What you should know about knives

Terminology, materials, edge and blade

The cutting part of the blade is called edge.
Since knives are required to perform a variety of tasks, blades have been developed with varying types of edge.

Serrated edge blade

This edge is useful for cutting and slicing soft products with a tough skin, e.g. tomatoes. The serration penetrates more easily than a fine edge. However, when slicing meat, fruit and vegetables of a fibrous texture, the cut of a fine blade is gentler.

Fine edge blade

Fine edged blades produce a smooth, clean cut without causing the product to disintegrate.
They are suitable for cutting hard and soft materials such as vegetables, meat, fruit. A fine-edged blade is also needed for peeling.