German black chef knife

Answer 1

The following is some information about the German black knife chef's knife:

** 1. Price **
1. There were cheaper German black chef's knives. For example, Yangjiang had a German chef's knife made of stainless steel, which cost 1.6 yuan. There was also a German black steel freezing point spray paint gift knife kitchen multi-purpose stainless steel 5-piece set with knife cover, which cost 10.83 yuan.
2. There were also relatively higher-priced products, such as the kitchen knives of the Lafasde series. A single knife could cost 99 dollars, but a three-piece set (including a chef's knife, a fruit knife, and a paring knife) could be as low as 9.9 dollars. There was also the Ou Black Blade Kitchen Knife, a German kitchen knife. Its brand had a certain position in the market. The price did not clearly mention the specific figures before the discount, but if you used a black card member to buy it, you could save 4.76 yuan.

** 2. Specialties **
1. ** Weight and feel **
- When choosing a German black chef's knife, one had to consider its weight and feel. Although many people preferred a light saber, they should pay more attention to the balance of weight. Generally speaking, the longer the blade, the lighter the handle. For example, Lafas's German Blackblade was very handy in his hand and was not very heavy.
2. ** Blade angle **
- German knife manufacturing focused on the blade angle, which was designed to be 15 degrees. This design made the German knife lighter when cutting food, allowing it to reach a larger cutting area, and the cutting felt relatively easy.
3. ** Material and Craftsmanship **
- Some of the German black knives were forged with German Diamond, such as the knife of Lafas. The OOU Black Blade Kitchen Knife was made of imported materials from Germany, and it was made of a single piece of Bo anti-rust technology. It had passed the certification of the US Food and Drug Administration and met China's national food safety standards. It could be used directly in contact with food.

** 3. Knife type **
1. ** Chef's Knife **
- Originating from Germany, the blade was longer and sharper. The cutting method was like a guillotine. When cutting vegetables, the tip of the knife almost never left the chopping board. Only the back part of the knife was raised to cut. A long and sharp blade was more suitable for handling larger ingredients. In a situation where more ingredients needed to be processed, if one could master the cutting method of the swing knife, the chef's knife would be a better choice.
2. ** Sande Blade **
- It was different from a chef's knife. The blade was flatter and the back of the knife was smoother. It was usually cut vertically from top to bottom, which was more friendly to novices and non-professionals. The smooth back of the knife was not easy to poke the cutting board, and it was more in line with the habits of Asians. It was suitable for handling small and delicate ingredients in daily household scenes.

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