Enhance your culinary knowledge by learning the terminology related to kitchen knives. Whether you're a professional chef or a home cook, understanding the various parts of a kitchen knife and their respective terms can greatly benefit your cooking experience. Here is a comprehensive glossary of kitchen knife terminology:
- Blade: The flat metal part of the knife used for cutting.
- Blade Bevel: The angle of the blade edge, determining the knife's sharpness.
- Bolster: The thick metal band that provides balance and stability, separating the blade from the handle.
- Tang: The metal part of the knife that extends into the handle, providing balance and stability.
- Handle: The part of the knife held by the user, usually made of plastic, wood, or bone.
- Full Tang: A type of knife where the tang extends the full length of the handle, providing added stability and balance.
- Partial Tang: A type of knife where the tang only extends partway into the handle, providing less stability and balance compared to a full tang.
- Point: The tip of the blade used for precise cutting.
- Edge: The sharpened part of the blade used for cutting.
- Spine: The upper part of the blade opposite the edge.
- Heel: The rear part of the blade near the handle used for heavy chopping.
- Rocker Knife: A type of knife with a rocking motion, commonly used for chopping and dicing.
- Santoku Knife: A type of knife with a straight blade, commonly used for slicing, dicing, and mincing.
- Chef's Knife: A type of knife with a wide blade, often used for chopping, mincing, and dicing.
- Paring Knife: A type of knife with a narrow blade used for precision cutting and peeling. By familiarizing yourself with these terms and understanding the different parts of a kitchen knife, you can make rmed decisions when selecting and using knives in your kitchen.