A kitchen is as good as its knives – and the process behind making one is more complex than it might seem. Here are the steps involved in creating a quality knife.
To start, you’ll need a steel blank and some tools to shape it. First, use a file to create the edge profile on one side of your blade blank.
The Blade
The blade of a kitchen knife is the main tool that you will use to cut food. It is usually made from steel, but can also be crafted from ceramic, titanium or even plastic.
Depending on what type of knife you are using it may be serrated, straight or hollow ground. Each has different properties and will be best for a certain type of food.
A chef’s knife, often called a cook’s knife, has a long straight blade that tapers up to a point at the tip. This is used for chopping and cutting large, tough items such as meats and dense vegetables.
The unsharpened side of the knife is called the spine and is thicker than the cutting edge. This is important as it provides extra strength when the chef needs to apply additional pressure or force.
The Handle
A kitchen knife’s handle is a crucial component that helps you to grip, hold and control the knife while preparing food. It can be made out of a variety of different materials, including wood, aluminum, titanium, bone and carbon fiber.
Wood is a popular choice for knife handles because it is natural and adds a rustic touch to your kitchen. However, wooden handles can be difficult to care for and may be less durable than other types of handle material.
Stainless steel is another common material for kitchen knife handles, and it is valued for its durability and resistance to corrosion. It is usually textured to improve the grip and can be polished to a high shine.
Knife handles typically come together on both sides of the tang and are glued in place using epoxy glue and pins that go into the tang to secure them in position. Some knives have rivets on the top of the handle to firmly secure it to the tang.
The Bolster
The bolster of a kitchen knife is a thick piece of metal that joins the blade to the handle. This helps to keep the blade from breaking off at the handle and offers balance in handling the knife.
Bolsters are common in Western knives and can be found in many traditional Japanese style knives. They can also be found in some hybrid designs that combine the best aspects of both types of knives.
Full bolsters shift the balance of a knife towards the handle, making it easier to push against when cutting. This also requires more pushing strength as compared to half bolsters that only extend from the bottom of the blade.
Most chefs and cooks use a bolster because it provides balance to the knife. It also prevents the blade from breaking off the handle if it is used for long periods of time.
The Finish
The finish of a kitchen knife is important to both its practical and aesthetic appearance. Different coatings and finishes provide a wide range of looks, so it’s essential to choose a knife with the finish that best suits your needs and preferences.
Blades made from a combination of high-carbon steel and stainless steel are the most common. The hardness of the steel affects its cutting edge and makes it difficult to chip or damage, while the chromium makes it stain and rust resistant.
Stainless steel blades are also highly corrosion-resistant, but they are slightly harder to sharpen than high-carbon steel. They’re best suited to delicate tasks.
Damascus – This stunning water-like patterning is created when the central core of the blade (cutting edge) is forged from a hard steel and wedged between layers of softer, less brittle steel. This process is often called suminagashi, meaning “ink floating.”
Satin – This finish is achieved by hand and is popular for knives with a more expensive price tag. It is an easy way to add a polished look to your kitchen knives, and it can be applied on the handle or fittings as well.