不锈钢厨刀锋利度和耐用度影响因素分析

Analysis of affecting factors of sharpness and edge retention of stainless steel kitchen knife

为全面分析不锈钢厨刀锋利度和耐用度的影响因素,对不同品牌的不锈钢厨刀进行硬度、锋利度、耐用度、刀包角、刃口厚度、材质及微观组织检测。结果分析表明:1)厨刀的硬度对锋利度及耐用度影响不大。但当刀片硬度位于(55~57) HRC区间时,产品的锋利度及耐用度较高;2)刀包角对厨刀锋利度和耐用度有较大影响,对耐用度的影响比锋利度更大;3)当刃口厚度小于0.46 mm时,随着刃口厚度的逐渐增大,锋利度及耐用度无明显的变化趋势;当刃口厚度大于0.46 mm时,厨刀的锋利度及耐用度迅速降低;4)在材料相同、刀包角和刃口厚度很接近的情况下,厨刀微观组织中的回火马氏体组织形态及分布、残余奥氏体含量及碳化物的形态和数量对最终产品的锋利度和耐用度影响很大。

In order to comprehensively analyze the factors affecting the sharpness and edge retention of stainless-steel kitchen knives,the hardness,sharpness,edge retention,edge angle,edge thickness,material and microstructure of stainlesssteel kitchen knives of different brands were tested. The analysis results showed that:( 1) the hardness of the kitchen knife had little influence on sharpness and edge retention. However,when the blade hardness was in range of 55-57 HRC,the sharpness and edge retention of the products were relatively high;( 2) the edge angle had great influence on the sharpness and edge retention of the kitchen knife,and the effect on the edge retention was greater than that of sharpness;( 3) when the edge thickness was less than 0. 46 mm,the sharpness and edge retention had no obvious change with the gradual increase of edge thickness. When the edge thickness was higher than 0. 46 mm,both the sharpness and edge retention of the kitchen knife decreased rapidly;( 4) when the material was same,and the edge angle and the edge thickness were very similar,the morphology and distribution of tempered martensite,retained austenite content,shape and quantity of carbides in the microstructure of the kitchen knife greatly affected the sharpness and edge retention of the final products.