The tip is often used for drilling. Tip: The tip is the front of the knife and includes the tip of the knife. The tip is used for detailed or delicate cuts. Edge: the edge is the cutting part of the sheet.
When sharpening your knives, especially for the first time, you should consider the type of knife, the style of blade it has, the type of sharpening (cutting edge), the type of steel and what it will be used for. While this manual will focus on kitchen knives, we will analyze the different types of knives because it is necessary to have a complete knowledge of cutlery in order to do a good job sharpening a quality blade. Many kitchen knives fall under these classifications, because preparing food requires almost every type of cutting that exists, at one time or another. You may not have to cut a brush in the kitchen, but chopping and chopping frozen meat and vegetables is a similar task.
Peeling the skin of a cassava is not much different from cutting. The sharp end of the blade that tapers to a tip, hence the name. The tip can be a Trail Point, Clip Point, Drop Point, Spear Point, Hawksbill Point or Tanto Point, depending on whether it is above, even with or below the spine of the blade. The point is important because it may be necessary to start a hole, mark something or keep something in place, or maybe even stab something.
If the tip is dropped, the upper part that leads to the point is called a wedge and, if it is sharp, it is called a false edge. The tip is used for delicate cuts. The lower part of the blade, near the handle. The back of the blade or, if it's a double-edged knife, the center.
The spine is the thickest part of the blade and provides strength to the cutting edge. As a general rule, the thicker the spine, the stronger the blade. The thickness of the spine is also important because it affects the balance of the knife. Heavy-bladed knives are ideal for chopping, but are a bit difficult to handle for delicately slicing.
Knives with a heavy handle are weak to chop, but are ideal for delicate and intricate cuts. Sometimes, a loin can have a texture along the last inch, near the handle, called a “jump”, which makes it easy to use the thumb on the back of the blade for additional control when making intricate and very delicate cuts. The blade is the part of the knife used for cutting, chopping, chopping and other dividing tasks. The tip is the first third of the leaf and is used to cut into thin slices, for example with garlic, onions and mushrooms.
The center (or belly) of the knife is used to perform long, sharp movements. This is the area of the knife that wears out the most and needs sharpening the most. You rely on this for your entire chopping and slicing routine. The cutting edge or “cutting edge” is the sharp part of the blade that performs the cutting and slicing.
It is usually divided into three sections for different uses, including the toe, abdomen and heel. This knife has a straight blade and small indentations that make it easy for the ingredients to slide. That's not to say that there aren't folding models of this type of knife available, but people who care about the fixed blade will always opt for a fixed blade, unless storage, concealment or transportation considerations are an issue, or the knife is primarily used for light duty work. An embossed knife is one that has been cut or stamped from a sheet of metal and pressed into the desired blade shape.
A full tip knife has its metal part that extends to the end of the handle and is generally much stronger than a partial spike knife. Although you don't need to know all the parts of a knife to be able to use it, familiarizing yourself with the parts can help you decipher several instructions (and opinions) about using the knife. At the same time, the existence of one can also make it a little more difficult to sharpen the knife, since it prevents the blade from going through a sharpener. If you just bought a new upper knife block and knife set and realized that you don't know what each knife is for, this part of the article is for you.
The handle is placed where the blade is attached to the handle as a reinforcement element for the entire knife, although some forms of reinforcement can hinder the path of electric knife sharpeners. And yes, while the blade is the term that encompasses this entire part of the knife, the blade itself has individual parts. A pad allows you to apply a lot of pressure to the blade by hand without jeopardizing its integrity or the integrity of the knife. Folding knives are generally used when there are problems with transporting, storing and hiding a fixed-blade knife.
The material that forms the handle of a knife, technically known as the scales of a full-pointed knife, can be wide and varied, although wood, plastic and steel are the most common. Those who are learning to handle a knife in the kitchen, especially cooking students, will encounter several common terms related to the different parts of a knife. . .