3Cr13 Or 420 Stainless Steel Food Blades Are Used To Cut Vegetables And Meat Products

Description:

Here are the key material properties of blades used for food processing applications:

1,Stainless Steel:

• Stainless steel is the most common material for food processing knives and blades.
• It offers excellent corrosion resistance, which is crucial in the often wet and humid food processing environments.
• Stainless steel blades can maintain a sharp edge for a reasonable period and are relatively easy to resharpen.
• Common stainless steel grades used include 304, 430, and 420.

2,High-Carbon Stainless Steel:

• High-carbon stainless steel blades have a higher carbon content than standard stainless steel.
• The increased carbon content enhances the hardness and edge-holding ability of the blades.
• High-carbon stainless steel blades can stay sharper for longer, but they may be more prone to corrosion than lower-carbon stainless steel.

3,Ceramic:

• Ceramic blades, made from materials like zirconium oxide, offer exceptional hardness and wear resistance.
• Ceramic blades can maintain a very sharp edge for an extended period, making them suitable for precision cutting tasks.
• However, ceramic blades are more brittle than steel and can be prone to chipping or breaking if subjected to impacts or excessive force.

4,Composite Materials:

• Some food processing blades feature a composite construction, with a stainless steel core and a ceramic or other hard coating.
• This combination aims to provide the corrosion resistance of stainless steel with the excellent edge-holding capability of the ceramic or other hard material.
• Composite blades can offer a balance of durability, sharpness, and corrosion resistance.

Food Processing Blade Specifications:

Picture:

Size:

Applications:

Food Processing Blades Package: