The Technology Behind Great Kitchen Knives

F3N4C9GHE7DAYZM.MEDIUMSo you understand what you’re discussing before going out and buy a costly knife or set of knives, let’s look at a couple of knife fundamentals. Regardless of what you read about a particular knife or what’s popular with the star chefs, the most significant feature is how the knife feels in your hand.

High-end quality knives are going to be made and are confident to be sharp and hold an edge, but with knives, size does matter. Some fashions might be right for you but not someone with large hands that are strong and are lighter than others.
So do your homework and find someplace that will allow you to give a test drive to the knife. Kitchen knives are a piece of gear you use regular and will own for a long time.

Knife Parts

Most knives contain the front of the knife, tang (not the astronaut drink), bolster and handle.

The front of a knife that includes butt, spine, tip, and the blade. The blade is the sharp component that does the cutting. The spine is opposite the blade and adds weight and equilibrium.

The tang is that piece of metal that goes from the edge to the rear of the handle and the knife attaches to. Not all knives have tangs, but most of the good ones do. The tang additionally gives some weight to a knife and the knife or balance would be front heavy.

The bolster is that little collar that separates the blade and the handle. It adds strength, balance and most importantly prevents you from cutting off your finger if the knife slips when cutting. The bolster can run from the backbone to the edge or just part way. Again, most of the made knives have a bolster.

The handle is what you hold on to and can be done out of composite, plastic, wood or stainless steel. You might believe a handle is only a handle, but since this is what you’ll be mostly in contact with, it’s important the handle feels good in your hand.
Construction

Knives forged, are either obstructed or sintered.

Blocked knives are cut from an individual sheet of metal generally of the same depth. The blades are ground to form the edge and handles are added to the tang.

The maker pounds it into the right contour using a drop forge machine, heats it up and requires a hunk of metal. These knives have bolsters, more weight, cost a heck of lot more and thicker bolsters.

Sinter is a process where they fuse it to a tang that is separate and chooses another blade. It’s procedure that is less expensive than forging but it allows you to create lovely Eastern design knives like international where the blades are flat, but they’ve tubular handles.

Eastern vs. Western Style

The easiest way is to look at a couple of examples. The knives in the pictures to the right are examples of Eastern styles while the Wusthof above is an example of a design that is Western.

It has a rectangular blade with a straight cutting edge with a slight curve for rocking purposes when mincing and dicing. The top of the blade is dull for pounding intentions, and the broadside is perfect for smashing garlic and scooping cut fixings.

Japanese Knives

The Japanese believe the single-edged blade cuts more efficiently.

Substances – the Japanese also introduced ceramic blades to the west. A business called Kyocera produces a knife with a ceramic blade that is stronger and incredibly sharp than you’d believe. These knives are delightful and fantastically balanced to have a look at. I’m not sure because I don’t possess one yet how they handle.

There are tons of sources for coupling knives, buying quality Kitchen Knives including chef’s knives and boning knives. It is best to check out your local department stores and kitchen supply shops, but if you’re looking for a wide assortment of products and costs, you may want to check out Amazon.com where I buy many of my favourite pieces of cookware.