| Cutlery is a household essential that everyone will | | | | before sharpening. |
| use at some point throughout their days, but not | | | | The tang of a knife will be determined at the |
| much thought goes into the production process of | | | | stage the handle is attached. This is the piece of |
| these handy tools. Cutlery dates back to | | | | metal that is sandwiched between the handle, and |
| caveman times originally, but became use in the | | | | will help define the balance of the knife and how |
| form it is today in the 19th century. This is when | | | | easily it performs for you. You want a full tang, if |
| Sheffield set up its famous factory and mass | | | | you are looking for the best quality knife. Some |
| production of knives, forks and spoons began, | | | | will only have a partial tang which goes 60 to 80 |
| soon to spread to the continent and became a | | | | percent up the knife though. |
| famed product. | | | | As mentioned, the best metal to use for a knife |
| Cutlery can be made in various ways, but it is all | | | | is high carbon steel. This is a light weight metal |
| generally containing some amount of steel. The | | | | which is soft. The reason for it making an |
| best around now is high carbon stainless steel, | | | | effective knife is that it easily sharpens and holds |
| which is used in many top quality knives. Here I | | | | a fine edge which will obviously cut the best. The |
| will explain the process for producing a good knife. | | | | trouble with this kind of metal is that it tarnishes |
| There are 3 possible manufacturing methods for | | | | and can be very negatively affected if kept in a |
| knives: forging, stamping and ceramic. | | | | bad environment for it. Stains and rust can easily |
| The best of the three is forging. This means that | | | | settle onto these blades, so look into good |
| the steel is heated up to 2000 degrees, and | | | | storage solutions for them, and make sure you |
| hammered into shape. When heated and re-cooled | | | | take good care maintaining them. |
| it is then sharpened and given a really fine edge | | | | Stainless steel knives hold a good edge too, but |
| to the blade. Stamped knives are, as the name | | | | have the added bonus of being stain resistant. |
| suggests, stamped from a roll of steel and then | | | | They will also not rust in damp conditions. These |
| hardened and sharpened. Ceramic knives are | | | | are probably the most common type of blade out |
| heated to high temperatures and have a high | | | | there, as they are easy to maintain and will last a |
| pressure put onto them to make a strong, light | | | | long time, whilst still cutting generally well. |
| knife. All of the knives have the handle attached | | | | |