Kitchen used knife tool

Abstract

The invention discloses a cooking cutter, exactly to the improved knife blade structure that is easy to polish and not sticking. Wherein, the cutter comprises a blade with one surface edged and another arc concave surface, and a knife handle. Compared with existing cooking cutter, this product is easier to polish with fine automatic adjust to form angle and polish direction, so the polished surface and blade are very smooth and fine, and the product is sharp and wear well; besides, when cutting meat, it has no sticking to blade and decreases trouble. This invention has simple structure and low cost, and fit to the cutting to meat and fruit and vegetable.

Description

technical field [0001] The invention relates to a kitchen knife, in particular to an improvement in the structure of the knife body which makes the knife easy to grind and cut without sticking to the knife. Background technique [0002] Kitchen knives are an essential tool in the home, and it is inseparable from cutting meat, fruits and vegetables. Existing kitchen knives are composed of a handle and a blade, wherein both sides of the blade are flat. In the process of using the tool, the cutting edge will become blunt due to cutting, chopping, chopping and other actions, making cutting difficult, laborious, or even unusable. People usually only use a grindstone to sharpen the knife, but sharpening is more technical. , Not everyone can sharpen the knife, and sometimes it is necessary to find professional personnel. In the process of sharpening the knife, it is necessary to master the size of the force, the degree of balance, the grinding direction, speed, and the appropriate...

AI Technical Summary

Problems solved by technology

During the use of knives, the cutting, cutting, chopping and other actions will inevitably cause the cutting edge to become blunt, resulting in difficult, laborious, or even unusable cutting. People usually only use whetstones to sharpen knives, but sharpening knives is more technical. , not everyone can sharpen the knife, and sometimes it is even necessary to find professional personnel. In the process of sharpening the knife, it is necessary to have a good grasp of the size of the force, the degree of balance, the grinding direction, speed, and the appropriate forming angle. And keep this angle for a long time, otherwise it will be just the opposite, more and more blunt

In particular, the appropriate forming angle must be considered. If the angle is too small, it is difficult to sharpen the cutting edge or even cannot be sharpened. If the angle is too large, it is easy to sharpen, but because the cutting angle is too large, it is difficult to process the object to be cut, which often leads to slipping and rolling of the object. , injured finger

In addition, since both sides of the knife body are flat, when cutting meat with a kitchen knife, or cutting vegetables such as cucumbers and radishes, the cut things will stick to the knife body. Cuttings roll around uncontrollably, making cutting vegetables inconvenient

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