades of modern high-quality knives from solid steel for a long time do not need sharpening. Cutting edge occasionally is eligible for special sharpener from chrome vanadium steel. This sharpener is beautifully decorated and looked like a small sword and often included cooks knives. You can purchase it separately. Knife blade during grinding should move along the rod from tip to sharpener handle, like cutting off a thin layer, rather than vice versa, as commonly believed. The secret to making a strong, sharp knives and bladed weapons, which does not blunts, owned in ancient times, but then these properties are achieved in a special way of forging metal. Cloth cutter made of laminated plates with different densities. Perhaps in the future the special ceramic alloys based on zirconium dioxide are gradually displaced for steel cutting tools, for example the so-called black pottery, which has a structure similar to diamond. Even now in mass production of knives used composite metal-ceramic composites, to avoid some of the shortcomings of the metal, but to increase its value. When choosing a knife for a specific job, you note the width of its paintings: it is wider than, the knife is stronger and straighter cuts. But at the same time a broad canvas feel strong friction when cutting and we must make greater efforts. A knife with a narrow blade cuts more easily, but solids are not suitable, since it can easily be broken. In addition, it is not exactly cut-off thin layers. With good care of your knives will faithfully serve for many decades, maintaining a clean shiny polished blade and the beauty of the carefully executed, comfortable handles.
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