Tyrone Borja

10-I

June 17, 2016

Mr. Nicdao

1)Brief History of Knives

Knives have been used as weapons, tools, and eating utensils since
prehistoric times. However, it is only in fairly recent times that knives have
been designed specifically for table use. In Europe during the Middle Ages,
hosts did not provide cutlery for their guests. Most people carried their own
knives in sheaths attached to their belts similar to the one you see below.
These knives were narrow with sharply pointed ends used to spear food
and raise it to ones mouth.
The adoption of knives as utensils for the dinner table initially had little
effect on their design. Long after their adoption for table use, knives
continued to be used as weapons and most retained a sharp point on the
end. Thus, the multi-purpose nature of the knife always posed the threat of
danger at the dinner table. However, once forks began to gain popular
acceptance, (forks being more efficient for spearing food), there was no
longer any need for a pointed tip at the end of a dinner knife. In 1669, King
Louis XIV of France decreed all pointed knives on the street or the dinner
table illegal, and he had all knife points ground down to reduce violence.
The grinding down of knife points led to other design changes. Cutlers
began to make the blunt ends of knives wider and rounder so that any food
which fell between the two prongs of their forks could be piled on the knife.
In fact, many knives were designed with a handle like a pistol grip and a
blade which curved backward so the wrist would not have to be contorted
to get food to the mouth.
The birth of blunt-tipped knives in Europe had a lasting effect on
American dining as well. At the beginning of the 18th century,
very few forks were being imported to America. However, blunted
knives found a large market America and over time their tips
became progressively blunter. With Americans having very few
forks and no sharp-tipped knives, they used spoons instead of

forks. They would use the spoon to steady food as they cut and
then switch the spoon to the opposite hand in order to scoop up
food to eat. This distinctly American style of eating continued
even after forks became commonplace in the United States. This
is why people often hold a fork in their left hand while they cut
with their right, and then swap when they eat.
Source: http://www.thepicketfence.com/blog/2009/10/a-short-history-oftableware/
2)Parts of a Knife

Point The point is the part of the knife where the edge and spine come
together. The point is often used for piercing.
Tip The tip is the forward part of the knife and includes the knife point.
The tip is used detailed or delicate cutting.
Edge The edge is the cutting part of the blade. It extends from the point
to the heel of the knife.
Heel - The heel is the rear part of the edge, opposite the point.

Spine - The spine is the top of the blade, opposite the knife edge.
Bolster - The bolster is only found on forged knives. It is a thick band of
steel between the heel and handle. The bolster helps balance the knife and
prevents the users hand from slipping across the blade.
Tang - The tang is the part of the blade that extends into the handle of the
knife. It is the surface to which the handle attaches to the blade.
Scales The handle, also called the scales, provides the knifes gripping
surface. Handles are constructed of wood, plastic or stainless steel.
Rivets The rivets are metal pins used to join the scales to the tang to
form the handle.
Butt The butt is the end of the handle of the knife.
Source: https://www.sharpeningsupplies.com/Identify-the-Parts-of-YourKnife-W64.aspx
http://www.foodservicewarehouse.com/blog/the-parts-of-a-knife
3)Pointers for Care and Maintenance
Hone Regularly
The textured steel rod that comes in most knife blocks will maintain your
blades sharp edges. So whenever youre about to use a knife, give it a
quick honing first. The technique is easy once you get the hang of it: With
your non-dominant hand, hold the steel vertically, with the tip secure on a
stable surface. With your dominant hand, hold the knife horizontally at a 20degree angle and draw the blade down and toward you, across the steel,
from the heel to the tip. Do this about four times per side.
Cut Properly
The up-and-down motion of chopping dulls the edge, says Michael
Psilakis, the executive chef and owner of several restaurants, including Kefi
and Fishtag, in New York City. Better, he says, is rocking or sliding,

making sure the knife stays in contact with the cutting board. That said,
whenever a knife hits the surface of any board, microscopic burrs form on
the metal, causing the edge to become dull, says Norman Kornbleuth, the
owner of Broadway Panhandler, in New York City. To minimize damage,
avoid acrylic, glass, or stone boards; stick with wood or plastic. And when
scraping food off a board, flip the knife and use the spine, not the blade.
Dont leave your knives in the kitchen sink.
Not only is it dangerous for whoever washes the dishes, its also bad for
your knives the blade can get scratched, or worse, the tip can bend or
break. As soon as youre finished using your knife, wash it, dry it and put it
away in safe place.
Use knife-friendly cutting boards.
The right cutting boards can keep your knife sharper for longer. Avoid
cutting boards made from glass, ceramic or marble, which do not have any
"give" and will dull your knife not to mention, knives can slip on the hard,
slick surface. Wood and bamboo are both ideal cutting surfaces, as they
will not dull the blade. In particular, look for cutting boards made from endgrain wood, because the individual grains will part around the blade as it
makes contact with the board. Some chefs and home cooks prefer plastic,
which is also gentle on blades, and has the added benefit that it can be
sanitized in a dishwasher. There are also a number of new composite
cutting boards that are made of materials like resin and paper combined,
which offer a great balance of durability and blade protection
Sources: http://www.huffingtonpost.com/2015/05/21/how-to-care-forkitchen-knives_n_1455613.html
http://www.realsimple.com/food-recipes/tools-products/how-care-knives
http://cookingequipment.about.com/od/cookware/a/Caring-For-KitchenKnives.htm