At a glance
- The tang is the part of the blade inside the handle.
- The edge bevel is the narrow sharpened band; the primary bevel thins the blade above it.
- The choil and ricasso are small unsharpened areas near the handle.
- Kitchen knives usually have a bolster; outdoor knives often have a guard.
Parts of the blade
| Part | What it is |
|---|---|
| Point | Where the edge and spine meet: used for piercing |
| Tip | The front third of the edge, used for fine cutting |
| Edge | The sharpened cutting side |
| Belly | The curved part of the edge, for rocking and slicing |
| Spine | The thick back of the blade, opposite the edge |
| Heel | The end of the edge nearest the handle |
| Primary bevel | The ground slope that thins the blade towards the edge |
| Edge bevel | The narrow sharpened band at the very edge (also called the secondary bevel) |
| Plunge line | Where the bevel stops near the handle |
| Ricasso | A flat, unsharpened section just in front of the handle |
| Choil | A small notch at the back of the edge that makes sharpening easier |
| Fuller | A groove along the flat that lightens and stiffens the blade |
| Swedge | A bevel ground along the spine, usually unsharpened, to slim the point |
Parts of the handle
| Part | What it is |
|---|---|
| Guard | A plate or crossbar that stops the hand sliding onto the edge |
| Bolster | A thick metal collar where blade meets handle, common on kitchen knives |
| Tang | The part of the blade that runs into the handle: see knife tangs |
| Scales | The two handle slabs fixed to either side of a full tang |
| Pins or rivets | Hold the scales to the tang, often with glue |
| Liners | Thin layers, sometimes coloured, between tang and scales |
| Pommel or butt | The end of the handle; may be a metal cap |
| Lanyard hole | A hole at the back for a cord or strap |
Why the names matter
Course descriptions and makers use these words all the time. "Full tang with micarta scales and brass pins", "a scandi grind with no secondary bevel" or "a choil for sharpening" all describe real choices you can make on a course.
Questions people ask
What is the difference between the tip and the point of a knife?
The point is where the edge and the spine meet. The tip is the front part of the blade around the point, used for fine work.
What is the choil on a knife?
A small unsharpened notch at the back of the edge, next to the handle. It lets you sharpen right to the end of the edge and gives a place for a finger when choking up on the blade.
What is the ricasso?
The ricasso is a short flat, unsharpened section of the blade just in front of the guard or handle. It strengthens the blade where it meets the handle.
What is the bolster on a knife?
The bolster is a thick metal collar between blade and handle, common on kitchen knives. It adds weight for balance and protects the front of the handle.
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