Tipos De Cuchillos En Ingles

NOMENCLATURE

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|A  |Point: |The very end of the knife, which is used for piercing |
|B |Tip: |The first third of the blade (approximately), which is used for small or delicate work. Also |
| | |known as belly or curve when curved, as on a chef's knife.|
|C |Edge: |The entire cutting surface of the knife, which extends from the point to the heel. The edge may |
| | |be beveled or symmetric. |
|D |Heel: |The rear part of the blade, used for cutting activities that require more force|
|E |Spine: |The top, thicker portion of the blade, which adds weight and strength |
|F |Bolster: |The thick metal portion joining the handle and the blade, which adds weight and balance |
|G |Finger Guard: |The portion of the bolster that keeps the cook's hand from slipping onto the blade|
|H |Return: |The point where the heel meets the bolster |
|J |Tang: |The portion of the metal blade that extends into the handle, giving the knife stability and |
| | |extra weight |
|K|Scales: |The two portions of handle material (wood, plastic, composite, etc.) that are attached to either|
| | |side of the tang |
|L |Rivets: |The metal pins (usually 3) that hold the scales to the tang |
|M|Handle Guard:  |The lip below the butt of the handle, which gives the knife a better grip and prevents slipping |
|N |Butt: |The terminal end of the handle |

CERAMIC KNIFE

A ceramic knife is a knife made out of very hard ceramic, often zirconium oxide. These knives are usually produced by compactingzirconia powder using high pressure presses which apply a pressure of around 300 tons to produce blade-shaped blanks. These blanks are very brittle and fragile and can be shattered by a slight blow; special binders are used to retain the shape of the blank until the firing process. Like most ceramics these are consolidated into a dense and strong ceramic by solid-state sintering for 5-12 hours ina high-temperature furnace: approximately 1400 degrees Celsius. The result is a very hard and blunt blade which is then sharpened by grinding the edges with a diamond-dust-coated grinding wheel.
Zirconia is very hard; it ranks 8.5 on the Mohs scale of mineral hardness, compared to 6 to 6.5 for hardened steel, and 10 for diamond, giving a very hard edge that rarely needs sharpening. Ceramicblades can only be resharpened with a material harder than themselves; industrial grade diamond sharpeners are usually used.
Ceramic knives will not rust, leading to their use by scuba divers. They are also nonconductive and nonmagnetic, which can be useful for bomb disposal operations. Their chemical inertness to both acids and alkalis and their ability to retain a cutting edge far longer than forgedmetal knives makes them a very good culinary tool for slicing and cutting through boneless meat, vegetables and fruits. Since they are very brittle they cannot be used for chopping, cutting bones or frozen foods or for any application which tends to twist the blade such as prying, which may cause the cutting edge to chip or the blade to break free from the handle. The tips of these knives are...