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Parts of the Knife



Parts of the Knife

The most important tool in any chef's toolkit, is without argument the knife.

 I find that most of my high school students have limited experience with knives and use them inappropriately. 

 So, I think that this is a great place to begin any knife cut unit. 

The Blade Itself:

The blade of a high-quality, professional knife should be made from a single piece of metal. 
(There are a variety of different types of metals that you can choose. From my research,  chefs say that you need to experiment with different metals to figure out the type is best for you.)

Most used metal:

Stainless Steel: a very hard, durable metal, made from chromium and carbon steel. It does rust or discolor

No mater what type of metal that you use, the blade is going to be shaped by one of two different methods. 

Stamping or Forging.

Stamping: means the knife is cut (like a cookie cutter) from a single piece of metal then shaped and sharpened.

Forging:  the metal is hammered in to shape when it is very hot then sharpened. 


What are the different parts of the knife?

Tip: making small and delicate cuts

Cutting Edge: the working part of the blade. This is the sweet spot of the knife.

Spine: top of the blade directly opposite the cutting edge. It gives the chef a place to look to keep knife cuts straight.

Heel: rear part of the cutting edge. Cuts through, large rough foods when weight and force is needed.

Tang: the tank is the part of the blade that continues into the knife's handle. Full tank is most wanted.

Rivet: metal fasters. For comfort and sanitation, the rivet should be smooth and lie flush with the handles surface.

Bolster: knives have a bolster in the spot where the blade and the handle come together.  Knives wit ha bolster are very strong and durable. 

 You can use this time to teach students correct knife grips:

               This is called a pinch grip.

Do not allow your students to place their index finger on top of the blade.
Please share, and thanks for reading.



Z





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  1. Jack JohnsonSeptember 8, 2020 at 1:23 AM

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