Types of knife, types of blades of knife and types of material of blades of knifes

These slides contain brief information about the different types of knives. It also contains other information like types of blades of knife and types of material of the knife.

1. A BRIEF INTRODUCTION OF KNIFE

2. INTRODUCTION OF KNIFE A KNIFE is a tool with a cutting edge or blade often attached to a handle. One of the earliest tools used by mankind, knives appeared at least two-and-a-half million years ago Knives can serve various purposes. Hunters use a hunting knife, soldiers use the combat knife, scouts, campers, and hikers carry a pocket knife. There are kitchen knives for preparing foods (the chef's knife, the paring knife, bread knife, cleaver), table knives (butter knives and steak knives), weapons (daggers or switchblades), knives for throwing or juggling, and knives for religious ceremony or display (the kirpan).

3. PARTS OF KNIFE Spine :- The spine of your knife is wider than your blade and is blunt on top. This allows you to put pressure on the knife and what you are cutting without cutting your hands. It also helps with grip. The larger the knife, the thicker the spine will typically be in better made knives. Tip :- The tip of a knife can vary. Some are curved or flat and others are pointed. The tip of a knife is typically used for carving or cutting small pieces of food. Cutting Edge :- This is the sharp part of a knife. This is what does the cutting work. Different edges have different purposes.

4. Heel :- The heel is the very back portion of the blade edge. On bigger knives, this can be up to about 2 inches of the blade. The smaller the knife, the smaller the heel gets accordingly. The heel is typically used for cutting food that needs a little extra force to be cut. It’s also the wildest part of the spine for that same reason. It gives you control over cutting hardened-to-cut items. Bolster :-  The bolster is there for balance. This is the point where the blade becomes thick at the very end. It is part of the metal piece that is the blade, though it is not sharp and does not cut. It gives the knife a bit of weight and is also a sign of a well made knife. It gives a bit of extra support for your grip as well. Lower quality knives typically do not have this, or if they do, it is not part of the blade but rather the handle. Tang :- The tang is the portion of the blade that sits inside the handle. The part that attaches to the handle that you grip. On some knives, you can see the edge of it running along the edge of the handle. Better knives have a tang that only goes about half way into the handle and you usually don’t see the edge of a shorter tang because of it. Handle :- It is the part of the knife you grip. But it’s also the part of the knife that houses the tang. Essentially, a handle allows you to grasp the tang so you can use the knife. A handle should have a comfortable grip.  Rivert :- These are the metal pieces (like nails or screws) that hold the tang in the handle. On some knives, you can see them. On others, you can’t. Butt :- The butt of a knife can be used as a tool if it is well made. It is used to tenderize or to grind.

5. TYPES OF KNIFE Paring Knife :- The perfect everyday knife with a fine blade, slim cutting edge and firm tip. Great for peeling potatoes, fruits, vegetables and for carrying out other small intricate tasks such as coring.

6. Turning Knife :-  The curved blade featured on this style of knife make it perfect for peeling all kinds of fruit and vegetables. The short handle, thin blade and firm tip are also ideal for removing eyes from potatoes.

7. Boning Knife :-  The thin, curved blade features a straight edge, designed to make removing meat from the bone quick and easy. Flexible version are available and are ideal for use with fish and poultry.

8. Filleting Knife :- This long, slim, blade is perfect for filleting and preparing fish and meat. The flexibility in the blade allows ease of movement, making delicate tasks such as removing skin quick and effortless.

9. Utility Knife :- Highly versatile and multi-functional, this style of knife is suitable for chopping and slicing fruit, vegetables and small cuts of meat. Usually features a small, still blade making them very strong

10. Chinese Chopper :- Chopper have a very similar appearance to cleavers but are usually not suitable for chopping bones or frozen foods. Instead they should be used for general meat slicing.

11. Cleaver :- These knives commonly have a large, rectangular blade that’s incredibly sturdy. The thick cutting edge makes this knife perfect for tough tasks such as splitting large cuts of meat and spare

12. Santoku Knife :- Excellent for meat, fish and vegetable preparation. This particular knife has a wide blade to scoop chopped food and a curved end to help the rocking motion when chopped.

13. Chef’s Knife :- The most commonly used and popular knife. The Chef’s Knife has a strong, weighted blade. It can be used for many chopping and slicing tasks, making it a staple piece in your kitchen collection.

14. Bread Knife :- Featuring a serrated, long and strong blade that allows you to cut through bread producing clean slices without any ripping or tearing. They can also be used for slicing other soft foods such as tomatoes.

15. Palette Knife :- With a broad and blunt blade, this type of knife is great when cooking omelets and pancakes as the flexible material will allow you to slide between the pan and food with ease.

16. Carving Knife :- The purpose of this knife is to slice thin cuts of meat such as poultry, roasts, hams, and other large cooked meats. Featuring a thinner blade than other knives, enabling it to carve more precise slices.

17. TYPES OF BLADES OF KNIFE Straight Blade :- It is used to cut raw meat, slice fish or chop vegetables. It should be razor sharp.

18. Serrated Blade :- It is used to cut raw meat, slice fish or chop vegetables. It should be razor sharp.

19. Granton Blade :- Hollowed cut grooves reduce sticking when cutting moist items.

20. TYPES OF BLADES MATERIAL Stainless Steel :- It is less expensive knives. It tends to be made form low carbon stainless steel. As a result of the price, they are likely to require re-sharpening a little more often than other materials. Stainless steel will however not stain or discolor.

21. Carbon Steel :- It tends to be made from higher carbon make up than stainless steel. Carbon steel is easier to sharpen and will retain its cutting edge for longer, as a result they are slightly more expensive than regular stainless steel knives.

22. Titanium :- The three key properties of titanium that make it the ideal metal for knives are its corrosion resistance, incredible strength and lightweight feel. It is often mixed with ceramic, silver or diamond. Titanium knives are durable and easy to maintain.

23. Damascus Steel :- A carbon steel core, encased by steel that has been hardened and tempered to achieve alternating hard and soft layers. This not only means knives are incredibly strong but they are also easily ground to be razor sharp.