Make western food knife In addition to the appearance Still need to pay attention to what? Is there any rules Or general note ~ ~ search thank you The guests eat with knife:) thank you
I am a cook ~ ~ to speak from the perspective of using wine is: 1 don't rust 2 good steel mouth I personally like to use seven lattice steel (good yao durable) 3 the handle comfortable 4 before and after the appropriate proportion 5 if the totem of blade can do oneself to like wine better ha ha (only)
Brand can also cooperate with guest need good forks and knives, unified group image, carved label (logo or signage) services, to taste. A good knife and fork, keep shining, even after a long time with less scratches. Bad beginning is very new, use soon seem to be very old. The international famous brand of knives and forks have German HEPP, WMF. Italy SAMBONET
Don't understand, can you tell me you're going to west kitchen knife, or western knives? West KITCHEN knife is the cook in the KITCHEN, KITCHEN is UNTENSIL range, western food cutting tool is a table of people eat western food with the sort of, belongs to the scope of flatware. Then I will give you answer Western food knife and fork, flatware, modelling is to design, is the most intuitive appearance outline, it is very important, but the material and workmanship is more important, is the embodiment of the inner beauty is the ultimate value, the so-called skin don't save, MAO will attach how? It is for this reason. First of all, raw materials. Raw material is made of stainless steel (grade A) good forks and knives, forks, soup class materials of Japanese industrial system SUS304 (EN X5CrNi18-10) standards, ensure high rust, washable and brightness persistent, knife class materials are of Japanese industrial system SUS420J1 (EN X20Cr13) standard, to ensure that the sharp blade, reached 48-50 rockwell hardness, washable and brightness. (304 steel is benxi steel industry system call, also is 18 to 10 stainless steel because of the current international titles are not unified) forming the fork and spoon is an organic whole, with a stainless steel is 18 to 10. Knife is different, because the hardness of stainless steel is not enough, do not sharp edge, is not conducive to cutting, so the production of knife is made of two kinds of steel, the handle part is 1810 stainless steel, the blade part is with high carbon content, hardness enough 402 j steel, guarantee Sharp blade. Also, the production process. Each step by the mould, cutting, stamping, hot forging, grinding, cleaning, etching, and packaging should be monitored strictly by professional and technical personnel, make product quality perfect. Quality management. Every one of manufactured goods subject to acceptance by the experienced qc manager, and each production batch more
