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Tang. This is the part of the blade that extends into the handle. High-quality knives generally have a full tang, which means the metal extends all the way to the butt of the knife, and is cut to the same shape as the handle (which is riveted to or molded around the tang). A full tang gives a knife durability and balance.
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The Parts of a Kitchen Knife Handle. The handle of a knife consists of four parts: the bolster, the tang, the rivets and the pommel, which is more commonly known as the "butt". The bolster is the band that meets the blade of a knife to its handle. This is mainly designed to keep your hand away from the cutting edge of the blade, but not all.
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Spine and Heel. What differentiates a knife from a dagger is the unsharpened side on the back of the blade. Daggers, however, are sharpened and edged on both sides. This is the widest part of the blade. The spine's weight will determine the delicateness of the knife in use due to the balance of the weight between the blade and spine. Knives.
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Bolster. The part of a Knife's blade known as the bolster acts as a buffer between the user's fingers and the sharp edge of the blade. It's weighty and thicker than the cutting portion of the blade, which makes it particularly helpful on Knives used to work with meat or fish, as pushing down on the bolster provides extra leverage.
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Spine. The spine of the blade is the part furthest from the edge or edges. On a single-edged knife, this would be the side of the blade opposite the edge, and on a double-edged knife or dagger, this is the middle of the blade between the edges. The spine on a good knife will typically be heat-treated differently than the edge.
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The parts of a kitchen knife include the blade, handle, bolster, and tang, which are essential for optimal performance and safety. A kitchen knife is an indispensable tool in any culinary setting. From dicing vegetables to carving meat, its versatile uses make it a must-have in every kitchen. However, understanding the different parts of a.
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Some handles are made of two separate pieces that clamp around the blade (called scales), while others are a single, molded piece into which the blade end is inserted. In fact, some knives are actually made of a single piece of metal. Common handle materials include plastic, wood, metal, rubber, and wood/plastic composites.
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The center - or belly - of the knife is used for long, slicing motions. It is the area of the knife that gets the most wear and needs the most sharpening. You rely on this for all your routine chopping and slicing. Edge. The edge is the action part of your knife - the sharp part of the blade from tip to heel.
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A knife is more than just a handle and a blade. Although it may look like that on the surface, there is more to it than just these two components. Each knife part serves a different purpose, allowing the cook to utilize it for a variety of needs. Namely, these parts are the butt, tang, handle, bolster, heel, edge, spine, tip,
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The blade is actually comprised of many smaller knife parts and runs from the bolster to the tip. This is the business end of a kitchen knife. Knife blades are usually made of steel, either stainless or high carbon stainless steel. Some Japanese knives feature the legendary Damascus steel for extra toughness.
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There may be variations between material, size, and weight that set these common knives apart, but whether it costs $20 or $200, all chef's knives have the same basic parts and construction. From the point to the butt and everything in between, take a walk through the anatomy of your chef's knife. (Image credit: Maria Siriano)
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The Tang, Handle Scales, and Pins. Although some knife handles are made of one piece of injection molded plastic or are of solid metal, most kitchen knives have two-piece handles of stabilized wood, plastic, or other materials. Each piece of the handle is called a scale. The tang is the metal part of the knife extending from the blade to the butt.
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Single bevel. A single bevel edge tapers on only one side of the blade. This means that the other side of the blade is either flat or concave. This kind of bevel is often used to make Japanese knives. A single bevel results in a sharper edge that fits the delicate cutting needs for Japanese cuisine. Double bevel.
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A knife's point is the furthest point from the pommel of the knife, where the spine of the blade and its edge meet. This is sometimes incorrectly referred to as the tip; however the tip is the small section of the blade that sits just before the point. The design of a blade's point often indicates what it is commonly used for.
Parts of a Kitchen Knife F.N. Sharp
Main parts of a kitchen knife and their Function Blade. The blade is the long metal piece that makes up the body of the knife. It stretches from the handle to the tip, including the cutting edge. The material, shape, grind, finish, and flexibility of the blade all contribute to how the knife performs. Quality blades are made from high-carbon.