The hotel kitchen uses a knife with mixed steel on it. What kind of steel is this? What's the difference between 3cr 13 and 4cr 14? Does it matter?

4cr 14 stainless steel is characterized by corrosion resistance, toughness and hardness. Generally, it is only used for stainless steel containers or kitchen utensils. It can be formed by stamping, but it is not blade steel at all! Don't be fooled by merchants, thinking that 4cr 14 stainless steel is omnipotent, but it is actually a very common steel at the public price.

The American standard of 3Cr 13 is 420J2 stainless steel (not high carbon steel at all), which belongs to middle and low grade tool steel. Except for excellent antirust performance, other indicators are very general, mainly used to make kitchen knives that often encounter water, and the hardness is about HRC53.

The sales staff of kitchen knife counters are basically idiots about steel products, including the German Trident and Zliren shopping guides in high-end shopping malls, and they have little knowledge about the contents, ingredients, material characteristics and the structure of knives!

Supor, after all, started as a pot maker and was unprofessional in making knives. If you buy a domestic knife, you should consider Yangjiang 18, at least the heat treatment is passable. The steel products produced now are basically 5-Cr stainless steel (similar to American standard 425M), which is easy to grind and has good retention.

If it is special for hotel kitchens, it is recommended to choose a high carbon steel kitchen knife, which is much sharper and easy to rust. However, it is a daily standard process for professional kitchen knives to be polished and maintained every day. It is this truth that sharpening knives does not mistake wood cutters.