What Are The Various Uses Of The Set Of Kitchen Chef Knife Parts?

Kitchen Appliances

Not everyone knows about the structure of a knife or how it is made, or what its components are. A knife is a piece of art so skillfully created that no one ever notices it is built, and noticing such art is a matter of interest that everyone might not possess. If you ask a chef, they’ll recommend you have a chef knife. These knives are sharp and pointy and cut through meat and vegetables in one sharp swipe. They’re strong with a good edge. As we all know, a kitchen is not complete without a good set of knives; they should be well built.

A good knife block with knives is the key to a good meal. Knives are meant to be sharp; blunt knives only lead to a loss of interest in cooking, and what is a knife without its sharpness, right?

What makes a perfect knife?

A knife is made up of various parts, without which it’s just a useless tool. These parts are the reason for your perfect knife. A chef’s knife is not only mandatory in the kitchen, but it also needs to be perfect. So before buying a knife block with knives, one needs to carefully look after its making by observing these parts in a knife. The following explains these parts-

  1. Point or the sharp end: this is at the top part of the knife and is usually used for piercing right through meats and vegetables. It is located in the opposite direction from the bottom.
  2. Edge or the razor blade: The knife’s razor blade is used to cut down the meat, vegetables, and fruits. This is the essential part of a knife used for cutting. In the language of knife making, the edge is also known as the “grind” and is different for a different set of knives. These grinds vary from thin to various diameters of thick knives.
  3. Tip: a tip is found right at the side of the point. It is the smallest part of the knife and is used for making delicate and intricate cuts or designs.
  4. Heel: In the knife’s language, the widest part rests at the end of the knife’s spine. It offers good support and grip to the knife.
  5. Tang: it is a part that extends the blade to the handle of the knife’s handle. There are tangs that are fixed deeply into a handle using screws and rivets. This is the strongest, most vital type of knife in terms of strength.
  6. Scales: in other words, they form the knife’s handle. It is made up of wood or synthetic materials fixed deeply into the tangs using screws.
  7. Handle holders: rivets are better than screws since they are less likely to open up.
  8. Bolster cover: as the name suggests, it brings the blade and the tangs together. It is essential since it offers good support and grip to the knife.
  9. Spine: the opposite surface of the razor blade or the edge is called the spine, in the language of knives. It is blunt and the only notable distinction between a knife and a dagger. They again vary in different thicknesses.
  10. The butt or the bottom is the curved end of the handle made up of tangs and scales. It is curved, which makes it smooth to the touch. The tangs, scales, and the butt altogether are called pommels.

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