A kitchen knife is divided into two major parts, the blade and handle, which are comprised of several components to include a tang, heel, spine, tip, bolster, and edge.
Blade making process
The blade is constructed by using one of two different methods: forged or stamped.
Forged
- A forged blade is made by heating a bar of steel until it is softened and then dropped into a mold. The softened steel is then hammered into a blade shape and the excess is trimmed. The blade is then tempered by a sequence of heating and cooling which improves its durability and hardness. The blade is finally sharpened, fitted with a handle and finished (which may involve polishing to remove any unwanted edges or burrs).
Stamped
- A stamped blade is cut from a large flattened sheet of steel. The steel is then ground to provide a taper from the spine to the edge as well as from the heel to the tip. Finally, the edge is sharpened and the blade is fitted with a handle.
Both forged and stamped blades are made with a protrusion called the “tang”. The tang is where the handle will be attached through riveting, bonding or other means.
Edge
The working part of the blade, primarily the middle section, that cuts and slices. Advice: Before each use, hone the edge with a knife steel—a special, textured rod—to smooth and align a sharp edge.
Sharpen the blade with a stone or other device to create a new edge when cutting becomes less precise. To gauge sharpness, cut paper down the edge. Hand-wash and dry the blade right after use to prevent corrosion.
