Everybody knows what a knife looks like, but not everyone knows the different knife parts or the terminology to describe a knifes anatomy. However, whether youre describing a kitchen knife, a hunting knife, a folding knife, or any other kind, they share certain similar characteristics. Certainly, there are countless types of knives, but in general the terminology used in knifemaking is universal.
You dont have to be a pro chef, knife maker, or ninja to know all the names of the parts of a knife. However, knowing this terminology can help you make the right selection when choosing a knife for your kitchen.
Because were a company that makes kitchen knives, were going to focus on those in this article. But even if youre looking to get a bowie knife or a samurai sword, there are some valuable terms you can take away here. Essentially, well break down the knife into two easily recognizable parts: the blade and the handle.
Even though there are many different types of knives, almost every knife is built with similar features. A handle and blade are the most common but there are actually many more parts to a knife that might not be as easy to identify.
Parts of the Handle
Now that weve examined the blade, lets look at the other indispensable part of a knife: the handle.
One of the most important parts of the handle is its connection to the blade: whether its a full tang or partial tang.
The tang is the unsharpened part of the blade that leads into the knife handle. A full tang knife has its metal part extend all the way to the end of the handle and is generally much stronger than a partial tang knife. Because the metal goes all the way through the handle, the knife has a much lower risk of being damaged during heavy use. For kitchen knives or any heavy-duty knife, a full tang knife is the sturdiest way to go.
You can distinguish a full tang knife by seeing metal at the end of the handle. The spine should run through the handle all the way to the back of the knife. A partial tang knife will not have metal visible through the handle — unless it’s a hidden tang knife, which the manufacturer would let you know about.
The rivets are the small, crucial connections that keep the blade and the handle together. Rivets may come in many styles, but their function is the same: They keep your knife together. Without them, youd have a blade with no handle and, lets be honest, thats no good for anyone in the kitchen.
The material that makes up a knife handle — technically known as the scales in a full tang knife — can be wide and varied, though wood, plastic, and steel are the most common.
The most important part about a kitchen knifes handle material is that its comfortable to grip and doesnt easily get slippery. This is especially true when the handle of the knife is wet, which often happens in a kitchen when fruits, vegetables, and hands are frequently getting washed.
The bolster sits where the blade meets the handle as a strengthening element for the entire knife, though some bolster shapes can get in the way of electric knife sharpeners. The knife bolster can sometimes serve as a spacer between the blade and the handle. Traditional Japanese-style knives don’t have a bolster, though some brands are now adding them and redesigning bolster shapes to create a hybrid of Japanese-style and Western-style knife designs.
A bolster allows you to apply lots of pressure on the blade with your hand without endangering yourself or the integrity of the knife. Recall that the word “bolster” as a verb means to strengthen, and that certainly applies to kitchen knives as well.
Although many knives come with a full bolster, a sloped bolster provides some serious advantages. Notably, it allows for a more effective grip — something we like to call the pinch grip. The pinch grip allows for greater precision when cutting since your hand gets closer to the business end of the knife rather than holding on clumsily to the handle. To accomplish the pinch grip, simply put your thumb and first knuckle of your index finger on the bolster and youll have much greater control over your cuts.
The pommel — otherwise known as the butt of the knife — is the opposite end of the knife from the point. It can come in many shapes and isnt used all that often in cooking, though in general you want it to be sturdy. Ideally, the pommel will stick out towards the end to allow for extra grip.
Parts of the Blade
The blade is the business end of the knife: the part that gets stuff done. This is the metal part of the knife, especially referring to the exposed metal that sticks out of the handle. And yes, while the blade is the term that encompasses this entire part of the knife, the blade itself has individual parts.
The edge is the long, sharp part of the blade that does most of your cutting, whether youre using a chefs knife, paring knife, boning knife, or any other kind. The cutting edge is used to slice, dice, mince, chop, or do just about any other standard kitchen cutting job.
Though the blade shape may vary, the edge is almost universally the most important part of the knife. Different knives use their blades differently: For example, a bread knife is better than a chefs knife on food with a tough outside due to its serrated edges. However, both knives rely on their edge to get their job done.
A knife blades sharpness is determined by its beveling: the angle at which the knife is ground down to the sharp edge. The lower the degree of the bevel, the sharper the blade. For example, a knife with a 25-degree bevel is not as sharp as a knife with a 15-degree bevel.
Most western kitchen knives are double-beveled, meaning theyre sharpened on both sides. Some Japanese knives, like a santoku knife, are traditionally only beveled on one side. The Tip and the Point
The tip of the knife is just what it sounds like: the sharp, pointy end. This end of the blade is used for delicate cutting tasks that require great detail, like making garnishes or very small cuts. The point is useful for making holes in things: like poking small holes in a roast to insert garlic cloves, for example. Imagine it like a spear point.
The spine is the unsharpened portion of the blade away from the edge. Its the thickest part of the knife — far thicker than the blade — and it gives the knife its strength. A knife with a thick spine will be able to take a lot of pressure compared to one with a thin spine.
The heel is the part of the knife closest to your hand. This is where the blade ends and the knife turns upwards into the handle. The back end of the heel will be unsharpened, similar to the spine since you dont want to cut your hand on it.
Most kitchen knives will have a pronounced heel. So you dont injure yourself, they put some space between your hand and the blade. Other knives, like steak knives or pocket knives, may not have a heel at all.
How to Attach Knife Handles – Beginner’s Guide for Noobs
FAQ
What is the handle called on a knife?
What is a handle on a knife?
Where is the handle of a knife?
Why do knives have handles?
Which knife handle material is best?
Every knife handle material has its own strengths and weaknesses. Let’s take a closer look at each of them, with an eye towards deciding which is best for you. Natural hardwood is the most traditional handle material used for kitchen knives. It’s also quite attractive, making it a highly sought-after material for discerning chefs.
What is a knife handle?
The knife handle can be in a straight line with the spine of the blade or at a specific angle to it. It consists of the following parts: Tang: A small, narrow strip of metal relative to the blade, which is its continuation and on which the handle is formed. Handle: Holds the blade for working with the knife.
How to choose a knife handle?
Balance: The weight distribution between the blade and handle should be balanced to ensure ease of use. Texture: The handle’s texture affects the grip. A textured handle can provide a better grip, especially in wet conditions. Durability: The handle material should be able to withstand regular use without deteriorating.
Is wood a good knife handle?
Like bone, wood had been used as a knife handle since knives came into existence. A good quality wood handle can be durable and attractive, making wood a relatively inexpensive material for heavy-duty knives. Wood also adds a lot of beauty to a knife, making wood handled knives popular among collectors.