Understanding the parts of a knife is integral to learning about the various types of kitchen knives and how they're different. The graphic below shows the parts of a knife to help you identify them on your kitchen knives.
Here's an explanation of the different parts of a knife:
Bolster:The bolster is only found on forged knives. It is a thick band of steel between the heel and the handle that helps balance the weight of the knife and prevents the user's hand from slipping.
Butt:The butt is the end of the knife's handle.
Edge:The edge is the sharpened side of the knife's blade that you use to cut. Keeping your knife's edge sharp prevents accidents while cutting.
Handle:The handle is the section where the user holds the knife. This part of the knife may also be referred to as the scales.
Heel:The heel is the rear portion of the blade, and it's most often used for cutting tasks that require a lot of force, such as cutting meat or dense vegetables.
Point:The point is the tip of the knife. It is often used for piercing through products.
Spine:This is the unsharpened side of the knife blade that is opposite the edge.
Tang:The tang is the part of the blade that extends into the handle to provide balance. Full tang blades are considered superior in balance and durability. A sub tang or half tang knife is less durable but more economical.
Tip:The tip is the front quarter of the blade that does most of the cutting and separating. Point tips are ideal for piercing and cutting small portions whereas rounded tips are ideal for cutting or slicing thin portions.
There are three main types of knife handle styles: plastic, stainless steel, and wooden. The most important aspect to look for in a good knife handle is a comfortable, stable grip. Plastic and wood handles are the most common handle types among kitchen knives whereas stainless steel handles are more common for table knives. While wood is the most traditional handle material used for kitchen knives and provides unparalleled balance, durability, and aesthetic, they do require more care and maintenance, which may not make them the most practical choice for your commercial environment.
Plastic Handle
- Durable, lightweight, easy to clean, and economical
- Provide a comfortable, stable grip
- Come in many types like nylon, resin, and POM
Wood Handle
- Attractive and comfortable to use
- Naturally non-slip
- Harder to clean and can trap bacteria
Stainless Steel Handle
- Very durable and easy to clean
- Provide balance and weight for table knives
- Can become slippery when wet
Plastic knife handles come in a variety of colors, allowing you to designate your knives for certain foods to prevent cross-contamination and practice good food safety habits.
