Knife Quality – What to Look For When Selecting Knives

Red Tomatoes, Mushrooms, and Gray Steel Knife
With knives, like any other Instrument, It’s always best to buy
Whatever the purpose you
have for the knife – from cooking to whittling – the
pleasure to be obtained from having a well-made tool
enhances the entire process.
Tool takes away from the pleasure at work, and for that reason
the final result of your effort is often inferior to your
intentions.
To Choose the best quality knife, it is helpful first to
Identify the principal uses to which the knife will be put. A
kitchen knife that’s used primarily for chopping
veggies will have a very different blade and heft than a
knife that’s used for gutting fish.
Knife; the workhorse of the kitchen. If you could just have
one knife, this will be the one to select. If you are
investing in a knife set, make sure the set includes at
least the chef’s knife, a paring knife, and a serrated knife.
To Pick a good quality knife, It’s helpful to know the
Parts of a knife and what to search for in making your
choice.
The Point is the region of the blade for piercing.
The Tip Contains the stage, and is the top quarter of
the blade. It’s used for the cutting and dividing of
smaller objects.
The Center is where most of the knife’s function happens,
Utilizing long slicing motions.
The Edge is the whole sharp area of the blade.
The Spine is the opposite part of the blade, or the un-
sharpened top.
The Heel is the lower part of the blade, and is used to
Cut through tough items which involve using weight or force.
The Bolster is a thicker strip of steel between the
The bolster has two purposes:
balance and security. The band of steel helps prevent the
hand from inadvertently slipping forward and round the
blade. Bolsters are found only on knives that are forged, and not on
stamped knives. It’s one of those elements to look at
carefully when selecting a knife.
The Manage or Scales can be made of wood, metal, or
synthetic material. Some synthetic materials are a better
choice than metal or wood because they can withstand high
temperatures or may provide better friction for traction.
handle. In inexpensive knives, this part of the knife is often a
price short-cut because it isn’t always visible. But the
Tang is a significant part of the knife, not only for
balance, but also for durability. In good knives, the Tang
generally extends all the way into the butt of the handle.
A last suggestion. Keep your knives sharp.
More elegant to use a correctly preserved tool, but sharp
Knives are safer than dull knives (which are harmful );
With a dull knife, you must apply more pressure, and your
hand is more likely to slip.

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