Those who have used knives know that the sharper the blade, the easier it is to break down food. Therefore, when choosing a knife, one should check if the blade is sharp, straight, and without notches. Currently, there are many types of knives on the market. If classified by material, they can be roughly divided into steel, stainless steel, carbon steel, ceramic, and so on. In fact, it is not that the harder the material, the sharper the blade. The "sharpness" of a kitchen knife also depends on the angle and flexibility of the blade.
For kitchen knives, high hardness is the primary requirement. Since knives are used to remove material from workpieces, the material of the knife should be harder than the material of the workpiece. The second requirement is high strength and toughness. During cutting, the knife material experiences significant cutting forces and impacts, so it must possess high strength and toughness. Most importantly, the knife material should be wear-resistant and heat-resistant. Since knives are used to cut other objects, they must possess wear resistance superior to those objects. Heat resistance is well-reflected in its resistance to deformation.
By the time you reach this point, it means that my article is nearing its end. After reading my brief introduction about purchasing tips for kitchen knives and some kitchen knife brands, I hope you now have a better understanding of knife brands.