Names and Definitions of Kitchen Knife Parts

Before you go out and get your next best kitchen knife, you need know a few things about fundamental knife components. As with any tool, it is always advisable to buy in the highest quality available.

Whatever you want to do with a knife, using a well-designed, purpose-built instrument will provide the greatest results. In contrast, if you use low-quality knives, you will undoubtedly be dissatisfied with both the procedure and the outcomes.

Knowing the pieces of a knife and how they work can help you make good decisions.

Point

The point is the blade’s exact tip. It may be used for piercing, beginning a tough cut, or even keeping your meal in position while you cut with another knife.

Specialty slicing knives and bread knives, for example, have a curved end, as does the regular table knife.

Not all points are the same; they may slant upwards, as with a fillet or boning knife, or downwards, but this hawkbill type is seldom seen in the typical kitchen. Some cheese knives have two points and may be used as a fork.

Tip

The knife’s tip is just behind the point. It is the blade’s last quarter and is used to cut and separate tiny things. For finer slicing chores, such as cutting garlic and onions, you may just use the tip of your knife.

In low-quality knives, an extremely flexible blade may cause bending or even cracking of the tip.

Whereas flexibility is beneficial in some types of food preparation, such as when boning or filleting, to let the blade move around the solid components, ensuring that any flexibility is purposefully built-in and not the result of poor design.

Center

Long, slicing movements are performed using the knife’s core or belly. It is the most worn part of the knife and requires the most sharpening. You depend on it for all of your everyday chopping and slicing.

Edge

The edge of your knife is the sharp section of the blade from tip to heel. Although edge angles and designs vary, three fundamental types of edges exist:

Plain/Straight

Most kitchen knives have this kind of edge. It may be sharpened using a sharpening steel or your favorite electric knife sharpener and is ideal for making clean cuts while dealing with fresh meat or cutting vegetables, for example.

Granton

This edge features microscopic grooves on both sides of the blade, or even holes in the metal. This is done to prevent food from adhering on the blade.

Granton edges also slice significantly better than conventional edges, with less food ripping. Excellent for wet or sticky meals.

Sharpening a steel, machine, or strop is also an option for them.

Serrated

This edge is most typically seen on steak knives and bread or tomato knives; it is great for slicing any meals with a strong outside but a soft inside.

They function by neatly sawing through your food and are ideal for cleanly and evenly slicing up any baked goods, from baguettes and croissants to cakes.

Serrated knife sharpening might be tough for a beginner. They cannot be sharpened with a steel or knife sharpener, thus we suggest purchasing a new one after the edge has lost its sharpness.

Serrated knives, on the other hand, retain their sharpness for far longer than other blade edges, so you won’t have to replace them as often.

Spine

The spine is the blade’s blunt, upper side, and it is thicker than the bottom section. Thickness varies amongst blades and is vital to the overall strength and balance of the knife.

When cutting more substantial materials, you’ll often put the palm of your hand on the spine to assist force the knife lower, therefore the spine should be blunt.

Check that the spine has been well rounded down or sanded when testing out various blades to ensure it is not sharp. There are a few versions that have overlooked this critical factor, resulting in cuts from the ostensibly blunt edge.

Heel

The heel is the thicker section of the blade closest to the handle. This section of the blade is used to cut through harder materials that need a little of power or weight, such as the rind of a hefty squash, nuts, or a firm carrot.

To give the heel greater force to go through those thick bones, push down on the back of the spine.

Bolster

The bolster is a strong metal ring that connects the blade and handle. It strengthens and stabilizes the knife. The bolster prevents your hand from sliding forward and colliding with the blade.

It’s not only safer, but it’s also more comfortable since you don’t have to grasp as tightly or vary your grip as often to prevent from sliding.

Forged knives are the only ones that feature bolsters. They are not seen on stamped or Japanese blades. One benefit of not having a bolster is that you may simply sharpen the full length of the blade.

A forged knife is one that has been created by heating and grinding metal to get the required blade form. A stamped knife is one that is cut or stamped from a sheet of metal and then pressed into the appropriate blade form.

A forged knife is heavier, more durable, and more well-balanced than a stamped knife. The presence of a bolster is often indicative of a better grade knife.

Handle

The scales are another name for the handle. The butt is the end of the handle. Metal, wood, or a synthetic material such as plastic or silicone may be used to make knife handles.

Metal is more durable and stronger. Some metals are heavier than others, and most are prone to scratches and dents. This is not a material we would suggest.

Wood, although appealing, non-slip, and pleasant, may readily deteriorate, especially in moist situations. Bacteria may also live in minute fractures or flaws in wood. If you want a wood-handled knife, make sure it’s made of pakkawood, which has been specifically treated with a plastic resin to make it stronger and last longer.

Although synthetic is not suggested for many culinary utensils, it may be the finest option for knife handles. A good synthetic may give a greater grip and safely handle higher temperatures.

Even if the handle is greasy, it should be non-slip. It might have grooves for comfort or not.

The most crucial element is that a handle feels comfortable to you, which is why it is critical to physically test knives before purchasing. Some merchants even let you to physically slice items with the knives before purchasing them.

Tang

The tang of a knife is the section of the blade that extends through the handle. The tang of a high-quality knife is firmly entrenched into the handle; this is known as a full tang and results in a well-balanced knife.

A partial tang extends just partially along the top edge of the handle. This kind of quality scrimping compromises with the balance and longevity of your knife.

If you want a quality, well-balanced, sturdy knife, we suggest only purchasing versions with a complete tang.

Fasteners

The tang is attached to the handle via the handle fasteners. They might be either rivets or screws. Rivets are often used since they are cheap and need minimal maintenance. Unfortunately, there is little you can do if a rivet gets loose.

Screws, on the other hand, may be modified and tightened. They may also be removed, allowing you to disassemble and thoroughly clean your knife. The disadvantage of screws is that they must be checked on a regular basis since they might get loose when you use your knife.

Some low-cost knives lack handle fasteners. Instead, the tang and handles are merely epoxied together, which will ultimately fall apart and render the knife worthless.

When trying out knives for purchase, ensure sure the clasp is flush with the handle and not jutting out or feeling unpleasant.