What You Need to Know About That Cutlery Knife – Guides for Beginners

Kitchen knives are essential to the kitchen, but not all knives are made the same. All knives have certain qualities that allow them to function in the specific field they were designed to. Kitchen knives or other types of cutlery have particular factors that affect their performance; in short, these factors differ for different kinds of knives, and we’ll cover some of what you need to know about that cutlery knife in this article.

It can be challenging to figure out which knife is best for you there, as there are so many knives on the market, and it can be overwhelming when choosing which one to buy. So we’re going to take you through a couple of critical considerations to get you on the right path to knowing and buying the best knife or piece of cutlery.

Table of Contents

What to Look for in a Kitchen Knife

Knife Bevel

The bevel of the knife refers to the angle at which the blade edge is sharpened or tapered. It is essential to know about the bevel edge and the angle that it is sharpened to because this will determine how sharp the blade edge is and how well it will perform in the kitchen when cutting. There are two types of bevels; the first is the single bevel edge, and the other is the double bevel edge.

A single bevel is sharpened or tapered only on one side of the blade, whereas a double bevel is sharpened on both sides. A single bevel is very accurate and precise at slicing and dicing; the only problem is that the single bevels are tailor-made to a specific hand side. So a left-handed person can only use a left-handed single bevel blade, and a right-handed person can only use a right-handed blade.

A double bevel is good for use by anyone and performs well when chopping. The optimum angle to grind a bevel to is 15 degrees. This offers the most sharpness and the most strength and durability. Other knives are ground to 10 or 12 degrees, but these are more prone to damage, but they are very sharp. So for basic cutlery, it would be perfectly fine to go for a 15-degree bevel.

The Knife Bolster

What You Need to Know About That Cutlery Knife

The bolster of a knife is the part where the handle and the blade get connected; the bolster is usually an extension of the blade and is made of the same material, usually steel. The transition from the blade to the handle should be smooth and offer a significant amount of support for the knife. The bolster provides support for the fingers as well.

When cutting, the correct hand position should be with the index finger and the thumb in front of the bolster. A bolster adds balance for smooth cutting and slicing. Bolsters are usually steel and are pretty dense to make the knife heavier but more so to add extra balance to the knife because the handle is generally lighter than the blade, and so there is an off-balance that needs to be fixed.

A good quality cutlery knife will have a pronounced bolster and will be easy to spot because it will have a very smooth finish. And these should be favored above other types without one. Here’s something you need to know about that cutlery knife- having more control and safety is always better, and a bolster provides that easily.

Type of Blade Edge

The type of blade edge is essential because it will determine which foods you should or should not cut. If the blade edge is serrated, it will be perfect for cutting things like bread or thick-skinned fruits. But it will be unsuitable for cutting meat and other precision sliced vegetables. When slicing fruits to a thin degree, then it would be a good idea to go for a plain edge that is very sharp.

It can be frustrating with a plain edge when cutting small degree slices because the slices end up getting stuck on the blade and causing a mess on the workbench. You can get around this problem by looking out for a knife that has a Granton-type edge. This term refers to small dimples or indentations on the edge of the blade. These prevent slices of vegetables or food from sticking onto the blade and are often found on Sushi knives. So depending on what you will be cutting, it is essential to look out for the correct type of blade edge.

The Tang of the Knife

A tang refers to how much the blade extends into the handle. A full tang extends from the tip of the blade to the end of the handle continuously. A partial tang extends from the blade’s tip to halfway up the handle, so it is only partial. The knife’s tang is vital because it adds balance, support, strength, and toughness to the overall build of the knife.

It would help if you were on the lookout for a full tang as it’s definitely something you need to know about that cutlery knife. That’s because it offers the most significant amount of all of the factors mentioned above. A partial tang tends to be slightly weaker and more prone to damage. So keep an eye out for a full tang which can typically be found in pictures displaying the knife. You will also be able to tell if the knife is full tang because the handle is triple-riveted.

The Handle Material

This factor might be harder to identify in a picture. But in the description of a knife, the material used to make the handle should be specified. So it might be a good idea to look at which type of material is used. Figure out which would be the best for you; the more robust, the better.

Handles need to be very durable and tough; if they are prone to damage and cracking, then the likelihood is that the knife will not last very long. If the handle breaks, you can’t use the knife despite how good the blade might be. You can replace a handle, but for the most part, it is best to get a knife with a good grip in the first place.

Suitable material for handles would be pakkawood or pearwood and maybe carbon fiber but not plastic. Plastic handles out of all of the types of handles are the most likely to break. It might be a good idea to avoid getting this type of handle. But if you have to get this type, try to make sure that it is a full tang.

With a knife handle, it is a good idea to get something more on the heavier side. The heavier the handle, the more balanced the knife will be. So if you have a very balanced knife, then cutting and all other actions performed in the kitchen will be made more accessible, and it will be easier to handle the knife.

Final Words

All in all, when it comes to what you need to know about that cutlery knife, these things will make all the difference. You would need to figure out first which type of knife is best for you. Then find a great affordable deal that will give you the best quality and most extended lifespan.

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