BLADE IDENTIFICATION

IDENTIFICATION OF A KNIVE

The importance of a KNIVE to a chef cannot be overstated .it is most important piece of equipment in the kitchen .knives come in various shapes and sized and each is meant for a specific use though some knives can be used as a multi purpose knives 

1. BLADE:- the blade is usually made up of metal compound and called high carbon stainless steel .it combined the property of carbon of being sharpened easily.

2. TIP:-The tip is the pointed edge where the knife blade ends .the tip is generally used for. Scoring patterns and working with meat

3. SPINE:- the spine of the knife is the topmost,the thick edge of the knife ,which gives strength to the knife

4. BOLSTERS:- In some knives there is a collarbone know as the bolster.

5. CUTTING EDGE:-The cutting edge is the top most or important part of a knife .it should always be kept honed

6. HANDLE:-The handle of the knife should be easy to grip and should be non reactive to most cleaning agents 

7. TANG:-The gang is the continuation of the blade and extends into knifes handle .

8.RIVETS:-these are metal fasteners that hold the handle and the Tang together.

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