These slides contain brief information about the different types of knives. It also contains other information like types of blades of knife and types of material of the knife.

1. A
BRIEF
INTRODUCTION
OF
KNIFE

2. INTRODUCTION OF KNIFE
▪ A KNIFE is a tool with a cutting edge or blade often attached to a
handle. One of the earliest tools used by mankind, knives appeared
at least two-and-a-half million years ago
▪ Knives can serve various purposes. Hunters use a hunting knife,
soldiers use the combat knife, scouts, campers, and hikers carry a
pocket knife.
▪ There are kitchen knives for preparing foods (the chef's knife, the
paring knife, bread knife, cleaver), table knives (butter knives and
steak knives), weapons (daggers or switchblades), knives for
throwing or juggling, and knives for religious ceremony or display
(the kirpan).

3. PARTS OF KNIFE
▪ Spine :- The spine of your knife is wider than your blade
and is blunt on top. This allows you to put pressure on the
knife and what you are cutting without cutting your
hands. It also helps with grip. The larger the knife, the
thicker the spine will typically be in better made knives.
▪ Tip :- The tip of a knife can vary. Some are curved or flat
and others are pointed. The tip of a knife is typically used
for carving or cutting small pieces of food.
▪ Cutting Edge :- This is the sharp part of a knife. This is what
does the cutting work. Different edges have different
purposes.

4. ▪ Heel :- The heel is the very back portion of the blade edge. On bigger knives, this can be up to about 2
inches of the blade. The smaller the knife, the smaller the heel gets accordingly. The heel is typically used
for cutting food that needs a little extra force to be cut. It’s also the wildest part of the spine for that same
reason. It gives you control over cutting hardened-to-cut items.
▪ Bolster :- The bolster is there for balance. This is the point where the blade becomes thick at the very end.
It is part of the metal piece that is the blade, though it is not sharp and does not cut. It gives the knife a bit
of weight and is also a sign of a well made knife. It gives a bit of extra support for your grip as well. Lower
quality knives typically do not have this, or if they do, it is not part of the blade but rather the handle.
▪ Tang :- The tang is the portion of the blade that sits inside the handle. The part that attaches to the handle
that you grip. On some knives, you can see the edge of it running along the edge of the handle. Better
knives have a tang that only goes about half way into the handle and you usually don’t see the edge of a
shorter tang because of it.
▪ Handle :- It is the part of the knife you grip. But it’s also the part of the knife that houses the tang.
Essentially, a handle allows you to grasp the tang so you can use the knife. A handle should have a
comfortable grip.
▪ Rivert :- These are the metal pieces (like nails or screws) that hold the tang in the handle. On some knives,
you can see them. On others, you can’t.
▪ Butt :- The butt of a knife can be used as a tool if it is well made. It is used to tenderize or to grind.

5. TYPES OF KNIFE
▪ Paring Knife :- The perfect
everyday knife with a fine
blade, slim cutting edge and
firm tip. Great for peeling
potatoes, fruits, vegetables
and for carrying out other
small intricate tasks such as
coring.

6. ▪ Turning Knife :- The curved
blade featured on this style of
knife make it perfect for peeling
all kinds of fruit and vegetables.
The short handle, thin blade
and firm tip are also ideal for
removing eyes from potatoes.

7. ▪ Boning Knife :- The thin,
curved blade features a
straight edge, designed to
make removing meat from
the bone quick and easy.
Flexible version are
available and are ideal for
use with fish and poultry.

8. ▪ Filleting Knife :- This long,
slim, blade is perfect for
filleting and preparing fish
and meat. The flexibility in the
blade allows ease of
movement, making delicate
tasks such as removing skin
quick and effortless.

9. ▪ Utility Knife :- Highly versatile
and multi-functional, this style
of knife is suitable for chopping
and slicing fruit, vegetables and
small cuts of meat. Usually
features a small, still blade
making them very strong

10. ▪ Chinese Chopper :- Chopper
have a very similar
appearance to cleavers but
are usually not suitable for
chopping bones or frozen
foods. Instead they should be
used for general meat slicing.

11. ▪ Cleaver :- These knives
commonly have a large,
rectangular blade that’s
incredibly sturdy. The thick
cutting edge makes this knife
perfect for tough tasks such
as splitting large cuts of meat
and spare

12. ▪ Santoku Knife :- Excellent for
meat, fish and vegetable
preparation. This particular
knife has a wide blade to
scoop chopped food and a
curved end to help the
rocking motion when
chopped.

13. ▪ Chef’s Knife :- The most
commonly used and popular
knife. The Chef’s Knife has a
strong, weighted blade. It can
be used for many chopping
and slicing tasks, making it a
staple piece in your kitchen
collection.

14. ▪ Bread Knife :- Featuring a
serrated, long and strong
blade that allows you to cut
through bread producing
clean slices without any
ripping or tearing. They can
also be used for slicing other
soft foods such as tomatoes.

15. ▪ Palette Knife :- With a broad
and blunt blade, this type of
knife is great when cooking
omelets and pancakes as the
flexible material will allow
you to slide between the pan
and food with ease.

16. ▪ Carving Knife :- The purpose
of this knife is to slice thin
cuts of meat such as poultry,
roasts, hams, and other large
cooked meats. Featuring a
thinner blade than other
knives, enabling it to carve
more precise slices.

17. TYPES OF BLADES OF KNIFE
▪ Straight Blade :- It is used to
cut raw meat, slice fish or chop
vegetables. It should be razor
sharp.

18. ▪ Serrated Blade :- It is used to
cut raw meat, slice fish or chop
vegetables. It should be razor
sharp.

19. ▪ Granton Blade :- Hollowed
cut grooves reduce sticking
when cutting moist items.

20. TYPES OF BLADES MATERIAL
▪ Stainless Steel :- It is less
expensive knives. It tends to
be made form low carbon
stainless steel. As a result of
the price, they are likely to
require re-sharpening a little
more often than other
materials. Stainless steel will
however not stain or discolor.

21. ▪ Carbon Steel :- It tends to be
made from higher carbon
make up than stainless steel.
Carbon steel is easier to
sharpen and will retain its
cutting edge for longer, as a
result they are slightly more
expensive than regular
stainless steel knives.

22. ▪ Titanium :- The three key
properties of titanium that
make it the ideal metal for
knives are its corrosion
resistance, incredible strength
and lightweight feel. It is often
mixed with ceramic, silver or
diamond. Titanium knives are
durable and easy to maintain.

23. ▪ Damascus Steel :- A carbon
steel core, encased by steel
that has been hardened and
tempered to achieve
alternating hard and soft
layers. This not only means
knives are incredibly strong
but they are also easily ground
to be razor sharp.