KNIFE INFORMATION

Forged knives use more metal and require a lot more machine work by skilled craftsmen than stamped knives.

Stamped knives are cut from a sheet of metal. They are machined to be tapered ground so the blade tapers from the handle to the tip and the back of the knife to the edge.

Forged knives are formed by smashing a hot piece of steel in a knife mold. This allows for a thick bolster between the knife handle and the blade. The excess metal is trimmed off, and the knife is then machined to have a smooth bolster and a taper ground blade. The bolster and handle have to carefully shaped so they fit precisely with no gaps. F. Dick forged knives are less expensive then other forged knives because F. Dick does not advertise. F. Dick cutlery has only recently been available to the general public. They are superb no nonsense professional knives and the line is very extensive.

THE ANATOMY OF A CHEF KNIFE

A. Knife tip. The tip of the knife is used for handling small items such as shallots, onions, mushrooms, and leeks. Use the point for cutting food products.

B. Knife cutting edge. The most frequently used part of a chef's knife is the center of the cutting edge. It serves well on firm or soft items, with small chops and long strokes for tiny or large types of cut.

C. Knife back or spine. It should be smooth so it can be gripped between thumb and forefinger for controlled cutting and chopping.

D. Knife heel. The last few inches of the blade are known as the heel. It is used mostly for heavy cutting tasks, or when maximum leverage is needed. It is most efficient for making quick, course cuts, and for jobs which require strength or pressure.

E. Knife bolster. The bolster is between the blade and handle. The bolster and the full tang (metal extending into the handle) give the knife better balance. They are standard features of a classic forged chef's knife. On most cutlery, the bolster extends all the way to the bottom of the blade. The bolster on some lines of cutlery, is ground down to facilitate sharpening and cutting the full length of the blade.

F. Knife tang, The tang is the metal that extends into the handle. In good knives, it extends all the way to the butt. It gives the knife durability, weight, and balance. The metal usually extends from the knife back to the knife front for handles attached by rivets. For knives with a molded handle, a round, pointed rat tail tang is used. It is wholly contained within the handle.

G. Knife butt. The back end of the knife. For most good knives with handles attached by rivets, the metal of the tang proceeds all the way to the butt and can be seen wedged between the handle pieces.

CARE OF A KNIFE

Select the right knife for the intended job. Keep all knives in a rack or block to prevent direct contact with each other or other hard objects. Don't toss them in a drawer or use to open cans, remove jar and bottle caps or cut string, cones, metal, or paper. Always use a cutting board or proper cutting surface when chopping, slicing, or mincing…never cut on metal, glass, or porcelain. Knives of carbon steel should be washed and dried immediately after use to prevent rusting. Never permit knives to soak in water. For efficient performance, keep knives sharp; a dull knife can be dangerous.

Kitchen knives demand constant inspection for efficient performance. A fine cutting edge made from the best steel and the finest manufacturing know-how will turn its edge if used on a hard surface.

Ordinary slicing of meat will dull a good edge. However, this doesn't mean that the knife requires resharpening. A few light strokes on a butcher' steel will reset the edge and restore the knife's keenness.

Eventually this keen edge wears off and the use of steel will not restore it. The knife must be reground.

Careful grinding with a quality hand or motor driven grinding wheel may be employed. It is of extreme importance, when grinding, not to overheat the blade, as excessive heat will draw the temper, and the blade will no longer hold its edge. A wet grindstone is the best possible protection against overheating . A good lubricated stone can be used when steeling fails to bring edge back. With proper instructions, a person can become quite skilled at sharpening knives.