We take it for granted that most people know knives, but in fact, there are a lot of room for distinction on small knives. You can better use it by knowing your knife, its structure, composition and steel used.

General composition of the knife:

Point-A point is the part where the edge of the knife and the spine join together. This point is usually used for perforation.

●Tip-The tip is the front of the basic knife and includes the knife point. The tip is used for fine or fine cutting. The tip of the blade can have a variety of shapes. Historically, the shape of the front blade depends on the tradition of the region where the knife is produced. These traditions have been formed for centuries, and local craftsmen usually have no opportunity to produce knives with different geometric shapes at all, because this does not conform to social norms. Many Italian knives retain the dagger geometry (spear tip), which is the standard for Italian stilettos; the Russian tradition supports “Pike” geometry (pinch point); the machete shape (Persian) is the traditional shape of many oriental knives, and so on.

●Edge-The edge is the cutting part of the blade. It extends from the tip of the knife to the root of the knife.

●Heel-The heel is the back of the edge, opposite the point.

●Spine-The spine is the top of the blade, opposite the blade.

●Cushion-A cushion is a strap that connects the blade to the handle. The cushion provides balance for the professional knife and also helps protect the hand from obstructing the blade.

●Tang-Tang Dynasty is the part of the blade that extends to the handle. It is the surface where the handle is connected to the blade.

●Scales-The scales are part of the knife and form the handle. Scales are usually made of synthetic materials or wood. The two scales are usually fixed to the tang with rivets.

●Rivets-Rivets are metal pins used to connect scales to tangs to form handles.

●Butt-butt is the end of the handle.

geometry

The insert can have a variety of geometric shapes, but at the same time it almost always has elements such as ridges, bevels (or a bevel), auxiliary bevels, and cutting edges (with respect to bevels). , Secondary bevel and cutting edge, see article). The spine is the flat surface on the upper part of the blade, sometimes untreated (unpolished). Some knives do not have a spine-daggers with different geometric shapes. In addition, the spine can have a surface with a non-sharpened bevel-a false blade, which is usually a design element and does not affect the cutting of the knife. In addition, a jimping often appears on the spine to fix the thumb, which prevents the thumb from sliding forward and facilitates cutting.

Material of the blade:

Steel manufacturing and forming

Steel is essentially a combination of iron and carbon. All steels contain controlled small amounts of certain other elements, such as manganese, sulfur, silicon, and phosphorus. If there are no other substances, this steel is called ordinary carbon steel. Extra elements are added to the steel used for the blade, which is called alloy steel. It is these additives that give different types of steel special properties. Alloy steels that have been added with additives to make them resistant to corrosion are labeled as stainless steels, and these are the steels most commonly used to make blades.

Characteristics of steel

The choice of steel for a specific application is based on other factors such as steel properties and manufacturability-if steel is difficult to manufacture, it is impractical to use it in a manufacturing environment. These characteristics are determined by the alloy added to the steel and its manufacturing method. Some important characteristics of blade steel are:

●Hardness: a measure of the ability of steel to resist permanent deformation (in Rockwell hardness)

●Hardenability: the ability of a steel to be hardened (through a heat treatment process)

●Strength: the ability of steel to resist external forces

●Ductility: the ability of steel to bend or bend without breaking

●Toughness: the ability of steel to absorb energy before breaking

●Initial sharpness: the sharpness of the blade “out of the box”

●Edge retention: the ability of the steel blade to retain the edge without frequent re-sharpening

●Corrosion resistance: the ability of steel to resist deterioration due to reaction with the environment

●Wear resistance: the ability to resist wear and abrasion during use

●Manufacturability: Steel is easy to process, punch, grind and heat treatment (to make blades)

Alloy additives

The properties of steel can be changed by adding certain elements to the steel during the melting process. It lists the alloying elements that are important for knife making and briefly explains how they affect the performance of steel.

Carbon-is not an alloying element because it exists in ordinary carbon steel. Nevertheless, adding carbon will increase the hardness.

Chromium-improves hardenability, wear resistance and corrosion resistance. It is the main element in martensitic stainless steel, which is most commonly used in sports tableware applications.

Molybdenum-improves hardenability, tensile strength and corrosion resistance, especially pitting corrosion.

Nickel-improves toughness, hardenability and corrosion resistance. Nickel is the main element of austenitic stainless steel and is sometimes used in diving knives.

Vanadium-Improve hardenability and promote fine grains. The grain structure in steel is another important factor in wear resistance and strength. Generally, a fine-grained structure is desirable.

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