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.
Bolster: this is the balancing point between the blade and the handle, protecting fingers from the blade while adding comfort. Not all knives have bolsters. Handle: the handle can be molded or riveted and made from a variation of materials.
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.
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.
Knife Bolsters, How to make a knife bolster, How to attach bolsters on a knife
FAQ
What is a bolster on a pocket knife?
What do you use the bolster of the knife for?
How does a bolster lock knife work?
What is a knife with a full bolster?
What is a bolster on a knife?
Bolster: A thick metal junction where the knife blade meets the handle, typically seen on culinary knives, but does exist on some folding knives. Guard: Any unsharpened piece of protruding material which keeps the hand and/or fingers from slipping up the blade from the handle. Not all knives necessarily have a guard.
What is a full bolster knife?
The full bolster moves the balance of the knife toward the handle. A knife with this type of balance requires more pushing strength. You will need to use more force to cut, as opposed to a knife with a balance toward the blade.
What are the different types of bolsters on kitchen knives?
There are several types of bolsters commonly found on kitchen knives: A full bolster on a kitchen knife refers to a thick metal band that runs the full length of the blade and joins the handle. The purpose of the full bolster is to provide both structural support and balance to the knife, making it easier and more comfortable to use.
What is the difference between a Bolster and a knife guard?
The extra weight from the bolsters gives the knives a better feel for heavier tasks. A knife bolster’s purpose is to provide balance to the blade especially on full tang blades for enhanced handling of the knife during cutting, while a knife Guard’s purpose is to guard your hand against slipping up the handle when using the knife.