Holes in knives generally are to reduce the food from sticking the blade. The holes or clefts, allow for air to circulate in and around the metal keeping foods from sticking. The only reason I consider that pocket knives have holes to reduce their weight so that they become light and handy to carry.
One of the most common uses of perforating blades is creating cuts into packaging material. For instance, perforations in bubble wrap or tape allow the user to tear off pieces quickly and cleanly without needing cutting implements. Another use of perforated blades in packaging is on the containers themselves.
Referred to as “Kullenschliff”, “Hollow-Edge” or a “Granton edge,” the indentations along the blade help to prevent food from sticking to the blade by creating air pockets between the blade and the food, as well as reducing friction while slicing.
The hole on the heavy-duty blade makes cutting through bone easy. The hole enables you to hold the upper part with your fingers. As you reinforce your grip on the handle, you are able to pull the blade free. This saves you tons of energy, time, and frustration.
Perhaps the most significant purpose of holes in butcher knives is to reduce friction during cutting. These holes, sometimes called "dimples" or "Granton edges," create small air pockets between the blade and the food being cut.
A serrated knife edge often looks more menacing and threatening than a plain edge. If you're looking to intimidate on the battlefield or in the wilderness, a serrated knife could serve this purpose.
One of the most popular types of workplace utility knife is the retractable or folding utility knife (also known as a Stanley knife, box cutter, or by various other names). These types of utility knives are designed as multi-purpose cutting tools for use in a variety of trades and crafts.
Razor blades achieve their sharpness through precise manufacturing processes that involve grinding the edges to an extremely fine angle, often below 15 degrees per side.
Main reasons why some knife blades have holes:
By removing material from the blade and redistributing it towards the handle, the balance point of the knife is shifted, which can make it feel more comfortable and easier to control.
The difference is very slight, however, it is noticeable when cutting on these food types, a chef's knife with dimples will reduce drag and provide a cleaner cut so if you had a choice of the two styles, we'd almost always say it's worth going with the knife with dimples for a marginally better cut.
Jimping on the spine of a knife creates a secure grip for your thumb during thrusting or stabbing motions. This improved control can be crucial in self-defense situations. Aesthetics: Beyond functionality, jimping can also add a touch of visual appeal to your knife.
Multi-Use:
For the chestnut: incision + peeling of the two skins. For garlic: peeling the cloves. For stone fruit (apricots, plums …): pit quickly to make jams, pies …
A lanyard hole is hole in the blade or the handle where you can fasten paracord. I like a lanyard hole in the handle so that I can fasten a lanyard and wrap it around my wrist when I am chopping so that the knife doesn't fly out of my hand.
The belly or cutting edge
The belly or cutting edge is the part that works hardest when you're chopping and slicing. This area should be sharpened regularly.
Boning knives are used for deboning, trimming, and slicing all kinds of animal (or fish) proteins. Their narrow blades can range from rigid (for cutting through thick cartilage) to flexible (for bending between bones and the surrounding meat).
Feather, from Japan, is considered to be by far the sharpest blade. That is exactly why so many people are so fond of this blade; it leaves no stubble unshaven.
Even if your blade slices through your hair, nicks, cuts, and redness might become more common and pronounced as your razor dulls. This is due to the rough edges of the blade dragging across your skin and causing more friction.
Obsidian knife blades: overkill for slicing your sandwich. The thinnest blades are three nanometres wide at the edge – 10 times sharper than a razor blade. These are made by flaking a long, thin sliver from a core of obsidian (volcanic glass).
The "Hobo" Knife by W.R. Case & Sons Cutlery Co. — arguably best known for their classic Trapper knife — is a cutlery set disguised as a pocket knife. It's got a stainless steel knife, fork, and spoon that can be tucked away while carrying or unfolded for eating. Useful on the trail or while traveling.
An ulu (Inuktitut: ᐅᓗ; plural: uluit; sometimes referred to as 'woman's knife') is an all-purpose knife traditionally used by Inuit, Iñupiat, Yupik, and Aleut women.
A chef's knife is among the most versatile knives in the kitchen and can be used for anything from chopping to cutting. Common uses for a chef's knife include cutting meat, dicing vegetables, slicing herbs, and chopping nuts. The flat side of the knife can even be used to crush garlic.
In late 1942, the U.S. Marine Corps adopted the 1219C2, later designated the "USMC Mark 2 Combat Knife," but better known in popular terminology as the KA-BAR.
Serrations give the blade's cutting edge less contact area than a smooth blade, which increases the applied pressure at each point of contact, and the points of contact are at a sharper angle to the material being cut.