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A knife (pl.: knives; from Old Norse knifr 'knife, dirk' [1]) is a tool or weapon with a cutting edge or blade, usually attached to a handle or hilt. One of the earliest tools used by humanity, knives appeared at least 2.5 million years ago , as evidenced by the Oldowan tools.
An Omani khanjar, c. 1924 Mogul khanjar dagger with a pistol grip shaped hilt, 17th century.. A khanjar [a] is a traditional dagger originating from the Sultanate of Oman, although it has since spread to the rest of the Middle East [b], South Asia [c] and the Balkans.
The blade, typically measuring 30–90 cm (12–35 in) in length, is usually cut with a number of fullers. Most katar have straight blades, but in south India they are commonly wavy. [2] South Indian blades are often made broad at the hilt and taper in straight lines to the point, and elaborately ribbed by grooves parallel to the edges.
The cant word probably came from the Romani word chiv for "blade" (compare Romani chivomengro "knifeman"). [3] [4] The derived verb shiv means "to stab someone", and a shivver is an archaic term for a criminal who attacks victims with a knife. [5]
Knives such as the seax and other blades of similar length between 30 and 60 cm (1 and 2 ft), they are sometimes construed as swords because of their longer blades. This is especially the case for weapons from antiquity, made before the development of high quality steel that is necessary for longer swords, in particular:
Scalpel blades are usually made of hardened and tempered steel, stainless steel, or high carbon steel; in addition, titanium, ceramic, diamond and even obsidian knives are not uncommon. For example, when performing surgery under MRI guidance, steel blades are unusable (the blades would be drawn to the magnets and would also cause image artifacts ).
Bladesmith, Nuremberg, Germany, 1569 Bladesmithing is the art of making knives, swords, daggers and other blades using a forge, hammer, anvil, and other smithing tools. [1] [2] [3] Bladesmiths employ a variety of metalworking techniques similar to those used by blacksmiths, as well as woodworking for knife and sword handles, and often leatherworking for sheaths. [4]
Standard santoku blade length is between 15 and 18 cm (6 and 7 in), in comparison to the typical 20 cm (8 in) European cook's knife. Most classic kitchen knives maintain a blade angle between 40 and 45 degrees (a bilateral 20 to 22½ degree shoulder, from cutting edge). Japanese knives typically incorporate a kataba chisel-edge (sharpened on ...
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