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When Selecting Knives

Photography of Lemon Near Kitchen Knife

With knives, like any other Instrument, it is always best to buy
Whatever the purpose you
have for the knife – from cooking to whittling – the
pleasure to be got from using a well-made tool
enhances the whole procedure.

Tool takes away from the pleasure in the job, and therefore
the final result of your effort is often inferior to your
intentions.
To select the Highest Quality knife, it is helpful first to
Identify the principal uses to which the knife will be put. A
kitchen knife that’s used primarily for chopping
veggies will have a very different blade and heft than a
knife that is used for gutting fish.

Knife the workhorse of the kitchen. If you could only have
one knife, this would be the one to choose. If you’re
investing in a knife set, make sure that the collection includes at
least the chef’s knife, a paring knife, and a serrated knife.
To Pick a good quality knife, It’s helpful to know the
Parts of a knife and what to look for in making your
choice.

  1. The Point is the part of the blade for piercing.
  2. The Tip includes the point, and is the top quarter of
    the blade. It is used for the cutting and dividing of
    smaller items.
  3. The Center is where most of the knife’s function happens,
    Using long slicing motions.
  4. The Edge is the whole sharp part of the blade.
  5. The Spine is the opposite part of the blade, or the un-
    sharpened top.
  6. The Heel is the lower part of the blade, and is used to
    Cut through tough items which involve using weight or force.
  7. The Bolster is a thicker strip of steel between the
    blade and the handle. The bolster has two functions:
    balance and security. The ring of steel helps stop the
    hand from accidentally slipping forward and round the
    blade. Bolsters are located only on knives that are forged, and not on
    stamped knives. It is one of the elements to look at
    carefully when picking a knife.
  8. The Handle or Scales can be made of metal, wood, or
    synthetic material. Some synthetic materials are a better
    choice than wood or metal since they can withstand high
    temperatures or may provide better friction for grip.
  9. The Tang is the part of the blade that extends to the
    handle. In inexpensive knives, this component of the knife is often a
    cost short-cut because it isn’t always visible. However, the
    Tang is an important part of the knife, not only for
    balance, but also for durability. In great knives, the Tang
    generally extends all the way into the bottom of the handle.

A last suggestion. Not only is it
More elegant to use a properly preserved tool, but sharp
Knives are safer than dull knives (which are harmful );
With a dull knife, you must apply more pressure, and your

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