Kitchen Knives

The kitchen knife is the most commonly use tool in out kitchen. So it is very important to know its parts and understand how they are working together to create a quality tool in the kitchen.

A typical Kitchen knife has 13 major parts. In this article we will name all their parts and define the use for each parts.

1.) The Point - The very end of the knife, which is used for piercing.

2.) The Tip - Approximately the first third of the blade, which is used for small or delicate work.

3.) The Edge - The cutting surface of the knife, which extends from the point to the heel.

4.) The Heel - The rear part of the blade, used for cutting activities that require more force.

5.) The Spine - The top, thicker portion of the blade, which adds weight and strength.

6.) The Bolster - The thick metal portion joining the handle and the blade, which adds weight and balance and keeps the cook's hand from slipping.

7.) The Finger Guard - The portion of the bolster that keeps the cook's hand from slipping onto the blade.

8.) The Return - The point where the heel meets the bolster.

9.) The Tang - The portion of the metal blade that extends into the handle, giving the knife stability and extra weight.

10.) The Scales - The two portions of handle material, can bewood, plastic or composite that are attached to either side of the tang.

11.) Rivets - The metal pins that hold the scales to the tang.

12.) Handle Guard - The lip below the butt of the handle, which gives the knife a better grip and prevents slipping.

13.) The Butt - The terminal end of the handle.

Knowing the parts of the kitchen knives is vital for cooking enthusiasts for clearer understanding and appreciation for the most commonly used tool in the kitchen around the world. The Kitchen Knife.