Foods Knife Review

Handle or Scales

2 portions of handle material that are attached to either side of the tang. Made of several types of materials (woods, plastic, vinyl). Make sure the handle is comfortable in your grip. Too large a knife and handle can cause hand cramps.

Butcher Knife (aka Scimitar)

6-14" rigid blade whose tip curves up at a 25* angle. Called a scimitar because it resembled a sword of that name. Used for heavy work and to cut meat, poultry, and fish.

Fillet Knife

8-9" very thin and flexible blade with pointed tip. Allows blade to easily move along the backbone and under the skin of the fish. Used mainly to fillet fish.

Chef's Knife

All purpose knife used for slicing, chopping, dicing and mincing. Curved to allow the cook to rock the knife on the cutting board. Blade is generall 6 or 8 inches. Some are 10 and 12 inches. Average is 8 inches.

Carbon Steel

Alloy of iron and carbon. Can hold its edge very well and stay sharp. Blade can rust and stain. Requires maintenance.

Cleaver

Cut through bone with shear force

Partial Tang

Does not run the entire length of the knife. Used for knives that do light work.

Soft Cheese knife

Holes in the blade to prevent the cheese from sticking

Slicing (nonserrated)

Long stiff blade for slicing meat and carving. Good for carving whole chickens and roasts.

Serrated Slicer

Long, thin blade that is ideal for cutting soft food without tearing or mashing it. Like bread and cake, tomatoes.

Quality Knives

Made of a single piece of metal that has been cut, stamped, or forged into its desired shape. Metals used include stainless steel and high carbon stainless steel.

Stainless Steel

Made of iron, chromium, and other metals. Won't color or rust. Won't transfer a metallic taste to foods. Difficult to sharpen and keep an edge.

Utility knife

Medium-length blade will do light work of a chef's knife and heavier work of a paring knife. Since it is in between the two most used knives, it has declined in popularity,

High-Carbon Stainless Steel (the best knife material available)

Mix of iron, carbon, chromium, and other metals that combines the best features of stainless steel and carbon steel. Expensive, Doesn't rust or discolor, Can be sharpened easily and hold edge.

Tang

Part of the blade that continues into the knife's handle. Give the knife stability and extra weight.

Hard cheese Knife

Sharp blades to cut exact slices and forked tip to allow to be used as serving utensil

Tournee Knife

Similar to paring knife. Curved blade that looks like a bird's beak. Used to trim potatoes and veggies into shapes that resemble footballs.

Paring Knife

Small, rigid, plain knife that is 2 to 4 inches long. Ideal for peeling and other small intricate work (deveining shrimp, cutting small garnishes, carving melons) Used to pare - trim off the thin outer layer or PEEL.

Edge

The cutting surface of the knife, which extends from the point to the heel.

Tip

The first third of the blade, which is used for small or delicate work

Handle Guard

The lip below the butt of the handle, which gives the knife a better grip and prevents slipping

Rivets

The metal pins (usually 3) that hold the scales to the tang. Due to comfort and sanitation, rivets should be smooth and lie flush with the handle's surface.

Return

The point where the heel meets the bolster

Finger Guard

The portion of the bolster that keeps the cook's hand from slipping onto the blade.

Heel

The rear part of the blade, used for cutting activities that require more force.

Bolster

The thick metal portion joining the handle and the blade, which adds weight and balance and keeps the cook's hand form slipping onto the blade. At the point where the blade and the handle come together. Very strong and durable.

Spine

The top, thicker portion of the blade, which adds weight and strength

Point

The very end of the knife, which is used for piercing

Boning Knife

Thin angled 5-7" blade. Used to remove bones form cuts of meats. Used to trim fat. Stiff boning knife, good for beef and pork. Flexible boning knife, preferred for poultry and fish.

Western vs. Eastern

Western (European and american) knives generally have a bolster. Eastern knives (China, Japan and across Asia) generally do not have a bolster.

Full Tang

long as the whole knife handle. Gives knife extra power and strength.

Butt

the terminal end of the handle.

Ceramic Knife

these knives stay sharp longer than steel knives. they are also extremely brittle and will shatter or cracks when used to pry. They chip on the edge if used roughly.