Ohio Valley Saw & Grinding http://www.thewiseedge.com A Sharpening Information Resource By Ohio Valley Saw Fri, 17 May 2013 23:24:13 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1 Thanks http://www.thewiseedge.com/thanks.php http://www.thewiseedge.com/thanks.php#comments Thu, 05 Aug 2010 15:02:26 +0000 admin http://www.thewiseedge.com/?p=677 Thank you for your trust, we look forward to serving you. ]]> http://www.thewiseedge.com/thanks.php/feed 0 Packing Tips http://www.thewiseedge.com/packing-tips.php http://www.thewiseedge.com/packing-tips.php#comments Fri, 11 Jun 2010 16:10:05 +0000 admin http://www.thewiseedge.com/packing-tips.php Mail in sharpening customers, here are some suggestions for securing your items in the package.
  • Please make sure knives are unable to poke through wall of box.
  • Use newspaper to wrap knives.
  • Secure newspaper with tape or rubber band.
  • Crumble newspaper around & on top of items.

 

 

Please handle all items with care.

]]> http://www.thewiseedge.com/packing-tips.php/feed 0 Knife Parts http://www.thewiseedge.com/15.php http://www.thewiseedge.com/15.php#comments Thu, 10 Jun 2010 02:30:40 +0000 admin http://www.thewiseedge.com/?p=15

Here is a picture and discription of all the parts of a knife. 

 Point

This is where the edge and the spine come together.The point is often used to pierce soft fruits and vegetables.

Tip

The tip is the forward part of the knife. Its approximately the first ½ inch.The tip is used for detailed and fine cutting.

Bolster

The bolster protects the hands and fingers from getting in the way of the knives edge.It helps to balance the knife and add structural support.

Rivets

The rivets should be flush with the handle itself. There designed to hold the scales to the tang.

Spine

The spine is the top of the knife blade, opposite the edge.

Heel

The heel is rear end of the knife opposite to the knife point.  It’s the point you will apply the most force coming in contact with the cutting surface.  The steel is usually thicker because its closer to the bolster.

Tang

The tang is the part of the knife steel that extends into the handle. A full tang is when the steel runs completely through the handle to the butt. A full tang construction combined with 3 rivets is strongest.

Butt

The butt is the very back portion of the knife.

 Scales

The scales create the handle. Scales attach to the tang with rivets. There are usually 2 of them, made with a synthetic material or wood.

Edge

This is the cutting part of the steel. It extends from heel to tip. This is the most frequently used part of a knife.

Return

Near the bottom of the bolster, the point where the heel meets the bolster. This will be curved allowing you to chop vegetables and dice.

Finger guard

The part of the bolster the keeps the users hand from slipping into the cutting edge.

Handle guard

This is the lip at the bottom of the handle. It helps the cook with grip and keeps the knife from slipping out of the hand.

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