"Knife" - what is it, definition of the term
A knife is a handheld cutting instrument comprising a sharpened edge attached to a handle, designed to separate, trim, or slice materials by applying pressure along the blade’s bevel.
Detailed information
A cutting instrument designed for slicing, piercing, or trimming consists of a handle and a sharpened metal edge. The edge is typically forged from carbon steel, stainless steel, or high‑carbon alloy, each offering distinct hardness, corrosion resistance, and edge retention.
In pest control involving rodents such as rats and mice, the tool serves to dispatch or process captured specimens. Common blade lengths range from 2 inches for precise dissection to 6 inches for swift decapitation. Blade shapes include straight, curved, and serrated, selected according to the required incision depth and tissue type.
Key characteristics:
- Material – carbon steel provides superior sharpness; stainless steel offers durability in humid environments.
- Edge geometry – a 15‑degree bevel yields fine cuts; a 25‑degree bevel enhances strength for tougher tissue.
- Handle design – ergonomic grips reduce hand fatigue during prolonged use; non‑slip textures improve control.
Safety protocols demand:
- Secure the rodent on a stable surface before any incision.
- Maintain a clear line of sight between the hand and blade.
- Wear cut‑resistant gloves to prevent accidental injury.
- Store the instrument in a locked compartment when not in use.
Maintenance steps include:
- Clean the blade with a mild detergent after each use to remove biological residues.
- Dry thoroughly to inhibit rust formation.
- Apply a thin coat of food‑grade mineral oil to preserve edge integrity.
- Sharpen periodically using a whetstone or guided sharpening system, checking for a uniform bevel.
Proper selection, handling, and upkeep of a cutting device ensure efficient processing of rodent specimens while minimizing risk to the operator.