Knives

Question 1

What is the tang of a knife

Answer 1

The tang extends down the handle to attach the blade, the tang is rivetted or enclosed in the handle.

Question 2

What is the butt of the knife

Answer 2

The end of the handle

Question 3

What is the bolster of the knife

Answer 3

A thick band of metal (collar or shank) at the end of a foraged blade, just before the handle running from the spine to the cutting edge. The bolster along with the tang gives the knife balance for better control when cutting. It provides a place for fingers to be placed for comfort and protects the hand from accidental slips

Question 4

What is the heel of the knife

Answer 4

The edge near the handle used to cut through large ort tough foods when extra pressure or strength is required.

Question 5

What is the spine of the knife

Answer 5

The top of the blade, thicker than the cutting edge, adds strength. A Smooth, blunt edge allowing the thumb and forefinger to grip or apply pressure with fingers or the palm of a hand to add extra control.

Question 6

What is the tip of the knife?

Answer 6

The blades forward quarter, typically pointed but some knives are cut off straight, rounded or at a slant. Used for cutting small items or food into thin strips, carving and making incisions

Question 7

What is the cutting edge?

Answer 7

The sharp bottom of the blade running from the heel to the tip; straight or serrated. The middle is used most often to slice, cut or chop.

Question 8

What are eight different types of knife?

Answer 8

Turning knife
PAring knife
Cooks or chefs knife
Asian cooks knife
Filleting knife
Boning knife
Carving knife
Bread knife