The CPM steel was derived from the process used to come up with the alloy. It stands for crucible process metallurgy. This used in the production of quality alloy steels. The product of this process is more resistant to wear and corrosion.
Alloys are metal mixtures. By combining different metals, you can come up with one that has the properties of all metals that are put in the mixture. Steel is an alloy. It is product of the combination of iron and carbon. The addition of carbon makes for a substance that is stronger than iron.
Conventional steelmaking process entails the melting of metals in a large vat. It is then refined then poured into molds. As it cools, metal particles begin to segregate. This gives rise to product that has an uneven distribution of metals. The more heterogeneous the mixture, the more it will be unevenly distributed.
In the CPM process, the metal mixture is sprayed instead of poured. By spraying, tiny droplets are formed. Those droplets dry easily and so the metals remain evenly distributed. The droplets will then be hot pressed isostatically. This process bonds the particles into one homogenous compound. High carbon steel is processed this way as carbon attracts iron molecules. Slow cooling will give rise to uneven distribution of the metals.
When buying cutlery, people easily fall for the blade composition. There is more to a knife than just blade. Its effectiveness is affected by other factors. Here are some other qualities that you should look for in knives.
Rusty blades are a no-no especially when cooking. Rust results from metal oxidation. Some environments encourage rust formation. One such environment is near the sea. To render alloys stainless, chromium must be added to it.
The ease of blade maintenance is another factor to consider. All knives will dull eventually. However, high quality knives stay sharper longer. In its maintenance, find out the preferred method for its sharpening. Ask too if it has to be professionally done or if you can just do it yourself.
The fit of the handle is also important. To know if a knife is a perfect fit for you, go out and try it. The hand differs from person to person and so there is not a single type of handle that will fit all. Some important characteristics of the handle apart from the fit are its ability to absorb water and resist germs.
By choosing CPM steel knives, you are sure to get quality that will a lifetime. Because of this, factor in others things when selecting knives. The grip that it offers you is just as important as the blade. In finding the right combination of blade and handle you get to practice kitchen safety.
Of course you've probably used a knife today; buttering your toast in the morning or slicing up your breakfast. You may have even needed to use a pocketknife when caught in a sticky situation, or used a small, blunt knife to open your mail. They are all around us, yet have so many different applications and uses that it's hard to categorize them. We use knives daily without thinking about them or their parts and uses.
There are three types of knives: Utensil knives, that are most widely used, tool knives, which are knives that help you accomplish a task, and weapon knives commonly used for self protection. We also use machine knives and blades when using machines that require blades, such as saws, scissors or leather splitting.
Common utensil knives:
Bread knives: Serrated edge, used for cutting through soft breads and doughs.
Boning knives: Used for the removal of bones from poultry, fish or meat.
Carving knives: Great for carving large quantities of cooked meat, such as poultry and beef.
Chef's knives: The most common of the utensil knives, it's also known as a French Knife and has applications all over the kitchen, such as in preparing food.
Electric knives: Knives, usually with a serrated edge that create a sawing action when turned on.
Common tool knives:
Diver's knives: A standard in any divers equipment, it allows for any number of applications that the diver may need while underwater.
Hunting knives: Knives to use to dress large game.
Palette knives: Small, blunt knives that are used while mixing colors in an artist's studio.
Scalpel: A small knife commonly used in medical applications and surgery.
Utility Knives: Any number of knives used for day to day activities and jobs, such as cutting cardboard boxes or twine.
Throwing knives: Knives that are specially weighted to be thrown at a target.
Trench knives: With a characteristic D-shaped handle, these knives are equipped for close quarter self protection.
The applications for knives go on and on. Along with your every day kitchen knives and machine knives and blades, we use knives for a variety of reasons. Make sure to always use knives carefully, and study all safety related material that comes with purchasing a knife. Your safe usage is required, as knives can be dangerous and must be operated with extreme care. Once you know how to use them, knives can be a valuable tool to use in all types of situations.
Everyone adores your cooking and encourages you to pursue a career using the same. You consider the thought and realize the many splendors of doing what you love to do and getting paid for it. You start planning your future years, and you stumble upon the question: how do you ensure success in the food industry?
A culinary arts school would be your best bet! With the programs they offer, you'd be able to attain enough knowledge for a plethora of possible careers in the industry. These include, but are not limited to, being a professional chef, being a restaurant manager or operator, being a nutritionist, and even being a food writer for some select publications. The idea is a very enticing opportunity. But with the gamut of learning institutions out there, how are you supposed to choose the best one?
Here are some things that you should consider when determining the best culinary arts school for your further education.
Location: Naturally, where the school is located should be paramount among your concerns. A culinary arts school near your place would help you save on transportation expenses, as well as expensive board and lodging. It's more convenient going to an institution that's a stone throw's away from your home, after all.
History: Has the school produced some luminaries in the field? How about their curriculum? Is it loaded with practical and applicable knowledge of what you want to learn? Is it accredited by a competent regulatory agency? How long has it been in existence? These are questions you should be asking to ensure the credibility and reputation of the culinary arts school you're considering.
Facilities: Cooking is definitely a hands-on subject. Check out the school's kitchen and see for yourself if it is well-furnished enough for some practical exercises to help the learning process.
Duration of the courses offered: This would depend on what type of program you want to enroll in. There are 4 year programs for more intensive learning. There are 1 to 2 year programs for post-graduate education. And there are shorter term programs for specific lessons you might want to acquaint yourself with. The school you're considering should offer the subjects you want to learn.
Size of the class: As a general rule, the smaller the class size, the more personal the teaching approach would be. Your concerns would be better met when there are only a few students allowed per class.
Enrollment costs: Naturally, you'd want the culinary arts school to offer a tuition fee that's within your budget. The rule here is to find a school that charges a reasonable rate, and not a school that charges the lowest rate. The other factors should also be considered. After all, you'll be getting what you will pay for, so enrollment costs should merely be secondary to the other considerations.