The Structure of A Kitchen Knife

Kitchen knife is an necessary goods in our daily life. You may use chef knife every day and it is a good assistant in your kitchen. However, do you know its structure? Let us share with you.

A kitchen knife mainly includes 9 parts, including handle, rivet, handle foot, cushion, blade, knife beam, knife head and knife tip.

① Handle: This is the part of the knife that is used to grip, usually made of various materials such as plastic, wood, or stainless steel. It is more comfortable to use it with a good handle.

② Rivet: It mainly used to fix the keel and handle. Rivets should be tightly embedded in the handle without leaving gaps for bacterial growth. ‌

③ Handle Foot: The part of the blade that extends into the handle, which usually hidden inside the handle, also known as the handle core. ‌

④ Cushion: Located between the blade and handle, this part can increase safety and comfort. On a large chef's knife, the cushion area serves to protect the hands. ‌

⑤ Rear Area: The heaviest part of a large chef's knife, closest to the hand when used, with the greatest force, usually used to chop hard food, such as the joints of chicken leg bones. ‌

⑥ Blade: The middle part of the entire knife, between the blade head and the back area, is the area with the highest working intensity during cutting and chopping. ‌‌

⑦ Knife Beam: The upper part of the blade, which is often clamped with fingers to ensure the stability of the blade during use. ‌

⑧ Knife Head: The front one-third of the blade edge is called the knife head, which can be used to cut tender vegetables, small shaped ingredients, cut ligaments of meat ingredients, and cut thin slices. ‌

⑨ Knife Tip: This part is used for cutting food, and can also be used to separate thin paper or film items.

These parts together constitute the basic structure of a kitchen knife, enabling it to effectively complete tasks, such as cutting and slicing, during the cooking process. Hope our passage is helpful to you.