Product: all-purpose knives with easy rest holder

Product Detail:
The function of the knife is the same just like the military Swiss knife but instead of many tools
it has many different kinds of blade suitable of every specific cuts and food preparations. It has
also an easy rest holder which helps the user to maintain a proper grip and hold into the knives. It
is very convenient and suitable for kitchen use.

Material composition:
High Carbon Stain Free Steel
This is a relatively new alloy that combines the best features of Carbon Steel and new modern
alloy metals (Chromium-Molybdenum Steel). A quality High Carbon Stain Free Alloy Steel
knife should have a Rockwell Hardness of 56/57 , this steel is the perfect hardness for the
professional. It takes an edge as well as Carbon Steel and holds it longer, it will not rust, corrode,
discolor or stain the knife or food.
Knives made of this material are highly prized by Professional Chefs and cooks and they are
traditionally very expensive.
High Carbon Steel, High Carbon Alloy Steel, High Carbon Stain Free Steel High Carbon Rust
Frei Steel and High Carbon Rust Free Steel all fall under this category. Forged knives are the
strongest. There are a few other alloy steel names that are manufactured with similar materials.
We also like the Titanium coated knives, made with hand forged pure high carbon blades and
non-stick titanium layered on the outside!

The Manufacturing
Process
Blanking
1 Production begins with rectangular, flat blanks of stainless steel, sterling silver, or in the case
of plated flatware, an alloy. Large rolls are stamped in individual blanks, which are flat pieces
roughly the same shape as the piece to be produced.
Rolling
2 Through a series of rolling operations, these blanks are graded or rolled to the correct thickness
and shapes required by the manufacturer's flatware patterns. First the blanks are rolled crosswise
from left to right, right to left, and lengthwise, then trimmed to outline. Each spoon, for instance,
must be thick at the base of the handle to resist bending. This gives graded pieces the right

balance and a good feel in the hand. Each piece is now in the form of a cleanly finished shape in
the rough dimension of the utensil.
Annealing
3 Between operations, the blanks
must pass through annealing ovens
to soften the metal for further
machine operations. The annealing,
done under great heat, must be very
accurately controlled so the final
piece will be resistant to bending and
to nicks and dents when in use. The
last annealing is the most

The First step in cutlery manufacture

involves blanking the stainless steel
or sterling silver to the proper shape.
A series of rolling operations then
gives the piece the correct thickness. After heat treatment and trimming, the piece has a pattern
embossed on it in a stamping operation. Finally, the piece is buffed and polished.
important, because the pieces must be just the right degree of hardness when they are embossed.
Then the metal can be forced easily into all the tiny details in the dies and the ornamentation will
be faithfully reproduced.
Cutting to outline
4 The rolled blanks are placed in the cutout press by an operator, to remove the excess metal and
to fashion the shape of the piece. This process is similar to cutting shapes from rolled dough. The
shape of the piece is cut out of the metal and the excess metal is remelted and transformed back
into sheets of metal to be used again. This trimming must ensure an accurate fit of the pieces into
the dies when the design is applied.

Forming the pattern

5 The next step is the forming of the pattern. Each pattern has its own hardened steel diestwo
dies for each piece, one with the pattern for the front of the piece, and the other with the pattern
for the back of the piece. These are carefully set in the hammers by die setters. The operator
quickly places a piece in place under the drop hammer, which descends with a hydraulic
pressure of 200 tons. (The bases of the drop hammers are bedded in 160 cubic yards of cement.)
The metal is squeezed into every tiny detail of the ornamentation in the die, embossing the
pattern on the piece. The blow of the hammer hardens the piece for use in the home. Surplus
metal around the outline of the piece is then removed by clipping presses.

All-purpose knives with easy rest holder

B. The team comes up with this idea during our brainstorming for business prospects. Many
ideas and suggestion are generated but we arrived in this business by these reason:

Convenience
Relation to our course
Knowledge to the business being proposed
Target costumer is very wide
Potential of the product
The use of technology in fabricating/manufacturing the product

C. Competitiveness of the product in the market:

Convenient
Economically wise
Broad use of the product
High quality product
Final inspection checks the pieces for chafes, scratches, rough spots between a fork's
tines, discoloration, or any other flaws that might have occurred when the pieces were

stamped, shaped and polished.

Superbly engineered
10 The knives, forks and spoons are now 1 0J buffed, then polished. Depending on the
pattern, special finishing processes can give silver-plated and sterling silver pieces a
bright, mirror-like finish, a soft, satiny glow, or a brushed or florentine finish.

D. Appendix
A knife is a tool with a cutting edge or blade, hand-held or otherwise, with most having a handle.
Some types of knives are used as utensils, including knives used at the dining table (e.g., butter
knives and steak knives) and knives used in the kitchen (e.g., paring knife, bread knife, cleaver).
Many types of knives are used as tools, such as the utility knife carried by soldiers, the pocket
knife carried by hikers and the hunting knife used by hunters. Knives are also used as a
traditional or religious implement, such as the kirpan. Some types of knives are used as weapons,
such as daggers or switchblades. Some types of knives are used as sports equipment (e.g.,
throwing knives). Knives are also used in agriculture, food harvesting etc., the sickle, the scythe
and even the combine harvester are knives.

Knife-like tools were used at

least two-and-a-half million
years ago, as evidenced by
the Oldowan tools. Originally
made of rock, bone,flint,
and obsidian, knives have
evolved in construction as
technology has, with blades
being made
from bronze, copper, iron, steel,c

era

mics, and titanium. Many

cultures have their unique
version of the knife. Due to its
role as humankind's first tool, certain cultures have attached spiritual and religious significance
to the knife.
Most modern-day knives follow either a fixed-blade or a folding construction style, with blade
patterns and styles as varied as their makers and countries of origin. The word knife possibly
descends from an old Norse word knifr for blade

Knives as utensils
A primary aspect of the knife as a tool includes dining, used either in food preparation or
as cutlery. Examples of this include:

Bread knife: A knife with a serrated blade for cutting bread

Boning knife: A knife used for removing the bones of poultry, meat, and fish

Carving knife: A knife for carving large cooked meats such as poultry, roasts, hams

Chef's knife: Also known as a French knife, a cutting tool used in preparing food

Cleaver: A large knife that varies in its shape but usually resembles a rectangular-bladed
hatchet. It is used mostly for hacking through bones as a kitchen knife or butcher knife,
and can also be used for crushing via its broad side, typically garlic.

Butcher's Knife: A knife designed and used primarily for the butchering and/or dressing
of animals.

Electric knife: An electrical device consisting of two serrated blades that are clipped
together, providing a sawing action when powered on

Kitchen knife: Any knife, including the chef's knife, that is intended to be used in food
preparation

Oyster knife: Has a short, thick blade for prying open oyster shells

Paring or Coring Knife: A knife with a small but sharp blade used for cutting out the
cores from fruit.

Rocker knife is a knife that cuts with a rocking motion, which is primarily used by
people whose disabilities prevent them from using a fork and knife simultaneously.

Table knife or Case knife: A piece of cutlery, either a butter knife, steak knife, or both,
that is part of a table setting, accompanying the fork and spoon

Ulu: An Inuit woman's all-purpose knife