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[@禿頭披風俠]

聽下好LA~...德國鋼...因為軟先唔易崩炸... 有冇見過用海棉斬野會崩啊(因為會變型啊)... 碳鋼GE"好用" 係因為佢唔耐磨(易復磨)啊...同時又硬度高，不過唔耐酸鹼 現代 好D GE不鏽鋼 好多都可以做倒難生鏽同時硬度高又耐磨，常用GE VG10 ，M390 ，S30V 都係好好GE材料 平D GE AUS-8 ，440-C(呢個鋼因為出名所以多假野) ，9cr18mov(呢個鋼都多假野)，12cr27mov 等等都有唔錯GE性能。 再平少少GE 5CR ，50CR 呢D用來家用一星期一磨(5分鐘內)GE 耐用度都係做倒GE

[@ck8250]

老人家吾係讀書，無科學知識，用佢自己經驗，難免有盲點

[@pwng8388]

我對刀外行，但我好愛煮餸。入厨房當然離不開菜刀，但你所講的英文代號我一點也不認識。你可以不吝嗇地賜教我和大眾嗎？謝謝。

[@bar-dancer]

老师傅还在做，敬佩

[@gavinchan2028]

Ok. What Uncle Wah said is actually mostly accurate and true. Except at the beginning, when he said German steel is superior than Japanese steel. It has nothing to do with steel quality. Bone cleaver would chip if ground too thin or if steel is too hard. German knives (and there are tons of exceptions) tend to be softer steel and thicker grind, which make them more forgiving.

[@bryanwang7004]

好靓的主持人啊，謝謝華叔。

[@TomTran-hu7gd]

Hongkong make cck brand is more than good enough for house wife and pro chef 😁😁😁😁