4. 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.
The gut hook can be found on hunting knives and is used to gut game. From cutting through fur to removing the intestines. The hollow shape of the gut hook easily gets caught behind the fur after which you open the belly of the animal in one swift move.
Heel. The heel of the knife is the part of the blade that is furthest away from the tip of the blade. This is the part of the blade you would use for quick, coarse cuts and for any jobs that require more strength or pressure.
As well as being an essential part that affects the balance of the knife, the spine creates a feeling of stability and control when the knife is held by the user. It is the thickest and widest area of the blade and it gives this tool its strength.
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.
Without jimping, your grip might feel precarious, potentially leading to slips and wasted effort. Jimping creates friction between your fingers and the handle. Those tiny bumps or grooves act like microscopic walls, digging into your skin slightly and providing a much-needed secure hold, even when moisture is present.
Firstly, the ring facilitates a swift and secure draw of the knife, even when you're wearing gloves. This means you can rely on the Jank Shank to be readily accessible when you need it most. Whether it's for everyday cutting tasks or more demanding situations, the ring makes sure the knife is at your fingertips.
A ricasso is an unsharpened length of blade just above the guard or handle on a knife, dagger, sword, or bayonet. Blades designed this way appear at many periods in history in many parts of the world and date back to at least the Bronze Age—essentially, as long as humans have shaped cutting tools from metals.
The knife tang is the unsharpened part of the metal blade that reaches back into the handle. Without the tang connecting the blade to the handle, the knife would be too weak to handle the stress we put on it during cutting tasks and would easily break apart where the blade meets the end of the knife.
The sharpest part of the knife is the little corner at the back of the blade because it gets the least use. It will knick you finger with ease if you aren't careful. You could also say the tip is the sharpest due to it being a point.
cleaver, heavy, axlike knife used for about the past one million years to cut through animal bone and meat; in modern times the cleaver, generally made of iron or carbon steel, remains a requisite tool of the butcher and a common kitchen implement.
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.
Wyoming Knife® – Unmatched quality, performance and value since 1971. Wyoming Knife® is currently undergoing a transitional period. We hope to have our full line of products and replacement parts available late Fall 2024. Until then, we recommend conducting a web search for dealers that may have stock available.
A fuller is often used to widen a blade during smithing or forging. Fullers are sometimes inaccurately called blood grooves or blood gutters. Channelling blood is not the purpose of a fuller.
The DiggerKnife is now being used throughout New Zealand by farmer, contractors and quarries, being the ultimate digger tool for: removing tree stumps. sawing the roots to ensure minimal damage to the surrounds. breaking up brown-rock, blue-rock etc in quarries. digging trenches even through rough terrain.
Jibbing (not shown) refers to a pattern of gouges or notches made on the spine of a blade close to the handle. Jibbing is used to aid in grip when doing fine work and as a decorative feature.
Use knives only for cutting food. Carry knives with the blade pointed downward. Keep knives sharp. Do not try to catch a falling knife.
These dimples or Grantons form air pockets that minimize suction and stop foods that are quite moist like meat and vegetables from sticking to the knife.
Ruby Knives are mainly used for Ophthalmic Surgery. Ruby Knives are shaper than the conventional knife. A postoperative cure of a surgical cut can be made faster by using the Ruby Knife. A Jet Nozzle is being developed for water knife usage and is mainly made from Ruby and Sapphire Material.
A rocking T knife, with a T-shaped easy grip handle, is used by pressing down and rocking the blade through the food. It's great for stability and comfort, showing why these are such adaptive utensils.
Grohmann Canadian Army Knife (CAF)
Commonly referred to as the Jump Knife: Comes with straight blade and Overlap sheath - used by the Canadian Armed Forces since 1964. It has a rosewood handle, and partially serrated blade.
Chips are little nicks on the edge of the blade. This damage will cause the edge of your knife to become blunt. A chipped knife can happen to anyone. It could happen, for example, by accidentally cutting into a piece of bone when using the wrong cutting technique.