Knives are one of the commonly used utensils in the world. Whether you are a professional or beginner, you need to understand the basics behind various types of kitchen knives to make your kitchen tasks smooth and enjoyable. The information you learn about kitchen knives will help you select the perfect knives for specific jobs. This post will help you with the essential kitchen edge knives edge types that you should know. These are descriptions angles the angles of the blade edge and their specific tasks that are applicable.
Most knives come with a v-edge. The angle of the v edge varies depending on the type of knives, and some you may not even realize. The angle of the blade appears like the letter V on the end of the tip. You will realize this if the knives have slanted directly from the spine to the blade’s edge at an asymmetrical angle. Most designs in the kitchen adopt the v-edge style. This easens sharpening the knife and maintain the edge for a more extended period.
The Chisel Shape
If you are using the Japanese type of kitchen knife, then you probably have seen the chisel-shaped edge styles. Knives such as Santoku and Nakiri are the most common examples that adopt the chisel-shaped style. These knives are grounded from one side of the edge to create a primary bevel, while the opposite is left flat and straight. In that case, you will find chisel knives with both right-handed and left-handed varieties. The angle that is usually sharpened ranges between 20 to 25 degrees to form acute angles.
The convex edged knives are special categories that feature two outward arcs designed to slope in and intersect at the edge of the blade. The knives come with an appearance similar to the aeroplane wing. The design usually contains more steel on the opposite side of the edge and is sharper than the v-edged knives. The construction of the convex is very sophisticated than the rest of the edge styles; hence they tend to be challenging to sharpen effectively using the home sharpeners. As such, they may lose their original shape and eventually tin to v-shaped when not sharpened correctly.
Some blades appear hollow on the edge because they curve inward in the opposite direction of the convex edges. The blades of the hollow shaped knife are usually very sharp but contain limited steel to support the edges. This makes them delicate and susceptible to damage. These types of knives are usually designed for very few instances in kitchen tasks. Butchers might find the hollow edged blades helpful.
One side of the serrated edge blade is grounded just like the chisel edges. As such, both tend to be similar except that the serrated edges come with mini-arches or teeth that are useful for keeping the edge sharp and protects the actual cutting surface. The serrated edges are usually reserved for cutting food materials such as tomatoes, bread, and steaks.