The Parts of a Knife The Anatomy of Kitchen and BBQ Knives

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Parts of the Knife . Every component of the modern knife comes from a long history of bladesmithing that started in the ancient era when swords were the weapon of choice. Many modern knives still carry some of the same names used to describe a sword as well as their functions. These are the most common parts of the knife.

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Spine and Heel. What differentiates a knife from a dagger is the unsharpened side on the back of the blade. Daggers, however, are sharpened and edged on both sides. This is the widest part of the blade. The spine's weight will determine the delicateness of the knife in use due to the balance of the weight between the blade and spine. Knives.

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The center - or belly - of the knife is used for long, slicing motions. It is the area of the knife that gets the most wear and needs the most sharpening. You rely on this for all your routine chopping and slicing. Edge. The edge is the action part of your knife - the sharp part of the blade from tip to heel.

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B: HEEL. he section of the blade closest to the handle that's used for more forceful cutting. C: SPINE. The top of the blade that isn't sharp; this section of the knife is thicker to add weight and strength to the overall knife design. D: BOLSTER. This joins the blade with the handle.

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The handle of a knife consists of four parts: the bolster, the tang, the rivets and the pommel, which is more commonly known as the "butt".. The bolster is the band that meets the blade of a knife to its handle. This is mainly designed to keep your hand away from the cutting edge of the blade, but not all knives feature a bolster. The tang is the attachment of the handle to the blade.

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It is the metal part of the knife, including the exposed metal that comes out from the handle. Although the blade is the overall term that embodies this entire part of the knife, the blade itself has its own individual parts which we will get into below. There are two common types of knives - fixed (as illustrated above) and folders.

The Parts of a Knife The Anatomy of Kitchen and BBQ Knives

Parts of a Knife Handle. There are 11 parts of a kitchen knife, split up into two main areas, the blade and the handle. The handle is where you grip the knife and can come in many shapes and looks. There are many common handle materials. There are wood handles, pakkawood handles, plastic and metal knife handles.

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Edge Now, the edge is the sharp part of the blade - where the two sides meet at a sharp point, running from the bolster (the end of the handle) to the tip. It is, quite literally, the edge of the blade. The edge is the sharp part of the knife, and, unsurprisingly, it does all the hard work.

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Advanced Parts Of A Knife. Plunge Line . The plunge line on the edge of a knife is the point where the blade meets with the handle. The plunge line may have different shapes depending on which part of the world that it comes from. A Western-style is called a toe or a spitzer grind. It has a beveled edge and looks like an elongated triangle.

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The tip is not the sharp point of the knife, but the part of the edge that is near the point. On some knives, the tip is thought to include the point, but it's best to think of them as two different parts. This part of the edge is often used for specialized, detailed cutting. It should be applied to areas where you need a delicate touch. Belly

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Part 1: The Point. The first part of a knife to look at is the point. You find this located at the opposite end of the actual pommel of the knife. It's also the section where both the spine and the blade come together, representing the very end of the knife. The point is generally used for piercing.

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The bolster is part of the blade, but it is somewhat thicker. The purpose of the bolster is to give added strength to the blade when it's under strain from heavy work. It also protects fingers from making contact with the heel of the blade. Furthermore, the added weight provides balance in a well-crafted knife.

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The Blade: The central part of the knife, used for cutting. It's typically made of stainless steel, carbon steel, or ceramic. The Tip: The pointed end of the blade, ideal for detailed work like scoring or peeling. The Edge: The sharp side of the blade that does the cutting. It can be straight or serrated, depending on the knife's intended use.

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Tang. The tang of a knife or sword is the portion that extends into the handle. This can be the back of a folding knife blade that is drilled for a pivot, or the longer unsharpened rectangular section of a fixed-blade knife that the handle is attached to. A "full tang" is when the tang extends all or most of the way through the handle, and.

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A serrated edge consists of small, saw-like teeth along the cutting edge. It enhances the knife's ability to grip and cut through tough or crusty materials, such as bread, tomatoes, or tough-skinned fruits. Serrated edges provide excellent grip and prevent the food from tearing during slicing. Granton Edge.

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A Granton blade has a row of identical dimples (or scallops) on both sides of the blade. Unlike a serrated or scalloped blade, a Granton blade only has scallops on the sides, with a straight edge. A Granton-edged blade enhances a knife's cutting performance by creating tiny air pockets between the food and the blade.