How To Make Knife | How To Make Knives | Advanced Knife Work | Knife Blades | Knives or Knives

Mass manufactured kitchen cutlery uses both the forging and stock removal processes. Forging tends to be reserved for manufacturers' more expensive product lines, and can often be distinguished from stock removal product lines by the presence of an integral bolster, though integral bolsters can be crafted through either shaping method.

Knives are sharpened in various ways. Flat ground blades have a profile that tapers from the thick spine to the sharp edge in a straight or convex line. Seen in cross section, the blade would form a long, thin triangle, or where the taper does not extend to the back of the blade, a long thin rectangle with one peaked side. Hollow ground blades have concave , beveled edges. The resulting blade has a thinner edge, so it may have better cutting ability for shallow cuts, but it is lighter and less durable than flat ground blades and will tend to bind in deep cuts. Serrated blades are more well suited for tasks that require aggressive 'sawing' motions, whereas plain edge blades are better suited for tasks that require push-through cuts e.

Many knives have holes in the blade for various uses [6].

Holes are commonly drilled in blades to reduce friction while cutting, increase single-handed usability of pocket knives, and, for butchers' knives, allow hanging out of the way when not in use. A fixed blade knife, sometimes called a sheath knife , does not fold or slide, and is typically stronger due to the tang, the extension of the blade into the handle, and lack of moving parts. A folding knife connects the blade to the handle through a pivot, allowing the blade to fold into the handle.

To prevent injury to the knife user through the blade accidentally closing on the user's hand, folding knives typically have a locking mechanism. Different locking mechanisms are favored by various individuals for reasons such as perceived strength lock safety , legality, and ease of use.

Popular locking mechanisms include:. Another prominent feature on many folding knives is the opening mechanism. Traditional pocket knives and Swiss Army knives commonly employ the nail nick, while modern folding knives more often use a stud, hole, disk, or flipper located on the blade, all which have the benefit of allowing the user to open the knife with one hand. The "wave" feature is another prominent design, which uses a part of the blade that protrudes outward to catch on one's pocket as it is drawn, thus opening the blade; this was patented by Ernest Emerson and is not only used on many of the Emerson knives, but also on knives produced by several other manufacturers, notably Spyderco and Cold Steel.

1. Knife making - Wikipedia;
2. Knife - Wikipedia.
3. Knife Making Process — SERENITY KNIVES.

Automatic or switchblade knives open using the stored energy from a spring that is released when the user presses a button or lever or other actuator built into the handle of the knife. Automatic knives are severely restricted by law in the UK and most American states. Increasingly common are assisted opening knives which use springs to propel the blade once the user has moved it past a certain angle. These differ from automatic or switchblade knives in that the blade is not released by means of a button or catch on the handle; rather, the blade itself is the actuator. Most assisted openers use flippers as their opening mechanism.

Assisted opening knives can be as fast or faster than automatic knives to deploy. In the lock back , as in many folding knives, a stop pin acting on the top or behind the blade prevents it from rotating clockwise. A hook on the tang of the blade engages with a hook on the rocker bar which prevents the blade rotating counter-clockwise. The rocker bar is held in position by a torsion bar. To release the knife the rocker bar is pushed downwards as indicated and pivots around the rocker pin, lifting the hook and freeing the blade. When negative pressure pushing down on the spine is applied to the blade all the stress is transferred from the hook on the blade's tang to the hook on rocker bar and thence to the small rocker pin.

Excessive stress can shear one or both of these hooks rendering the knife effectively useless. Knife company Cold Steel uses a variant of the lock back called the Tri-Ad Lock which introduces a pin in front of the rocker bar to relieve stress on the rocker pin, has an elongated hole around the rocker pin to allow the mechanism to wear over time without losing strength and angles the hooks so that the faces no longer meet vertically.

The bolt in the bolt lock is a rectangle of metal that is constrained to slide only back and forward. When the knife is open a spring biases the bolt to the forward position where it rests above the tang of the blade preventing the blade from closing. Small knobs extend through the handle of the knife on both sides allowing the user to slide the bolt backwards freeing the knife to close. The Axis Lock used by knife maker Benchmade is functionally identical to the bolt lock except that it uses a cylinder rather than a rectangle to trap the blade.

Navigation menu

In the liner lock , an "L"-shaped split in the liner allows part of the liner to move sideways from its resting position against the handle to the centre of the knife where it rests against the flat end of the tang. To disengage, this leaf spring is pushed so it again rests flush against the handle allowing the knife to rotate. A sliding knife is a knife that can be opened by sliding the knife blade out the front of the handle.

One method of opening is where the blade exits out the front of the handle point-first and then is locked into place an example of this is the gravity knife. Another form is an OTF out-the-front switchblade, which only requires the push of a button or spring to cause the blade to slide out of the handle and lock into place. To retract the blade back into the handle, a release lever or button, usually the same control as to open, is pressed.

However, you don't need the several iterations of the same blade you get with a set. O ur testing focused on Western-style knives, with some Japanese options thrown in. Sharpness is of course paramount, but all the knives we tested arrive incredibly sharp; treating them well will keep them in top condition. W hile it was quite tough to choose a winner in a high-quality field, this knife stood out for me.

When held by the bolster the lump in the middle, between the blade and the handle , neither the blade nor the handle felt overly weighty, a sign of a well-balanced knife. The blade curves up at the end, which makes certain tasks a little easier, particularly quickly mincing herbs. The handle, while not rounded, is incredibly smooth, so none of the edges dig into the palm. And the bolster is nicely curved to fit the middle finger underneath, with thumb placed comfortably on the blade.

This gave it a feeling of sturdiness and made me more confident in chopping and slicing vegetables and meat, for which this knife is perfect. The blade, which has a Rockwell rating of 56, and is sturdy enough to crush garlic cloves without fear of snapping. O verall, a quality knife that I felt encouraged me to hold it in the correct manner, due to the positioning and smoothness of the bolster and heel, and allowed me to chop, slice, cut and dice my way to a more enjoyable kitchen experience.

O K, I'll admit it. Part of why I like this knife so much is aesthetic. The smooth, black, Pakkawood handle, which blends seamlessly into the blade; the heel that juts out at a right angle; the subtle, tiger-like patterning of the Damascus steel 32 layers, apparently ; the deep scalloping; the slightly curved blade. It really is a thing of beauty.

But looks alone do not a good knife make. Thankfully, the Kau Shun is very comfortable, balanced and sturdy, thanks to its full tang. If you were making a dauphinoise, or something else requiring thinly-cut potatoes, this does the trick with ease. T he lightness means you can get through quite a lot without tiring the wrists or arms out. The handle, being right-handed, was a joy to hold. It's also an inch shorter than most of the others I tried, making it a little less daunting.

It is, however, rather expensive, and Japanese knives tend to be harder to sharpen, because of their angled blade. You can't, for example, run it through a conventional kitchen V-shaped knife sharpener. It feels just as sturdy to hold as a pricier model, though it is a tad heavier. It is well balanced, however. The handle is made of Santoprene, a thermoplastic rubber, which I can't fault for its non-slip grip and comfort. The Rockwell rating is 58, and it has a full tang. I n looks, I found it a little more pedestrian than the aesthetically pleasing Japanese or German knives, with its long, relatively straight blade.

The heel, however, has a good curve, allowing you to rest your middle finger on it comfortably. Chopping all manner of vegetables and meat was easy, though I didn't find getting precise, thin slices as seamless as with the top two knives in this guide. And veg and herbs did stick quite a lot to the blade. A nother ancient German knife manufacturer, indeed one mentioned by Anthony Bourdain in Kitchen Confidential. I loved the unique design of the handle, with three steel rings providing the rivets. It's a rather heavy knife, which I like, but some might not. It's strong, too, with a Rockwell rating of The blade curves at the end in the German fashion, which is useful for chopping in a rocking motion.

A good knife, if a little pricey. C hef Scott Smith, of Fhior in Edinburgh, is a big fan of Zwilling knives, another company founded in Solingen eons ago. The blade shape is very much Japanese, but the handle looks Western, with its three visible rivets, and it has a full tang and a Rockwell rating of 57, meaning its less brittle than your classic santoku. The scalloping is pretty effective, too.

I found the blade very fine and sharp, useful for getting precise, wafer-thin slices. It was significantly heavier than the Kai Shun, which lost it a couple of brownie points, and it doesn't look as appealing. But it is significantly cheaper, has a nicely angled heel which I found comfortable to place my middle finger in, and the bolster is smooth and angled perfectly for my thumb to rest in. The handle wasn't as snug as the Kai Shun, however. Performance wise, there were no qualms.

A solid Japanese-style knife. V ictorinox, who make the famous Swiss Army knives, come recommended by most experts as a good beginner's option. Knife manufacturer Laurie Timpson adds: There is a trade off between hardness, toughness, edge retention, corrosion resistance, and achievable sharpness. Some examples of blade material and their relative trade offs:.

Unusual non-metallic materials may also be used; manufacturing techniques are quite different from metal:. The initial shaping of a knife is done through forging or blanking. When forging, the blade material is heated to a high temperature or forging temperature in a forge and shaped with a hammer on an anvil to achieve the desired shape, often to near final dimension, where very little stock removal, if any, is required to finish.

Steel can be folded either to form decorative pattern welded steel or to refine raw steel, or as the Japanese call it, tamahagane. Grain size is kept at a minimum as grain growth can happen quite easily if the blade material is overheated. In a mass production environment, or in a well equipped private shop, the blanking process is used to make "blade blanks.

• !
• The best chef's knives!
• Nicolas, il filosofo (Italian Edition)?
• Ael Multi-size Baby or Reborn Doll Hat Knitting Pattern!
• More Recommended.
• First Principles of the Reformation (95 Theses and Other Works)!
• Risk and Resilience: Adults Who Were the Children of Problem Drinkers?

Thinner cross section, lower alloy blanks can be stamped from sheet material. Materials that are more difficult to work with, or jobs that require higher production volume, can be accomplished with water jet cutters , lasers or electron beam cutting. These two lend themselves towards larger custom shops.

Making knives for Patrick Adair designs!

Some custom knife makers cut their blanks from steel using a metal-cutting bandsaw. Knife makers will sometimes contract out to a shop with the above capabilities to do blanking. For lower production makers, or lower budgets, other methods must suffice. Knife makers may use many different methods to profile a blank. These can include hacksaws , files , belt grinders , wheel grinders, oxy-acetylene torches, CNC mills, or any number of other methods depending on budget.