knife
The knife is a multi-purpose tool that is used for cutting, stabbing, hacking or chopping and consists of a blade and a handle ( handle ). It is one of the most important human tools. Originally the knife was a tool and weapon in one. In the course of time it also developed into an art, ritual and jewelry object and even a means of payment. From the 18th century the knife became part of the cutlery . It is one of the few objects that appear in all human cultures worldwide.
The totality of the knives is counted as cutting tools . Except in household, agriculture and technology, they are for personal use. Some surgical instruments are also included. The group of knives also includes machetes , large knives and deer hunters . They are distinguished from daggers by their single-edged blades , from swords and sabers by their shorter blades and from polearms such as spears , lances and spears by their shorter hilt.
The structure of the knife has hardly changed in the course of history, but the material, shape and type of blade, handle and decorations varied depending on the historical epoch, origin and type of use. Because of its usefulness, the knife is available for different situations of use at any time and in any place and has developed a particularly large number of variations.
etymology
The word “knife” is derived from the West Germanic matizsahsa , in which the old Indo-European word root sax , for example Latin saxum and Italian sasso , which originally means rock or stone, is hidden. Thus the name leads directly to the primeval roots of the tool, as it is a reminder of the cultural conditions of the Stone Age - just as the West Germanic hammer also means rock . The Etymological Dictionary of the German Language writes on the keyword "Sachs" :
"[...] from g. * sahsa knife, short sword, also in anord. sax , ae. seax , afr. sax . To the root ( ig. ) * Sec - "cut", to which "saw", "scythe" and "sickle" belong. Formally corresponds to l. saxum "rock" as "the cutting, angular". The underlying s stem is also in l. s (a) cena f. "Haue des Pontifex " (from * saces) and probably built into "Sense". Sachs is darkened as the second component of → Messer . "
The root word sahs lives on veiled in the German word knife , which developed from the Old High German mezzir or mazsahs , which means something like "Speiseschwert" (cf. Old High German maz = food).
history
For the handle design see: Stock (prehistory and early history)
Since the Paleolithic , people have used sharp blades, initially made of stone, occasionally made of wood, bones and other hard materials. They helped the original herbivore to find other food sources and, for example, to utilize carrion, since its teeth were not designed to tear flesh. The knife has been a personal universal tool since prehistory. It was usually worn on the belt by women and men from aristocratic, middle-class and rural environments alike, was part of their clothing and - as far as the knives with double-edged blades are concerned - as a dagger with a double function, it sometimes had the character of a trademark.
Progressive innovations helped people to extract metals so that they could first make blades from bronze and later from iron or steel . The manufacture was initially determined by the functionality of the knife as a commodity. At a later time it acquired an artistic value that included luster, different blade colors, the use of gold, silver, precious stones and the production of precious inlays and engravings. The knife (like its elongated shape, the sword ) has always been surrounded by a touch of mysticism , which has led to ornately designed ritual and ceremonial knives .
Changes and developments to which the knife was subjected in its functional spectrum from the early Middle Ages to the modern age are roughly reflected in
- prehistoric knives with the character of a weapon
- medieval utility knife
- early modern table knives
divided. It was not until the 15th century that knives and knife-like weapons were separated . This double function was retained in the hunting cutlery of the nobility until the 18th century, although a clear distinction cannot be made simply from the fact that every knife of every function and epoch can equally be used as a weapon.
Stone age
More than two and a half million years ago, Homo habilis , the ancestor of man today, made the first primitive tools. He made primitive but functional striking, cutting and scraping tools from suitable stones , which in archeology are referred to as Oldowan or generally as a rubble device after their first location, the Olduvai Gorge in Tanzania . He used more or less angular pieces of rock as raw material for tools. Hardly younger, around two million years old, which are chopper tools mentioned that already splitting massive bone allowed to get to the high-fat and nutritious Mark to get shot animals.
The further development of the chopper were typical so-called chopping tools for the Paleolithic . They represent a further development of the chopper and, in contrast to these, have a cutting edge that is machined on both sides. They were followed around one and a half million years ago by the hand ax , an almond-shaped stone tool machined on both sides , with a round base opposite a pointed side. They were 15 to 30 centimeters long and weighed from 40 grams to one kilogram. Because of their versatile functionality, they are referred to as the Swiss Army Knife of the Stone Age , which occurred until the late Middle Paleolithic . The hand axes probably fulfilled numerous functions such as chopping, cutting , scraping , hitting and throwing.
A million years ago, Homo erectus had learned a technique to split the cutting side of stones. The Stone Age man from the Paleolithic Age soon discovered the special sharpness of flint stones , from whose bulbs he knocked blades out with the Levallois technique with the aid of blowstones and formed them by chipping them off at the edges (which is known as retouching ). Some flint blades were characterized by a special sharpness that came close to that of modern scalpels . This is due to the properties of the material (amorphous quartz), which, like glass, can form very sharp breaking edges. This practice spread throughout Europe and Asia. The Neanderthals 125,000 to 40,000 years ago are ascribed a special talent in the production of knives from flint fragments. In the eastern Mediterranean and especially in the Mesoamerican region, blades were made from obsidian , an extremely hard volcanic glass, the abundance of which made the Teotihuacán culture economically prosperous and which made the development of metal superfluous for centuries.
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Until then, these cutting tools did not have an attached handle, but it has been shown that such a handle has advantages. The blades were provided with handles made of horn, bone or wood. From the Neolithic Age , pile knives are known for which flint blades were ground and suitable handles made of wood or horn were made and adapted.
The transition from the Paleolithic to the New Stone Age, from hunter and gatherer cultures to sedentary farmers with domesticated animals and plants, was decisively favored by this further development of the knife, if it was not an important prerequisite. The British anthropologist Sir John Lubbock defined the transition to the Neolithic in 1865 with the appearance of polished stone artifacts ; Nowadays, the beginning of the Neolithic is associated with the transition from the appropriative to the productive economy, which has the following characteristics: ceramic manufacture, domesticated animals and plants, cut stone tools and sedentarism.
Bronze age
In the Bronze Age , which began in the 3rd millennium BC. Beginning in BC, copper tools were used in addition to stone tools and knives were soon made from them. It is believed that as early as the 4th millennium BC Knives were made of copper, but this cannot be proven in fossil form. Already around 2600 BC The Egyptians were able to manufacture the first surgical knives out of copper. Copper, however, was not robust and too soft; in this way tin and copper were melted into bronze alloys.
Due to its higher strength and easier processing, bronze replaced stone material. The handles of these knives were made entirely of metal, a layer of other no longer preserved components made of organic material (for example, wood that has rotted over time) is not accepted by the scientists. These full-grip knives had different blade shapes and handle designs. They were made in a single-shell casting and are therefore profiled on one side. Two-shell molds later came into use, which profiled the knives on both sides.
Knives were made of brass , especially among the Romans , as it was well suited for molding and was very popular because of its gold-like color.
Later, iron largely replaced bronze as a material, but some advantages (relative resistance to corrosion, does not spray sparks in contrast to steel) make bronze knives interesting to this day. Bronze diving knives were therefore the preferred choice until there was titanium . In addition, it was not uncommon for fruit knives made of bronze to exist well into the 20th century .
Iron age
Iron knives appeared as early as the end of the Bronze Age, which quickly replaced bronze knives because of their many advantages. Knives with iron blades have been found in Europe since the Hallstatt period. The smelting of iron by the Hittites since the 17th century BC BC is documented, a technique that was not used until the 12th century BC. Spread over the Middle East and the Mediterranean and reached Central Europe late, where the Iron Age did not occur until the 8th century BC. And probably only gradually replaced stone, bronze and brass knives from this time on.
The late diffusion was due to the difficulties of manufacture. The smelting of iron ore required temperatures in the racing furnaces that went up to over 1,250 ° C. For many centuries, iron could only be heated to red in the forge and worked with a hammer, mostly anvil on stone . Antique objects made of iron are rare because it rusts quickly and can disappear over the course of a few centuries. In Ugarit (Syria) a knife from around 1200 BC was found. Found. The blade is made of iron, the handle, decorated with gold diamonds, is made of copper.
The iron processing established in this way lasted until the 17th century. Sometimes in small businesses, the so-called forest smiths, even longer until the constant demand and many new technologies led to an improvement in the process. More efficient blast furnaces , which allowed a quantitatively higher production, spread throughout Europe . This was also made possible by means of bellows powered by water power and forging hammers , so-called tail hammers, moved by water power . The pig iron produced by the higher temperatures that could now be achieved, however, had to be freed from its high carbon content by refining or fermenting in order to make it workable for the forge.
Antiquity
In ancient times , the knife was a common, indispensable, everyday object. It was already provided with a matching leather sheath . The typical personal knife of the time had a short handle, usually made of wood or bone, that was riveted to the flat tang or attached to a pointed tang.
During the high imperial period of the Roman Empire there were also mass- produced specimens of the Turkish arts, very valuable knives with a handle made of worked silver. For the first time, small, delicate fruit knives with blades made of ivory or bone appeared on the dining tables. During this time, knives with a folding handle were found for the first time, which correspond to today's pocket knives and were made in a skeleton construction and cast in one piece from bronze. These knives were also used every day in the household and at work, as well as hunting knives or offering. There were even iron or bronze knives with handles made of wood or iron, more rarely made of ivory. Often these handles were decorated with figures or decorations. The table knives had a small, slightly rounded blade.
The sacrificial knife (secespita) was also of great importance. The Roman priest used it to cut off the forehead hair of the sacrificial animal. The knife had a long and wide, almost triangular blade with a short and wide handle. Almost all societies in which the religion demanded blood sacrifices killed their victims with the knife and not with the sword, while often not the knife but a weapon ( Brutus , Mark Antony ) was used for suicide , preferably the sword. Iron knives were frowned upon as cult knives. Iron represented something new compared to stone and bronze, while religion and magic preserved the old.
A variety of surgical knives emerged in ancient times. The Hippocratic doctors were forbidden to use the knife, it was reserved for the surgeons . In the Roman Empire, the surgeon's typical equipment consisted of various knives of various lengths and widths as well as a shovel-shaped ear probe with a razor-sharp edge. The instruments were typically made entirely of bronze, while the surgical knives of Greece consisted of a bronze handle and a steel blade. This could be double-edged. But there were also knives that only had a sharp edge and served on the other side as a spatula , a knife-blade-like, elongated, flat but non-cutting instrument. So the cut was made with the sharp side, while the blunt side kept the various soft parts apart. The handle and blade of this knife merged into one another, so it was the preliminary stage of the classic scalpel . These knives were mainly used to remove tumors or other "foreign bodies". The polyp spatula was a double-edged knife with a moderately sharp blade that was used to separate soft tissue such as polyps . This group of surgical instruments included the amphismela , a "leg saw", a Greek double-edged knife that was used for amputations .
The Celts also made high-quality, functional and - from an artistic point of view - beautiful knives.
middle Ages
In the Middle Ages, simple utility knives were common as personal equipment for both sexes and were always carried with them. For at least the 15th century, the knife was worn as personal cutlery together with a spoon in a leather sheath on the belt. This sheath or case was called "cutlery"; the name was later transferred to the entire set of eating tools.
In the 17th century, a generally two-pronged serving or carving fork was gradually added to cutlery in Europe, whereby the cutlery was mostly equipped with folding handles. The use of cutlery at the table was hesitant, however, and it was not until the 19th century that it became widely accepted. Until then, the spoon dominated as a eating tool, while the knife was primarily used for previous chopping into bite-sized portions. The description of Erasmus of Rotterdam testifies that in city inns there are only the bare essentials of dishes, knives must be carried by the guest himself, the existence of personally worn knives still in the 16th century.
Various types of knives were found in a medieval household - small and crooked, with a split blade for cutting and skewering or with a hook as a point for scraping bones, holding or skewing meat. However, guests brought their own table knives with them to a meal together, with which they skewered pieces of meat and brought them to their mouths when they were not using their fingers to eat. On this point there was no difference between the peasant table and the royal court. At the medieval banquet at court, the dishes were cut into bite-sized pieces in front of the guests by a pre-cutter, the so-called carving master, which made the use of your own knife superfluous. The carving ceremony remained a table custom at court until the Renaissance .
The advent of pure table knives - often unjustifiably equated with the decline of the multi-purpose knife - has not been conclusively dated by science. Haedeke assumes the end of the 16th century and since then has made a distinction between "noble houses", in which each guest was presented with their own table knife at the table, and "simple people" who brought their own knife. Wühr, however, sees the spread of the table knife as early as the 15th century. In his opinion it was carried in a scabbard with a larger knife and always carried with him.
The shape of the table knives is described consistently: They were slender, often pointed knives, which were characterized by a shorter blade length and finer handle design.
Modern times
In Europe in the 14th century, iron was still extracted by racing fire , but it was not until the end of the Middle Ages that large quantities of cast iron could be produced with the introduction of blast furnaces . From this pig iron, through fermentation, later through refining and puddling, malleable iron and steel of better quality were produced.
From the beginning of the 16th century to the 18th century, extensive table manners developed. This aestheticization required new, precious and splendid table-top equipment. At court the act of carving unfolded to its full potential. The eating utensils were still brought to a meal by each guest. Knives, especially those with silver handles and rich decorations, became an important status symbol.
In the Baroque and Rococo major innovations in form, function and decoration were observed. The most noticeable change was the development from the "standing" to the "lying" table-top device, combined with the fact that the guest no longer had to bring their cutlery - also the knife - with them. For the first time, the joint design of knife, spoon and fork came to the fore. A differentiated style of dining developed, eating and drinking sessions lasting several days like in the Renaissance were pushed back. Show carving lost its importance in the course of the 18th century. The related activities shifted more and more to the kitchen. The change in function required a change in shape: the knife lost its point for impaling, as this requirement was taken over by the awl or fork, which is becoming increasingly popular.
The work of cutler Jean Jacques Perret (1730–1784), published in 1771: L'Art du Coutelier (The Art of the Cutler ), described in detail the most modern work processes for the manufacture of knives and surgical instruments at the time. It became the standard work of the 18th century and helped make France the market leader in folding or pocket knives. Contemporary fashion also helped: the perfectly equipped “gentleman of good company” always carried an ornate snuffbox and a neat walking stick with a pocket knife that was as valuable as it was pretty. The repertoire of the Parisian cutlery also included special devices for medical use, cosmetics and the hairdressing profession.
With the French Revolution and the Napoleonic Empire, new ways of life emerged, which were mainly due to the beginning industrialization. This had an effect on the knife, which was soon no longer available in precious unique pieces, but as cheap mass production. New industrial techniques such as stamping allowed consistent, acceptable quality at low cost. These developments mean that the traditional craft of cutlery is almost disappearing and only experienced a renaissance at the end of the 20th century.
The stainless steel developed around 1912 , which has an increased content of chromium (13 to 15 percent), thus making the blade appear shinier and is more resistant than carbon steel to environmental influences such as moisture and weak acids, has been increasingly, but not exclusively, used as a blade material since then used.
Function: cutting
The process of cutting is primarily associated with the knife, the knife generally being regarded as a cutting tool with a non-cutting , separating cut. From a technical point of view, this is a non- cutting wedge cutting , which is mainly used to separate limp cuttings by pushing the cuttings apart. The cutting ability and edge retention determine the quality of the knife used.
The main component in dividing a fabric is the pressure. A good knife for cutting is designed so that the edge is as thin as possible. The smaller its area, the greater the pressure that the knife can exert when cutting. The contact surface of blunt knives is too thick to slide easily through the cut material. With the same energy expenditure, sharp knives penetrate deeper into the material than blunt ones. In domestic practice, a distinction is made between the pressure cut (e.g. when shaving) and the pull cut, as is usually used in the kitchen.
If the hard blade of the knife penetrates into softer cuttings, it destroys the molecular structure of the cuttings at the interface . Solid matter consists of tightly packed molecules that are held together by electrical binding forces that only act over a short distance. As soon as the wedge-shaped cutting edge has pushed the molecules far enough apart, these binding forces become too weak and the molecules lose their cohesion.
In daily use in the house and workshop, hand knives are handled in very different ways, whereby one can speak of three basic types of cuts:
- Pressure cut
- scraping cut
- Train cut
Knife types
There is a rich variety of knife types and different approaches to categorization. With regard to their intended use, they can be roughly divided into
- Work, professional and leisure knives
- Cutlery
- Household and kitchen knives
- Industrial knife
- Combat knife
- razor
- Ritual knife
Knives can also be categorized according to their blade . So there is:
- long and short blades,
- narrow and wide,
- smooth and wavy,
- straight and curved,
- Fixed and movable blades (e.g. retractable blades ( drop knives , some switch knives ), folding knives , folding knives ),
- as well as knives with interchangeable or snap-off blades (so-called cutters ).
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The subdivisions are always fluid; There are also special knives that cannot be clearly assigned. In addition to their original purpose as cutting tools , some types of knives developed into stabbing and cutting weapons or multi-function tools with several blades, saws , pliers and other small tools (e.g. Swiss Army Knives ).
construction
The structure and material of the knives have hardly changed to this day. Basically, every knife consists of a blade (1) and a handle, also called a handle (2). The part of the blade that is not in the handle is called the blade. Each blade has a point (3), known as the “location”, and a bevel or bevel (cutting bevel, also secondary bevel or grinding bevel; 4), the sharp edge from which the cutting effect ultimately originates. The cutting bevel can still have a micro-bevel if you are working at a slightly more obtuse angle when pulling the blade. The bevel is the cutting edge of the blade, which is ground in a certain profile. The different surfaces with different angles do not apply if the blade is ground in a spherical (convex) manner (the so-called “Solingen thin cut” is also included). The blade surface refers to the side surface of the blade, above the bevel (primary bevel; 5) and below the back (here the fillet is in the mirror). The mirror can also only be the surface of the ricasso if the blade has a high bevel up to the back. The distance between the back and the cutting edge is called the height of the blade.
The side opposite the cutting edge is the knife back (6). Below the back of the knife, a groove (7) can save material and thus weight. The blade is hardly weakened by this saving measure. The ricasso (8) is the part that is not sharpened between the handle (or crossguard ) and the cutting edge; it is also called " ricasso ". The transition between leaf and ricasso or goiter is called an insert . The ricasso is the place where the signature of the cutler or manufacturer is usually stamped, the so-called " smith's mark " (8). A hand guard (9) between the blade and the handle often prevents the hand from sliding onto the sheet.
The blade is attached to the handle with the tang (not visible). In a knife, the tang is the extension of the blade, as a flat or round iron, that extends into the handle. The attachment can be done by gluing or by pinning from the side or by riveting over the end of the handle, for which a longer tang is necessary. A possible thickening at the end of the handle made of metal is called a knob (10), whereby the more precisely descriptive terms: fitting, handle cap, rivet washer, rivet knob, rivet knob (on a knob) are used. In the case of a knife with a flat tang, this can reach through the entire handle and is then visible all around the edges. Metal parts riveted or soldered on a flat tang, which stabilize and / or decorate the ends of the handle, are called jaws if it is not a toggle. A toggle (or hand guard) is referred to as such if it is a single component that is pushed onto the tang.
Integral knives are those in which the name emphasizes that the blade with a bolster or toggle and the tang (here mostly flat tang) are made from one piece. In the case of a fully integral knife, the knob is also made from one piece with the other parts.
In the case of knives with a flat tang, the outside of the handle often consists of two handle shells, which are usually riveted on. The lanyard (regionally the lanyard ; 11), a leather strap or a cord, is used to make the knife easier to handle. Utility knives are generally named after the most important part, the blade, and its shape or purpose. In the case of historical knives, the shape and design of the blade is more often seen as a secondary feature, while the main typological importance is placed on the shape of the handle.
The blade
In the main, the modern blade is for the blade diameter steel used, which depending on the composition of the alloy is characterized by specific properties. There are also metallic blades made of titanium or other non-ferrous alloys (such as Talonite or Stellite ).
Towards the end of the 20th century, knife manufacturers also made cutting ceramics , mostly made of zirconium dioxide , usable for blades. They cannot be ground as sharp as blades made from good steels. On the other hand, they are harder and therefore last longer, especially if handled improperly such as cutting on hard surfaces or washing in the machine. That is why they are mainly used in private households, where they can show their advantages over knives made of cheap steel. They are also tasteless and suitable for allergy sufferers. However, the high hardness also has disadvantages. The blade is more prone to breakage and cannot be sharpened without special tools.
Plastics are seldom used that have comparatively little edge retention , so that their use is limited. One example of this is disposable party cutlery.
The quality of a blade depends in particular on the properties of the steel used. With traditional (pre-industrial) blades, the carbon content essentially determines the achievable hardness of the steel. There are different manufacturing techniques: refining , in which a material is welded to itself in order to achieve particular purity and homogeneity, and damascene . The Damascus blade is made of different steels with slightly different alloy components, which leads to diverse patterns on the blade surface. Damascus steel was reserved for the manufacture of weapons at the time and was initially only found in sword, saber and knife blades, which can be assigned to edged weapons . This steel was used to manufacture weapons because it combined the good properties of soft and hard types of steel: elasticity and edge retention. Nowadays there are types of steel that have the advantages of Damascus steel without its disadvantages (e.g. invisible welding defects between the layers), so this is only used for artistic and aesthetic reasons.
For special blades, two or more layers of steel are used, which can consist of layers of tough iron , spring steel or tool steel . With some blades, the patterns that are created during manufacture can be a typical distinguishing feature of a certain technology.
The hardness of a blade is given by the Rockwell hardness (HRC) .
Fixed blade knife
Fixed knives have a fixed, mostly continuous blade, which is usually connected to a handle, as is the case with most kitchen knives . Combat knives and daggers for military use are also included. Fixed knives include the longest types of knives, such as bayonets over 50 centimeters in length. Due to the stable anchoring of the fixed blade, these knives can withstand stronger lateral forces. In addition, with a fixed knife there is no risk of the blade breaking out of the lock under extreme loads, as is the case with a folding knife. Fixed knives are therefore preferred for many purposes for reasons of stability, safety and ease of cleaning. The most stable are integral knives, where the entire knife body is forged from one piece of steel.
The fist knife has a special shape in which the blade is attached parallel or at right angles to the handle.
Movable blade knife
With jack knives , the blade is movable, lies between two cheeks and can be folded or activated in the handle by turning the thumb or pulling a finger. Some folding knives are specially designed for use with just one hand and are called one-hand knives . Utility folding knives often have a lockable blade to protect against unintentional closing, and a lock to lock the knife can also be released on the back of the knife. Since the weak point lies in the axis of rotation of the blade, blade lengths up to a maximum of ten centimeters are common, even if large folding knives occasionally come onto the market. The blade is folded into the handle for transport.
In addition to the actual knife blade, many Swiss-style or imitation folding knives also contain various tool blades , such as corkscrews (Swiss: tenon puller), awl , magnifying glass , combination pliers , screwdriver, etc.
Drop knives also have a movable blade. With them, the vertically hidden blade falls out of the handle due to gravity or a slinging motion.
Another variety are switchblades , in which the blade is thrown out of the handle in an arc by means of spring or throwing force and locked there.
With folding knives , the handle is folded around the blade for transport. The best- known representative is the balisong , in which two hollow handle halves, which can each be swiveled through 180 °, take up the blade when closed.
storage
There are different storage options for knives, which often also serve to protect the blade.
Magnetic holding rail
Cultural meaning
The ancient knife had the character of a weapon, and until the separation of knives and knife-like weapons, knives on the dining table were seen as a threat.
The western world
The culture of the western world was aware of the violent appearance for a long time and has consequently covered the table knife with a multitude of taboos: It should not be brought to the mouth, i.e. not aimed at yourself, it should not be interpreted at someone else, and the knife should not be passed tip first.
Over time, more taboos and customs emerged. Some for practical reasons, such as the ban on decapitating breakfast eggs with a knife. Knives made of silver or iron are discolored by the sulfur and leave behind a putrid taste in the egg, which has now become insignificant for stainless cutlery. Others for culinary reasons: It is considered inappropriate to cut potatoes and especially dumplings, these are "torn" with a fork to get an uneven edge. The reason for this is that it improves the absorption of the sauce. The reason for the use of special fish knives is that the flat shape makes it easier to separate the fillet from the bones.
The so-called reform cutlery , a fork designed by the Austrian architect Otto Wagner for the Wiener Werkstätte with a recess and three prongs, the left one of which was widened and slightly sharpened, with which you could not only skewer but also scoop and cut at the same time, could not prevail, although it became known as the "Kaisergabel" after Kaiser Wilhelm II had used it because of his physical disability. Emperor Franz Joseph was also reluctant to use the knife at the table. The meat had to be so tender and soft that it could be easily cut with a fork. It is American custom to always pick up meat with a fork and with the right hand, but the knife is needed to cut the meat, so the knife and fork are swapped from left to right during the meal.
East asia
The entire East Asian region developed habits with regard to cutlery that are different from those in the West: Meat and vegetables are still cut to this day before they are prepared and put on the table. Wooden chopsticks are used for eating . Grave finds show that this type of cutlery was used in China as early as 1500 BC. Was used. In the 7th century, the chopsticks were brought to Korea and Japan from China by Buddhist priests and missionaries. For the Chinese and Japanese in particular, European cutlery seemed violent and threatening, they even mocked that the Europeans were barbarians because they ate with swords.
China
In China the knife even became a means of payment ( Dao , “ knife-coins ”) and vice versa, coin-knives or coin-swords. The Tang period is considered important in terms of silver processing and the execution of artistic knife handles for knives that were used as status symbols or for ceremonies. A number of ritual knives with jade handles from Turkestan have been found from the Shang period , the exact use of which is still unknown. It could have been grave goods or symbols of power or status.
Chinese cutlery has a long tradition, which nowadays has fallen into disrepute because the global market is flooded with cheap knives of questionable Chinese origin. Today China is the linchpin of international brand piracy . Chinese plagiarists are among the most professional in the world, and almost all branded knives are at risk of being copied. This affects traditional brands in their own country: In August 2004 Wangmazi Scissors , a traditional Chinese company for cutting tools that is more than 350 years old, had to file for bankruptcy. The company was founded in 1651 in the Qing Dynasty and was the epitome of Chinese knives and scissors of the highest quality. More and more copies called “Old Wangmazi” or “True Wangmazi” competed with the original brand. In the end, there were dozens of counterfeiting companies that put more than five million imitations on the Chinese market alone every year.
The classic Chinese chef's knife has the shape of a cleaver and is not suitable for breaking hard bones and cartilage, but is used for cutting and chopping herbs and vegetables. The blade is traditionally made of non-stainless steel and must therefore be carefully maintained if it is not to rust and become unusable prematurely.
Japan
In Japan , the art of making swords and knives reached a standard hardly found elsewhere, although metalworking only began in the 3rd century BC. Began. Bronze and iron were processed, and steel achieved remarkable technical qualities. Therefore, Japanese knives are in great demand. To this day, kitchen knives - Hōchō - are designed to be extremely sharp thanks to the use of special steels. Traditionally made Japanese knives usually have a round wooden handle. With some knives, the handle is made in the shape of a chestnut, which means that the knives are also held in the hand. From the Muromachi period the sword was no longer on the belt ( Obi attached) but placed in him, which led to a change of accessories: In the solid, varnished wooden scabbard ( Saya ) of the sword ( Katana ) was a narrow, short, By-knife ( Kozuka ) inserted, which resembles a small dagger in shape. It was traditionally attached to every medium sword ( wakizashi ).
South asia
In South Asia, and especially India , for millennia neither chopsticks nor knives and forks were able to establish themselves as cutlery, perhaps also because meat is traditionally rarely on the menu. Here, the (pure) right hand is used alone to eat together from large plates.
In addition, India has the peculiarity of its own production method of Damascus steel, which is called Wootz . Here, silver is coated with an alloy of lead, zinc and tin and then chemically blackened. In addition, the knife in India - like other everyday objects - has artistic value due to its design features and precious materials. There are many handles made of jade , silver or gold, richly decorated with precious stones, engravings or chasings . Handles made of ivory or bone, carved or inlaid , are more common, and often no less artistic . Sandalwood is still used today, especially in cashmere .
Sub-Saharan Africa
The knife also developed into a means of payment in sub-Saharan Africa , where it was used alongside shell money . The throwing knives in Gabon and Angola or the ceremonial knives as symbols of power in Benin and Nigeria had a typical monetary function .
Importance as a weapon
The military importance of the knife as a weapon has always been minor, although it is often part of the equipment. As a rule, it is a tool and only secondarily a weapon. Before the development of firearms, longer cut and stab weapons, such as sword or saber, which allowed a greater range, were mainly used as weapons. With the introduction of rifles , the mostly attachable bayonet was developed for close combat , but it did not have a cutting edge because it was only used for stabbing. In the 19th century, knife bayonets developed, which were also full-fledged knives. With the cramped space conditions in the trench warfare of the First and Second World Wars , the knife gained a certain importance as a weapon.
The knife is of far greater importance as a weapon in the civilian sector. It is easy to obtain, can be carried with you at any time and carried inconspicuously on the body. In countries where gun ownership is restricted, knife-like objects are the most common weapons used in violent crimes; In Europe, attacks with cutting and stabbing weapons predominate, especially with knives (see stabbing and weapon abuse ). For this reason, types of knives that have a special weapon character are legally regulated in many countries. This mainly applies to some of the jack knives. However, many deeds are carried out with normal kitchen knives. In Great Britain, where there is apparently a dramatic increase in knife stabbing among young people, Scotland Yard attempted to curb the bloody violence among young people with a wide-ranging publicity campaign against knives in mid-2008.
Traditional knives
- The ulu is the traditional knife of the Eskimos . It is used to remove flesh from the skins and to cut fish and meat.
- The khukuri is the curved combat knife of the Gurkhas , the legendary warriors from the mountains of Nepal .
- The Navaja is a large, Spanish folding knife that first appeared around the 15th century.
- From the late 17th century onwards, an inexpensive knife developed by Eustache Dubois spread to all social classes in France and neighboring countries . It had a double-rounded blade with a false edge and was fastened with a visible rivet in the shaft of the handle, which was held in a forged thickening of the wedge. The knife was popularly called Eustache , which in French colloquial language until the 20th century stood for a small, handy pocket knife.
- The knife smithy Zwilling of Solingen knife maker Peter Henckels registered the twin as a trademark in the Solingen knife maker role on June 13, 1731 . This makes Zwilling one of the oldest trademarks in the world.
- The Laguiole is a traditional pocket knife from the early 19th century from the Auvergne in central France , which was made using the method described by Perret and which is still produced today by various companies, including in the towns of Laguiole and Thiers .
- In 1890 Joseph Opinel developed a simple and inexpensive folding knife with a wooden handle intended for agricultural work, which has since been manufactured by the company of the same name in Savoy , France .
- The Swiss cutler Karl Elsener founded the Victorinox company and the Swiss Cutlery Association in 1884 in order to be able to manufacture the soldiers' knives of the Swiss Army in their own country. The world's most famous pocket knife developed from the Swiss officer 's knife .
- The Bowie knife , named after the trapper James Bowie , is one of the legends of the Wild West .
- The Scagel hunting knife, named after William Scagel (* February 12, 1873 - March 26, 1963 ), an American knife maker from Michigan , whose style had a great influence on cutlers from all over the world, e.g. B. Bo Randall had in the 20th century.
- Knife with a humped blade , also known as the old German table knife. Thanks to the specially shaped, wide and rounded tip of the knife, creamy dishes or butter can be spread ideally on bread. Often these knives are ground particularly thin or are also made of carbon steel. Due to the extremely high sharpness and edge retention associated with this, knives with a serrated edge are e.g. not required for dividing bread rolls.
The Eustache
Knife with a humped blade made of carbon steel
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Important museums
The importance of the knife in human history is recognized in museums in many places. This includes the German Blade Museum in Solingen , whose collections began almost 100 years ago and which is dedicated to the regional and international history of the manufacture of blades for swords and epeeks as well as knives for everyday use and world-famous cutlery. It has the world's largest collection of cutlery. There is also a knife museum in Steinbach an der Steyr , Austria, and the Musée de la coutellerie in Nogent , France, with a focus on the work of Nicolas Pelletier (1828–1921). The Musée de la coutellier in Thiers , France, focuses on utility knives from the 16th century to modern times, while the Museo dell'Arte fabbrile e delle Coltellerie in Maniago ( Friuli-Venezia Giulia region ) is dedicated to regional traditional and modern knife manufacture and that Sardinian knife museum Museo del Coltello Sardo in Arbus, Sardinia (metropolitan city Cagliari), houses the world's largest jackknife.
literature
- AE Hartingk: The Complete Encyclopedia of Knives. Chartwell, 2005, ISBN 0-7858-1997-5 (English).
- Richard Hehn, Norbert Klups: knife. Professional tips for users and collectors. Motorbuch, Stuttgart 2001, ISBN 3-613-02100-5 .
- Joe Kertzman: Art of the Knife. Krause Publications, 2007, ISBN 978-0-89689-470-9 (English).
- Heinz Knorr: knife and dagger. An investigation into medieval armory from a socially critical point of view. In: Publications of the Museum for Pre- and Early History Potsdam. Volume 6 (1971), pp. 121-145.
- Roman Landes: Knife Blades and Steel: Technological Consideration of Knife Edges. 2nd Edition. Wieland Verlag, ISBN 978-3-938711-04-0 .
- Gabriele Mandel (Ed.): The knife. History, art and culture. Parkland, Cologne 1996, ISBN 3-88059-860-6 .
- Jean-Noel Mouret: Knife. Moewig, 2001, ISBN 3-8118-1706-X .
- Don Paul: Everybody's Knife Bible. Pathfinder Publications, 1999, ISBN 0-938263-23-4 (English).
- Gérard Pacella: 100 legendary knives. Tosa, 2001, ISBN 3-85492-454-2 .
- Vera Bianco Peroni: The knives in Italy - I coltelli nell'Italia continentale. CH Beck, 1976, ISBN 3-406-00766-X (German / Italian).
- Wolfgang Rausch: The knife, weapon and tool. Motorbuch, Stuttgart 2003, ISBN 3-87943-638-X .
- Thibaut Rémusat: Le Couteau: De la lame à l'identité. Editions Crépin-Leblond, 2006, ISBN 2-7030-0286-6 (French).
- Ernst G. Siebeneicher-Hellwig among others: knife. Embellishment techniques and materials. Motorbuch, Stuttgart 2005, ISBN 3-613-02472-1 .
- Hans J. Wieland: Messer Catalog 2008. The great reference work for knife lovers. Wieland Verlag, Bruckmühl 2007, ISBN 978-3-938711-03-3 .
Web links
- Hans-Heinrich Pardey: Knife. Being sharp isn't everything. In FAZ of February 7, 2008
- German Blade Museum Solingen
- Gerhard FW Holtmann: Investigation of medieval and early modern knives. Dissertation 1993, PDF file (47.56 MB)
- The world of the knife (French)
Individual evidence
- ^ Adolf Bach : The history of the German language. P. 37.
- ↑ Kluge , Seebold: Etymological Dictionary of the German Language . P. 778.
- ^ Heinrich Beck (Ed.): Lexicon of Germanic antiquity. P. 539.
- ^ Heinz Knorr: knife and dagger. An investigation into medieval armory from a socially critical point of view. Museum of Prehistory and Early History Potsdam, 1971, Volume 6, pp. 129–132.
- ^ Gerhard FW Holtmann: Investigation of medieval and early modern knives. P. 541.
- ↑ Hanns-Ulrich Haedeke: jewelry from three millennia. 1981, p. 28.
- ↑ Ernst Probst: Records of primeval times. Goldmann-Verlag, 1996, ISBN 3-442-12699-1 .
- ↑ Gabriella Brusa-Zappellini: Lo stregone danzante. Coopli, Milan 1996, quoted in Gabriele Mandel (Ed.): Das Messer. History, art and culture.
- ↑ U. a. Martin Kuckenburg: The Neanderthal man. In the footsteps of the first European. Klett-Cotta, 2005, ISBN 3-608-94137-1 .
- ↑ Gabriele Mandel (Ed.): The knife. History, art and culture. GLB Parkland-Vlgsges. Mbh, 1996, ISBN 3-88059-860-6 , p. 13.
- ↑ The healing arts of the pharaohs. In: National Geographic Germany 2003, pp. 62–86.
- ↑ Luboš Jiráň: The knife in Bohemia. P. 14.
- ↑ Jörg Klinger: The Hittites. History - society - culture. Beck, 2007, ISBN 978-3-406-53625-0 .
- ↑ Manfred Dietrich, Oswald Loretz: The downfall on January 21, 1192 v. By Ugarit. In: Ugarit Research - International Yearbook for Archeology in Syria Palestine, Volume 34/2002. Ugarit-Verlag, 2003, p. 53.
- ^ Georg Luck : Magic and other secret teachings in antiquity. ISBN 3-520-48901-5 .
- ↑ Jutta Kollesch: Ancient healing art. Reclam, 1994, ISBN 3-15-009305-8 .
- ↑ Konrad Spindler: The early Celts. Reclam, 1983, ISBN 3-15-010323-1 .
- ^ Günter Schiedlausky: Eating and drinking. 1959, p. 38.
- ↑ H. Wühr: Old eating utensil. 1961, p. 32.
- ^ Gerhard FW Holtmann: Investigation of medieval and early modern knives. P. 543.
- ↑ Norbert Elias describes this in his “Process of Civilization” from 1932 using the example of the French court of Louis XIV.
- ↑ Gerta Walsh: Victoria Kaiserin Friedrich.
- ^ Dunlap Codding & Rogers, PC, analysis of August 10, 2004 ( Memento of May 1, 2008 in the Internet Archive )
- ↑ Jörg Kammerer (Ed.): Pirates, forgers and copiers. Strategies and instruments for the protection of intellectual property in the People's Republic of China. Gabler Verlag, 2006, ISBN 3-8349-0159-8 .
- ^ Kingdom of Fear Süddeutsche.de of May 29, 2008
- ↑ Scotland Yard: Bloodthirsty Images Against Violence ( Memento from August 3, 2008 in the Internet Archive ) Netzeitung from May 29, 2008
- ^ Deutsches Klingenmuseum, Solingen ( Memento from December 1, 2005 in the Internet Archive )
- ↑ Knife Museum, Steinbach an der Steyr ( Memento from November 23, 2007 in the Internet Archive )
- ↑ Musée de la coutellerie, Nogent ( Memento from January 30, 2013 in the web archive archive.today )
- ↑ Musée de la coutellier, Thiers ( Memento of February 27, 2011 in the Internet Archive )
- ↑ Museo dell'Arte fabbrile e delle Coltellerie, Maniago
- ↑ Knife Museum, Arbus
