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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,
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Complete Book of Knife Skills


Japanese Kitchen Knives


Cooking and Carving

by Prof. Steve Holzinger


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