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The Anatomy of a Chef's Knife


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Chef's Knife: The Heel
Chef's Knife Heel

Chef's Knife: The Heel

Photo © Danilo Alfaro

Chef's Knife Heel

The heel is the widest part of the knife, located at the rear of the blade where it meets the handle. This section of the cutting edge is used for chopping hard items like carrots, nuts or even chicken bones.

Knives with longer blades produce greater leverage, thus generating greater cutting force at the heel of the blade. A heavier knife also increases cutting force, but it's more tiring to use, too. Next page >>
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