Types of knives



One of the most basic, but important hand tools for any tour is the Damascus steel hunting Knives. With so many different types of knives, it can sometimes be difficult to decide which the best kitchen knife is. A quality knife that corresponds to the task in question can increase productivity in your kitchen and provide better results. We offer a large selection of commercial kitchen cutlery to match any task and budget!

The anatomy of a knife

Bolster The collar is only found in forged knives. It is a thick band of steel between the heel and the handle that helps to balance the knife and prevents the user's hand from sliding through the blade.
• But the end is the end of the knife handle.
• Edge The edge is the sharp part of the blade that extends from the heel to the tip. Maintaining a sharp edge is crucial for user safety and maximum effectiveness.
• Handle Also known as the scale, the handle provides the grip surface of the blade.
• Heel The heel is the back of the blade and, more often, is used to cut thick or sturdy products where more strength is required.
• Point this works like the blade drilling tool.
• Spine The spine is the upper part of the blade opposite the edge.
• Tang The tang is the part of the blade that extends into the handle and helps provide balance. Full tang leaves are considered superior in balance and durability. A sub tang or half tang is less durable but more economical.
• Tip The tip is the front quarter of the blade that does most of the cutting and separation. The pointed tips are ideal for drilling and cutting small portions. The rounded tips are ideal for cutting or cutting thin portions.

Forged vs. print

Each piece of commercial cutlery is constructed using one of two methods, forged or stamped.
The forged blades are formed when the heated steel bar has a more or less pronounced shape under a drop hammer, which compresses the steel to an immense pressure. After the basic blade is formed, the blade goes through a grinding and sharpening process to form its final shape and edge.

Forged knives:

• Have a thicker and heavier blade than stamped knives
• Have a pillow between the heel and the handle
• They are generally stronger and are better balanced than patterned knives
• They are usually more expensive than stamped knives
Stamped blade knives are formed when a hydraulic press, or die, cuts the desired sheet shape from a flat sheet of steel, such as a cookie cutter. Next, the blanks of the blade are sharpened through a multi-step grinding and sharpening process.
Stamped knives:
• Have a blade that is thinner and lighter than forged knives
• Do not have a head between the heel and the handle
• They are not usually as balanced as forged knives
• They are less expensive than forged knives

Oyster knife

Oyster Knives are used to peel the oysters. These knives can be used to open the oyster and to remove the oyster from the shell. There are several common styles of oyster knives:

New Haven Oyster Knife

New Haven: The New Haven Oyster Knife has a comfortable pear-shaped handle and a short broad blade with a curved tip. It is ideal for use in small and medium sized oysters for half shell consumption. The exclusive curved tip offers two main advantages:

Provides excellent leverage to open oysters

The curved tip tends to travel high within the oyster, above and away from the tender flesh of the oyster, which avoids damaging the oyster meat. This allows you to easily remove the oyster from its shell to eliminate as much meat as possible.

Oyster Knife Providence Style

Providence: It has a shorter and wider straight blade. This fulfills the same function as the New Haven style, but does not have a curved tip. Thanks to the edge of the blade, the style is ideal for scaling oysters of any size of its shell, although it is ideal to eliminate medium sized oysters. In addition, the contoured handle has an easy-to-hold design, since the end is thicker than the front.

Boston style oyster knife

Boston: The Boston-style oyster knife has a long, narrow blade, is extremely versatile and very effective at opening any type or size of oyster with a variety of chipping methods. Narrowing to a rounded and flat tip, the blade is moderately sharp, but perfectly effective.
It has a comfortable pear-shaped handle with a narrow front and a wide, round back-end. Topped with a small protub

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