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A More In-depth Look at the Anatomy of a Knife

Every kitchen needs some basic tools and equipment, regardless if the house’s occupants actually cook or not. For instance, no kitchen could exist without a refrigerator or, if not an oven, at least a hot plate or a stove. Aside from these major appliances, there are other kitchen tools that are absolutely necessary, such as knives, can openers, and probably a peeler or grater.

Chef knive

When it comes to kitchen knives, we all have plenty of options to choose from. But if you were to have just one knife in your life, then it would be best to have a chef’s knife. This all-purpose knife could be used for basically any cutting or slicing task in your kitchen, and you simply couldn’t do without it.

Chef knives come in many lengths and materials, so choose wisely

But what exactly constitutes a knife? Before you buy one, it would be good to have a better idea of the anatomy of a knife so it will be easier for you to choose one which fits your needs.

The handle

The handle of the knife is one of the most important parts. This is the portion which you will be holding on to, so it needs to have a good feel in your hands and be comfortable. If the handle has a good balance, then it is an ideal choice.

The blade

The knife’s blade is perhaps the most important part of all. It can be made from different materials, such as stainless steel, carbon steel, high carbon stainless steel, and ceramic. The blade makes up the part from the handle up, and it needs to be sharp and broad, especially if you are choosing a chef’s knife.

The bolster

When you look at a knife, the bolster is the part where the handle meets the blade. If a knife has a bolster, then it means that it was forged rather than cut or stamped. The purpose of a bolster is to add weight and balance, and it would be a good idea to choose a knife with a bolster than one without.

The cutting edge, heel, and tip

These are the parts of the blade. The cutting edge is the portion of the blade which you use to slice, mince, or chop. Rounder cutting edges are more useful for chopping and mincing, while straighter edges are more useful for slicing and sawing. Meanwhile, the heel is located at the lower part of the cutting edge, and it is primarily for chopping hard ingredients like potatoes or carrots. The tip, on the other hand, is simply the end point of the knife, and it is ideal for scoring or slicing.

The tang and rivets

The tang is actually the extension of the blade into the handle. Knives can have a full or partial tang, and the tang adds strength and balance. It is always better to choose a knife with a full tang, which means that the blade extension is until the knife’s butt. The rivets are what connect the handle to the tang. Choose a knife with rivets as they are more durable.

Chef knives are plentiful – you can seemingly find them anywhere. But if you want quality, you must choose wisely. Knowing the anatomy of a knife can help you make a decision you won’t regret.

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