Knives and Some Things You Want to Know

Knives are, the most important implement in the chef s tool box, from the eponymous chef’s knife to boning, bread, utility and paring knives. Among the earliest tools devised by prehistoric man, the modern knife has come a long way from flint and obsidian, made from a number of different materials. Carbon steel is the top choice among many chefs; iron is alloyed with a small amount of carbon to create a strong steel blade that readily takes a keen edge. One downside is that carbon steel is easily stained and can rust. Stainless steel is made by adding chromium, cobalt, tungsten, nickel or other metals to the alloy; as its name implies, these blades resist staining and stay shiny, but they also don’t take an edge as well and are more difficult to sharpen. High carbon steel adds more carbon to the stainless steel formula. Knives can also be made from ceramic materials, yielding an extremely sharp edge; but ceramic is brittle and breaks fairly easily.

Inexpensive knives are mass-produced by stamping blanks from cold rolled steel. Better quality knives are made from forged steel. Some chefs prefer blades handcrafted by knife smiths.

Here Is How That Work

#1. Forging
Steps to Have a Knife

The smith heats a block of steel in a furnace until the metal is malleable. Then he forges the steel into the shape of a knife by hammering the hot metal against an anvil. As the steel is hammered, its internal grain realigns along the shape, strengthening it. The heating and hammering process is repeated until the desired final shape is obtained.

#2. Tempering and Grinding.Tempering and Grinding a Knife

The blade is tempered, or strengthened, through a multi-step process of repeatedly heating and quenching, or cooling, the metal. Then the edge of the knife is ground on a stone wheel cooled by water to keep the metal from overheating and losing temper. Sections of the blade are usually ground differently, with a sharper, finer grind near the tip to facilitate delicate cuts, and a thicker, stronger edge near the heel of the blade for chopping. Edge shapes include taper ground, compound bevel, hollow ground, serrated or single-edge chisel.

#3. Finishing

The knife is given a final polish to remove any burrs and add luster. A handle is fitted to the tang, the handle end of the knife. Wood, bone or other materials sandwich the tang and are fastened with rivets. The best knives have a full tang, which extends to the end of the handle. Alternatively, a handle can be fitted and glued to a partial tang. The finished knife is given a final hone to its edge.

Honing a Knife to Its Edge

Now Is Your Turn

This is the way people make their knives. If you also want to have a honed knife, let’s follow the same way. Without too expensive tools, you are still able to prepare yourselves many tasty and delicious meals for your family members.

Nowadays, there are lots of types of knives. Therefore, choosing yourself the suitable ones is the thing that many housewives are focusing on. You might take a careful consider to somewhat of a novice knife enthusiast. Full of brands and types, I stumbled across budk too. But if we know the place that producing reliable products with reasonable price, it is so lucky. If not, why don’t we try to make them in our own ways? The product shows your special style that never ever one has. It will be your interesting experiment in life. Good luck for your trial.