Click the knife

Click the knife






Bolster Heel

Cutting Edge

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The tip of the knife is at the opposite end of the handle and is pointed. such as would be used when making a slit in the side of pork chops or chicken breasts where stuffing would be added. rounded or at a slant. Next . The tip is used for cutting small items. and carving. It is typically pointed but there are some knives with ends that are cut off straight. cutting food into thin strips. sharp and fairly thin. It is also used for making incisions.

It is very sharp and can be straight cut or serrated. cut or chop food items both large and small. The cutting edge is used to slice.The cutting edge is the bottom edge of the blade that runs from the heel to the tip of the blade. which have different purposes. Next . The blade edges are available with different grinds. with the middle of the blade being used most often.

As the blade is ground the slight curve (concave) grind creates the "hollow" area referenced in the name of the blade edge. It is a type of blade that is excellent for slicing due to the sharp edge. Produced with either a fluted pattern or a bevelled pattern. but not for chopping activities since the higher impact of the chopping action dulls or may chip the thinner blade. a hollow grind provides a very thin and exceptionally sharp edge that can be easily sharpened when necessary.Hollow Ground Knife blades with a concave bevelled edge are created by starting midway or lower from the top of the blade and grinding or tapering each side of the blade thinner toward the bottom or cutting edge by grinding an inward curvature. Next .

A Santoku knife is an example of one type of utensil that is commonly produced with a hollow edge or Granton edge by many knife manufacturers. The purpose of the hollow edge or Granton-style blade is to assist with keeping particles from sticking to the knife edge as it chops small bits of food. The hollow edge blade is also known as a Granton blade.A term used to describe a knife blade that most often contains evenly spaced vertical indentations or "hollows" that have been ground out of the thickness of the steel blade. Next . It is also a friction reducer to provide less drag when chopping. which enables easier and faster motion.

this type of knife blade rounds outward instead of inward such as a hollow grind. Commonly used for larger blades such as cleavers and axes. the Convex Grind provides a rounded cutting surface on the bottom cutting edge of the blade rather than a straight edge or a flat grind. It is similar to the flat ground "V" cut except rounded rather than straight or flat ground. Durable in structure. bones. the Convex Ground Blade can be used for chopping and cutting activities required for thicker textured items such as meats. and fibrous foods Next .The opposite of a hollow-ground blade.

Thicker at Spine edge Next .The blade of a knife that decreases in size from the handle to the tip and from the spine to the cutting edge. the taper grind can also be produced as a partially tapered grind. Often referred to as a fully tapered blade when ground from top to bottom. The blade is manufactured from a single sheet of metal and has been ground on one side or two sides of the surface so that it tapers smoothly from the spine to the cutting edge without creating a bevel.

sheet of metal. the taper ground blade is a more stable knife blade due to the rigid structure of a finely tapered. Unlike the hollow ground blade that has a either a bevelled or fluted edge. the taper ground blade is made to withstand more cutting action as it cuts cleanly through a variety of foods and food textures when slicing or chopping.The partially tapered grind starts midway down the blade and extends to the cutting edge. becoming more like a flat grind or flat ground blade. Tapers to a Thinner Cutting Edge Next . Thus.

Varying in depth. Knives with a flat grind can be used for cutting as well as chopping activities since the blade is generally very stable.The type of blade with a straight "V" cut ground into the steel edge. the flat ground blade can be made with only a very slight "V" cut or a longer cut that tapers slightly from higher up on the blade and extends downward toward the cutting edge. Next .

axes. Most often used for making blades of chisels. When the blade is viewed from the tip back. While one side of the blade remains flat surfaced. which creates an edge that looks like the blade of a chisel and thus the origin of its name.This type of blade has a grind that is made on only one side of the blade. Next . and swords. this grind is also used on some knives but it is not as common as the flat grind or "V" grind. the other side of the chisel ground blade is cut at an angle. it looks like half of a "V" ground blade.

Brazilian Ironwood. It is thought that wood handled knives absorb microorganisms and are not as sanitary as knives with handles made of other materials. and Ebony are woods that work well for making knife handles.Wooden Handles Hardwoods with tight grains are best for making wood handles. but requires more maintenance than a plastic or stainless steel handle. Rosewood. Wood handles provide an excellent grip. Next .

preventing the absorption of microorganisms. They are also not as porous as wood handled knives.Wood Handles Infused with Plastic A combination of the best attributes of wood handles and moulded plastic handles. They have an excellent grip but do not require the maintenance all wood handles require. Next .

causing them to break and that they can become slippery if hands are wet. Next . They will not absorb debris and microorganisms and are easily cleaned. making them harder to handle.Moulded Plastic or Composition Moulded plastic handles are much easier to care for than wooden handles. It is argued that handles made with moulded plastics become brittle over time.

There are arguments made that stainless steel handles are slippery if hands become damp. Next .Stainless Steel Metal handled knives last longer and add weight to the knife. making them harder to handle. As with the plastic handles. stainless steel will not absorb debris and microorganisms and are easily cleaned.

• • • • • • • • Traditional Chefs Knife Mini Chefs Knife Chestnut Knife Clam Knife Cleaver Deli Knife Devein Knife Filet Knife Next .

and slicing. 10. 8.Traditional Chef's Knife Also called a cook's knife. Chef's knives come in various lengths of 6. and 12 inches. this knife is an all purpose kitchen knife that is used for most types of chopping. fruits and meats. Mini Chef's Knife Next . weight and balance of this knife allow it to be used for heavy duty work with thicker cuts of vegetables. The smaller sized knives are typically referred to as mini chef's knives while the longer lengths are known as traditional chef's knives. dicing. The heft. mincing.

Chestnut Knife A kitchen utensil that is used to score the chestnut prior to roasting. Next . a cross or an "X" into the shell of the unroasted nut. By carving a line. but should be adequately separated to remove the nut easily. The nut may stick to the skin. After the chestnuts are done roasting. To remove the nut. The chestnut knife is short shafted in order to keep the cut confined to the shell without going too deeply to pierce the inner skin. make a single score/cut fully around the middle of the shell. it allows it to breathe during roasting and to resist exploding as the steam builds up. the knife can then be used to open the shell to remove the meat.

Typically.Clam Knife A kitchen utensil that is used to pry open the hard shell of a clam or an oyster in order to remove the meat. which is used to keep the shell open to remove the meat. The sharp edge of the knife is used to cut the clam muscles from the shell. the knife will have a beveled edged blade that can be inserted into the tightly closed shell. twisting the blade to pry the shell apart. Some knives will have a notch in the blade. Next .

pound. The blade of the cleaver is thick. This tool is used to chop. garlic or other similar ingredients.Cleaver A knife with a wide rigid blade that is approximately 6 inches in length and tapers to a sharp cutting edge. shred. or crush food ingredients and materials. If the handle is flat on the end it may be used to crush seeds. A hole is typically provided on the top end of the blade to allow for ease of hanging this tool when storing. such as bones. somewhat heavy and well balanced with a beveled cutting edge. Next . The beveled blade allows for ease of chopping through vegetables or hard materials. The flat blunt side of the blade can be used to pulverize meat.

it easily releases resistance as it cuts through foods. The deli knife is manufactured with a carbon steel. offset blade allowing for ease of slicing and handling. resulting in less food being pulled out and away from the thicker. Since the blade contains rounded serration. Next . this knife is made to cut easily and quickly through a variety of sandwich ingredients. Deli knives are available in several different lengths. the most common being 8 inches.Deli Knife Designed for thick sandwiches. deli-style sandwiches. The offset makes the knife handling easier to control and better positioned as the full length of the blade can be positioned so it is horizontally parallel with the cutting surface. The offset blade keeps the hand holding the knife. up and away from cutting boards or counters as the blade is pushed downward through thicker than average sandwiches.

This tool is inserted at one end of the shrimp and then pushed up through the entire body to remove the vein and the shell at the same time. A fork can be inserted in the back of the shrimp to pull out the vein or a deveining knife can be used to cut a slit down the length of the shrimp. Next .Devein Knife A kitchen utensil that is used to remove the large vein that runs down the length of a shrimp.

and to evenly slice along the skin. typically 6 to 11 inches long. used for filleting fish. in and around areas adjacent to bones. removing it easily from the flesh. The narrow blade enables the knife to cleanly move along the backbones of the fish.Filet Knife A knife consisting of a thin flexible blade. Next .

It has a smooth. blunt edge to allow the user to grip it with thumb and forefinger or to be able to apply pressure with fingers or the palm of a hand to add control to the task being performed. Next .The spine is the edge opposite the cutting edge on the blade. It is thicker than the cutting edge and adds strength to the blade.

It assists in making faster more efficient cuts when the task calls for it. It is used for cutting thick or coarse items that require extra pressure or strength.The heel is approximately the last two inches of the blade's cutting edge at the opposite end from the tip. Next .

Next . It generally runs the full length from the spine of the blade down to the cutting edge. gives the knife balance. It also provides a place for fingers to be placed for comfort and also provides protection from the blade. just before the handle.A bolster is a thick piece of metal (collar or shank) that is at the end of the blade. which provides for better control of the knife when cutting. The bolster is an indication that the blade was formed using the forged process rather than being stamped. along with the tang. The bolster.

Sometimes the butt of the knife is used to tenderize or grind ingredients so it is important that the butt is of stable construction. If the knife has a full tang it is where the tang ends.The butt end of the knife is at the opposite end of the tip. Next .


A Hollow Edge ? B Hollow Ground ? .

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