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The knives, some infos before to make your choice
Some concepts to choose your knives ...
Choose your kitchen knife, a butcher knife or pocket knife or hunting with exact requires some information:
The blades:
Depending on the use of the knife, the blade can be flexible (some boners, filet of sole ..) or rigid, it can be broad or narrow, smooth, toothed or mixed dimpled (which has the effect of generating cushions Air preventing flexible and thin slices of material from sticking to the blade).
It can be cut or forged, with or without miter (miter being the part between the blade silk)
The high-quality knives are forged knives, miter providing protection and a professional cosmetic knife.
Tang:
This is an extension of the blade, so the invisible part located in the handle.
It can be of different shapes:
Tang hairpiece: in this case, it is simply a small metal part hidden in the handle, and that is not a very robust assembly.
Half Tang: As the name suggests, it is approximately half of the inning.
Long or 3/4 silk : more robust than the previous one.
Full Tang: it extends to the end of the handle, used for quality knives.
The handle assembly:
It can be mounted in different ways:
Inserted hot
Mounted with ribs or wood chips, plastic, horn or other materials.
Mounted with an injected handle and attached by rivets silk: So, if you only see one rivet, it is not a full tang! ;-) In the case of low or medium range even knives, "rivets" may also be merely decorative and simply glued to the sleeve ...
Molded directly onto the handle: it is generally the case for butchers knives. If the technique is perfectly controlled, there will be no gap between the blade and the handle, so perfect hygiene.
Damascus blade knives:
The damascene technique involves superimposing layers of hard and soft steels on each other and then to highlight these layers by an acid treatment.
This results in a visually very aesthetic and single blade, this method also provides little flexibility for knives with a very hard steel core, thereby making the blade less brittle.
Indications of knife dimensions :
As regards kitchen knives or slaughter the dimension indicated concerns only the length of the knife blade, for pocket knives and hunting it is usual to indicate the blade lengths, the handle and sometimes total length of the open knife.
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