PARTS OF THE KNIFE

IMPORTANT FACTS

YES

NO

Tip

Opposite end of handle-is pointed. (sharp and fairly thin –some knives with ends that are cut off straight, rounded or at a slant – tip is used for cutting small items – cutting food into thin strips, and carving – used for making incisions, such as would be used when making a slit in the side of pork chops or chicken breasts when stuffing)

Blade

Cut, stamped or forged- list kind of material blade made of. (Stainless steel – hard, doesn’t rust or discolor- want transfer metallic taste to food-hard to sharpen. High Carbon Stainless Steel – hard, doesn’t rust or discolor- can be sharpen easily- most common metal used) Blades can be different lengths.

Cutting Edge

Straight or serrated edge (saw like notches used to cut cakes and bread.

Tang

Part of blade that continues into handle (full tang goes the whole length of the knife blade-makes knife stronger – used for chef’s knife and cleavers) Half-Tang used in lighter knives( paring and utility)

Handle

Made of several king of material (hardwood like rosewood or walnut) Plastic or vinyl (used instead of wood- more sanitary) Should feel comfortable in your hand.  Handles are made in various sizes to fit hand.

Rivets

Metal pieces used to attach handle to knife (should be smooth and lie flush with the surface)

Shank or Bolster

Helps prevent food particles from entering the space between the tang and the handle (helps with sanitation)

Heel

Keeps hand form slipping onto the knife blade

Finished shape of the knife edge (flat and saber for thicker blades- idea for heavy duty cutting jobs, chopping, cutting big chunks of meat or soft bone- needs frequent sharpening) Concave and hollow 9hves thin cutting edges which become thinner as the knives are sharpened – used to perform lighter jobs such as slicing cutting, and chopping light foods, require less sharpening)

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