Throughout The Strop Shop® Web site the various parts of a knife are mentioned. If you aren’t familiar with these parts the illustration below identifies them and describes the function of each. The knife depicted here is a chef’s knife but the same parts apply to virtually all the other types as well.
A - Point: Used for piercing
B - Tip: Used for small pieces of foods
C - Spine: Back of blade (opposite the cutting edge)
D - Edge: The working part of the blade
E - Heel: Used for cutting tough foods when greater force is needed
F - Bolster: Protects fingers from the cutting edge of the blade
G - Tang: That part of the blade that extends into or through the handle
H - Handle: Made of synthetic, hard wood or bone
I - Butt or Heel: The end of the handle
J - Rivet: Fastens the handle to the tang
© The Strop Shop. All rights reserved.
All articles contained on this website are the trademarked property of The Strop Shop unless otherwise noted.
Excellanz Creative Web & New Media Solutions