Best Kitchen Knives

Online Store Review: Knife Center

2010-11-21T21:00:00.000-08:00

A new virtual store review, it is the Knife Center.com, A specialized online website selling different type of knives and cutlery, Entering the address http://knifecenter.com/ in my browser i was amazed by the professional look of the knife center it is really a good looking website, well designed and neatly organized.

kitchenknives.com @ 11-2010

Easily enough and using the upper navigation tab i clicked on "Kitchen" and it transfer us to sub domain http://www.kitchenknives.com/ .

Under the header is the twitter link http://twitter.com/knifecenter where we can follow and receive updates on hot knife deals.

The default opened tab is kitchen brands and images of the most famous and trusted manufacturers in the business of making the top knives showing the shinny blades in different shapes and sizes. clicking on the left tab "knife types & sets" here we can click the desired type to find a wide selection of great quality knives.

lets click the chef Knives, the results are arranged by Part# which is not the best way to browse for me but we have the ability to rearrange the results by price, brand and availability.

I clicked the Forschner Chef's Knife w/ 8" Stainless Steel a limited amount of information will show in the product page followed by Customers Also Purchased section and finally some customer review, For me amazon product page is more informative and helpful - Amazon's knives section review here - As for the prices the best thing to do is to compare and check prices with different online websites to make an informative decision.

beside the knives we can find other tab for blocks, cutting boards, kitchen shears, Sharpeners and much more. Knife Center is a great website and i recommend visiting it for good knives deals.

Knives Selling Online Store Review: Amazon

2010-11-21T19:00:00.000-08:00

Today we are reviewing the famous online store Amazon, one of the most visited online stores which contains a wide variety of products from screws to a space ship, Just kidding not really a space ship but it got almost every thing.

lets start shopping for some quality knives and cutlery.
http://www.amazon.com

Now where to go from the home page, i used the department section to the left the closest section to find some knife was Tools and Home Improvement >> Kitchen & Bath Fixtures, but i did not found what i was looking for, So what to do now?

I used the search function to search for "Chef Knife", Found lots of results and from the left pane i discovered that the knife section is under Home, Garden & Pets, (Strange.. hmm?) >> Kitchen & Dining, well its not strange but home + garden + pets was not my first choice,

But I think that how amazon is with its confusing categorization, but thank god for the search function. Now lets examine the results we can rearrange the results by price, relevance, best selling and by customer reviews, for me the best is to sort the results by Avg. customer reviews, and that ease the search for the items i want that proved to be reliable.

I clicked one of the top item from the results and it was Victorinox 47520 Fibrox 8-Inch Chef's Knife and wow a page full of information about the product with images and videos and a related product suggestions toward the end of the page found costumer reviews which is very helpful to determine if this product is the best for my needs.

Amazon got different shipping plans to ensure that the product will be at your doorstep as soon as possible.

In conclusion, Amazon is one of the best online stores that is fun to browse and find the best deals on different products.

Knife Online Stores Review

2010-11-20T21:28:00.000-08:00

With just some simple clicks and without leaving our home we can find the best kitchen knife deals, no need to worry about traffic or weather with the ability to compre the prices of as many shops as we want, The Internet is open 24 hours a day, 365 days a year, so we don't have to hurry or worry about finding a parking spot, So lets start kitchen knife shopping.

knifeoutlet.com@11-2010

knifeoutlet.com is located at Lakeville, Indiana, USA but the location is not important as they sell only online and ship the products to your home within the united states and international orders to only U.S. military personnel on active duty overseas.

http://www.knifeoutlet.com/ on the home page there is a simple itroduction to knifeoutlet:

"Knives are our business at Knife Outlet! We sell ONLY on the web, which helps us bring you the best bargains on knives anywhere. We don't print expensive catalogs, which saves money AND the environment. We carry dozens and dozens of great brands of knives from worldwide knifemakers. So if you need hunting knives, combat knives, kitchen cutlery, sharpeners, knife rolls, multitools, or any other kind of cutlery or accessory, shop Knife Outlet today! We also have background on many manufacturers".

The website's design is very basic maybe a bit amateurish, on Firefox the navigation tab is shifted to the right, The categorization to the left is so confusing it defiantly need to have a main and a sub categorizes or the ability to chose by manufacturer or by type.

Back to the home page i used the search function to find "chef knife" the results related to my search shown but with no control over how they appear i can not rearrange the results by price for example.

the best thing at knifeoutlet.com is the nice deals they have and the cheap prices compared to other stores.

I think if knifeoutlet.com got a face lift it will be more appealing and easy to navigate through cause they are an online store that only sell through the web so it is a must for their virtual store to look organized and provide all the information to the customer.

Note:Search any item you like online using your preferred search engine to find the best price and don't be impressed by the flashy advertisement.

Best Cutting Board's Materials

2010-11-15T22:48:00.000-08:00

A cutting board is a durable board used as chopping platforms for food preparation. Every kitchen should have at least one cutting board, It's not unusual to have more than one. They also can used as a protective hot pad for food presentation.

Traditionally, cutting boards were mostly made of hardwoods, but over the past few years, a new generation of boards has emerged. Made of various substances, each type has its own benefits and drawbacks.

Plastic
Generally, plastic boards are the most affordable and can be found in various colors, hard or flexible, thick or thin. Testing has shown that the softer surface of plastic boards is scored by knives, and the resulting grooves and cuts in the surface harbour bacteria even after being well washed.

However, unlike wood, plastic boards do allow rinsing with harsher cleaning chemicals such as bleach and other disinfectants without damage to the board or retention of the chemicals to later contaminate food.

Plastic boards are generally considered the 'safest' as they are the easiest to clean and sanitize, and the smaller ones can be placed in the dishwasher.

Tempered Glass Cutting Boards

Tempered Glass Boards
Glass boards are beautiful and patterned to suit every decor. They are very durable, resistant to heat, and are the most sanitary and easy to clean.

However, glass cutting boards can damage knives because of the high hardness of the material, Cutting on glass tends to dent, roll or even chip knife edges in a rapid manner, and the sound produced by slicing on these boards, can be very aggravating. They are mostly heavier than other boards.

Additionally, if used for chopping instead of slicing, glass can shatter or chip itself, contaminating food. The tops of glass cutting boards are slippery, meaning the food can slip when you cut food on them, leading to hand injuries. Alternately, washing can be difficult because of the possibility of dropping and shattering the glass.

Wooden Cutting Board

Wooden Boards
Wood has some advantages over plastic in that it is somewhat self healing; shallow cuts in the wood will close up on their own. Wood also has natural anti-septic properties.

Wooden boards were usually made of maple hardwoods. Teak's tight grains and natural coloration make it a highly attractive cutting board material, both for aesthetic and durability purposes. The natural oils in this tropical hardwood allow it to repel moisture, warping and microbes.

Today, other woods and patterns are used, and bamboo, which is actually a grass, has become very popular due to its hardness and resistance to bacteria. The best feature of wooden boards, is that they are the easiest on knife edges, and many people prefer the sound of chopping on wood as opposed to other types.

Wood boards need to be cared-for with mineral oil to avoid warping, and should not be left in puddles of liquid. Wooden boards are generally harder to clean, and are not dishwasher friendly. Wooden boards are very affordable. Bamboo cutting boards are more expensive, but have a longer lifespan.

Steel
Steel shares the advantages of the durability and ease of cleaning with glass, as well as the tendency to damage knives. Depending on the exact steel and heat treatment used, at best a steel cutting board will wear the edge on knives quickly, at worst chip, dent, or roll it like glass.

Marble Cutting Board

Marble
Most marble “cutting boards” are not actually intended for cutting, but for rolling dough or use as serving boards, such as for cheese. Aside from sharing the edge damaging properties of glass and steel, marble is also subject to chemical wear, and when exposed to some food acids such as tomato juice or vinegar, will slowly dissolve.

AnySharp Global World's Best Knife Sharpener Review

2010-11-15T17:45:00.000-08:00

Today we are reviewing the AnySharp global world's best knife sharpener. AnySharp is specialized in knife sharpeners and we are reviewing the latest of their products.

After opening the package we find the sharpener, It is 60mm in diameter and 60mm high and it is very easy to use:

Just use the bottom suction cup to attache the sharpener securely to any smooth surface, Then run the knife through the sharpener as shown in the image.

The diamond teeth will shave the knife's blade recreating a new sharp blade.


Using AnySharp Sharpener

From the manufacturer's Description:

Save your old blunt knives, make cutting easy again!
Works with all your knives - even serrated blades.
Patented PowerGrip - Safer for you.
Polymer Protector - Safer for your Knives.
Needs only light pressure. Less chance of accidents!
No skill required. Anyone can get great results!
Store it easily and conveniently out of the way.

The pros:

Cheap!
Easy to use, Don't need skills to keep the sharpening angle.
Very safe, it need one hand to run the blade through the sharpener.
Very small can fit anywhere to storage.

The cons:
The diamond sharpener will remove too much of the blade and creat unwanted blunt blade if used wrong.
That can be fixed by not using too much pressure and using the sharpener just a few times and that is enough to sharpen the knife.

I think it is a very good product for HOME use, safe , cheap and easy to use.
Here is the hilarious advertisement of the sharpener, It is very funny and informative.

How To Use a Knife Sharpening Steel

2010-11-14T14:02:00.000-08:00

Using a knife sharpening steel is the most common way to "true" the edge of the knife, where the steel straighten the micro dents that form during usage.

How often should i use a knife sharpening steel?
It is recommended to use the steel before every time you are going to use the knife, That will ensure a sharp knife that will do its job properly.

The Techniques:
The first technique is for the beginners as it is safer and easier to use and the there is almost no chance for accidents to happen.

- Hold the steel vertically, handle is upwards and put the tip on a non slippery surface.

- Start from the base of edge to the tip of the knife and switch sides.

Here is a video to show you how to use the knife sharpening steel the easy way.

The second technique is a more of an advanced technique that need some practice to be good at it, start slowly till you get the hang of it, and remember not to use excessive force and always keep your finger below the metal guard to protract you from any unwanted accidents.

The next video will show us how to use a knife sharpening steel in a more advanced way:

Remember not to over do it, 3 - 5 times for each side is enough cause the steel will only straighten the edge and will not sharpen a blunt edge unlike the diamond sharpener that can sharpen the blade.

Knife Sharpening Tools

2010-11-01T17:54:00.000-07:00

Knives are sharpened by grinding against a hard rough surface, typically stone, or a soft surface with hard particles, such as sandpaper. For finer sharpening, a leather razor strop, or strop, is often used.

Sharpening Stone:

A finishing tool that is used to sharpen steel blades of knives and cutting utensils. Most often rectangular in shape, the sharpening stone may be 1/2 to several inches in thickness. There are several different varieties available that are made of a variety of natural and man-made materials. They are available in coarse, medium and fine grit. The coarser the grit the more steel is removed when sharpening. Some stones are available that are double-sided with a coarse grit on one side and a finer grit on the other side. This allows only having to have one stone for sharpening knives. Most stones are used with oil or water to aid in sharpening. The lubricant helps remove the swarf (metal dust), which is created when sharpening the blade edge, from the pores of the stone. Most stones can also be used without the lubricant if desired.

Sharpening Steel:

A tool generally made of steel, which is used to realign the knife's edge in-between sharpenings. Often the knife's edge will bend or roll slightly from normal use. Running it across the steel will straighten the edge and the knife will be sharp again. It is also used after a knife is sharpened on a stone to remove the debris and any irregularities that may be left on the blade edge. The tool can also be glass, ceramic, or diamond-impregnated metal.

V-Shaped Knife Sharpener:

A convenient tool that can be used to sharpen a knife when a person is not comfortable with using a sharpening stone or steel. The tool's casing holds two steel rods coated with diamond abrasive or rods made from tungsten carbide that are positioned to form a V-shape that is at a 20° angle for sharpening. There are many different varieties available, which vary in how they are used. Some varieties contain two stages of sharpening. One stage is coarser and is used for the first stage of sharpening. The second stage has a finer grind for finishing the sharpening process. The knife's edge is pulled across the rods when sharpening. Four to six draws of the blade is usually sufficient to keep the blade well honed. A guard is commonly attached to the sharpener so hands are kept safely away from the knife blades.

Electric Knife Sharpener:

Electric knife sharpening units contain sharpening wheels or stones that offer a quick alternative for sharpening knives. They have a guide that holds the knife at the perfect angle for sharpening. The sharpening wheels or stones are generally made out of Sapphire, ceramic, or are diamond plated. The blade is drawn through the guided slots a couple of times and the blade is sharpened. Some models have 2 or 3 stages of sharpening. The first stage is the coarser grind and then it is finished through a finer grind and honing.
Be aware that using an electric sharpener on a knife that has a bolster will not allow you to sharpen the heel of the blade. You will not be able to run the entire blade through the sharpener without damaging the heel of the knife. If it does not have a bolster it should run through without any problems. When using an electric sharpener, be sure to pay close attention to what you are doing because the sharpener will have a tendency to grind more of the blade away than desired.

Types of Kitchen Knives

2010-11-01T13:36:00.000-07:00

Types of kitchen knives are not literally mean to its sharpness or dullness but it has divided into a lot of type in accordance to its use. Professionals nowadays want there cooking to be as fast as they can and in relation with that there must be an easiest way to cut those ingredients whether they wanted it to have some styles.
Here are some of the different types of kitchen knives:

Boning Knife:

A knife with a thin short blade, typically 5 or 6 inches long, used to remove the main bone within a cut of meat, such as a ham or a beef roast. A boning knife will typically have a long narrow blade for ease of manipulation around bones. The blade is rigid and proportioned to the size of the bones being removed. Bigger cuts of meat require a larger more rigid blade that is not too flexible to prevent injury from the blade bending too easily. Smaller meat cuts can be trimmed and boned using a smaller less rigid blade.

Butter Knife:

A small knife with a blunt edge blade that is used to apply spreads, such as butter, peanut butter, and cream cheese, on bread or dinner rolls. Butter knives will generally be the same pattern as the flatware set they come with but there are also many individual butter knives available with patterns that range from very plain to very ornate.

Cheese Knife:

A kitchen utensil that is thinly shaped to cut easily through soft or hard textured cheese. Bladed cheese knives are typically manufactured with narrow-blades or short wide blades. Quite often, the narrow-bladed version will have a forked tip that is used as a lifter for pieces of cheese as they are cut. This knife may also be referred to as a forked-tip utility knife, which is used as a bar knife for cutting through citrus fruits or spearing garnishes, such as pickles, onions or maraschino cherries, for drinks as may be required.

Wider or heavier bladed knives are generally produced to accompany a cheese plate containing uncut cheese. Since cheese begins to harden as it is exposed to air, cheese is often kept whole when placed on plates or trays requiring the cheese to be cut as it is served. Shorter knives work well for this purpose, enabling the person cutting to slice through soft to firm textured cheeses.

Chef's Knife:

Also called a cook's knife, this knife is an all purpose kitchen knife that is used for most types of chopping, dicing, mincing, and slicing.
Chef's knives come in various lengths of 6, 8, 10, and 12 inches. The smaller sized knives are typically referred to as mini chef's knives while the longer lengths are known as traditional chef's knives. The heft, weight and balance of this knife allow it to be used for heavy duty work with thicker cuts of vegetables, fruits and meats. The length of the knife you purchase is significant. The longer the knife, the heavier and more difficult it will be to handle. Small handed cooks should choose shorter blades while large handed cooks will prefer longer blades.

Cleaver:

A knife with a wide rigid blade that is approximately 6 inches in length and tapers to a sharp cutting edge. This tool is used to chop, shred, pound, or crush food ingredients and materials. The blade of the cleaver is thick, somewhat heavy and well balanced with a beveled cutting edge. The beveled blade allows for ease of chopping through vegetables or hard materials, such as bones. The flat blunt side of the blade can be used to pulverize meat. If the handle is flat on the end it may be used to crush seeds, garlic or other similar ingredients. A hole is typically provided on the top end of the blade to allow for ease of hanging this tool when storing.

Filet Knife:

A knife consisting of a thin flexible blade, typically 6 to 11 inches long, used for filleting fish. The narrow blade enables the knife to cleanly move along the backbones of the fish, in and around areas adjacent to bones, and to evenly slice along the skin, removing it easily from the flesh.

Santoku Knife:

A type of knife commonly used to prepare ingredients for Asian food dishes. This knife is very similar to a chef's knife with a wide blade that has a long straight edge curving up slightly at the end. The main difference is that the santoku knife has a wider blade that is thinner in thickness, shorter in length, and curves up very gradually at the end providing a straighter cutting edge. Constructed of high-carbon stainless steel, stainless steel, ceramic, or titanium, this knife will typically be expensive to purchase, since it is precision made to be well balanced and well formed for ease of handling and greater control. With a thinner blade than a chef's knife, the santoku can cut smoothly and more precisely through dense vegetables, which may have a tendency to provide more resistance when using thicker width blades.

Versions of this knife are manufactured with either a standard-edged blade or a hollow ground edge, also known as a granton edge. The purpose of the granton style blade is to assist with keeping particles from sticking to the knife edge as it chops small bits of food as well as a friction reducer to provide less drag when chopping, which enables easier and faster motion. Santoku knives are used for chopping, dicing, and slicing foods into narrow or fine pieces so they can be added as ingredients to enhance the look or flavors of the various foods being prepared. This knife also works well for butterflying boneless chicken breasts, providing a manageability and ease of handling for the cutting required to butterfly poultry.

Serrated Knife:

A knife with a sharp edge that has saw-like notches or teeth. The blade of a serrated knife is 5 to 10 inches long. Serrated knives are difficult to sharpen; therefore many chefs spend less on a serrated knife and buy new more often.
A serrated knife with a long blade is used to slice through food that is hard on the outside and soft on the inside, such as slicing through the hard crusts of bread. A serrated knife with a short, thin blade is intended for slicing fruits and vegetables.

Carving Knife:

Generally made of a fairly thin blade that is at least 8 inches long and has little flexibility. The blade has a pointed tip designed to aid in cutting meat away from the bone. The carving knife works well to slice hot meats such as roast beef and roast pork. Often the carving knife comes with a carving fork that is used to anchor the meat while carving.

Steak Knife:

A knife used for cutting main courses such as steak and chicken. The knife usually has a blade that is 4 to 6 inches long and varies in thickness. Depending on the manufacturer, the blade may or may not be serrated. Since serrated knives cannot be sharpened, they require less sharpening maintenance than the straight-edged blade, but eventually the serrated edge becomes dull and requires replacement. To lengthen the life of the serrated blade, do not wash the in the dishwasher. The dishwasher detergent will dull the blade.

For more varieties:Ceramic Knife, Cheese Knife, Chestnut Knife, Clam Knife, Deli Knife, Devein Knife, Grapefruit Knife, Lettuce Knife, Mincing Knife, Oyster Knife, Paring Knife, Sandwich Knife, Sashimi Knife, Electric Knife.
Check here: http://www.recipetips.com/kitchen-tips/t--1075/types-of-kitchen-knives.asp#varieties

Knife Materials

2010-10-27T09:13:00.000-07:00

Knife Blade Materials:

The materials used to make a knife's blade will affect the durability and maintenance of the knife. Factors to consider when determining if the blade material will suit your needs are how the knife will be used, how easy it is to sharpen, how well it keeps a sharp edge, and how susceptible is it to corrosion. The information below should help in understanding the qualities of the most common blade materials available.

High-Carbon Steel - Carbon Steel has been used in the making of blades for many years. Carbon steel blades are tough, can be very sharp, retain their sharp edge fairly well, and sharpen with little effort. They have a tendency to be brittle and can break under stress. Carbon steel blades discolor when they come in contact with foods that are high in acid, such as tomatoes and citrus fruit. The discoloration does not affect the quality of the knife. With proper care, discoloration and rusting of the blade can be avoided and it can be treated if it does occur. Wash and dry thoroughly after use. If the blade rusts, scour to remove rust and continue to use. A light polishing with fine grit steel wool or sandpaper can also be used to remove the stains and rust from the blade.

High-Carbon Stainless Steel - A combination of the best attributes of carbon steel and stainless steel blades. They contain enough carbon to give them the toughness and ability to hold an edge, although not quite as well as high-carbons steel, and they contain enough chromium to make them stain and rust resistant, although they can discolor or rust under extreme conditions. High-carbon stainless steel blades are slightly harder to sharpen than high-carbon steel but they have become the most popular blade material used for high quality kitchen knives.

Stainless Steel - Unlike high-carbon steel, stainless steel blades are highly resistant to discoloring or rusting, but if not cared for properly, they can stain. If over exposed to salt water, hard water, or acidic material such as, lemon juice or vinegar, it may discolor or rust. Dry thoroughly after washing to prevent discoloring and if the knife does discolor or rust, clean with a stainless steel cleaner or a light abrasive powder. Although the stainless steel blades have the ability to hold a sharp edge slightly longer, the stainless steel is so hard that it cannot be produced with as sharp an edge as high-carbon steel. When they dull, they are much harder to sharpen than the high-carbon steel.
Titanium - Titanium blades are made from a mold of titanium and carbides. The carbides allow the blade to be heat treated, which produces a very strong and durable blade. When compared to steel, titanium is lighter, more wear resistant, corrosion resistant, holds its edge longer, and is fairly easy to sharpen. The titanium blade is more flexible than steel, making them a good choice for tasks such as boning and filleting. Beware that titanium coated or edged knife blades will not have the same qualities as knives that have blades made totally of titanium. The titanium coating on the cutting edge of the blade will be lost after sharpening several times.

Ceramic - Ceramic blades are made of zirconium oxide and aluminum oxide. Zirconium oxide is the second hardest material available next to diamonds. It is very hard but is also brittle and can chip or break. The edge of a ceramic blade is much thinner than steel, which makes cutting through items much easier. Because the ceramic blades are brittle they must be used with caution. They should be used for slicing rather than chopping. Although they are much more brittle than steel knives, they tend to hold their edge up to 10 times longer. Once the blades have dulled, they must be sharpened by a professional with a diamond sharpener.
Plastic - Plastic blades are used with the primary goal of preventing vegetables and such from becoming discolored from the blade of a knife. Plastic blades generally serrated and are not very sharp, requiring some force when cutting.

Knife Handle Materials:

Wood Handle - Hardwoods with tight grains are best for making wood handles. Rosewood, Brazilian Ironwood, and Ebony are woods that work well for making knife handles. Wood handles provide an excellent grip, but requires more maintenance than a plastic or stainless steel handle. It is thought that wood handled knives absorb microorganisms and are not as sanitary as knives with handles made of other materials.

Wood Handles Infused with Plastic - A combination of the best attributes of wood handles and molded plastic handles. They have an excellent grip but do not require the maintenance all wood handles require. They are also not as porous as wood handled knives, preventing the absorption of microorganisms.

Molded Plastic or Composition - Molded plastic handles are much easier to care for than wooden handles. They will not absorb debris and microorganisms and are easily cleaned. It is argued that handles made with molded plastics become brittle over time, causing them to break and that they can become slippery if hands are wet, making them harder to handle.

Stainless Steel - Metal handled knives last longer and add weight to the knife. There are arguments made that stainless steel handles are slippery if hands become damp, making them harder to handle. As with the plastic handles, stainless steel will not absorb debris and microorganisms and are easily cleaned.

Source:http://www.recipetips.com/kitchen-tips/t--1075/types-of-kitchen-knives.asp

Kitchen Knives: How are they made?

2010-10-22T08:17:00.000-07:00

This is an episode of How its made - Kitchen knives, we will watch how the manufacturer make the knife starting with a sheet of steel.

1- The steel sheet run through a hydrolic presser with a 110 tons of pressure to cut a knife like shape out of the sheet.

2- The blade cut-outs goes into a furnace, the temperture is 843c for two hours, this hardness the steel.

3- The blade cool at -49c using liquid hydrogen for two hours, to form cool hard steel.

4- A grinder smooths the back of the blade (spine) and remove any steel shards.

5- A grinding machine forms the cutting edge with the help of water to keep the blade cool.

6- A laser burns the brand name on the side of the blade.

7- A router shaps the wooden handle.

8- A worker clamps the blade into the handle using rivets.

9- A finale grind to remove any protruding steel from the handle.

10- A finale last grind to insure the blade is very sharp.

Kitchen Knife Anatomy

2010-10-22T07:04:00.000-07:00

A kitchen knife seems easy to describe. A blade and handle are the obvious terms that describe the kitchen knife's anatomy. but look into the details and study the knife's anatomy in depth.

The Tip:

The tip of the knife is at the opposite end of the handle and is pointed, sharp and fairly thin. It is typically pointed but there are some knives with ends that are cut off straight, rounded or at a slant. The tip is used for cutting small items, cutting food into thin strips, and carving. It is also used for making incisions, such as would be used when making a slit in the side of pork chops or chicken breasts where stuffing would be added.

The Cutting Edge:
The cutting edge is the bottom edge of the blade that runs from the heel to the tip of the blade. It is very sharp and can be straight cut or serrated. The cutting edge is used to slice, cut or chop food items both large and small, with the middle of the blade being used most often.
The blade edges are available with different grinds, which have different purposes.

The Spine:

The spine is the edge opposite the cutting edge on the blade. It is thicker than the cutting edge and adds strength to the blade. It has a smooth, blunt edge to allow the user to grip it with thumb and forefinger or to be able to apply pressure with fingers or the palm of a hand to add control to the task being performed.

The Heel:

The heel is approximately the last two inches of the blade's cutting edge at the opposite end from the tip. It is used for cutting thick or coarse items that require extra pressure or strength. It assists in making faster more efficient cuts when the task calls for it.

The Bolster:

A bolster is a thick piece of metal (collar or shank) that is at the end of the blade, just before the handle. It generally runs the full length from the spine of the blade down to the cutting edge. The bolster, along with the tang, gives the knife balance, which provides for better control of the knife when cutting. It also provides a place for fingers to be placed for comfort and also provides protection from the blade. The bolster is an indication that the blade was formed using the forged process rather than being stamped.

The Handle:

The handle is the part of the knife that holds the blade. The tang of the blade extends down in the handle to attach the blade to the handle. The tang is riveted into the handle or is sometimes enclosed in a plastic or metal handle. It is important to get a good feel of the handle before purchasing a knife to be sure it fits your hand properly. If it is too big or small, it can result in inefficient use and can cause tired and aching hands.

The Tang:

The tang is the part of the knife blade that extends into the handle. The better quality knives have a full tang that runs the entire length of the handle. It is sandwiched in between the outside layers of the handle and generally contains several holes where it is riveted to the handle for durability. The tang takes the same shape as the handle and can generally be seen on both edges. A full tang is best for adding strength and balance to the knife but there are also some good quality knives whose tang only runs part way into the handle. Molded handles contain a pointed rat tail tang, which is a long narrow shaft that is completely contained in the handle with which it forms a bond. This type of tang adds balance and strength to the knife but also provides for a little lighter weight knife.

The Butt:

The butt end of the knife is at the opposite end of the tip. If the knife has a full tang it is where the tang ends. Sometimes the butt of the knife is used to tenderize or grind ingredients so it is important that the butt is of stable construction.

The Metal Rivets:

Metal rivets are used to secure the tang to the handle of the knife. To prevent irritation to the hand, the rivets should be completely smooth and lie flush with the surface of the handle. In addition, this will help prevent debris and microorganisms from collecting in the spaces between the handle and the rivets.

I hope the information above will help you choose a better quality knife that meet your needs.

Source:
http://www.recipetips.com/kitchen-tips/t--1075/types-of-kitchen-knives.asp

Kitchen Knives: The Most Important Kitchen Tool

2010-10-19T12:57:00.001-07:00

If you ask any professional chef which is the most important cooking tool, the answer will undoubtedly be the knife. Knives are being used since the early days of man starting with rock and bone knives.

A knife consists of a blade and a handle. Each blade has a tip, back, cutting edge and bolster. The handle may be wood, plastic or metal. In all cases a handle must fit the hand of the individual.
There is a wide range of knives: chef's knife, boning, paring, turning, filleting, carving, bread, decoration, tomato, cake, salmon slicer, cleaver, just to name a few.

Quality knives are expensive and must be regarded as an investments. Once acquired, they must be cleaned properly and well maintained. A dull knife is dangerous. Always use a sharp knife. Before each use, steel your knife in an attempt to "true" the edge, which realigns the molecules of the blade and maintains the accuracy of the edge. Depending on the frequency of use, knives must be sharpened using a sharpening stone or professional rotating stone. those are the reasons why you should use sharp knives:
Safety: A sharp knife is far safer than a dull one. It is far less likely to slip when slicing certain food items. cause in the case of dull knife you apply more pressure to cut and that can lead to some nasty accidents.

Efficiency: It will take much longer to prepare a meal with a dull knife.

Appearance: Where prepared food items are on display, those cut or sliced with a sharp knife have a far more attractive appearance.

Fatigue: Dull knife need pressure and more control which may lead to fatigue.

Portion Control: A sharp knife will cut exactly the portion required. A dull one will not. Test this statement by cutting a tomato with a dull, then sharp knife.