CUTLER GLOSSARY

 

Bee
On a folding knife, it is the end of the spring, towards the blade. Originally flat and raw, the cutlers then carved floral decorations, animal or emblematic decorations
Laguiole knives most often present a bee decoration

Bolster
The bolster is the part between the blade and the handle
GOYON-CHAZEAU bolsters are forged bolsters ; Blade, bolster and tang are shaped in the same piece of steel
The bolster bring a notion of weight and balance to the cutlery piece

Other types of bolsters exist on the market : molded, inserted, welded, hollow bolsters…

Chiselling
Decoration made ton the spring edge

GOYON-CHAZEAU proposes 2 kinds of chiselling : machine chiselling and handmade chiselling

Cutting edge
Sharp part of the blade, intended to cut

Cutlery heads, cutlery tops
They are the blades foe knives, prongs for forks, bowls for spoons

Cutlery pieces, complementary pieces
These are all the pieces that can be added to the dinner set (dessert knife, fork and spoon, fish set, ladle, cake server, salad serving set…)

Damascus, damas steel, damask
Damascus is a material resulting from the mixing of differents steel lays. This, forms a mixture that make each piece unique
Damas steels are stronger, harder and more edged

Nowadays, damas steel is produced in two different ways, both proposed by GOYON-CHAZEAU :
The industrial damas (or damas stainless steel) comes from powder metallurgy. Damascus drawings are technically mastered
The handmade damascus is made by a blacksmith who will weld several shades of metals with each other. Hammered, turned, folded or stretched multiple times, the mixture will gradually draw shapes in the mass
The handmade damascus used by GOYON-CHAZEAU is made by the blacksmith Alain DUMOUSSET
GOYON-CHAZEAU handmade damascus knives have an added cutting edge made with carbon steel

Finishing, finish
It is the final appearance of the stainless steel
GOYON-CHAZEAU proposes :
- Brilliant (or mirror) finish: steel is polished to perfection and reflects as a mirror
- Matt or brushed finish: steel has many surface streaks to give a matt aspect
- Sandblasted finish : steel presents a granular surfaced which also give a matt aspect

Fixed stop
Small piece of steel placed horizontally in the hollow of the handle of a folding knife. It stops the blade when it closes before it touches the spring.

Forced notch
Locking mechanism for closing knife blades by which the spring, which has a bulge, is wedged in a notch on the heel of the blade
Both hands are needed to disengage the system by pressing both the blade and the handle

To grind, grinding
Action of raising metal on the blade to prepare the cutting edge
There are several types of grinding. GOYON-CHAZEAU proposes a V grinding, or full blade cutting edge which allows the widest use. It offers a strong and efficient cutting edge and is suitable for both right-handed and left-handed users

Handle side, cover
Material pad(wood, acrylic, horn ...) which is fixed on the tang or the liners and form the handle

Hardening, hardened blade
Hardening, oftenly signify all the quenching, that is to say the heat treatment (hardening + tempering), done on the blade
Hardening consists in suddenly cooling a blade brought to high temperature by immersion in water or in a specific oil. This improves the quality of the steel and increases the hardness
It is supplemented by "tempering", which consists of heating the tempered steel and cooling it slowly to make it more malleable and resistant to shocks and deformations

Hardness HRC
Steel hardness obtained after heat treatment and which is measured, in cutlery field, in Rockwell HRC
Below 52HRC, steel is too soft to give sharp to the knife
Above 60HRC, steel becomes more fragile and brittle and make the sharpening very difficult to maintain

Honing
Final action, performed on the cutting edge, aiming to evacuate all deposits remaining on the cutting edge to obtain a perfectly polished cutting edge and therefore the best cut

Liners
Plates, mostly in stainless steel, which sometimes serve as support for handle sides and/or welded bolsters
They are placed on the tang, provide rigidity and strength to the handle and protect the fragile materials that can not be fixed directly on the tang. They finally add weight to the knife and make it more qualitative

Pitting points
Ornament made by planting small nails on the handle

Plunge line
Demarcation line at the end of the cutting edge just before the handle. It is formed during the grinding and shows the thickness that has been removed from the blade to make the cutting edge

Plain handle
Knife that does not have a bolster

To sharpen, sharpening
Action performed on the cutting edge, after grinding, to give it a suitable thickness for cutting

Spring
Mechanical part that allows opening and closing of blades on certain folding knives
GOYON-CHAZEAU proposes 3 kinds of the springs : Plain forged spring, forged spring with machine chiselling or forged spring with forged bee and handmade chiselling

Rivets, riveting
Riveting is one assembling and fixing principle to place and maintain the handle on the tang. The rivet, a metal cylinder, is placed in force to hold the parts together

Tang
Extension of the blade in the handle to fix it
Several types of tangs exist: Narrowing tang, partial tang, half tang…, which only occupy a part of the handle, and the full tang which occupies all the handle
A full tang is a guarantee of quality, strength and balance


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