Parts of a Knife
A. Point: The very end of the knife, which is used for piercing
B. Tip: The first third of the blade (approximately), which is used for small or delicate work
C. Edge: The cutting surface of the knife, which extends from the point to the heel. The edge may be beveled or symmetric.
D. Heel: The rear part of the blade, used for cutting activities that require more force
E. Spine: The top, thicker portion of the blade, which adds weight and strength
F. Bolster: The thick metal portion joining the handle and the blade, which adds weight and balance and keeps the cook's hand from slipping
G. Finger Guard: The portion of the bolster that keeps the cook's hand from slipping onto the blade
H. Return: The point where the heel meets the bolster
J. Tang: The portion of the metal blade that extends into the handle, giving the knife stability and extra weight
K. Scales: The two portions of handle material (wood, plastic, composite, etc) that are attached to either side of the tang
L. Rivets: The metal pins (usually 3) that hold the scales to the tang
M. Handle Guard: The lip below the butt of the handle, which gives the knife a better grip and prevents slipping
N. Butt: The terminal end of the handle
Contact Westside Sharpener
Laurence Segal
Telephone:
310- 266-5416
(10 a.m. to 6 p.m. Monday through Saturday)
Email: rhinoknives@msn.com
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