What you should know about knives

Terminology, materials, edge and blade

The shape of the handle determines whether a knife feels comfortable and is convenient to use. To a large extent an ergonomically shaped handle fits the natural shape of the hand. As soon as you pick up a knife you can tell whether it suits you.
ZWILLING J.A. HENCKELS pays particular attention to designing its products on ergonomic principles.

The balance of a knife, i.e. the proper distribution of weight between the handle and the blade, plays an important role. In addition the handle must be well shaped and neatly finished, so that the knife can be used for prolonged periods without causing discomfort or strain.

Following the improvements in properties of plastic compound over the years - particularly under hygienic aspects - polypropylene handles have increasingly replaced wooden handles.

Their advantages:

- Impact and shock resistance.
- Exceptional hygiene owing to the smooth pore-free surface.
- Dishwasher-proof.

The tang is the part of the blade which extends into the handle. There are two types: The concealed tang ("Four-Star" range) and the exposed tang ("Professional S"). In the latter case a distinction is made between a full tang, half tang and quarter tang, depending on the length of the tang. Concealed tangs are cast into the plastic handle and secured with synthetic resin. The purpose of the rivets is to secure the handle or scales to the exposed tang. In many cases, however, the rivets in cheap knives offered by some manufacturers are actually dummies.

A well shaped handle has a pronounced front guard which provides a safe buffer for the hand. This is either incorporated in the shape of the handle or, in the case of high-quality cooks´ knives, integrated as a steel element (bolster).