Kitchenware - Knives - Part I

A guide to choosing and buying knives

Anatomy of a Knife

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Both professional chefs and retailers often have much to say when it comes to kitchen knives, and one of the things you will often hear is "buy expensive".� However, although the price of a knife may reflect its quality, in particular the way it has been made or the material is has been made from, it doesn't always indicate how easy it will be to use or how useful you will find it in your kitchen. This comprehensive guide will help you to choose and use the most appropriate knives for your particular requirements.

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Anatomy of a Knife
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Before you contemplate which knives you want or need, it is a good idea to familiarise yourself with knife construction. Below is a simple diagram showing the main elements of most kitchen knives.

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Blade - The term given to the whole of the metal part of the knife Tip/Point� - The pointed end of the blade Spine/Back - The blunt edge opposite to the blade's cutting edge Cutting Edge - The sharpened edge of the blade Heel - The rear part of the blade Bolster - The thick piece of metal between the handle and the blade Tang - The extension of the blade to which the handle is attached Handle - the part of the knife which is held when using

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Knife styles, blades, types and handles are discussed more fully later, however we feel a special mention about the tang is merited.� The tang is the part of the blade which carries on through the handle, often with rivets which are clearly visible in the handle above.

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