Dominating the everyday carry, folding pocket knife market, Kershaw creates high-quality, high-performance, exceptional, working tools and knives affordable to. We Knife ist eine neue chinesische Marke mit einer außergewöhnlichen Produktlinie. Die jahrelange Erfahrung als High End-Komponentenhersteller von. Übersetzung Englisch-Deutsch für knife im PONS Online-Wörterbuch nachschlagen! Gratis Vokabeltrainer, Verbtabellen, Aussprachefunktion.
Deutsch-Englisch-WörterbuchDominating the everyday carry, folding pocket knife market, Kershaw creates high-quality, high-performance, exceptional, working tools and knives affordable to. knife Bedeutung, Definition knife: 1. a tool, usually with a metal blade and a handle, used for cutting and spreading food or other. Übersetzung für 'knife' im kostenlosen Englisch-Deutsch Wörterbuch von LANGENSCHEIDT – mit Beispielen, Synonymen und Aussprache.
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Folding Knife with 3. Get it as soon as Mon, Dec Arrives before Christmas. Other options New. Knives can serve various purposes. Hunters use a hunting knife , soldiers use the combat knife , scouts, campers, and hikers carry a pocket knife ; there are kitchen knives for preparing foods the chef's knife, the paring knife, bread knife, cleaver , table knives butter knives and steak knives , weapons daggers or switchblades , knives for throwing or juggling, and knives for religious ceremony or display the kirpan.
The blade edge can be plain or serrated , or a combination of both. Single-edged knives may have a reverse edge or false edge occupying a section of the spine.
These edges are usually serrated and are used to further enhance function. The handle, used to grip and manipulate the blade safely, may include a tang , a portion of the blade that extends into the handle.
Knives are made with partial tangs extending part way into the handle, known as "stick tangs" or full tangs extending the full length of the handle, often visible on top and bottom.
The handle may include a bolster, a piece of heavy material usually metal situated at the front or rear of the handle. The bolster, as its name suggests, is used to mechanically strengthen the knife.
Knife blades can be manufactured from a variety of materials, each of which has advantages and disadvantages. Carbon steel , an alloy of iron and carbon , can be very sharp.
It holds its edge well, and remains easy to sharpen, but is vulnerable to rust and stains. Stainless steel is an alloy of iron, chromium , possibly nickel , and molybdenum , with only a small amount of carbon.
It is not able to take quite as sharp an edge as carbon steel, but is highly resistant to corrosion. High carbon stainless steel is stainless steel with a higher amount of carbon, intended to incorporate the better attributes of carbon steel and stainless steel.
High carbon stainless steel blades do not discolor or stain, and maintain a sharp edge. Laminated blades use multiple metals to create a layered sandwich, combining the attributes of both.
For example, a harder, more brittle steel may be sandwiched between an outer layer of softer, tougher, stainless steel to reduce vulnerability to corrosion.
In this case, however, the part most affected by corrosion, the edge, is still vulnerable. Damascus steel is a form of pattern welding with similarities to laminate construction.
Layers of different steel types are welded together, but then the stock is manipulated to create patterns in the steel.
Titanium is a metal that has a better strength-to-weight ratio, is more wear resistant, and more flexible than steel.
Although less hard and unable to take as sharp an edge, carbides in the titanium alloy allow them to be heat-treated to a sufficient hardness.
Ceramic blades are hard, brittle, and lightweight: they may maintain a sharp edge for years with no maintenance at all, but are as fragile as glass and will break if dropped on a hard surface.
They are immune to common corrosion, and can only be sharpened on silicon carbide sandpaper and some grinding wheels.
Plastic blades are not especially sharp and typically serrated. They are often disposable. Steel blades are commonly shaped by forging or stock removal.
Forged blades are made by heating a single piece of steel, then shaping the metal while hot using a hammer or press. Stock removal blades are shaped by grinding and removing metal.
With both methods, after shaping, the steel must be heat treated. This involves heating the steel above its critical point, then quenching the blade to harden it.
After hardening, the blade is tempered to remove stresses and make the blade tougher. Mass manufactured kitchen cutlery uses both the forging and stock removal processes.
Knives are sharpened in various ways.