Art no. HT-TS1015 kitchenware &Ceramic knife set with acrylic stand

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Guangzhou
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1000 PCS
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100000 PCS/month

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Product Description:

Set includes:

              flat shovel

              strainer

              scoop

              6-inch chef knife,1.8mm

              6-inch carving knife,1.8mm

              4-inch paring knife,1.6mm

              acrylic stand

              kitchenware chock

Blade:zirconia

Handle::ABS+TPR

Packing:with color box

handle with beautiful flower

Zirconium material keeping 90° hardness just second to diamond which give the ceramic knife its outstanding sharpness and edge retention


Advantages:

Transfers no metallic taste or smell to food

Has no acid and alkaline reaction with food

Lifespan is 10 times longer than conventional steel knife

Easy to clean up to prevent bacteria growth


Maintenance:

Only use plastic or wood cutting board

As with only knife, avoid dropping, throwing or generalmisuse

Avoid using the ceramic knife to cut seeds, bones, frozen foodor other hard product

Not flexible, don't use it to smash garlic, open cans orattempt to bent it in any way

Hand wash only

Do not attempt to sharpen the ceramic knife yourself unless youhave access to sharpener specific to ceramic knives


Primary Competitive Advantages:

Country of Origin         Packaging

Price                     Product Features

Prompt                    DeliveryService

Small Orders Accepted


Main Export Markets:

North America            Central/South America

Western Europe


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Q:Turning steel pipe, what is good?
Feed from you for the 0.307 to judge, should not be a tool, but feed selection is too large, normally used coarse feed 0.3 is not small, not to mention the eccentric shaft, suggestions will feed appropriate small try.45# steel is generally used in the case of the YT15 is more suitable, YT5 poor wear resistance, YS8 brittle easy to jump knife. As for the speed depends mainly on the size of the workpiece diameter, if you use the cutting speed to measure, then the general rough car with 60 to 80 meters per minute, fine car with a 80 to 120 meters, the eccentric shaft should be appropriate to reduce the cutting speed.
Q:Selection principle of tool rake angle
Tool material with large bending strength, good toughness, should choose higher rake angles, such as high-speed steel tool than carbide tool, allowing the use of larger anterior angle (about 5 - 10 degrees increase).
Q:How to calculate the machining time
Machining distance mm divided by feed speed mm/min multiplied by 60S is the processing time
Q:What is the name of a cutting tool for cutting fruits
A cutting tool for cutting fruitTake the knife
Q:What is the role of shield machine tools
Advance knife (also known as the first knife)As the name suggests, the first knife is the cutting tool. In the design of the advanced tool, the main consideration is the combination of cutting tools. When cutting the soil, the cutting tool cuts the soil before cutting the cutting soil, cutting the soil into pieces, and creating a good cutting condition for the cutting tool. According to its function and purpose, the advanced cutter section is generally smaller than the cutting knife section. The use of advanced tools, generally can significantly increase the flow of cutting soil, greatly reducing the cutting tool torque, improve the efficiency of cutting tools, cutting tool wear. The effect is very obvious in loose strata, especially in sandy cobble stratum.
Q:What are the reasonable tool life?
For manufacturing, grinding tool is relatively simple, the cost is not high, such as tool, drill, durability can be set lower, whereas the durability should be a little higher, such as milling cutter, broach and gear cutter.
Q:Tool quenching method
If your tool is used in the daily life of the family, here are some suggestions:1, use your iron tapping tool, a sound and sound hum for a long time, your tool has higher carbon content (carbon content in 5/1000~8/1000). Otherwise, such as sound and sound and soon disappeared, and that the tool is very low carbon content (0.8/1000~2/1000), at this time, you do not need to heat treatment, heat treatment can not be normal because of the material change.2, prepare a ~20Kg can contain water wide mouth containers (according to the size of the opening and the depth of your tool size and determine the length of the container), the water temperature is 35 DEG ~50 DEG (water quenching medium had a lot of good, but you don't necessarily have the water, is the quenching medium, cheap water for heating the tool to prevent serious deformation and excluded) poured into containers (with 20~30mm filled).3, your tool blade (blade in the range of ~40mm) is heated to appear incandescent color (about 820 DEG ~850 DEG, because you don't necessarily have the thermometer, so use color to judge the temperature), quickly after you get ready for the 35 straight down into the water of ~50 DEG C, and immediately on the vertical under water sports (you don't move a tool sideways in the water movement, this is to prevent the deformation) about 4~7 seconds (such as cutting edge thickness is 0.5~2mm (or you) feel the tool vibration disappeared; or listening to the water sound disappeared), presents a tool.4, the tool immediately on the flame (note, not in the fire) to bake at 120 degrees C ~150 C (small splash of water splashed on the tool immediately jump boiling), and then natural cooling can be.
Q:Processing 316 stainless steel should be very sticky knife, how to choose the tool?
Reasonable selection of cutting tool material is an important condition to ensure high efficiency machining stainless steel. According to the cutting characteristics of stainless steel, it is required that the cutting tool material should have good heat resistance, high wear resistance and little affinity with stainless steel. At present, the commonly used tool materials are high-speed steel and cemented carbide.
Q:What is stainless steel kitchen knives
Stainless steel, an alloy.
Q:Consult the relationship between NC cutter number and tool offset number
Can be made in accordance with the knife type and feed direction

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