The Body of a Knife For the large portion of the world that is looking to buy a knife for various reasons, but have no clue what it is they need to be looking for in their product, the following is written just for you. Just sit back, take some notes, and mull what it is that you should need in your mind to achieve the goal you are looking for with this purchase. The false edge of a knife will be visible to you immediately, but you may not understand its importance. A “false edge” is when one side of the knife isn’t sharpened at all while the other side is extremely sharp; this creates a great edge for your cutting needs. The belly of the knife will make the blade curve in a way that makes slicing more possible to even the most novice cutter. To grind out an edge on the knife you are purchasing the grinder will need a flat rectangular shape to assist in the process. The guard is the area after the handle and before the sharp blade that will protect you in the event that you have a knife catastrophe. With a good guard your hand won’t slide onto the blade from the handle and slice the hand right open. The choil will be the part of the blade that isn’t sharpened but is actually on the blade, not the handle. Whereas the part of the knife that separates the handle from the blade is called the “tang”. A hidden tang is present when you have a knife that seems to immediately go from blade to handle without a break. The end of the handle is referred to as the “Butt” and is important for greater control or storage of the device. On any knife, the thickest part of the blade usually in the back is referred to as the blade spine. The part of the knife that has the manufacturer’s name or specifications of the tool is called the “escutcheon” or the “medallion”. Now, you have a full understanding of the different parts of a knife and you are ready to start considering the make or model of knife that is right for you.
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