The Parts of a Knife – The Anatomy of Kitchen and BBQ Knives

Knives are found in kitchens, and it's an essential tool for anyone who cooks. But knives are created differently with different purposes. You can't just use any knife to do everything and expect great results. If you're a pitmaster, it's important to find a good barbecue knife.

Not everyone knows about knives since most people don't pay attention to this. But it's an important thing to learn if you want to have the right one. Knowing these will help you to choose the right blade to prepare the ingredients for your dishes. The knife parts diagram will help you learn what will be the perfect knife for you.

 

The Parts of a Knife – The Anatomy of Kitchen and BBQ Knives

 

This will help you to understand its intended purpose. It's important to learn about its parts to know if it's the perfect kitchen gear for you. Not all knives are created equal. Learning about them will help you find what to use for your purpose. 

 

Parts of the Blade

 

 

Edge

 

 

It's the long and sharp part of the blade. The edge does the cutting. It's the same with all types of knives. The edge is present on the chef's knife, paring knife, and other knives. It's used to slice, mince, dice, chop, and do other cutting jobs. Keep the edge sharp and make cutting easier.

 

Spine 

 

 

The unsharpened portion of the knife is called the spine. It's located away from the edge, and it's the thickest part of a knife. The spine provides its strength when cutting. If the knife has a thick spine, it can take a lot more pressure than a thin spine. 

 

Heel

 

 

It's the part of the knife that is closer to your hand when you hold it. This is the end of the blade and makes the knife move upwards from the handle. It has an unsharpened back end, so you avoid cutting your hand. Like the spine, it's blunt to avoid accidents. 

Parts of the Handle

 

Tang

 

 

This part leads to the knife handle, and it's an unsharpened part of the blade. If you want to have a stronger knife, a full tang is a good choice. It's much stronger compared to the partial tang knife. A full tang knife is best for kitchen and heavy-duty use.

 

Rivets

 

 

A small and crucial connection that keeps the blade and handle intact. The rivets come in different styles, but they work the same. Without the rivets, the blade and the handle will not be together. A knife without a handle is not a safe kitchen tool to use by anyone.

 

Scales

 

 

In a full tang knife, scales are the material of the knife handle. It's commonly made of wood, plastic, and steel. The scales make the knife's handle have a comfortable grip. It also ensures that the handle is not slippery. The knife can get wet, especially when using it for chopping fruits and vegetables. 

 

Bolster

 

 

The bolster is the strengthening element of the knife. It's located where the blade meets the handle. This also serves as a space between the handle and the blade. It's mostly present with Western-style knife designs. The traditional Japanese-style knives don't have a bolster. But they are now creating hybrid knives with it.

 

Pommel

 

 

The pommel is the knife's butt since it's at the opposite end from the point. Although it comes in different shapes, it's not usually being used. But it can help the knife to be sturdy as it will stick towards the end. That will allow extra grip away from the blade. 

What to Look For?

 

The Sharpness of the Blade 

When looking for a knife, the blade must be sharp. The sharpness of the blade will make cutting, chopping, slicing, and other cutting jobs easier. Having a blunt knife will make you more prone to accidents. It's important to choose the right sharpness of the knife that you will need for your kitchen. 

 

Knife Tang Depending On Purpose  

A full tang knife may sound appealing to you because it's more sturdy. But not every purpose needs a full tang knife. A partial tang knife may be better if you're not planning to use it heavily. Depending on how you will use the knife, choose a knife tang accordingly. 

 

The Wideness of the Spine to Take Pressure

Different knives are created for different purposes. You have to choose the wideness of the spine depending on how you will be using it. The wider the spine of the knife, the more it can take the pressure. Choosing a knife with a wide spine will also make it last longer. 

 

Connection of the Blade to the Handle

Look for a knife that has a good connection to the handle. That way, the knife will not end up being disconnected from the handle. Make sure that the rivets are present since it will ensure the blade and handle stay together. That will avoid kitchen accidents and the risk of cutting yourself. 

 

Sloped Bolster or Functional Shape

Most of the knife comes with a sloped bolster. It extends through the bottom of the blade. It can prevent contact with the blade as you use it. A functional shape bolster will allow you to use the full knife edge when chopping. It also allows you to have a more effective grip. 

 

Made of High-Quality Steel

The quality of steel will affect the knife's performance. You don't have to buy an expensive one. High-maintenance carbon steel or legendary Damascus steel will be a great choice. It will last for a long time if you take good care of it. High-quality steel is a good investment when it comes to knives.

 

Conclusion 

Now that you know about knives, you already have a better idea of which will best suit your needs. Knowing this information will help you to choose the best knife for different purposes you might have. Finding the best one will help make your job easier and faster. So, make sure to look for a knife that will help you the most. 

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The Parts of a Knife – The Anatomy of Kitchen and BBQ Knives

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The Parts of a Knife – The Anatomy of Kitchen and BBQ Knives

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