by Claudia Bruemmer

Knives are one of the most important advances in the history of man after the discovery of fire and before the invention of the wheel. Originally made of rock or flint over 2.5 million years ago, today’s knife manufacturers make blades from bronze, copper, iron, steel and titanium. Raw materials and knife styles have changed considerably, and manufacturing processes have changed as well. The only similarities that remain are the hand-finishing tasks when grinding the blade edges down and polishing burrs off of the sharp parts on the knife handles.

Today’s knives come in fixed-blade or folding blade styles and in many blade and handle patterns, depending on the manufacturer and the country of origin. Modern knives consist of a blade and a handle. The blade edge can be plain or serrated. The handle, which is used to guide the blade, includes what is called the tang, the portion of the blade that extends into the handle and is visible from the top and bottom.

Knife blades are manufactured from a variety of raw materials, and each material has its advantages and disadvantages. Carbon steel, an alloy of iron and carbon, can be very sharp and holds its edge very well. These knives are easy to sharpen but prone to rust and stains. Stainless steel, an alloy of iron, chromium and nickel, contains only a small amount of carbon. Therefore its edge is not quite as sharp but is resistant to corrosion.

Some knives are made of high-carbon stainless steel, which gives them the best attributes of carbon steel and stainless steel. These blades do not discolor and they maintain a sharp edge. Steel blades are usually shaped by two processes: forging or stock removal.

Forged blades are made by heating a single piece of steel and shaping it with a hammer or press while it’s hot. Stock removal shapes the blades by grinding and removing metal. The steel must be heat treated after shaping when using either method. This involves heating the steel above its critical point, then slaking the blade to harden it. After hardening, the blade is tempered to make it tougher.

Mass manufactured kitchen cutlery uses both the forging and stock removal processes. Forging is used for a manufacturer’s more expensive product lines. Forged knives can be distinguished from those made by stock removal by the presence of an integral bolster. Today, 80 percent of the world’s knives are made in Yangjiang, China.

An old knife craftsman once said, “The blade makes it a knife, but the handle sells it.” The knife handle comes in contact with the hand, and its tactile, textured feel has a way of assuring a person of control when using the knife. It also demonstrates the manufacturer’s skill and accentuates the blade style and shape. Today’s knife manufacturers have access to a wide range of handle materials; thus, the handle is one way to customize a knife for marketing purposes.

Knife handles can be made from a number of different materials, each having different advantages and disadvantages. Handles are produced in a wide variety of shapes and styles and are often textured to enhance the grip. Below are a few examples of modern handle materials.

• Wood handles give a good grip and feel warm to the hand. However, they are more difficult to care for. They don’t resist water well and will crack or warp with prolonged exposure to water.
• Plastic handles can be easily cared for but are slippery and can become brittle over time. Some manufactures use injection molded handles made of higher grade plastics.
• Rubber handles such as Kraton or Resiprene-C are preferred over plastic because of their durability and cushioned nature.
• Stainless steel and aluminum handles are durable and sanitary, but are also slippery. To prevent this, premium knife manufacturers make these handles with ridges or indentations to provide extra grip.

In summary, knife manufacturing is an age-old craft that has evolved and improved throughout the ages. Raw materials and knife styles have changed considerably, as well as the manufacturing process. China, a leading knife producer, upgraded its Yangjiang Knife Factory in the 1980s. Today, 80 percent of the world’s knives are made in Yangjiang, China.