10 Common Misconceptions About Kitchen Knives (And the Truth)
The truth is that hardness is not the higher the better; rather, it is about achieving a balance between hardness and toughness.
Although a very hard blade (such as HRC 60+) has good retention, it is more prone to chipping.
Medium hardness (HRC 54–57) is actually more durable in both household and commercial settings.
This is also the reason why 3Cr14 and 5Cr15MoV have been long-selling in the global market.
Misconception 2: German steel and Japanese steel are definitely better than Chinese steel.
The truth is that the "grade" of steel does not equal its "final performance".
What truly determines quality is not the place of origin, but:
Is the composition stable?
Whether the heat treatment is in place
Is the sharpening process consistent with the polishing process?
Steel of the same grade produced by different factories may have a lifespan that varies by 2 to 3 times.
Misconception 3: Mirror polishing is always better than sanding.
The truth is: Mirrors are just brighter, not necessarily more practical.
Mirror polishing: It has a high-end appearance, but is more prone to fingerprints and fine scratches.
Sanding and polishing: More dirt-resistant and scratch-resistant, making it more suitable for commercial use and frequent usage.
Many professional kitchens prefer a fine sandblasted surface.
Misconception 4: The sharper the knife, the safer it is.
The truth: Sharpness does not equal safety, but the "right degree of sharpness" is safer.
A too blunt knife is more likely to slip and is actually more dangerous.
Knives that are too thin and too sharp are not friendly to beginners.
A reasonable blade angle combined with stable sharpness is the true safety design.
Misconception 5: Stainless steel knives never rust.
The truth: Stainless steel does not mean it will never rust; it just means it is "more resistant to rust".
Stainless steel may also develop rust spots in the following circumstances:
Long-term dampness
Failure to clean in time after contact with salt water or acidic ingredients
High-temperature and strong-alkali cleaning in the dishwasher
Misconception 6: Knives can be placed in the dishwasher for a long time.
The truth is that dishwashers are the "invisible killers" of knife lifespan.
High temperatures will accelerate the aging of steel.
Strong alkaline detergents can corrode the cutting edge.
Collision can lead to micro-cracks.
Even if it is marked as "dishwasher safe", it is not recommended for long-term use.
Misconception 7: A heavier knife must be of higher quality.
The truth is: weight does not equal quality.
Light knife: Flexible, effortless, suitable for women and long-term operation.
Heavy knife: Stable and powerful, suitable for handling large pieces of ingredients.
What really matters is whether the center of gravity is reasonable.
Misconception 8: One knife can handle all kinds of ingredients.
The truth is: The "all-purpose knife" does exist, but it is not truly all-purpose.
The chef's knife is suitable for 70% of daily operations.
Bread knives, slicing knives and cleavers are more efficient in specific scenarios.
Combining 2 to 3 knives in a reasonable way will significantly enhance the experience.
Misconception 9: New knives don't need sharpening.
The truth: Factory sharpness ≠ Optimal sharpness.
To ensure transportation safety, many factories will keep the blades blunt.
A simple fine grinding once will significantly enhance the cutting sensation.
Misconception 10: A knife with a higher price is definitely more durable.
The truth is: high price does not necessarily equal high consistency.
The core factors influencing lifespan are:
Heat treatment stability
Consistency of cutting edges
Quality control level
Rather than merely brand premium.
Conclusion
Kitchen knives are never "the more expensive, the better" or "the higher the parameters, the better".
A truly good knife is found in:
Material
Technology
Edge geometry
Usage scenarios
The result of achieving a long-term stable balance between them.
If you are looking for kitchen knife products for your brand or channel, please feel free to contact us. We can provide one-stop customized solutions for steel, craftsmanship, appearance and packaging according to different market positioning.
Brief introduction
Gooda is a top kitchen knife wholesale distributor and manufacturer. Our factory is located in the city of Yangjiang, Guangdong Province, China. We have been committed to providing top-quality kitchen knife sets while maintaining the highest standards of integrity and customer service. We provide detailed information about our products in order to give customers the utmost confidence in the product they are purchasing.
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R&D capability
In the increasingly competitive kitchen knife market, some unique and innovative kitchen knife products can help to further improve your business. For kitchen knife companies, their R&D capabilities are crucial to deliver superior and sustainable kitchen knives, which can differentiate them and their business partners from their competitors in the market. In addition, kitchen knife manufacturers with strong R&D teams are able to provide you with some custom kitchen knife solutions to meet the needs of your specific kitchen knife project.
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The quality of kitchen knives must be the top priority, because it not only affects the life and maintenance costs of kitchen knives, but also affects people's safety and health. Our team strictly controls the quality, and samples are taken from time to time for testing to ensure that our products can pass LFGB and FDA standards
