Knife Buying Guide
kit
T H E
Knife Knowledge
9. Point
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The very end
of the knife,
which is used
for piercing.
It’s not as simple as the ‘pointy bit’ and ‘ouch,
that’s sharp’, the world of knives has a
vocabulary all of its own…
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1. Tip
At the opposite end of the handle, the tip
is usually pointed, but can be rounded or
at a slant. Used for cutting small items,
cutting food into thin strips, and for
making incisions.
8. Spine
(or back)
The edge
opposite the
cutting edge
of the blade.
Thicker than
the cutting
edge, it adds
strength to
the blade.
2. Cutting edge
Bottom edge of the
blade that runs from
the heel to the tip.
Usually straight, but
can be serrated.
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3. Heel
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The last couple of
inches of blade at the
opposite end to the
tip. Used for cutting
thicker items that need
more pressure.
4. Tang
The part of the knife blade that
attaches the blade to the handle. A
full tang runs the full length of the
handle adding strength and balance.
A half tang only runs part way into
the handle.
5. Handle
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4
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The part of the knife you hold. The tang of the
blade extends into the handle and is riveted into
place (or enclosed in a plastic or metal handle,
depending on the design). If possible, always
try holding a knife before purchasing to make
sure it fits your hand properly.
Rockwell Hardness
Scale – Used to indicate
relative hardness of the
blade. Generally, the higher
the number, the sharper and
more durable a blade is.
Hardening and
Tempering – The processes
used to produce a hard,
durable blade.
Fully Forged – Made from
a single block of steel. This
means the blade and tang are
one piece.
Stamped – Cut from a
continuou