Knife Parts

Understanding the Knife Parts is important to choose a knife. Most of the knives have the same essential components and are simply different to the best use in certain applications. Check the parts of the chef’s knife will provide a comprehensive look at how the parts are used and what to look for when choosing a knife.

Knife Parts
Knife Parts

Knife Parts can be divided into two main parts: the blade and the handle. Each of the component parts of the blade popular and handles are described below.

The blade is built by either forged or stamped steel cutting

Forged knives are made by heating a steel bar until soft and drop into a steel mold. Then the steel is forged into the correct shape and trimmed of excess steel. Then forged blade is tempered by a series of heating and cooling of the steel to improve the strength and hardness of it. The blade was finally sharpened, fitted with a handle, and the end (possibly related to the polishing to remove unwanted sides or edges). A knife with a blade seal their big cut from flat sheets of steel. The steel can then be ground down to provide a cone from the spine to the edge also from heel to toe. Finally, the edges are sharpened, and the blade is attached to a handle. Both forged and stamped blades are made with a convex called Funeral. The tang is where the handle will be attached through riveting, link, or other means.

In the past, forged steel is always considered to be stronger and more durable than steel knives used in sealing, but this is no longer necessarily true. The quality of steel used in some stamped knives can exceed the quality of the steel in numerous forged knives. In addition, stamped blades can be attached to the parts that are usually only appear on forged knives as a push or finger protection. Thus, these features can not be used to accurately determine if a knife is forged or stamped – but as a blade seal is not necessarily a bad quality knife, do not use the fact that a stamped knife or knife determine a higher quality or lower. Instead, the performance of the knife, how good balance, feel, and ended up far more important to the selection of the knife over whether the metal is stamped or forged.

Point – Point is Knife Parts where the edges and spine meet. The point is often used to cross.

Tip – The tip of the knife is often considered the first third of the cutting edge including points. This area is often used for good work or delicate cuts. These tips can also be used as an anchor in the blender.

Edge – The cutting edge of the blade extends from the point to the heel. Almost all of the knife cutting action will use this area. Most cutting movement is done using a cutting motion (drawing the knife horizontally while pressure is applied through the reduction of force or gravity). In general, the main types of edges that taper ground edge (where the edge is formed by two straight bevels), hollow ground edge (where the convex curve carved on the edges to form a sharper, thinner better, more refined edge), serrated edges (where edges are shaped in a series of teeth), scalloped edges (where edges are shaped in a series of small sharp arc or shock), or single edge most (but only one side of the knife is beveled – like a chisel edge). Some are labeled granton knife edge, but usually has an edge of knives and blades cone with shallow divots cut out of it to reduce the drag on the knife. These knives are also labeled shells, empty land, or dimples of a number of suppliers.

Heel – The heel is part of the cutting edge furthest point. Often used when more weight and force is required to cut through (such as hard squashes or thin chicken bones).

Return – The return of the tongue is the ending of the heel. If the back is curved just right, then it gives a gentle rocking motion when preparing to make a stroke or slices with a knife. A return to the design can also reduce fatigue and repetitive motion cut a smooth cyclical rather than a mute, paper cutting motion. If a finger guard took the knife, the back usually can not be grinding properly.

Spine – Spine was headed backwards knife blade edge. A thick spine improves the stability of the tongue, but also can make some cuts feel like you are driving a wedge instead of cut with a kitchen knife effectiveness.

Bolster – The enhancement is an ancient tongue connected to the handle of the knife. It’s function is not to attach the blade to handle, but provides additional series where just forward of the hands of the chef. This improves stability, balance, and strength of the knife. Some pillow is built with the tongue (as in forged knives), while others are mounted after the blade is built. In the past, it is easy to say that all such pillow should be avoided because they are of poor quality, but how many knife manufacturers have found the pillow to pay their tongues with similar efficiency as they are built from the same piece of metal. Two notable examples of this as Zwilling J.A. Henckels (manufacturers who forged their tongue with different metals for the tongue, promote, and mourning in a process they call Sintermetal Technologies) and MAC Knife (who uses stamped steel their tongue). Generally, the knives that combine pillow in their design higher quality than those who do not.

Bolster lips – lips consolidation candles pillow down where the blade. The lips can slope, resulting in a sharp corner where the environment meets the tongue or lips may be gentle slope so that it blends into the blade. sharp angles can be a problem when washing knives for small food particles can lodge in the corners and not properly cleaned. This can lead to corrosion, discoloration of metal, or bacterial growth even if the material persists over time or water trapped along with it. For this reason, priority should be given to strengthening environmental air knife to tongue.

Finger protection – Generally considered Knife Parts, finger protection is designed to strengthen the heel of the knife, providing more weight on the front of the handle, and a little help to protect the finger hands from accidentally slipping out of the tongue. The presence of protecting fingers can make use of the heel easier by providing volume and more stable, but at the same time can make it difficult to use because it’s heels greater physical and do not carry an edge. The use of finger protection to strengthen the heel of the knife is generally not necessary with modern steel formula. A finger protection can be added to a stamped blade.

Tang – The exhibits are part of the blade that actually extend into the handle of the knife. The handle is attached to the blade through mourning. A full tang is a design where the funeral was cut the same size and shape as the handling and processing scale is attached to both sides. Generally, a full tang is considered the most secure method of paying one hand holding a knife and is recommended for knives that would be seen heavy action – such as knives. Tangs are often packaged with a handle molded onto a funeral. Tangs are also attached to the mouse tail in his hand and is usually mounted through the use of a bolt or pommel on top hand. Half tang tang knife with which only lasted about half way down the handle. The Tangs are generally too short for the knife used continuously or for a decent amount of force. Some half tang knife Tangs just grab and push them into the handle. These knives should be avoided. I recommend knives with Tangs of 3/4 length or full tang knife will last as long as possible. The long funeral for holding a better connection with the knife blade and both will feel a bit easier to control because of this connection and the weight of the car, it will give the back of the knife.

Balance – On knives with handles riveted, material samples (typically a timber) is attached to the tang to form a handle called scale processing. The shape and material of the scales determine how to handle a knife feels in your hand, if it would be comfortable after a long time or used, and whether or not it becomes slippery when wet or covered with fat. Scales should fit neatly behind the knees and on both sides of the tang without gaps or cracks (to ensure easy cleaning to prevent bacterial growth). The junction where the pillow and meet the scale exhibits will also be smooth (if not, the chef can develop blisters or rub your skin raw when used).

Rivet – rivet is the metal leg to hook the handle scales mourning to form the handle. If visible rivets, they should be flush with the scale and no cracks should be present along the circle where the response scale rivets. Rivets are usually constructed with metal alloys that do not expand or shrink due to the temperature change Match Guarantee solid throughout life of the knife.

Handling protection – Multiple knife with a curved handle that end which is called a protective treatment.

Or headed Butt – Butt is the end terminal of the knife handle. Handling the head is another name for this part of the knife, but is often used when discussing special knife handles.

Reader comments

On November 19, 2005 Michael Chu said…
Subject: Re: knives

june wrote:

Anyone know anything about a Santoki knife? Im considering returning it since I can’t seem to get the “rocking” motion I usually use when slicing.
Also, for the person interested in the ceramic knives…think twice before you buy, you them and they BREAK! Both friends who owned them(past tense) chipped and/or scattered them.

When buying a santoku for it’s rocking motion, be sure to actually try the knife on a cutting board before committing to buying one. Some santokus just don’t rock because of the curvature of the final few inches of the blade. If I remember correctly, the Wustof Grand Prix II and Henckels santokus have and abrupt stop while the Global and Wustof Le Corden Bleu santokus have an excellent return for that rocking motion you’re looking for. My recommendation? Go to a store like Sur La Table where they have an area set up for you to try the knives on a butcher block. (Most stores will let you hold the knife but not actually slide the knife around on a cutting board to feel how it moves.)


On March 13, 2006 Willyvrod (guest) said…
Subject: cooking knifes
I have read all the post here, trying to get an idea about buying some cooking knifes for my wife. She is a GREAT COOK. Me not so good.
This is what I have done. I bought some cheap knifes. So, I can learn to keep them sharp. I got a 20 dollar kitchenAid chef knife. The box says it is some kind of 420 ja stainless steel forged. Also, I got a Chicago Cutlery Santoku knife and a paring knife, Also stainless steel forged.
Once I feel I can keep these sharp. I plan on getting some Wusthof. I think the Japanesse knifes are great , from all that I have read here. But the sharping thing seems to be a bit more involved than I am will to do.
However, For the price , the knifes I got do Alot better than What I have being using.
Thanks to everyones post. I now have a game plan


On January 29, 2007 GaryProtein said…

Serrated knives will cut (I didn’t say stay sharp) until the concave areas of the scallops or points on the serrations wear down. A serrated knife is good for general use on glass plates, such as when eating dinner, but will never be a pleasure to use as they tend to tear food, rather than smoothly cut through it. On a serrated or scalloped knife, the part of the blade that actually cuts, never touches the plate. I have about 25 Henckels 4 Star and Professional and Wusthoff Classic knives in my collection, but NONE of their steak knives because I just don’t want to sharpen them after each steak dinner. To me, there is no place in this world for fine, smooth bladed $60 steak knives that will be used on glass plates. Glass plates ruin knives, and even if I were to set a table with very fine steak knives, I know I would be the only one at the table using them like the fine instruments that they are. For steaks and the like, I use good quality scalloped, not serrated “steakhouse” knives ($15-30 for a set of eight knives available at Costco or BJ’s) and throw them away when they no longer work to my satisfaction.

I wouldn’t imagine much of a difference between the serrations on a Ginsu and a Forever Sharp knife despite the fact that each manufacturer seems to have created their own pattern in the serrations.

Thanks for watching!

By Besthomeshoppingreviews


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