Standard Kitchen Knives & Sharpeners

A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives, there are also many specialized knives that are designed for specific tasks. Kitchen knives can be made from several different materials.

Parts of a standard kitchen knife :

Point : The very end of the knife, which is used for piercing

Tip : The first third of the blade (approximately), which is used for small
or delicate work

Edge : The cutting surface of the knife, which extends from the point to the
heel

Heel : The rear part of the blade, used for cutting activities that require
more force

Spine : The top, thicker portion of the blade, which adds weight and strength

Bolster: The thick metal portion joining the handle and the blade, which adds
weight and balance and keeps the cook's hand from slipping

Finger Guard: The portion of the bolster that keeps the cook's hand from
slipping onto the blade

Return : The point where the heel meets the bolster

Tang : The portion of the metal blade that extends into the handle, giving the
knife stability and extra weight

Scales: The two portions of handle material (wood, plastic, composite, etc) that
are attached to either side of the tang

Rivets: The metal pins (usually 3) that hold the scales to the tang

Handle Guard: The lip below the butt of the handle, which gives the knife a
better grip and prevents slipping

Butt : The terminal end of the handle

Kitchen Knives-Sharpeners Information Posted By: Blueshoots.com