DROP POINT KNIFE
The drop point blade is used on many hunting and EDC knives, and performs well in most situations. It's the "Goldilocks" blade shape that's just right for most tasks. The strong tip and wide belly excel in meat processing, slicing tasks, and opening boxes from your latest knife purchase.
Cook's/Chef's knife
This is the knife that gets the most use as it is the most versatile. Use it for everyday prep such as chopping veg, meat, herbs, nuts and for portioning up food.
Tanto Blade
Designed to be very strong for heavy-duty use. Tanto blades hold up to piercing, scraping and prying with tough materials. Tanto is a traditional Japanese design with a heavier, stronger, angled grind from the edge to the tip.
Possession of switchblades, pilum ballistic knives, metal knuckle knives, cane swords, and “Kung Fu stars” is prohibited. Some knives are not illegal, but become illegal based upon how they are used or possessed.
A ballistic knife is essentially a blade attached to a hollow handle that fits inside of another outer hollow handle, which contains a coil spring.
Needle-Point Blade. The needle point is a symmetrical blade with two edges that taper sharply from handle to point. This design increases the knife's ability to pierce and penetrate, and as such, most needle points are used for fighting and stabbing.
'Seax' is the generic Old English word for knife, but is used by archaeologists to describe the larger iron single-edged knives which first appear in Anglo-Saxon graves of the seventh century.
It might take some getting used to but sharpening a convex edge is easier than sharpening using the same angle. With a convex grind you sharpen the entire curve of the blade and not just the edge / the cutting surface. If the curve runs over the entire blade (up to the spine), it is even easier to sharpen.
The most popular type of knife among professional chefs is the chef's knife. A chef's knife is a versatile all-purpose knife that can be used for everything from chopping vegetables to slicing meat. The blade is usually between eight and ten inches long and is made of high-carbon stainless steel.
The Chef's Knife
The first of the big three — chef's knives — are considered the workhorse of any kitchen because they can be used for a wide range of tasks, from the most detail-oriented, like dicing vegetables, to larger-scale, such as butchering poultry.
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Utility Knife
A utility knife's blade is longer than a paring knife and narrower than a chef knife to provide precision for cutting jobs where a chef knife may be too bulky to use and a paring knife too small. They can feature a serrated or straight edge to handle a wide variety of tasks.
There are only three knives that are crucial in a kitchen: a chef's knife, a paring knife and a serrated knife.
The chef's knife is the most versatile and essential knife in any kitchen. This all-purpose knife can handle a variety of tasks, from chopping and dicing vegetables to slicing meats and fish.
Deeply Rooted In Scandinavian History, The Seax, AKA “Scramasax” Or “Sax,” Was The Blade Shape Of Choice For The Much-Feared And Revered Vikings.
The stiletto was preferred by assassins as it was silent, easily concealed inside a sleeve or jacket, and featured a blade capable of easily penetrating the heavy leather and fabric clothing of the day, while inflicting mortal wounds that tended to bleed less than those made by other types of knives.
Description. The Assassin knife if the perfect compact Spearo's knife, featuring a super sharp, stiletto point. The easy to use squeeze lock handle uses a simple quick release sheath for quick removal when needed most. Comes standard with rubber straps and can also be fitted with our popular Elastic Arm strap.
Frequently Asked Questions. What is the sharpest knife material? Knives with an Obsidian blade are considered the sharpest in the world, but this material is not fit for making kitchen knives as they're extremely coarse and brittle.
So, now that that's cleared up (i.e. you definitely don't want dull kitchen knives), we can get back to the question: Can kitchen knives be too sharp? The easy answer to this is no. Kitchen knives are meant to be sharp and the sharper they are, the better they work.
Knifes are delicate, they should never end up in a drawer unprotected. Other knives (or forks and spoons) can nick your them and render them forever blemished. Instead use a knife blocks or a magnet strip to keep your knives safe and sound.
W2 Steel is some of the toughest steel you can find and is excellent for outdoor knives. Cru Forge V steel: This is high-carbon steel from Crucible, with 0.75% manganese and vanadium.