By B15MiLl4hcodingcolor. Cutlery and Kitchen Knives. At Thursday, October 25th 2018, 01:34:46 AM.
A kitchen knife blade has four primary parts. The cutting edge or side that cuts is the most important. It is the business or working section of the knife. It needs to be sharp and its surfaces must be smooth. Many times the blade forms a point or tip at the end. For example, a chef knife usually has such a tip.The side opposite to the cutting side is smooth. This is the spine. of the knife. The heel of the blade is the opposite end from the tip and evolves into the tang. The blade continuation that is between the two parts of the knife handle starts st the heel and is called the tang. To put it another way, the tang is the extension of the knife blade that goes between the handle pieces. When choosing a heavy duty work knife, it is best to select one with a tang that is as wide as the knife blade and extends to the end of the handle.
The Global knife story started in 1985 when Japanese designer Komin Yamada set out to create a new take on the humble kitchen knife. Using the finest materials available and employing the most modern design principles he made a line of kitchen knives that were easy to use, safe, and hygienic.
To sharpen your knives, contact your retailer where you purchased them from and they will give you the details of the manufacturer or distributor and they can be professionally sharpened. Do not attempt to sharpen your ceramic knives at home with a steel, manual or electric knife sharpener, this will damage the blade and invalidate any warranty on your ceramic knives.