Knife Set, Stainless Knives, and Titanium Knives

The knife has been one of the most important inventions ever devised and has changed very little since its inception long before recorded history. Like the wheel, this ancient tool has been used for everything from preparing food to waging war only changing in size and shape to accommodate its various tasks.

While the first knives were most likely fashioned from hard woods the earliest remaining knives are made from rocks such as flint and obsidian which both flake well. Flaking or knapping the rock provided the shape and sharpness and allowed it to be attached to handles, arrow shafts, and spears for use in hunting, dressing, and preparing game. Of course they have always been used for fighting as well, and a tactical knife still serves this purpose today.

The basic construction of most knives begins with the blade. Today they are fashioned out of a number of metals and alloys allowing stainless knives to keep their shine and titanium knives their low weight and beauty. After the blade is ready, which is the most difficult and time consuming process, a handle is added and the blade is finely sharpened. Some handles incorporate various attachments such as key rings, tweezers, and other devices, especially on folding blade knives such as the popular Swiss Army knives.

Knowing which knife is used for what can be difficult sometimes, especially in the kitchen. There are hundreds of different types of kitchen knives. They often come in a fancy knife set with a large block to store them in. There are paring knives, fluting knives, tomato knives, bread knives, steak knives, fillet and boning knives, and the ever useful chef knife. The list of knife cutlery can go on and on, but a general rule of thumb is to gauge the size of knife to the size of food. Nobody is going to carve a turkey with a paring knife and it is almost impossible to skin a potato with a boning knife. If in doubt, use the chef’s knife as it is the most versatile and usually the sharpest.

Keeping a knife blade sharpened is very important. Not only will it allow food to be sliced and cut much easier making it safer to handle, but it will also extend the life of the blade. A dull blade is dangerous as well. A lot of force has to applied to cut with a dull blade, one slip and the blade will be out of control. If it happens to strike anyone it can do more damage as well, tearing skin as opposed to a clean slice which easily heals and barely hurts. It is best to go to a knife shop as they have some of the best knife sharpeners. De-burring at home keeps the blade from folding over which keeps it sharp for every use.

For a really sharp blade that resists dulling more than almost any other blade look for Buck knives. Their blades are legendary for their sharpness and the length of time they remain sharp. They rarely need to be sharpened, and if it does Buck will often do it for free with their vintage models. Newer models shouldn’t dull naturally for decades and they will charge for the sharpening.

Enjoy knives and their uses, and always remember to cut away from the body.

 

Knife Set | Titanium | Learning Center | Site Map | Links | Contact | Home

Copyright © 2009