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All About Knives and Carving

The better-balanced forged knife begins as a steel blank that is heated to a high temperature, set into a die, and struck with a multi ton hammer to form the basic blade. The metal is then hardened through heating to temperatures up to 1700 degrees F and cooled in a caustic chemical bath to contract the steel and make it dense. This produces a brittle blade, so a second heating and cooling treatment relaxes internal stress and makes the blade more flexible. Successive coarse to fine grindings create the taper and impart the desired amount of flexibility. The greater attention creates a heavier, tougher, more front-weighted blade with a distinct bolster, a thick band of steel that lies flush against and perpendicular to the handle.
     —from My Kingdom for a Knife: All About Knives
     by Prof. Steve Holzinger


Mastering Knife Skills


Kitchen Knife Skills
Techniques for Carving, Boning, Slicing,
Chopping, Dicing, Mincing, Filleting


Complete Book of Knife Skills


Japanese Kitchen Knives


Cooking and Carving

by Prof. Steve Holzinger


More Knife and Carving Articles

How to Carve a Chicken
from Learning to Cook with Marion Cunningham (with step-by-step photos)

Perfect Turkey Handbook: Chapter 9. Carving the Bird

Cheese Carving

Great Garnishes

How to Peel a Tomato

Julia Child's Notes on Peeling, Seeding, and Juicing Tomatoes


Shop for Sharpening Tools

Shop for Knives

Buy Kitchen Knife Skills

Buy Japanese Kitchen Knives

Buy Mastering Knife Skills

Buy Complete Book of Knife Skills

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This page modified January 2010. Copyright © 2010, Forkmedia LLC. All rights reserved.

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