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High Carbon Stainless Steel Slicer Blade For Potato Processing Food Processing Knives 106x19x0.4mm

Categories Meat Processing Blades
Brand Name: Seton
Model Number: High-Carbon Stainless Steel
Certification: CE ISO
Place of Origin: China
MOQ: MOQ 10 Pieces
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
Packaging Details: 1pc/wrapper, 100pcs/box, 100boxes/ctn,Wooden and carbon boxes
Product Name: Steel Slicer Blade For Potato Processing
Material: High-Carbon Stainless Steel
Hardness: HRC40-68
Size: 106x19x0.4mm
Thickness range: 0.1mm-3mm
Precision: ±0.02mm
Grade: Food
Application: Food Processing Industry
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High Carbon Stainless Steel Slicer Blade For Potato Processing Food Processing Knives 106x19x0.4mm

106x19x0.4mm High-Carbon Stainless Steel Slicer Blade For Potato Processing


Description:


Here are the key material properties of blades used for food processing applications:


1,Stainless Steel:

  • Stainless steel is the most common material for food processing knives and blades.
  • It offers excellent corrosion resistance, which is crucial in the often wet and humid food processing environments.
  • Stainless steel blades can maintain a sharp edge for a reasonable period and are relatively easy to resharpen.
  • Common stainless steel grades used include 304, 430, and 420.

2,High-Carbon Stainless Steel:

  • High-carbon stainless steel blades have a higher carbon content than standard stainless steel.
  • The increased carbon content enhances the hardness and edge-holding ability of the blades.
  • High-carbon stainless steel blades can stay sharper for longer, but they may be more prone to corrosion than lower-carbon stainless steel.

3,Ceramic:

  • Ceramic blades, made from materials like zirconium oxide, offer exceptional hardness and wear resistance.
  • Ceramic blades can maintain a very sharp edge for an extended period, making them suitable for precision cutting tasks.
  • However, ceramic blades are more brittle than steel and can be prone to chipping or breaking if subjected to impacts or excessive force.

4,Composite Materials:

  • Some food processing blades feature a composite construction, with a stainless steel core and a ceramic or other hard coating.
  • This combination aims to provide the corrosion resistance of stainless steel with the excellent edge-holding capability of the ceramic or other hard material.
  • Composite blades can offer a balance of durability, sharpness, and corrosion resistance.

Food Processing Blade Specifications:


Product NameSteel Slicer Blade For Potato Processing
MaterialHigh-Carbon Stainless Steel
HardnessHRC40-68
Size106x19x0.4mm
Thickness range0.1mm-3mm
Precision±0.02mm
GradeFood
ApplicationFood Processing Industry

Compared to the standard stainless steel used for food processing knives and tools, high-carbon stainless steel has improved edge-holding performance.


The key differences are:

  1. Edge Retention:

    • High-carbon stainless steel blades have a higher carbon content, which increases the hardness of the material.
    • The increased hardness allows high-carbon stainless steel blades to maintain a sharp edge for a longer period compared to standard stainless steel blades.
  2. Wear Resistance:

    • The higher carbon content in high-carbon stainless steel makes the material more resistant to wear and abrasion.
    • This translates to the blade being able to retain its sharp cutting edge for a longer duration before requiring resharpening.
  3. Corrosion Resistance:

    • Standard stainless steel has excellent corrosion resistance, which is critical for food processing applications.
    • While high-carbon stainless steel also has good corrosion resistance, it may be slightly more susceptible to corrosion than the lower-carbon stainless steel variants.
  4. Brittleness:

    • The increased hardness of high-carbon stainless steel can also make the material more brittle compared to standard stainless steel.
    • This means high-carbon stainless steel blades may be more prone to chipping or breaking under heavy impact or excessive force.

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