Snap-off knives are a common option for do-it-yourselfers because they work well for tasks like cutting foam board forms, removing wallpaper, and cutting plastic sheets for model construction. There are also special quality blades that are designed for more demanding cutting tasks.
Most commonly preferred utility knives have a ¾-inch blade exposure, limiting what the knife can cut. With a snap-off knife, if a user needs to cut through something thicker, the flexibility is there. A user can extend additional segments of the snap-off blade and leave the knife locked for a thicker cut.
Clip Point Blade:
The sharp, fine point of a clip point blade makes it ideal for piercing, stabbing, and detail work. These blades are commonly found on automatic knives and everyday carry (EDC) knives due to their ability to perform delicate cutting tasks with ease.
Regular clips are just what they sound like. They secure the knife high up in your pocket (so it's not swimming around in a jumble of keys and pocket change) and can be accessed easily. Deep Carry clips are very popular because they sit deeper in the pocket and aren't exposed for the whole world to see.
Drop Point Knife
Characterized by a convex-shaped, sloping spine and a lowered point, they're especially useful for controlled cuts—hunters find that a drop point blade's large belly facilitates skinning. In addition, drop point blades have very strong tips that resist breaking, which is crucial in survival situations.
The Santoku knife is an all purpose Japanese knife, adept at slicing, dicing, and mincing. The name santoku means 'three virtues' for the knife's ability to cut fish, meat and vegetables equally well.
The Petty knife, also known as the Japanese paring knife or the Japanese utility knife, is a versatile multi-purpose knife that is typically larger than a western paring knife, but smaller than a western chef's knife or the Japanese chef's knife, the Gyuto.
High-Carbon Steel: This material retains a sharp edge longer due to its hardness. High-carbon steel blades are standard in professional-grade utility knives.
A snap cutter is a great tool for tiling if you're a beginner. It can help you get a small to medium-size tile job done without you having to use a more complex power wet saw.
Snap-off knives and blades are categorized by width into 9mm, 18mm, 22mm and 25mm. A knife of a given width requires a corresponding blade width.
break a piece from a whole. synonyms: break, break off. detach. cause to become detached or separated; take off.
A “big-bellied” knife has a lot of belly, or a large area of curving edge. When you are slicing material with a curving edge, the angle of the edge is constantly changing. This constantly changing angle improves the efficiency of slicing.
Japanese knives are kitchen knives that originated in Japan and are renowned for their superior quality, exceptional sharpness, and rich tradition of craftsmanship. Their history goes far back, to the times of the samurai, and is rooted in the design and forging of the legendary Japanese swords - katanas.
A hori-hori, sometimes referred to as a "soil knife" or a "weeding knife", is a heavy serrated multi-purpose steel blade for gardening jobs such as digging or cutting. The blade is sharp on both sides and comes to a semi-sharp point at the end. A hori-hori or weeding knife.
Gordon Ramsay
Ramsay likes Henckels knives. This is a German brand known for their toughness and bulky blades.
They feature a straight square blade, like a small cleaver and are ideal for vegetable centric cuts such as julienne, brunoise and allumette. Nakiri are ideal for precision vegetable cuts and is a great option for cutting into dense, hard skinned veggies like pumpkins, squash and root vegetables.
A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife and is mostly intended for splitting up large pieces of soft bones and slashing through thick pieces of meat.
Never place knives at the edge of counter tops or tables. 4. Never leave knives in soapy water in the sink. This is a bad habit that easily leads to accidents.
A 17 to 20 degree angle covers most kitchen knives, pocket knives, and outdoor knives. Some knives (typically Japanese manufacturers) will sharpen their knives to roughly 17 degrees. Most western knives are roughly 20 degrees. In fact, a 20 degrees angle is often considered the best sharing point for most knives.
SURTEX® Ziegler Iris Knife is a specialized device that ophthalmologic surgeons can use to perform incisions on the iris or other adnexal tissues within the anterior chamber, in order to perform ocular surgical procedures, such as capsulotomy. Sharp Cutting Edge Promoting Smooth Incisions.