The thickness of a bolster shows how thick the original chunk of steel was—and the thicker, the better.Chef's knife handles have traditionally been made of wood, but wooden handles present certain problems. The different parts of a chef's knife, including the tang, bolster, heel, rivets and more. Used for trying and maintaining knife edges (not for sharpening them).The boning knife is designed to bone out meat, poultry and fish.
These type of knife have serrated edges and are ideal for cutting through foods with a hard exterior and soft interior like for example loaf of crusty bread. A wide-bladed knife that is becoming increasingly popular as a substitute for the traditional chef’s knife. It is particularly well designed for general cutting and chopping. The smaller sized knives are typically referred to as mini chef's knives while the longer lengths are known as traditional chef's knives. Nakiri Bocho knife has a straight blade edge which is suitable for cutting vegetables and greens as the knife goes all the way to the cutting board without the need for a horizontal motion.Even though not a knife, but an essential part of the chef's knife kit. Wooden handles don't fare well in the dishwasher, either, though to be fair, you shouldn't be running your knife through the dishwasher in the first place. A heavier knife also increases cutting force, but it's more tiring to use, too.Unless you're very unlucky, the part of a chef's knife you'll have the most contact with is the handle.
So you'll want to make sure it's comfortable and fits your hand.
In knives with synthetic handles, the tang may not be visible.Not every chef's knife will have a bolster. "Partial-tang" or "half-tang" knives are barely worth talking about, let alone buying.In addition to showing the rivets, the photo above also shows the tang sandwiched between the two halves of the handle.The "French" style is straighter, and more triangular, which is good for a "slicing" type of motion where the knife is drawn straight back toward you.The chef's knife is probably a cook's most important tool. Chef's knives are made with blades that are either forged or stamped: Many local health departments prohibit the use of wooden-handled knives in commercial foodservice. A chef's knife is more than just a blade. Still, even soaking a knife can cause its wooden handle to warp or crack.Rivets are the raised, cylindrical studs that keep the handle securely attached to the tang portion of the knife.