Before you purchase a kitchen knife for a particular catering task, you need basic knowledge of the various parts of the knife. Understanding the different parts of the kitchen knife will help you and the imarku chef to get the best results when doing different tasks in the kitchen. This guide will feature the basic parts of a kitchen knife for your home and professional kitchen.
Point
The point is the front end of the knife blade. The part can be sharpened to create a fine point to help with piecing the surface of fruits. This point could also help to create a starting point when slicing fruits and other foods.
Blade
This is the part of the knife that is used for cutting, dicing, or slicing. The blade is crafted from different materials with varying properties. The size and shape of the blade determine the use of the kitchen knife. The common materials for making the blade include titanium, aluminum, ceramic, and steel.
Edge
The sharpened part of the blade is referred to as the edge. This is the part that performs most of the cutting tasks. The sharpness of the edge depends on how finely it is grounded. You can determine the sharpness of the edge by the quality of the blade or your schedule for sharpening it. The edge can be crafted to be straight or serrated.
The tip
The end of the knife’s edge is called the tip. This part is below the point and is often used for cutting the delicate parts of meat or other cutting tasks. You can use the tip to create the beginning of clean cuts.
Spine
The upper part of the blade that is opposite the edge is called the spine. It is the blunt part that is next to the bolster and further from the tip. The strength of the blade depends on the thickness of the blade. On the other hand, the spine is a vital part of balancing the overall knife.
Heel
The lower edge of the knife’s blade that is next to the bolster but further from the tip is called the heel. The heel is also significant for determining the blade’s strength because it is the widest part of the blade. If you want to add more pressure or strength to the knife, the heel is responsible for letting the blade cut through tougher and thicker foods.
The bolster
The raised area that is between the handle and the blade is called the bolster. The bolster provides a space between the knife user and the blade. The part prevents the fingers from slipping during cutting tasks. Besides, the bolster adds more weight to maintain the balance of the knife.
Tang
The tang is a part of the knife that is unsharpened and connects the handle and the blade edge. Among the parts that determine the balance of the knife, the tang is the vital one. This part is also vital for the overall weight, strength, and stability of the knife.
Handle or scale
The handle is sometimes called the scale and is the part of the knife you grasp during use. The part could be made from different materials and ergonomic designs to make it easier to use. The tang also can be single steel of steel so that the tang can be used as a handle.
