1) POINT
This functions as the piercing tool of the blade. Our knives are high quality cutlery, with blades of German steel, taper ground with a fine stone finish, super-sharp and ready for use.
2) TIP
The forward quarter of the blade, does much work cutting and separating. The tip, which includes the point, is best used for cutting small and/or delicate foods.
3) EDGE
Working part of the blade, from point to heel. The central region cuts virtually all foods using long slicing motions and can produce large or delicate results. Regular maintenance of sharp edge is essential for effectiveness and safety, we offer sharpening tools made of steel or diamond steel.
4) SPINE
Top of the blade directly opposite the edge.
5) HEEL
Rear part of the edge. Cuts through large or tough foods when weight and force are needed.
6) BOLSTER
Thick band of steel present on our forged knives. Helps balance knife and protect hand from accidental slips across the blade.
7) TANG
Part of the blade extending into the handle, designed to give the knife balance.
8) SCALES
Parts of the handle that create its grip. Our handles are a non-slip Santoprenetm material, offering a secure grip and comfortable to hold.
9) BUTT
End of the handle.
Sunday, March 21, 2010
1) POINT