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Anatomy of a Chef's Knife.

A presentation on the anatomy and nomenclature of the various parts of a Chef's Knife.

Jason Ford

on 25 November 2012

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Transcript of Anatomy of a Chef's Knife.

Point Tip Face Spine Bolster Handle Guard Butt Return Heel Rivets Scales Finger Guard There is a face on both flat sides of the blade. It can be used to crush food items such as peppercorns of garlic The spine is the top, thicker portion of the blade, which adds weight, strength and stability.

The knife blade can be inverted and the spine used to strike and crack the hard shells of crabs and lobsters The point is the part of the knife where the edge and the spine meet. The point is often used for piercing the skins of fruit and vegetables. The tip is considered the first third of the cutting edge, including the point. It is often used for fine work or delicate cuts. The tip is also utilised as an anchor during fine chopping. The bolster is a collar that joins the blade to the handle. It's function is to provide additional mass, just forward of the hand, which improves the knife's stability, strength and balance. http://en.wikipedia.org/wiki/Kitchen_knife#Nomenclature http://www.cookingforengineers.com/article/130/Knife-Parts Rivets are metal pins (usually 2 or 3) used to attach the both scales to each side of the tang to form the handle. http://culinaryarts.about.com/od/knivescutlery/ss/anat-knife.htm Tang Scales are the two portions of handle (such as wood, plastic or composite materials) that are attached to either side of the tang with rivets, forming the handle.
If the tang goes all the way from the bolster to the handle butt, it's called a "full tang". Full tang handles are generally considered stronger than "partial-tang'. The butt is the terminal end of the knife handle. Also referred to as the "handle head". Many knives have a curvature that forms a lip at the end of the handle, which gives the knife a better (ergonomic) hand grip and prevents slipping. The heel is the widest part of the knife blade, located farthest away from the point, and at the rear of the blade where it meets the handle. This section of the cutting edge is used for food items that require greater physical force and weight, such as chopping hard items like carrots or pumpkin. The return is the point where the heel meets the bolster. This area of the blade is often ground down to a rounded edge, to avoid a sharp corner pinching the lead finger when gripping the handle. The cutting edge is the entire length of the blade's sharpened edge, which extends from the point to the heel. The edge may be beveled or symmetric. The beveled edge is often referred to as the knife's belly.

Most cutting motions are performed by utilising a slicing motion (drawing the knife horizontally while pressure is applied downward through force or gravity). List of references The tang is a portion of the metal blade that extends into the handle, giving the knife stability, extra weight and handle strength. Often considered part of the bolster, the finger guard is designed to strengthen the heel of the knife, provide additional weight forward of the handle, and to help protect the lead finger from accidentally slipping onto the blade. Some bolsters are constructed with the blade (as in forged knives), while others are attached after the blade is constructed. Anatomy of a Chef's Knife A chef's knife is the most commonly used tool in a commercial kitchen and arguably the most important utensil in a chef's tool kit. This presentation identifies the parts of a chef's knife and their common uses. Not all chef's knives are constructed in the same fashion. Modern manufacturing techniques have allowed some of the traditional knife components to be omitted. For example, some knives are made with both the handle and blade moulded from one single piece of stainless steel, with no requirement for scales and rivets. Note: Cutting Edge The main types of cutting edges are:

Taper ground edge (where the edge is formed by two straight bevels)
Hollow ground edge (where convex curves are carved out of the edge to form a sharper, thinner, more delicate edge)
Serrated edge (where the edge is shaped in a series of teeth)
Scalloped edge (where the edge is shaped in a series of small sharp arcs or bumps)
Single edge (where only one side of the knife is beveled Some knives are referred to as "Granton Edge". These knives typically have a taper ground edge. However, the blade has a row of shallow divots along the face to reduce drag on the knife and to prevent food sticking to the blade. Handle Blade
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