Types of kitchen knives are not literally mean to its sharpness or dullness but it has divided into a lot of type in accordance to its use. Professionals nowadays want there cooking to be as fast as they can and in relation with that there must be an easiest way to cut those ingredients whether they wanted it to have some styles.
Here are some of the different types of kitchen knives:


Boning Knife:

A knife with a thin short blade, typically 5 or 6 inches long, used to remove the main bone within a cut of meat, such as a ham or a beef roast. A boning knife will typically have a long narrow blade for ease of manipulation around bones. The blade is rigid and proportioned to the size of the bones being removed. Bigger cuts of meat require a larger more rigid blade that is not too flexible to prevent injury from the blade bending too easily. Smaller meat cuts can be trimmed and boned using a smaller less rigid blade.

Knife Blade Materials:

The materials used to make a knife's blade will affect the durability and maintenance of the knife. Factors to consider when determining if the blade material will suit your needs are how the knife will be used, how easy it is to sharpen, how well it keeps a sharp edge, and how susceptible is it to corrosion. The information below should help in understanding the qualities of the most common blade materials available.

This is an episode of How its made - Kitchen knives, we will watch how the manufacturer make the knife starting with a sheet of steel.

1-  The steel sheet run through a hydrolic presser with a 110 tons of pressure to cut a knife like shape out of the sheet.

2- The blade cut-outs goes into a furnace, the temperture is 843c for two hours, this hardness the steel.

3- The blade cool at -49c using liquid hydrogen for two hours, to form cool hard steel.

4- A grinder smooths the back of the blade (spine) and remove any steel shards.

5- A grinding machine forms the cutting edge with the help of water to keep the blade cool.

6- A laser burns the brand name on the side of the blade.

7- A router shaps the wooden handle.

8- A worker clamps the blade into the handle using rivets.

9- A finale grind to remove any protruding steel from the handle.

10- A finale last grind to insure the blade is very sharp.

A kitchen knife seems easy to describe. A blade and handle are the obvious terms that describe the kitchen knife's anatomy. but look into the details and study the knife's anatomy in depth.

The Tip:

The tip of the knife is at the opposite end of the handle and is pointed, sharp and fairly thin. It is typically pointed but there are some knives with ends that are cut off straight, rounded or at a slant. The tip is used for cutting small items, cutting food into thin strips, and carving. It is also used for making incisions, such as would be used when making a slit in the side of pork chops or chicken breasts where stuffing would be added.

If you ask any professional chef which is the most important cooking tool, the answer will undoubtedly be the knife. Knives are being used since the early days of man starting with rock and bone knives.

A knife consists of a blade and a handle. Each blade has a tip, back, cutting edge and bolster. The handle may be wood, plastic or metal. In all cases a handle must fit the hand of the individual.
There is a wide range of knives: chef's knife, boning, paring, turning, filleting, carving, bread, decoration, tomato, cake, salmon slicer, cleaver, just to name a few.