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The Handle. The handle is the part of the knife consumers hold to protect their hands and to achieve a more secure grip. The handle is known as the scale if made with two pieces. There are a wide range of materials and manufacturers that create knife handles. The Knife Connection is proud to offer ESEE handles among the others we carry.
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The cutting edge of the knife is that part we all love. It is the sharpened section that extends from the tip to the heel (or back) of the knife. There are two main kinds of knife edges: Straight edge - the most commonly used kind of knife. It can do everything from cutting, slicing, boning, and chopping to carving.
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Knife Anatomy 101: Infographic & Terms. Tang, jimping, swedge, choil, ricassoโknife anatomy terms can be confusing. Here's an infographic to show the parts of a fixed blade. Written by Patrick McCarthy on December 24, 2023. If you enjoy collecting and using knives like we do, it's important to know the terminology associated with blade designs.
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Parts of a Knife: The Tang. There is one very important part of a survival knife, which needs a separate illustration - the. The tang is the part of the blade inside the handle. If there is any unanimity of opinion about survival knives, they should have a , one piece of steel for blade and tang, roughly the same width and thickness.
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This guide will help you to understand the different parts of a knife, why knife blades come in different shapes and sizes, and how to choose the right knife to suit your needs. Most knives can be divided into two sections, the blade and the handle, each of which can be further subdivided into parts. These parts can vary by knife, but they are.
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Spine. The spine of the blade is the part furthest from the edge or edges. On a single-edged knife, this would be the side of the blade opposite the edge, and on a double-edged knife or dagger, this is the middle of the blade between the edges. The spine on a good knife will typically be heat-treated differently than the edge.
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Let's discuss the parts of a knife a little further. Bolster: this is the balancing point between the blade and the handle, protecting fingers from the blade while adding comfort. Not all knives have bolsters. Handle: the handle can be molded or riveted and made from a variation of materials. Rivets: rivets are used to secure the handle in place.
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The bolster is part of the blade, but it is somewhat thicker. The purpose of the bolster is to give added strength to the blade when it's under strain from heavy work. It also protects fingers from making contact with the heel of the blade. Furthermore, the added weight provides balance in a well-crafted knife.
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The heel represents the rear component of the edge, opposite the point. It's the widest part of the spine that often sits just in front of the handle of the knife. 5. Spine. The spine is the surface of the blade, opposite the edge. It's the unsharpened back of the blade. And it's what separates knives from daggers.
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Parts of a Knife Handle. There are 11 parts of a kitchen knife, split up into two main areas, the blade and the handle. The handle is where you grip the knife and can come in many shapes and looks. There are many common handle materials. There are wood handles, pakkawood handles, plastic and metal knife handles.
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It is the metal part of the knife, including the exposed metal that comes out from the handle. Although the blade is the overall term that embodies this entire part of the knife, the blade itself has its own individual parts which we will get into below. There are two common types of knives - fixed (as illustrated above) and folders.
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So if you want to learn all about the parts of a knife, their names, and their functions, then you're in the right place. Let's jump right in! Table of Contents #1 Blade #2 Point #3 Tip (Belly) #4 Edge #5 Heel #6 Spine #7 Bolster #8 Handle (Scales) #9 Tang #10 Rivets (Handle Fasteners) #11 Butt (Pommel)
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Advanced Parts Of A Knife. Plunge Line . The plunge line on the edge of a knife is the point where the blade meets with the handle. The plunge line may have different shapes depending on which part of the world that it comes from. A Western-style is called a toe or a spitzer grind. It has a beveled edge and looks like an elongated triangle.
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Here are described all the parts of a knife, together with a labeled illustration of a chef's knife. The Edge. The edge or "cutting edge" is the sharpened part of the blade which does the actual cutting and slicing. It is generally divided into three sections for different uses, including the tip, belly, and heel.
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Belly. This is curved part of the blade along the cutting edge of the knife that leads up to the point. This allows the knife to slice more efficiently because the angle of the edge is constantly changing due to the curve. The larger the belly of the knife, the more effective it is at performing slicing and slashing tasks.
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A knife blade's sharpness is determined by its beveling: the angle at which the knife is ground down to the sharp edge. The lower the degree of the bevel, the sharper the blade. For example, a knife with a 25-degree bevel is not as sharp as a knife with a 15-degree bevel. Most western kitchen knives are double-beveled, meaning they're sharpened.