Kitchen Knife

History of Knife

Knives are one of the oldest and most useful human tools. Our ancestors used sharp stones or wood pieces to do what knives today do. They were used to cut, prick and carve and stood as a symbol of bravery. With the invention of metal, there was an evolution of the most used human tool, knife. As civilization advanced, various types of metals used in making knives (through the Stone Age, Bronze Age, and Iron Age) emerged.

With the advancement of the technology and the discovery of guns, however, the knife lost its place in battle fields. As time evolved, knives are adopted to be used in the kitchen.


Anatomy of Knife

A	Point:	The very end of the knife, which is used for piercing
B	Tip:	The first third of the blade (approximately), which is used for small or delicate work
C	Edge:	The cutting surface of the knife, which extends from the point to the heel
D	Heel:	The rear part of the blade, used for cutting activities that require more force
E	Spine:	The top, thicker portion of the blade, which adds weight and strength
F	Bolster:	The thick metal portion joining the handle and the blade, which adds weight and balance and keeps the cook's hand from slipping
G	Finger Guard:	The portion of the bolster that keeps the cook's hand from slipping onto the blade
H	Return:	The point where the heel meets the bolster
J	Tang:	The portion of the metal blade that extends into the handle, giving the knife stability and extra weight
K	Scales:	The two portions of handle material (wood, plastic, composite, etc) that are attached to either side of the tang
L	Rivets:	The metal pins (usually 3) that hold the scales to the tang
M	Handle Guard:	The lip below the butt of the handle, which gives the knife a better grip and prevents slipping
N	Butt:	The terminal end of the handle

Types of Knives

1. General knives
2. Meat knives
3. Small knives
4. Cheese knives
5. Japanese knives
6. Chines cleavers
7. Specialty knives

Group members:

Biswa Bikash Singh
Subash Chellamuthu
Tejesh Goregaonkar