Stainless Steel 420 Root Vegetable Slice Food Processing Blades For Cutting Machine

Brand Name:Seton
Certification:CE ISO
Model Number:Stainless Steel 420
Minimum Order Quantity:MOQ 10 Pieces
Delivery Time:30days
Payment Terms:L/C, D/A, D/P, T/T, Western Union, MoneyGram
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Stainless Steel 420 Root Vegetable Slice Blade For Cutting Machine


Description:


Here is an introduction to knife blades used for cutting vegetables:


1,Blade Shape and Geometry:

  • Vegetable knives often feature a thin, straight, or slightly curved blade profile for precise and clean cuts.
  • The blade edge can be plain, serrated, or a combination of both, depending on the intended use.
  • Some blades have a slight belly or curvature near the tip to facilitate rocking cuts.

2,Blade Material:

  • High-carbon stainless steel is a common choice for its excellent edge retention and corrosion resistance.
  • Other materials like ceramic and high-alloy steel are also used for specialized applications.
  • The blade surface may have a non-stick coating to prevent food from sticking.

3,Blade Size and Length:

  • Blade lengths typically range from 3 to 8 inches (7.6 to 20.3 cm) to accommodate various vegetable sizes and cutting tasks.
  • Smaller blades offer better control and maneuverability for delicate work, while larger blades excel at high-volume cutting.

4,Handle Design:

  • Ergonomic handle shapes and materials, such as wood, plastic, or rubberized grips, provide a secure and comfortable grip.
  • Some handles feature finger guards or other safety features to prevent accidents.
  • The handle length is balanced with the blade size to ensure proper weight distribution and leverage.

5,Specialized Features:

  • Certain vegetable knives may have added features like a pointed tip for piercing or a curved spine for knuckle clearance.
  • Serrated blades are useful for cutting through tough or fibrous vegetable skins.
  • Santoku-style blades with a straight cutting edge and a lightweight design are popular for all-purpose vegetable cutting.

6,Maintenance and Care:

  • Proper sharpening, honing, and storage are essential to maintain the blade's cutting performance.
  • Washing by hand and avoiding the dishwasher can help preserve the blade's edge and finish.
  • Some knives come with sheaths or storage blocks to protect the blades when not in use.

Food Processing Blade Specifications:


Product NameRoot Vegetable Slice Blade
MaterialStainless Steel 420
HardnessHRC50-55
Size100*2mm
Height range2mm - 6.0mm
Precision±0.03mm
GradeFood
ApplicationFood Processing Cutting

Let me provide you with an overview of the pros and cons of different knife blade materials:


1,Stainless Steel Blades:

  • Pros: Excellent corrosion resistance, easy to maintain, relatively low cost.
  • Cons: Relatively lower edge retention, requiring more frequent sharpening. Slightly lower hardness compared to other steel types.

2,High-Carbon Steel Blades:

  • Pros: Extremely high hardness, can maintain a sharp edge for a very long time. Excellent cutting performance.
  • Cons: More prone to rust, requires more care and maintenance. More brittle and prone to damage compared to stainless steel.

3,Ceramic Blades:

  • Pros: Exceptionally high hardness, excellent wear resistance. Will not discolor food.
  • Cons: Relatively brittle and prone to chipping or breaking. May be more difficult to sharpen at home.

4,Titanium Alloy Blades:

  • Pros: High strength, corrosion-resistant, and lighter weight than stainless steel.
  • Cons: Slightly lower hardness compared to high-carbon steel, and also more expensive.

5,Diamond-Coated Blades:

  • Pros: Extremely high hardness and wear resistance. Excellent cutting performance and long lifespan.
  • Cons: Significantly more expensive. The coating may gradually wear off over time.

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Stainless Steel 420 Root Vegetable Slice Food Processing Blades For Cutting Machine

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