The Parts of a Knife
Before you even begin to select a knife with the perfect grip and balance for your hand, you have to select one that is suitable for the task at hand. A basic knowledge of the various parts of a knife (see image at right) will simplify the process.
The Blade – Materials
The blade of the knife consists of 3 main parts: the Tip, the Spine, and the Cutting Edge.
The most popular material for good quality blades is high-carbon stainless steel. Other materials such as carbon steel, stainless steel , and more recently ceramic , are also available.
Carbon steel was the knife blade of choice for many years. They take an edge better than both stainless steel and high carbon stainless steel. However they tend to lose their edge quickly and require sharpening often. Carbon steel blades will also discolor when exposed to the high acidity found in certain foods such as tomatoes and onions. As a result, carbon steel blades must be washed and thoroughly dried after use (and before storage) to avoid permanent discoloration, rusting, and pitting. The metal is also brittle and can break easily under excessive stress.
Stainless steel is a steel alloy with a higher chromium content than regular steel, which makes it stronger than carbon steel and also highly resistant to discoloration and rust. Due to its increased strength, it is much harder to get a edge on a stainless steel blade. However, once a proper edge is established, it will last longer than the edge on a carbon steel blade.
High carbon stainless steel combines the advantages of both types of steel. Containing a higher percent of carbon than a normal stainless steel alloy, the HCSS is easier to sharpen (like carbon steel) and maintains its edge longer (like stainless steel). Also, being a stainless steel, the blade is highly resistant to discoloration, rust, and pitting.
Ceramic blades are made out of very hard ceramics, usually zirconium oxides. Due to their extreme hardness, ceramic knives will maintain their sharpness up to 10x longer than traditional steel knives. This increased hardness however, also means that the blades are relatively brittle and may shatter or crack if used to pry or cut frozen foods. Most ceramic blades tend to chip when dropped. Sharpening of ceramic blades cannot be performed with the usual ceramic whetstone (or sharpening wheels). A material harder than the blade must be used, which in this case requires diamonds. Ceramic knives are usually sharpened with industrial grade diamond sharpeners (a complimentary sharpening service is usually included with the purchase).
The Blade – Types
The most desirable type of blade is the taper ground. The blade is forged from a single sheet of metal and (as the name implies) has been ground to taper smoothly from the spine to the cutting edge, with no beveling. A beveled blade is not continuously tapered, but rather has a sharper angle ground in to form the cutting edge. A beveled edge is not as sharp as a continuously tapered one. Knives which are to be most frequently used should be made with taper ground blades.
Hollow ground blades are made from 2 sheets of metal, with their edges either beveled or fluted. Hollow ground blades typically have very sharp edges and the ‘hollows’ reduce friction while slicing. Hollow ground knives typically lack the balance and longevity of taper ground blades. These blades are most commonly found on specialty knives used for such things as slicing (bread) or carving (ham, turkey, beef).
The Heel
The heel is the widest part of the cutting edge of the knife (it is not a part of the bolster). It is located at the rear of the blade where it meets the handle. Due to its extra thickness this portion of the cutting edge is used to chop hard items like carrots, nuts or even chicken bones.
Tangs
No not the orange drink the astronauts took to the moon. Though not shown in the image above, the tang is the continuation of the blade which extends into the knife’s handle. Knives which are used for heavy work, such as cleavers and chef’s knives should have full tangs for added strength. A full tang refers to the fact that the tang extends the entire length of the handle.
A partial tang does not run the entire length of the handle, and are therefore not as durable as knives with full tangs. Partial tangs, however, are acceptable for your less frequently used knives. A rat-tail tang is neither full or partial. It is a tang that is much thinner than the spine of the blade and is encased within the handle (not visible on the top and bottom of the handle as a full and half tang is). These knives tend to be less durable, and not appropriate for heavy or extended use.
Bolsters
The bolster is the point where the blade meets the handle (may also be referred to as the collar or shank). All high quality knives will have a bolster. Some knives have a collar that at first glance appears to be a bolster, but it is actually a separate piece of metal that is simply attached to the handle. These types of knives should be avoided as they are not as durable and will tend to come apart.
Handles
Rosewood is the preferred material for knife handles. It is extremely hard and has no grain which makes it less likely to split and/or crack. Some wood handles are impregnated with plastic to protect the handle from damage caused by the continuous exposure to water and soap. Knife handles may also be entirely plastic since they are considered to be more sanitary. However, plastic handles must be thoroughly cleaned to remove grease, which adheres more closely to the plastic than it does to wood.
Regardless of the material, the handle should fit comfortably in your hand. Most knife manufacturers produce handles that fit a variety of hands. A comfortable fit will improve the ease and speed with which you are able to work. Spend some time holding the knife as you would when using it. The handle should not feel slippery or cause you to squeeze excessively hard to hold it. It should rest naturally across your palm and feel like an extension of your hand. A poorly fitting handle can result in fatigue and cramping. Cooks with either very large or very small hands must make sure that they are not straining to hold the handle. Also, some knives are specially manufactured for left handed chefs.
Rivets
Rivets are the metal fasteners that are used to secure the handle to the tang. All rivets should be flush with the surface of the handle and be completely smooth. Otherwise, the rivets may irritate and blister your hand. In addition, any uneven surfaces are potential pockets where bacteria can grow.
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