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Topic · Kitchen Equipment Basics

Knife Construction

Knife parts

How kitchen knives are assembled for maximum life, balance, cutting ability and durability over the years.

Tang

The tang is the part of the knife blade that extends into the handle. The length of the tang is thought to be significant in the ability to balance and control a knife. Various manufacturers believe that producing a knife with a tang that extends throughout the full length of the knife is most desirable. Other manufacturers argue that each piece of a knife benefits from using a different metal. Investing in a solid, heavy well-balanced knife that you feel comfortable with is the overall objective.

Metal Rivets

Metal rivets are used to secure the tang to the handle of the knife. To prevent irritation to the hand, the rivets should be completely smooth and lie flush with the surface of the handle. In addition, this will help prevent debris and microorganisms from collecting in the spaces between the handle and the rivets.

Bolster

A bolster is a thick piece of metal (collar or shank) that is placed between the handle and the blade. The purpose of a bolster is to provide safety from the blade and add balance to the knife.

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