July 04, 2019

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With so many designs, sizes, blade shapes, and brands, understanding the function of each knife can be overwhelming. We've clarified the distinctions by:

• Creating a grid that outlines the purpose, unique features, and specific tasks for each knife.
• Providing additional information, example pictures, and links for each knife below.

Thanks to the team at FIX.com for the fantastic infographics.

Main Types of Kitchen Knives

Chef's Knife

Essential for any professional chef or cooking enthusiast, the chef's knife typically has a blade length between 6 to 14 inches, with 8 inches being the most popular. This multipurpose knife features a wide, triangular blade and a curved belly, making it perfect for a rocking motion while cutting. It's ideal for mincing, slicing meat, chopping vegetables, and disjointing large cuts.

Browse our range of Chef knives here

Santoku Knife

Translated to 'three virtues,' symbolizing chopping, dicing, and mincing. Smaller and lighter than chef knives, they often come with (scalloped) Granton edges, which prevent food pieces from sticking to the blade. With a slightly curved blade, Santoku knives are comfortable for people with smaller hands.

Browse our range of Santoku knives here

Utility Knife

Between a Chef's knife and a Paring knife in size, utility knives are great for cutting mid-sized fruits, vegetables, slicing cheese, and small cuts of meat. They usually have a narrower blade than a chef's knife and come with straight or serrated edges, typically 5-7 inches in length.

Browse our range of Utility knives here

Nakiri Knife

A Japanese-styled knife primarily used for chopping vegetables, characterized by its straight blade edge. It allows for easy and efficient cutting without needing a horizontal push and pull motion.

Browse our range of Nakiri knives here

Paring Knife

Perfect for peeling fruits, vegetables, and delicate tasks such as slicing a single garlic clove. These small knives are incredibly versatile and usually range from 2-4 inches long.

Browse our range of Paring knives here

Cleaver

Used as a kitchen or butcher knife for hacking through meat and bone, cleavers have a large, rectangular blade. The broad side can also be used for crushing foods like garlic. Typically ranges from 6-10 inches long.

Browse our range of Cleavers here

Boning Knife

This knife has a narrow blade with a sharp point designed for removing bones from poultry, meat, and fish. Usually comes with a flexible blade that follows the contours of bones and cartilage.

Browse our range of Boning knives here

Bread Knife

Featuring a sharp and serrated blade, it's perfect for cutting smooth or hard surfaces, such as tomatoes, salami, and bread. Typically ranges from 8-10 inches long.

Browse our range of Bread knives here

Choosing the Best Chopping Board for Your Knife

A high-quality chopping board is essential to preserving your knife's blade. Different materials such as bamboo, composite, plastic, and wood offer various pros and cons.

Bamboo

A popular, organic, and renewable material, bamboo boards are more affordable but may damage knife edges.

• Pros: Organic feel, cheaper, renewable source.
• Cons: Not good for knife edges.

Composite

Made from compressed cardboards, recycled papers, or harvested wood fibers, composite boards are thicker and heavier but safe for knives.

• Pros: Moderately priced, does not warp, made from recycled materials.
• Cons: Odor and flaking issues, more expensive, not gentle on edges.

Plastic

Available in various colors and styles, plastic boards are lightweight and modern but harder on knife edges.

• Pros: Dishwasher safe, good for maintaining sharpness, made from recycled materials.
• Cons: Not usable as hot pads, light models may slip.

Wooden

The best choice for any home, wooden chopping boards maintain knife edges well and provide an organic look.

• Pros: Organic look, do not slide, maintain knife edges, renewable source.
• Cons: Must be hydrated, need proper cleaning.

5 Mistakes That Could Be Damaging Your Knives

Here are common mistakes to avoid to extend your knife's lifespan:

Cutting on the wrong surface

Using hard surfaces like ceramic or glass can damage blades. Opt for plastic or wooden cutting boards to absorb the impact.

Improper knife grip

Incorrect grip can lead to uncontrolled movements and increased injury risk. Proper grip ensures better precision and safety.

Using the wrong part of the blade

Different parts of the blade are designed for specific tasks. Using the correct part reduces wear and improves efficiency.

Using a dull blade

Dull blades force you to exert more power, increasing the risk of accidents. Regularly hone and sharpen your knives.

Improper storage

Storing knives with other cutlery can dull the blade. Use a dedicated knife block or magnetic strip for safe storage.

Knife Care 101

Carbon Steel Knives

• Superior sharpness, edge retention, and easy re-sharpening.
• Must be cleaned, dried, and oiled after use to prevent rust.
• Patina formation helps prevent rusting over time.

Cleaning Your Knives

• Handwash with gentle dish soap, avoid citrus extracts and bleach.
• Rinse and towel dry immediately, then air dry before storage.
• Avoid leaving knives in soapy water.

Storing Your Knives

• Store knives in a block, case, tray, or sheath in a dry place.
• Do not store unsheathed knives in a drawer.
• Avoid contact with hard materials like metal, ceramic, or stone.

Preserving Knives and Handles

Use camellia oil on blades and wooden handles to protect from rust and keep the wood looking beautiful.

Sharpening vs. Honing, and Best Practices

Sharpening vs. Honing

• Sharpening: Removes metal to restore a sharp edge. Only needed every few weeks or less.
• Honing:: Realigns the blade edge. Done ideally once a week to prolong sharpness.

Choosing a Sharpener

• Whetstones: Best for sharpening, maintains blade shape, but time-consuming.
• Sharpening Steels: Quick and convenient for Western knives, less precise for Japanese knives.
• Pull-Through Sharpeners: Fast but removes more metal, suitable for Western blades.

Choosing the Right Whetstone

Whetstones come in different grades:

• Coarse (#220-#400): For repairing chips and reshaping the blade.
• Medium (#800-#1000): For regular edge maintenance.
• Fine (#3000-#8000): For polishing and honing to a razor finish.

Guide to Whetstone Sharpening

Also Read: Shun Knives, Shun Classic - What is a Shun knife used for?

Bike Frame Materials Explained

Bike Frame Materials Explained

Impacting important characteristics such as ride quality and feel, a frame is often the defining feature of your favorite bike. Whether you're building a dream bike, buying a new ride, or just love technical details, this guide will help you understand your bicycle's foundation.

Frames can be made from carbon fiber, aluminum, titanium, steel, or a combination. Each material offers different characteristics that affect cost, comfort, weight, stiffness, strength, and durability.

Often, how the material is used by engineers and manufacturers matters most. Consider the following factors when choosing the best material for you:

Factors to Consider

• Weight: Your bike needs to be strong enough to carry you and any extra luggage. Each material has different strength properties, fatigue rates, and impact resistance. Decide how important having a lightweight bike is for you.
• The Purpose of the Bike: For racing, a stiff, lightweight bike is ideal, limiting material choices. For touring or long rides, durability is key, narrowing the options again.
• Riding Area: Your location might influence your choice. For instance, steel can rust in humid climates, while aluminum might be a better choice in such conditions.
• How Long You Plan on Having the Bike: While all materials fatigue over time, some do so faster. Steel can rust without care but is more durable long-term than aluminum, while carbon fiber and titanium have high fatigue rates.
• Budget: Your budget will often dictate your material choice. Generally, titanium is the most expensive, followed by carbon fiber, aluminum, and steel. Decide on the trade-offs between cost and desired outcome.

To provide more clarity, we've summarized each bike frame material, their properties, characteristics, and how they translate into ride quality:

Carbon Fiber

Carbon fiber is the wonder material for modern bikes, known for its high stiffness-to-weight ratio. It allows for customizing frame shapes and offers high resistance to fatigue. Introduced in professional cycling in the late 1980s, it quickly became the material of choice. Carbon fiber's ability to customize shapes makes frames aerodynamic, stiff yet compliant, and lightweight.

Pros: High stiffness to weight ratio, finite control over material use, durable, strong.

Cons: Labor-intensive and requires expert knowledge to manufacture, potential failure if fractured.

Carbon fiber in bikes is a composite material made from carbon fibers and resin. Layering the fiber at specific angles creates strength and stiffness where needed, while providing flexibility elsewhere. The choice of carbon fiber type and layering technique ultimately decides the bike's performance.

Failure to maintain carbon fiber can result in cracks from impact or over-tightening, making it fragile and dangerous.

How It's Made

Carbon fiber starts as a soft material wound into 'tow' and woven into sheets. The sheets are cut and layered into molds with a bladder inside to ensure smooth joins. The mold is then cured to harden the frame. Other methods include 'tube-to-tube' construction and the use of lugs.

Aluminum

Aluminum is common in the bicycle industry, known for lightweight, cost-effectiveness, and corrosion resistance. It's relatively easy to manufacture, making it a popular choice in modern bicycles.

Pros: Cost-effective, good strength-to-weight ratio, corrosion-resistant.

Cons: Difficult to repair, lower fatigue life than other materials.

Recent manufacturing techniques have improved aluminum frame customization. Butting and hydroforming processes help achieve lightweight, stiff, and compliant structures.

While aluminum fatigues quicker than other materials, it can still be a lifetime option if treated properly. It's often the most cost-effective solution for performance on a budget.

How It's Made

Aluminum tubes are shaped, butted, and then joined by welding—typically TIG welding. The aim is to create a smooth, thick, even weld around the connecting tubes, often done by robotic welders for consistency.

Steel

Steel is the no-fuss workhorse of bike frame materials. It was the racing bike frame material until aluminum and carbon fiber appeared. Two types of steel are used: high tensile ('Hi-Ten') and chromoly ('CroMo').

Pros: Cost-effective, durable, easy to repair, resistant to fatigue.

Cons: Heavier, prone to rust.

Steel is preferred for touring and adventure bikes due to its durability and strength. It's also common in entry-level bikes where weight isn't a concern.

How It's Made

Steel tubes are joined by welding, brazing, or using lugs. Brazing uses filler material to join tubes, while lugs create sleeves for the tubes. These methods make steel frames easy to repair, perfect for commuters and touring riders needing a durable bike.

Titanium

Titanium shares qualities with steel but is lighter, more corrosion-resistant, and more durable. However, it's expensive and labor-intensive. Titanium frames offer a great stiffness-to-weight ratio and compliance, making them almost indestructible.

Pros: Strong, durable, corrosion-resistant, excellent ride quality, lightweight.

Cons: Expensive, difficult to manufacture.

How It's Made

Titanium frames are commonly TIG welded. The welding process must prevent oxygen contact, often requiring an argon gas purge. Despite being labor-intensive and costlier, titanium is a long-lasting option for high-quality, custom bike frames.

Now that you're familiar with different frame materials, explore other BikeExchange guides for comprehensive information.

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