FIND YOUR PERFECT KNIFE
Tang, spine, and bolster - there are a lot of terms you’ll hear when shopping for knives, especially if you’re looking to buy the ideal knife for a specific purpose. Luckily, we’re here to help you with this important decision. By learning a little knife terminology along with the main parts of a knife, you can make a more informed decision on the perfect knife for you.
THE HANDLE
The handles of our knives are a fusion of design and functionality. A good handle is crucial not only for comfort, but also for efficiency and safety when chopping. The most important element of a handle is its balance. When a knife is in perfect balance, the weight is evenly distributed between blade and handle, making the knife easier to work with for longer periods of time. An ergonomically designed handle also means the knife can be securely gripped and won’t slip.
Our product offerings include a variety of handle shapes and materials. The best way to find the knife that feels right in your hand is to hold and try out various handle designs. ZWILLING offers three main types of knife handles: plastic, wood, and micarta.
THE PLASTIC HANDLE
Plastic handles are shock- and scratch-proof, highly durable and exceptionally stable, even when temperatures fluctuate. These handles are dishwasher safe, but handwashing is always recommended to keep them looking like new for longer.
THE WOODEN HANDLE
We only use robust, premium woods for our wooden knife handles. Wood handles are comfortable to hold and to use. However, since they are made of a natural material, they must be cared for to prevent damage. Wood can swell when it is submerged in water for a long period of time, so handwashing is recommended. We also recommend regular oiling to prevent color changes through frequent use.
THE MICARTA HANDLE
Micarta brings the benefits of wood and plastic together. Heat and pressure are applied to layers of linen and synthetic resin to form the material, giving Micarta a natural wood-like appearance, with the durability of plastic. We recommend handwashing to preserve its look and feel.
THE TANG
The tang is the part of the blade that connects to the knife handle. There are two types: the full and the partial tang.
PARTIAL TANG
A partial tang refers to a tang that is permanently bonded to a plastic handle, like in our ★★★★ Four Star series.
FULL TANG
When the handle is mounted around the tang, as in our Professional “S” series, it is considered a full tang. Rivets are used to attach the handle to the tang, and so a full tang is generally visible.
THE BOLSTER
Bolsters have a variety of functions depending on their form. They reinforce the area where the blade transitions to the handle. The bolster and surrounding area absorb most of the stress placed on the knife when chopping. A full bolster prevents the knife from bending under this stress. All SIGMAFORGE® knives have this kind of metal bolster reinforcement. A further advantage of a full bolster is that they make for a safe grip that protects the fingers. The extended part of the bolster prevents fingers from slipping into the bladed area. Bolsters provide an elegant connection between blade and handle, making for a seamless transition from blade to bolster to handle.
KNIVES WITHOUT A BOLSTER
Stamped blades are connected to the handle without a bolster, making for a more lightweight knife that offers maximum maneuverability.
THE SPINE
The spine is the back of the blade that is opposite the cutting edge. It is noticeably thicker than the cutting edge and is not sharp, making it a safe spot to rest the palm of your hand for when you need added control when chopping.
THE CUTTING EDGE
The cutting edge is just that – the part of the blade that cuts through ingredients. The two main types of cutting edges are fine edged and serrated.
FINE EDGE
A fine edged blade is designed to give you clean, precise cuts, especially when using the push or rocking techniques. If accuracy and control are the aim, choose a fine edged blade.
SERRATED
Serrated knives are designed for cutting through tough-on-the-outside, soft-on-the-inside foods, like baguettes. They can cut through hard exterior foods such as hard salami, bread, and cheese, without tearing or compressing the food.
