| Knives are, perhaps, the most important tools in | | | | to sharpen they generally do not hold their edge |
| the kitchen and the pleasure of cooking can be | | | | for as long as forged knives. Judge Sabatier and |
| greatly enhanced by the quality of knife you use, | | | | Stellar James Martin are examples of stamped |
| whether it is for cutting, chopping, boning, filleting, | | | | knives. |
| paring or any other job facilitated by knives. The | | | | Blade Materials |
| importance of knives can be aptly defined by a | | | | The blade materials can sometimes been seen as |
| chef, who is sure to have a wide assortment of | | | | the dark art of the knife manufacturer. The |
| the instrument. | | | | established knife manufacturers they have been |
| Hence, here are some tips to understand the | | | | continually refining the exact proportions of |
| anatomy of knives and the variety of materials | | | | carbon, stainless steel and other components to |
| used to make them. | | | | achieve what they believe the perfect blade to |
| Knife Components | | | | be. For example, Zwilling JA Henckels knives go |
| The Edge is the cutting part of the knife's blade. | | | | through upto 40 manufacturing steps to produce |
| This could either be plain or serrated according to | | | | their knives, including an ice-hardening process the |
| the role of the knife. | | | | stainless steel goes through, helping create the |
| The Spine is the side of the blade opposite to the | | | | hardest knife around (66 Rockwell). |
| Edge. The Handle, made of wood, steel, plastic, or | | | | High Carbon Stainless Steel is still commonly |
| rubber is where you hold the knife, is increasingly | | | | regarded as the best quality steel to use in knife |
| important when buying a knife for both comfort | | | | manufacturing. They are rust and stain resistant, |
| and protection, as demonstrated by Zwilling JA | | | | with its hardness, good looks and exceptionally |
| Henckels ergonomically designed handle which was | | | | sharp edge makes it a favourite for producing |
| developed after extensive studies by the | | | | high quality kitchen knives. However, if abused |
| Fraunhofer Institute. The Bolster is the thickest | | | | they are likely to lose their sharpness. A good |
| part of the knife and connects the blade to the | | | | carbon stainless steel knife should not be put in |
| Handle and only forged knives have bolsters. The | | | | the dishwasher as they can be damaged. |
| Tang is the part of the blade that runs through | | | | The use of molybdenum in High Carbon Stainless |
| the Bolster into the Handle and provides balance | | | | steel knives (sometimes known as Molybdenum |
| and strength. It is usually visible running along the | | | | stainless steel) is being increasingly used in knife |
| Handle. It is generally believed that knives with a | | | | manufacturing as they retain a sharper edge for |
| full tang (i.e.the knife is made from a single piece | | | | longer and are even more resistant to rust. Whilst |
| of steel) offer greater strength and durability, and | | | | purists may say that the adding of molybdenum |
| the majority of quality knife manufacturers have | | | | with reduce the sharpness of the knife they are |
| fully forged knives with a single tang The Tang is | | | | in reality still incredibly sharp, with both Stellar |
| kept in place with Rivets that ought to be the | | | | Sabatier and Mundial have molybdenum in their |
| same level as the Handle to ensure comfortable | | | | knives. |
| holding. | | | | Titanium knives are a better option over Stainless |
| There are names for every part and angle that a | | | | Steel as they are lighter, wear resistant and hold |
| knife entails, such as the point, tip, heel, return, | | | | their edge longer. They are, however, more |
| bolster lip, finger guard, scales, handle guard and | | | | flexible and therefore not suitable for all kinds of |
| handle head or butt but the above are the major | | | | cutting. Kasumi has a range of Titanium knives. |
| areas. | | | | A lesser known variety is Ceramic knives. They |
| Forged or Stamped? | | | | are not metal, of course, but are extremely hard; |
| Knives can be either forged or stamped. It is | | | | hard enough to cut the glaze on dinner ware. |
| generally considered forged knives are the highest | | | | They are low maintenance and can hold their |
| quality knives on the market. They take great | | | | edge for years sometimes. But they cannot be |
| craftsmanship as the process involves extreme | | | | used for all kinds of cutting and can be used on |
| heat and hand moulding to create the finished | | | | cutting boards only. You can try brands such as |
| article. The blade, tang and bolster are one piece | | | | Kyocera and Kasumi. |
| of steel and are hammered into knife shape, with | | | | Here is a brief summary of my beliefs when it |
| the handle being either riveted or welded onto the | | | | comes to knives: |
| metal. Following the process of heating and | | | | For purists - Forged and Carbon Steel - Zwilling JA |
| cooling, the forged blade is ground to create a full | | | | Henckels, Wusthof |
| taper to the cutting edge. They are popular with | | | | High quality knives for the hard working, time |
| chefs for being better balanced, and for the extra | | | | poor cook - forged and molybdenum steel - |
| flexibility and durability they offer. Zwilling JA | | | | Stellar Sabatier/Mundial |
| Henckels, and Stellar Sabatier, make some of the | | | | Light and easy to handle knives - James Martin |
| finest forged knives as do Wusthof and Mundial. | | | | Collection |
| Stamped knives are lighter, more flexible and | | | | Quality Knives for everyday use - Judge Sabatier |
| easier to sharpen but not as balanced or as | | | | Knives for those who want to make a statement |
| strong as forged ones, but can still be of good | | | | - Global and Kasumi |
| quality. The name comes from the process | | | | All knives will lose their edge over time, and it is |
| where a sheet of metal is stamped out with | | | | dependent on how you keep them as to whether |
| templated cutters, and this process enables them | | | | they retain their sharpness. So, whatever you do, |
| to be less expensive than forged knives. The | | | | don't believe a seller when he says a knife would |
| steel sheets are then cut into the shape of a | | | | remain sharp forever - it is not true. Even your |
| blade. Stamped knives are either hollow ground or | | | | most prized possession will some day have to be |
| edged, with the hollow ground being the longer | | | | face the sharpening steel or a Chefs Choice |
| lasting of the two knife types as they will retain | | | | sharpening station. |
| their edge for longer. While these knives are easy | | | | |