Name and discuss each part of the knife.
A. Tip – On the opposite end from handle. It is pointed, sharp and fairly
thin. Tip is used for cutting small items, cutting food into thin strips
and carving. Used for making incisions, such as slit in side of pork
chops or chicken breast for stuffing.
B. Blade – forged or stamped. Made from stainless steel which is
hard, doesn’t rust or discolor, it is hard to sharpen. Or High carbon
stainless steel it is hard, doesn’t rust or discolor and can be
sharpened easily. Most common metal used. Comes in different
lengths.
C. Cutting edge – can be straight or serrated which is saw like notches
used to cut cakes and bread. The grind is the finished shape of the
knife edge. Can be flat, saber which are thicker and used for heavy
duty cutting jobs like chopping and cutting bone. The concave and
hollow grind has thin cutting edges which become thinner as the knife
is sharpened. Used for litter jobs such as slicing, cutting and chopping
light foods. Requires less sharpening.
D. Shank or bolster – the spot where the blade and handle come
together. Knives with bolsters are very strong and durable. The
bolster helps prevent food particle form entering the space between the
tang and the handle which helps with sanitation.
E. Heel – keep hands from slipping onto the knife blade preventing cuts.
F.Rivets – metal pieces used to attach the handle to the knife. It should
be smooth and lie flush with the surface.
G. Tang – part of the blade that continues into the handle. A full tang
goes the whole of the knife handle, making a stronger knife. Is used
on chef’s knife and cleavers. Half-tang is used for lighter knives such
as paring and utility knives.
H. Handle – can be made of hard wood such as rosewood or walnut or
can be made of plastic or vinyl which is more sanitary than wood.
Handle should fee comfortable in your hand. Handles are made in
various sizes to fit the hand.
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