Anatomy of a Kitchen Knife: Understanding Its Essential Parts

Parts of a Knife:

• Cutting Edge: The cutting part of the knife. It can be made from various materials, but high-carbon stainless steel is most common.
• Edge: The sharpened part of the blade. Its shape and sharpness determine the knife's cutting ability.
• Spine: The top, thicker part of the blade, opposite the edge.
• Tip: The front part of the blade, which is used for detailed or delicate cutting.
• Heel: The rear part of the edge, closest to the handle. It's often used for cutting tasks that require more force.
• Tang: The part of the blade that extends into the handle. A "full tang" means the blade runs the full length of the handle, providing better balance and durability.
• Bolster: The thick junction between the handle and the blade. It provides balance and acts as a finger guard.
• Handle: Where you grip the knife. It can be made from various materials, including wood, plastic, or metal.