In order to choose the best kitchen knife for your needs, it is important that you have a basic knowledge of the different parts of kitchen knives.
Tip - this part is sharp and thin. We commonly see knives with pointed tips, but some have them straight or rounded. Pointed tips are usually used for cutting food into thin strips, carving into food and cutting small items. It can also be used for making incisions such as making a slit into the sides of a chicken breast for stuffing.
Cutting edge - this is the most important part of the knife. It's sharpness and it's ability to stay sharp must be one of the first things you need to check. The cutting edge is the part that runs from the heel to the tip of the knife. It is primarily used for slicing and cutting food with the middle part used often. The cutting edge comes in two types - serrated or straight cut with the latter easier to sharpen again.
Spine - also referred to as the knife's back. This part, which is opposite the cutting edge is thicker and adds strength to the blade. It's not sharp, which allows the user to grip it with the forefinger and the thumb for more pressure which allows for more control over the knife.
Heel - the heel is the last two inches of the cutting edge, opposite the tip. This part is used for cutting thick items which requires extra strength or pressure.
Bolster - this is the thick piece of metal at the end of the blade, just before the handle. This part is important for giving the knife balance which provides better control of the knife when cutting. Generally, only knives made out of forged blades have bolsters (versus stamped blades) although some forged blades do not have this at all.
Tip - this part is sharp and thin. We commonly see knives with pointed tips, but some have them straight or rounded. Pointed tips are usually used for cutting food into thin strips, carving into food and cutting small items. It can also be used for making incisions such as making a slit into the sides of a chicken breast for stuffing.
Cutting edge - this is the most important part of the knife. It's sharpness and it's ability to stay sharp must be one of the first things you need to check. The cutting edge is the part that runs from the heel to the tip of the knife. It is primarily used for slicing and cutting food with the middle part used often. The cutting edge comes in two types - serrated or straight cut with the latter easier to sharpen again.
Spine - also referred to as the knife's back. This part, which is opposite the cutting edge is thicker and adds strength to the blade. It's not sharp, which allows the user to grip it with the forefinger and the thumb for more pressure which allows for more control over the knife.
Heel - the heel is the last two inches of the cutting edge, opposite the tip. This part is used for cutting thick items which requires extra strength or pressure.
Bolster - this is the thick piece of metal at the end of the blade, just before the handle. This part is important for giving the knife balance which provides better control of the knife when cutting. Generally, only knives made out of forged blades have bolsters (versus stamped blades) although some forged blades do not have this at all.