The Body of a Knife by mikew56


									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.

To top