The majority of a knife’s characteristics can be quickly identified. You can learn fast what a knife is built to perform and what tasks it should be employed for around your kitchen by looking at factors like blade length and thickness, material composition, and blade type.
However, one important characteristic is exceedingly hard to assess by simply glancing at a knife. You’ll certainly notice it each time you take it and put it to use –Â knife balance.
What is a knife balance point and why is it important?
A knife balance point is a spot where the weight will ordinarily lay when the knife is gripped.
There are many different balance points that a knife may have, from thick, hefty meat-chopping blades that have all of their weight located at the front of the blade to light, flexible boning knives.
Because an unstable knife is considerably more difficult to grip and requires much more work to make each cut, knife balance is essential. An unbalanced knife makes it more likely that the blade will slide, increasing the possibility of harm to you or anyone nearby. Finally, gripping a knife incorrectly can cause pressure spots, aches, and pains over time.
A well-balanced knife significantly reduces the amount of effort required to cut. A knife that is properly balanced for its use will be easier to grip, more accurate, and much simpler to use when cutting.
What is the ideal knife balance point, and how can you tell whether it is balanced?
Knives don’t have a ONE best balance point. Depending on the type and style of knife you’re using, the task you’re using it for, and other factors, it might vary significantly.
Cleavers are a prime illustration. A huge, heavy blade that places all of the weight and the knife’s point of balance well in front of the handle is advantageous for cleavers since they are big, heavy knives that are meant to cut through flesh and bone.
The knife motion is altered by all of the weight that is placed in the front. A front-weighted knife practically swings like a little axe, greatly increasing the amount of power you can apply to each individual cut and simplifying the process of cutting through large, thick pieces of meat.
However, most kitchen knives balancing points will be just behind the bolster, where the blade touches the handle. As a result, the knife is easy to move about, and maintain in the hand and gives you far more safety and control over the blade and edge. It also puts the knife balance right where your grip is.
How to determine a knife balance point
There are two major ways to locate the knife balance point after you have a knife in your hands. The ideal technique for smaller knives is to attempt to balance the blade on your finger like a see-saw by following the steps listed below:
- Your index finger is extended.
- The area of the knife handle that is closest to the blade’s edge should be placed on your finger.
- If required, apply light pressure with your other hand to maintain the knife’s balance.
- The knife tries to tilt in the direction where the point of balance lies.
You can locate the knife balance using a pinch grip approach for larger or sharper blades that are challenging to balance on one finger:
- Hold the knife as near to the middle as you can by gently pinching the blade with your index finger and thumb so that it hangs under your hand.
- In case of a slip, it’s better to hold the knife over a work surface.
- Make sure you hold the knife with a light enough grip so it may easily rotate in your hand.
- To determine if the knife is heavy in the handle or the blade, observe which way it tilts.
- You may also change your grip to match the knife’s tilt, then carefully determine the center of balance.
