UNDERSTANDING THE DIFFERENT PARTS OF A KNIFE
The cutters offer an illustration of the different sections that can be found on a kitchen knife:
When choosing the best knife (Best Spyderco Knife is one example) it is important to know different parts it contains. Find out what each one of them is and get an expert eye.
Rivet: It is a small metal rod that serves to fix the handle, the guards or the mitres
Corbain: the handle is pointed in the form of beak (beak of corbain)
Guard: It is a piece placed between the blade and the handle that prevents the hand from sliding towards the blade. The guard also protects the handle.
Miter: This part serves as reinforcement at the level of the blade, and protects the knife in case of fall. It is made from two pieces fixed on either side of the knife.
Blade heel: The blade heel is protected by the guard.
Edge: You guessed it, it’s the part that cuts!
Tip: The least dangerous part of the knife (or not!). Avoid pointing it at someone, you risk hurting it! And above all, be careful where you store your knives because you risk damaging this point.
Rigid, flexible blade … Why?
There are rigid, flexible, narrow, wide, smooth, notched or honeycombed blades. As will be seen, each type of blade is intended for a particular use so that each need may correspond to a particular blade.
Forged or cut blade?
A forged blade is heavier, stronger, sharper and keeps sharp longer than a cut blade. It is forged from a raw steel bar. The cut-out blades are, as their name suggests, cut out by a press in a sheet of steel. They cost much less than forged blades because the work is automated and requires much less material.
The Silk :
This is the extension of the blade within the handle. The silk is used for assembly between the handle and the blade. It can be of different forms:
1- Silk postiche
2- Half silk
3- 3/4 of silk
4- Full silk
A solid silk knife will be of better quality because the latter brings a better balance and makes it more solid.
Normally, with this little information, the kitchen knife no longer has any secrets for you! 🙂
STEEL, CERAMIC, TITANIUM … WHAT DIFFERENCES?
It is the steel (iron and carbon alloy) that composes the blades of kitchen knives that defines its quality. Carbon brings durability to steel. The more it contains, the harder it will be. A hard blade can be sharpened more precisely and will remain longer. There are 3 large families of steel in cutlery: carbon steel, stainless steel and damask steel.
Extremely sharp, the blades of ceramic knives can keep their cutting edge very (very) long. They also have many antiallergic qualities and do not rust.
Very used in underwater cutlery, titanium blades are extremely rare in kitchen cutlery. To date only Forever offers a real offer in titanium kitchen knives.
Our advices :
If you want to equip yourself permanently:
Buy a good steel knife with the right sharpening equipment! There is no point in investing in a good knife without having to maintain its edge.
Titanium knives are a serious and very interesting alternative.
If you want a very sharp knife, without having to maintain it:
Choose a ceramic knife, which will keep its edge permanently (one year or more), will not need to be sharpened daily, will not rust, etc. Some small storage precautions are necessary.
SMOOTH, TOOTHED OR ALVEOTED BLADE: WHAT TO CHOOSE?
At each need his blade:
Food preparation requires a wide variety of tools. As a result, it is necessary for the cutting edge of the blades of the kitchen knives to have various shapes. We can easily count on 3 large varieties of blades:
The smooth wire of the blade produces an absolutely clean and clean cut without fraying. Smooth blade knives are used to cut both hard and soft materials: meat, vegetables, fruits. To peel, one also needs the wire to be smooth:
Flat knife with smooth blade
Toothed or notched blades:
The regular teeth of the blade facilitate the cutting and cutting of products with thick skin or hard crust, such as bread, tomatoes, rind.Wusthof Classic bread knife
There are also some small variations, such as the microdeveloper blade developed by Wüsthof on his last bread knife visible here. It is to this day the best bread knife that we have been able to test.
Honeycomb or grooved blades:
When slitting with this type of blade, air cushions are formed at the grooves of the blade, which has the effect of preventing the cut material from sticking to the blade. This type of blade is recommended when very thin slices are to be obtained, such as for ham or salmon. The hollow blades are very present on Santoku models.