The reporter measured a variety of kitchen knives to pat the garlic without the knife. Experts: the higher the hardness of the steel, the more brittle

Jimu Journalist Zhan Yan Zhang Wanjun

Because of shooting garlic and cutting knife noodles, the kitchen knife brand "Zhang Xiaoquan" recently appeared on the hot search. On the morning of the 14th, Jimu Journalists used a variety of kitchen knives to test garlic test, and no knife surface was found to crack. Some experts from steel said that the harder the more sharp knives, the more crispy, and the possibility of broken.

On the morning of the 14th, Jimu Journalists chose five kitchen knives from three brands including Zhang Xiaoquan, Eighteen Son, and Dao Bawang for testing, including kitchen knives and bone cutting knives. During the test, the reporter used these tools to cross garlic, garlic cloves and cucumbers. After many "violence" tests, no knife was found.

Reporter test garlic (video screenshot)

During the testing of the live broadcast, many netizens supported it, saying that "the knife surface needs to be cut off for a certain amount of technology." Some netizens said, "shooting a knife is a small probability event, rational point"; there are also netizens who often cook When shooting garlic, use "ingenuity", and you cannot use brute force, otherwise the knife will be easy to break.

"I never heard of shooting garlic and cucumber, and the knife noodles were cut off." On July 14, Master Yang, a chef at a restaurant in Wuhan, told Jizhu Journalist that he has been engaged in the chef industry for more than 20 years and has used a lot of use The kitchen knife, the old -fashioned iron kitchen knife was used in the past few years. This kind of kitchen knife is relatively heavy, and the knife surface is broken. Its disadvantages are not sharp enough, easy to rust, the blade is easy to blunt, and it needs to be polished frequently. In recent years, he started using steel kitchen knives. Compared with the iron vegetable knife, the steel knife has the advantages of light weight, not easy to rust, and more sharp, but the disadvantage is that the knife surface is relatively thin. In the process of using a kitchen knife for many years, only once the knife handle and the knife body are broken at the break. The situation of the knife surface has never been encountered.

Why is the kitchen knife so "fragile"? Jimu Journalists specially consulted Li Li (a pseudonym) of a steel enterprise engineer.

Li Li said that in terms of steel itself, strength and hardness are a positive proportion relationship. In addition, there is another indicator in the metal material field called toughness. The toughness of metal materials at different temperatures is different, but if the strength of the steel is higher, the worse the flexibility will generally.

In terms of tools, in order to make the tool more sharp, the hardness of steel is high. Some knife surfaces use medium and high -carbon steel or high -carbon steel. "The higher the hardness requirements, the more carbon must be added." The carbon content is high, and the toughness of the knife surface will be reduced.

Therefore, many daily steel materials are not "crispy" for products. For example, automotive steel, design products are basically low -carbon steel. However, in terms of special uses such as tool steel, the carbon content of the material will be relatively high.

There is also a factor. In fact, the thicker the steel plate, the more difficult it is to break. "In addition, this knife break has a lot to do with the production process. For example, if there is a connector on the knife surface, there will be a slight crack, so it may break when it is impacted."

Li Li said that product development will be restricted by many factors, and the same is true for the tools. Different tools may have different emphasis on hardness and toughness. There are no products that are perfect. The key is to choose one for them.

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