1.materials. Usually steel, stainless steel, carbon steel or (such as shell steel), or ceramic (zirconia) Damascus and so on. Different materials determine the hardness of the finished tool. Can it be understood that the higher the hardness, the higher the sharpness? It should be said that it is not completely correct, because the "speed" of the kitchen knife also depends on the degree and softness of the blade.

For example, ceramic knives usually have higher hardness than stainless steel knives, but in the process of use, users often find that they are not as fast as stainless steel knives. This is because limited by the material, the degree of ceramic blade should not be too small, otherwise it will be brittle. Of course, ceramic knife also has the advantages of non corrosion.

Hardness: 3Cr13 < 4Cr13 < 5cr15 < 8cr15 < 9cr15 ≈ carbon steel < Damascus < ceramic (zirconia)

2.the way of cutting edge. It can be divided into machine cutting edge and manual cutting edge. Therefore, in terms of sharpness, the kitchen knife with higher steel hardness, smaller cutting edge degree, softer edge arc and non-linear straight drop will be faster and better used, especially the slicing knife. Therefore, the slicing knife with the same material and technology is definitely sharper than the bone chopping knife.

The sliced vegetables with manual cutting edge have better blade sharpness and grindability, which are determined by the process and edge radian. The cutting edge of machine cutting edge is relatively shallow, which makes it harder to grind after use, while the arc of manual cutting edge is softer.

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