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Kitchen Knife Terminology
What to look for in a quality kitchen knife and the terms to describe each part of the knife.
(1) Knife Point - The very end of the knife blade that can be used for piercing
(2) Knife Tip - The also referred to as the belly or curve on knives with curved blades. This portion of the blade is used for intricate and small cutting tasks.
(3) Blade Edge - The entire cutting portion of the knife that extends from the blade point to the blade heel.
(4) Blade Heel - The rear portion of the blade used for heavier cutting tasks that require more force.
(5) Spine - The top thick portion of the knife blade that adds weight and strength to the knife.
(6) Bolster - The thick metal portion between the handle and the blade that adds weight and balance to the knife.
(7) Tang - Not visible in the photo, the tang is the portion of the metal blade that extends into the handle.
(8) Handle Guard - The lip below the butt of the handle that provides a good grip and prevents fingers from slipping.
(9) Butt - the very end of the knifes handle.
(10) Scales - These are the two pieces that make up the knifes handle. Materials vary, wood, plastics, composites, rubber, etc., they are attached using rivets, usually three.
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Six Knife Safety Tips:
1. Make sure your knives are very sharp – The sharper the knife, the easier the chopping. Dull knives go through food with more difficulty upping the odds of your having a mishap.
2. Always lay knives flat on the counter or cutting board when taking a rest from your chopping. Leaving a knife with a blade sticking up or over the edge of a counter or sink is just asking for a hospital visit.
3. When washing or drying knives, place them point side down in dishwasher or dish drain. My dish drying drain actually has a box with slots for knives to dry without having to worry about someone getting poked.
4. Don’t try and catch a falling knife. Unless a child or pet is directly in its path, step aside and let falling knives drop to the floor. You don’t want to end up with stitches because you caught a knife by the blade.
5. Keep knives in a chopping block. Sharp knives belong in a chopping block, not loose in a drawer for obvious reasons. Anyone rummaging around in the drawer could get hurt.
6. Don’t put kitchen knives in dishwater, especially if you can’t see through to the bottom. You might cut yourself while washing dishes. Always wash knives as soon as you’re done using them.
You've just paid out your hard-earned money on a brand new kitchen knife. That is the buying part over with. But, what about taking care of it, so that it will last you for a long time?
Following some simple rules will help you to keep that quality knife in great condition, giving you years of satisfaction.
Cutting on an unsuitable surface is likely to damage either the knife or the surface! Use a chopping board made of wood or plastic.
After use wash the knife in warm soapy water after use, and dry it. Never use a dishwasher for wooden-handled knives. Preferably don't use a dishwasher for any knives.
Don't use a scouring pad or other abrasive material to clean your knife. This will scratch the blade. A sponge or soft cloth is best.
Many knives are stain-resistant, but you may notice some discolouration of the blade if it is not cleaned after use with acidic foods such as lemons or pickles.
This discolouration can normally be easily removed by rubbing gently with a good quality mild cream cleanser to bring back the knife's original shine.
Don't allow your knife to go blunt. Sharpen regularly using a whetstone, or perhaps a ceramic or diamond tool.
Of Paramount Importance Is Knife SafetyThe kitchen can be a busy place, and accidents can and do happen. Follow these tips
and avoid problems with cutting yourself with your knives.If used properly, a sharp knife is safer than a blunt one. Less force is required to use a sharp knife, so there is less chance of it slipping. But a sharp knife can be very dangerous if abused.
It may seem like a contradiction, but sharp knives are the safest. With a clean edge, a knife is more predicable and easier to control. If you've purchased a top-of-the-line knife, maintaining the quality of the blade ensures maximum value from your investment.
While a sharp knife is indeed a safe knife, it's wise to use caution with your newly sharpened knives, as they will be sharper than you expect.Always use a chopping board, and never touch the edge of the blade with your finger.
Never leave the knife lying in a washing up bowl, or anywhere else where your fingers could come into accidental contact with the blade.
Finally, it goes without saying that sharp knives should be kept well out of the reach of children, and stored in a safe place such as a knife block.Never use your knife to cut frozen food or to cut through bone. This will blunt the blade or possibly even chip it.
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TIPS AND WARNINGS:
Don't wash a knife in an automatic dishwasher. or immerse it in hot, soapy water; this can shorten the life of the knife handle. Repeated wetting and drying can crack wooden handles.
Don't Use That Kitchen Knife Until You Know How To Care For It by D RuplingerWhen using a kitchen knife, or any sharp object, remember to put safety first. Although it sounds obvious don't run around with a sharp knife in your hand, don't point a knife at anyone and always cut away from yourself not towards yourself.
Also, don't use your finger to see how sharp the blade is. Yes, I know some of you reading this article have been guilty of this at least once and have found out that the edge of the knife was indeed very sharp because you cut yourself on it!
Another important safety tip is to never use the knife for other than its intended purpose. No, a sharp kitchen knife should not be used as a makeshift screwdriver or as a device to try and pry open a locked door that you can't find the key for. Nor should it be used to pry apart a stack of frozen hamburger patties. You could easily cut yourself if the knife slips and you are also in danger of breaking the tip of your knife off. Also, don't use your kitchen knives to cut the tops off plastic jugs or to cut cardboard boxes unless you want to almost instantly dull your knife. Use a scissors or utility knife for those jobs.
When you buy a kitchen knife you get what you pay for so invest in the best quality knives you can afford and buy them from a reputable dealer. A fully forged carbon knife is the highest quality knife you can buy. High carbon stainless steel knives are also pretty good. Regular stainless steel knives aren't as good and won't last you as long but any knife will last longer if you take care of it properly (and
most people don't care for their knives the way they should). What should you do to
properly maintain your knives? Below is a list of 6 important knife care tips.
1) Never ever, and I repeat NEVER, put your knives in the dishwasher. The harsh chemicals from your dishwasher detergent will pit your knives and the dry cycle will also damage your knives. In addition, if the sharp edges of your knives bump up against anything else, like your plates, it will damage and dull your knives. Instead, as soon as possible after using your knives, wash them by hand with a mild detergent and hand dry them. Don't allow the knives to drip dry because moisture will dull your knives and will damage the wood handles of knives.
2) Always use a cutting board. Don't cut on your countertop. Not only is cutting on your countertop bad for your countertop, it's bad for the blade of your knife too. And never use a glass cutting board. Glass cutting boards may be pretty but they are also pretty horrible for a knife. It's a quick way to dull and ruin a knife.
3) Regularly use a honing steel to maintain the edges on your knives, but learn how to use the honing steel properly. To learn the right technique, ask the dealer where you buy your knives to sell you a good honing steel and to also show you how to use it.
4) Have your knives professionally sharpened. Although there are lots of knife sharpeners available for in-home use, I don't recommend using them. It's too easy to permanently damage your knife. Instead use your honing steel regularly and take your knives to a professional for sharpening a few times a year. If you take care of your knives properly you won't need to get your knives sharpened more than a few
times a year depending on how much you use your knives.
5) Don't store your knives in a drawer with lots of metal objects, such as your kitchen utensil drawer. The edges of your knives will get banged against the other metal things, damaging and dulling the edges of your knives. You can still store your knives in a drawer, but don't have that drawer crowded full of other items. Just keep your knives in that drawer. Another option is to use a wood block to
store your knives.
6) Use the correct knife for the task at hand. Don't use your serrated bread knife for chopping and dicing. Don't use your boning knife to slice your bread. Instead,use a chef's knife (also called a cook's knife or a French knife for chopping, slicing and dicing. Use a paring knife for peeling and trimming, and for cutting and slicing small items. A utility knife is great for slicing meat and cheese. A boning knife is for cutting meat and poultry. A fillet knife is a great for cutting fish. And, as you would expect, a bread knife's best use is cutting bread.With proper use and care, your knives will last you a long time and will help make your kitchen cutting tasks easier and more enjoyable.
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