What to look for when choosing a knife
Among connoisseurs of knives often discuss grades of steel used for the manufacture of blades. The chemical composition of steel, alloy structure, manufacturing techniques and other subtleties are considered. But sometimes it is believed that a simple consumer does not need to delve into such complex details and become a homegrown Metallurgist-steelworker.If your goal - just buy a quality knife that will serve for many years and delight its owner, it is enough to remember a few simple facts.
For the expert you, of course, will not come down, but to a competent consumer and user approach. At first it is necessary to understand why the knife in General is necessary and what has to possess qualities. The knife must cut. Sometimes a blade is convenient anything pierce otkovyryat.
The knife should not: chop, saw, work with a poker and Jack-this is not its field of application. Accordingly, from the knife we expect good cutting properties (ease of cutting, sharpness and "so long not obtuse"), strength. At the expense of what cuts the knife? Without going into the details of metallography, let's say that due to its geometry. Not due to sharpness and good steel, but due to the shape of the blade, the angle of sharpening and other characteristics that provide easy penetration and destruction of the cut material. Accordingly, the geometry of the blade-is the first thing that should pay attention to the consumer. The thinner the knife, the better it cuts under other equal conditions.
It is considered that works best thin blade, in cross section of a thin isosceles triangle (wedge). The closer the blade section to this figure, the better the knife will cut bread, vegetables and everything else. However, the strength of such a blade is low, and when cutting hard materials or when cutting something knife with such a section of the blade will be pretty quickly obtuse. Therefore, quite often used a slightly different cross-section is a wedge with a supply. It looks like the same wedge, but the cutting edge is sharpened at a blunt angle, about 30-40 degrees. This solution allows to increase the thickness of the cutting edge and increase its strength, while maintaining good cutting properties of the blade. Steel grade and then does not play the only decisive role.
Quality of training is a very important factor, depending on the blade might be too soft to bend and quick to blunt (adakale) or brittle (percal). Unfortunately, the quality of training is impossible to determine. Think You're more likely to make this knife - to clean fish and sharpen pencils, cut food with? Buy a knife on the basis of their tasks, not listening to the advice of "experts" bragging about their huge hunting cleavers. The knife is a laconic practical tool, a faithful companion and friend, so it is necessary to choose it wisely and for yourself.