A photo from open sources
Today on television and on the Internet you can see a lot advertising that offers eternal knives, say, from zirconium ceramics or, even cooler, from damask steel. Maybe actually it’s worth putting a tidy sum and, finally, forget about any sharpening a knife, which brings a lot of trouble and inconvenience?
It also occurred to you that thought, didn’t it? However thorough inspection and examination of the most popular Today, kitchen knives, starting from the Chinese stainless steel (the most cheap) and ending with a Japanese damask blade (the most expensive), showed that there is no knife that would not require periodic sharpening the blade.
And if so, then buy knives, say, with a titanium coating (on actually titanium nitrate) is just stupid: the price is ten times higher, than stainless steel, but it makes no sense, because when sharpening the titanium coating will simply fly off – and then what remains? Ceramic knife is bad because it is very sharpen problematic, then it’s also fragile …
Damascus knife, despite its fantastic high cost (sixty times more expensive than usual!), did not live up to its high ranks, and even was an order of magnitude higher than “stainless steel” or “with titanium coating, “dulled anyway – and pretty quickly. Here So it goes. By the way, see how the Chinese built an exact copy. Paris
Therefore, the kitchen was and remains optimal in price and quality knife – Chinese, stainless steel, at a price not exceeding the cost of ten loaves of bread. And this is perfectly understood by ninety percent of Russian citizens, in spite of any advertising.
China
