A hollow blade knife has a concave, beveled edge achieved by grinding below the midpoint. It’s easy to sharpen but brittle and unsuitable for heavy-duty tasks. When choosing a knife, look for high-quality metal and a balanced handle, and avoid putting it in the dishwasher.
A hollow blade is a knife blade that has been ground to create a distinctive concave, beveled edge along the cutting edge of the knife. This effect is achieved by starting the grind below the midpoint of the knife, creating a small wedge with concave sides that is extremely sharp and very easy to maintain. Many mass-produced knives are made with such blades, as they are also easy to create in a factory, and consumers like to have knives that are easily sharpened.
The “grind” of a blade refers to the way it is cut to prepare it for polishing and sharpening. There are several styles of sharpening, all targeting the knife’s potential application; a hollow ground blade is one of the more common types. Once a blade has been ground, it is shaped for life and further adjustments are made with sharpening. In rare cases, a knife can be re-sharpened, but this is often not required or even possible.
When a hollow ground blade is made, a grindstone is used on the lower half of the knife to extract a convex paddle from the blade. The cutting edge is at the bottom of this scoop and is extremely sharp because it is so fine. In cross section, the blade resembles an old-fashioned nib, with a solid top and a delicate, fluted base. This base is easy to hold with a sharpening tool such as a whetstone, making sharpening very easy.
However, this type of blade has a serious drawback. It tends to be brittle and brittle, because it’s so thin, so it can’t be used for heavy-duty tasks like chopping or chopping dense foods. The knife is suitable for fine cutting tasks, such as skinning, meat rolling and sushi cutting. By using the blade properly, a chef will prolong its life.
In all cases, when a cook chooses a knife, he should look for one with a solid blade and made of high quality metal. If possible, buyers should go to a knife shop in person so they can pick up and handle the knives. A buyer needs to make sure that the handle feels good in his or her hand and that the knife feels balanced when holding it. It won’t be easy or fun to work with a bulky and awkward blade. Knives should not be put through the dishwasher, as this could dull them. Cooks should get into the habit of drying knives after washing to keep the blades in good condition.
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