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Knives

Knives

Knife - a cutting tool: a metal strip with a sharp edge, fixed in a handle. There are many types of knives, differing in shape and function: dining, with a blunt rounded blade; kitchen; butcher's, with a massive blade; carpentry (cutter); medical all-metal (scalpel); for shaving (razor); combat knife (usually double-edged); dagger - the main weapon of the infantry in ancient Russia, in later times - an auxiliary weapon; Finnish knife - a small combat knife; penknife - in the past, a small knife for sharpening feathers, now any small folding knife is called a penknife; hunting; garden knife, etc.

Among the Eastern Slavs, knives were endowed with apotropic (protective) functions; he was put in the cradle of the baby, stuck over the doors, used in numerous rituals against witches and evil spirits. The knife could also perform harmful functions, was used as a weapon of damage; connected with this is the ban on playing with a knife ("there will be a quarrel"), on leaving the knife on the table for the night ("the evil one will cut").

A good knife should break granite boulders, punch through sheet metal, chop and plan nails (coins), scratch glass, etc. No, this use of knives is just advertising tricks used by manufacturers in order to convince potential buyers of the highest quality of the product. There are special tools for the above operations: a chisel, a hacksaw for metal, an ax, a tin wrench, etc. And the knife is designed to cut food (bread, sausage, tomatoes, meat), peel fish, skin off an animal killed in a hunt. And it is best to have a separate blade for each mentioned function (after all, it is not so convenient to skin a carcass with a kitchen knife, just as a hunting knife is not particularly suitable for constant use in the kitchen).

The best knife for the "tough" guy is the "butterfly": durable, comfortable, easy to use. In fact, this knife is not that strong, does not provide an emphasis on a stabbing blow, it is inconvenient, and it unfolds more slowly than other knives. In addition, there is an extremely high risk of purchasing a Chinese souvenir copy, which is useless for anything, instead of a good knife.

"Automata", like "butterflies", are prohibited due to their extreme efficiency and potential danger to others. We have already said that the butterfly is rarely a really dangerous weapon. Knives with automatic blade ejection ("machine guns"), alas, are also not without drawbacks. Their opening speed gives them an advantage of only one or two seconds over "one-handed" knives; the design is rather unreliable - even a small speck that gets inside can jam the mechanism, and, wearing gloves, you can hardly press the button. Add to this the blade play in all planes, spontaneous opening in the pocket, rapid wear of the mechanism - and draw conclusions.

You can't find a better "Finnish" knife. Most often, what is proudly called "finka" has nothing to do with the Finnish blade. Such knives are made "in the zone" from scrap materials, practically without tools. Compliance with technology is out of the question. In addition, such a knife must be handled very carefully, since it is not equipped with an emphasis, therefore, there is a risk of damaging the ligaments (there are rumors that it was due to careless handling of the "finka" that the branded pakhan's "goat" folding was formed). Of course, having mastered the specific grip, which is most often used for jab strikes, you get a couple of centimeters of the length of the striking limb. However, it should be remembered that more than 80% of movements in modern knife techniques are aimed at cutting, not pricking, and for this "finca" is not very suitable.

Stainless steel as a material for making knives has exhausted itself, the future belongs to carbon steel. Indeed, "carbon" knives cut better, while differing in a fairly reasonable price. However, it should be remembered that with prolonged contact with moisture, corrosion-resistant steel, due to the large amount of carbon, can become covered with rust spots. So "stainless steel" by and large is in no way inferior not only to good "carbon", but also to damask and damask blades.

The best knife is made of carbon steel with anti-corrosion coating. This is not entirely true. After all, any coating sooner or later collapses, and if there are a couple of microscopic holes, the metal will rust imperceptibly and at some point it will become an unpleasant surprise for you. In addition, it should be remembered that the lock, parts of the knife mechanism, etc. the coating is simply impossible to apply.

Stainless steel knives are the best. Indeed, such knives are relatively inexpensive, easy to sharpen, and resistant to corrosion. But they will have to be sharpened quite often, since these blades have a weak cutting edge durability, therefore they quickly become blunt. Better knives are made from powder steels, but not everyone can afford them.

Any knife can be sharpened. For example, knives with ceramic blades based on zirconium oxide do not sharpen, as they have a very high hardness, second only to corundum and diamond, and almost never dull. It is also impossible to sharpen knives, the edge of which is coated with a carbide metal or titanium-ceramic layer, which provides its increased wear resistance (sharpening destroys the applied coating). It is better not to sharpen a knife with a serrated edge on your own, as you can incorrectly determine the sharpening angle, damaging the product.

A sharpened knife will easily cut a sheet of paper by weight. With a small sharpening angle, the sharpness of the knife cannot be determined by the above method.

The long knife is the best. It all depends on how you are going to use the blade. For example, if you need to work with the tip of a knife, a longer blade length will be more of an obstacle than a help. Historically, it has been determined that the optimal knife length is 10-15 cm, with a width of 1.5-2 cm.

The secret of damask steel and damask steel is irretrievably lost. In Europe, since the Middle Ages, it was from Damascus steel that interior decoration items were made, and not just knives and gun barrels. A blade made of a modern analogue of Damascus steel can wrap around the belt, and cut a silk scarf on the fly, and cut a leaf floating along the stream. But, at the same time, it should be remembered that modern patterned steel needs sharpening, cleaning (as it rusts heavily) and careful handling (because it can contain hidden flaws, invisible even to the master-manufacturer). Of course, sometimes pretty good blades come across, but most often Damascus steel is a decorative material.

Bulat and Damascus are one and the same. The term "patterned steel" can indeed be applied to both materials. But it should be remembered that the manufacturing technology and their properties are different, therefore, the equal sign between Damascus and Damascus should not be put.

The most convenient typesetting handle. Unfortunately, this is not entirely true. Indeed, birch bark and leather typesetting grips are warm and can be easily molded to fit any hand after purchase (however, the same fit can be made provided that the grip is made of a different material). However, it should be noted that not all manufacturers can properly process birch bark. The result - the handle does not resist dirt, it can dry out, crumble, etc. Treatment with impregnations increases the strength of the material, but birch bark loses its warmth and softness, so valued by customers. If the handle is treated with epoxy resin or cyanoacrylates, then during use it can cause quite significant harm to the health of the owner.
The stacked leather handle, made of quality material and in compliance with technology, really has outstanding properties. But, since the processing process is long and laborious (drying, stretching, polishing, pressing the leather sometimes can take several years), modern manufacturers prefer to purchase haberdashery leather, which is glued with epoxy, put on a shank, and then grinded and treated with impregnation. Such a handle is unable to withstand frost and heavy loads, does not withstand moisture and very quickly deteriorates.

It is best to choose a knife with a handle made from natural material. Yes, if the handle was created by experts in their craft, in compliance with technology, etc. However, as already mentioned, manufacturers do not always follow the established rules for making handles for centuries, as a result of which the product is not particularly high-quality. Therefore, it is better to give preference to knives, the handles of which are made of rubber plastics, plastics with a filler, various composites that are distinguished by lightness, strength, water resistance, resistance to low temperatures and aggressive environments (salt, oils, fuels and lubricants, etc.).

A well-developed guard (especially with curved spines or mustaches), powerful stops, deep notches are the distinctive features of a good knife. Misconception. The handle in a bare (i.e. without gloves) hand is held fairly confidently and without stops (provided that the palm and handle are dry). In addition, in a thrusting blow, you cannot rely only on the stop - you can break your fingers and damage the hand. The grooves under the thumb are not more than half the thickness of the finger, small "outgrowths" on the handle or on the blade, and the narrowing of the handle thickness under the index finger are quite capable of providing a reliable grip both during cutting and cutting operations, and during stabbing. Too massive crosshairs can only become a hindrance when using, carrying and getting the blade out of its sheath.

The most effective and easy-to-use knives are knives. No, for a really effective butt strike, this knife is too miniature (folding is much more reliable) and traumatic (if you hit too hard, you can break your fingers, and the load on the hand is quite high). This knife is brought into working position not so quickly (after all, it still needs to be pulled out of the case), and, finally, the aforementioned cute "interdigital" thing is not adapted to any everyday needs.

You cannot load a knife with a cartridge. It depends on which blade we are talking about. For example, in the handles of knives used in the special forces troops, a small barrel with a 9 mm cartridge can be mounted. There are also knives that eject a blade under the action of a built-in spring (range of action - about 5 meters).

There are self-sharpening knives. It is a myth. Knives are not sharpened on cabbage or bread.

Laser sharpening of knives is most effective. Let's clarify: it is impossible to sharpen a knife with a laser. "Serrated" sharpening (colloquially referred to as "laser") is produced by using a machine with a figured cutter. The laser only helps to control the sharpening angle.

Solingen is the name of the plant or steel grade. In fact, Solingen is a city in Germany. It is sometimes called the City of Blades because Solingen has an old tradition of producing high quality knives, blades, etc. At the same time, professionals from Solingen have long since moved production to China and Turkey.

The market is flooded with cheap fakes from China, it is almost impossible to buy a good knife. Of course, only a specialist can determine the quality of a product "by eye". But even a simple man in the street should be able to choose the right product (and not just a knife!). So, when buying a blade, you should pay attention to some features:
- Check for the presence of the manufacturer's mark on the knife (indicating not only the name of the company, but also the logo of the plant);
- The stamped stamp must be uniformly in depth in different fragments. It should be noted that a self-respecting manufacturer will not spoil a knife made of high-carbon steel with a stamp (after all, the crystal structure of the metal is disturbed, the blade "weakens"). On such products, the stamp is applied by other methods (electrochemical or etching). Knives on which the logo is painted are one hundred percent fake;
- Keep in mind that many well-known brands have "doubles", the name of which is only slightly changed (sometimes the difference is only in one letter);
- The word "International" after the name of a well-known manufacturer says that in front of you is a model made in China or Turkey, respectively, not very high quality;
- High-quality grinding is a hallmark of a branded product;
- A good knife is assembled with high quality - no chips or cracks near the rivets, all parts are carefully fitted and well polished;
- Good packaging, making it possible to pick up a knife "by hand" is a sign of a quality product. A product in a blister pack, which does not give an opportunity to "try on" the product, is usually not so good;
- Knives with the inscriptions "Hand made", "German Design", "Japan Design", "Laser stainless steel" are by no means the best;
- It is better not to buy a dull knife - you will hardly be able to sharpen it to working sharpness without experience and special tools;
- The packaging must contain the characteristics of the product in the language of the consumer's country (indicating the steel grade, hardness, production technology). At the same time, keep in mind that according to the "Rockwell scale" for kitchen knives, a hardness of 48 to 57 is provided. An indicator below 52 HRC + - 1-2 indicates a low quality of the blade. And for hunting knives this figure is from 58 to 62 HRC.


Watch the video: Knives - Kim Petras Official Audio (December 2021).