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

    Buy cheap Stainless Steel 420 Root Vegetable Slice Food Processing Blades For Cutting Machine from wholesalers
     
    Buy cheap Stainless Steel 420 Root Vegetable Slice Food Processing Blades For Cutting Machine from wholesalers
    • Buy cheap Stainless Steel 420 Root Vegetable Slice Food Processing Blades For Cutting Machine from wholesalers
    • Buy cheap Stainless Steel 420 Root Vegetable Slice Food Processing Blades For Cutting Machine from wholesalers
    • Buy cheap Stainless Steel 420 Root Vegetable Slice Food Processing Blades For Cutting Machine from wholesalers
    • Buy cheap Stainless Steel 420 Root Vegetable Slice Food Processing Blades For Cutting Machine from wholesalers

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

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    Brand Name : Seton
    Model Number : Stainless Steel 420
    Certification : CE ISO
    Price : Can be discussed
    Payment Terms : L/C, D/A, D/P, T/T, Western Union, MoneyGram
    Supply Ability : 500 Piece/Pieces per Day
    Delivery Time : 30days
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    Stainless Steel 420 Root Vegetable Slice Food Processing Blades For Cutting Machine

    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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