Knife 101 - Anatomy of a Knife

Before we get into more advanced topics it's important that you know the language. In this article I am going to talk about the parts of the knife and some basics about construction.  As these topics are actually huge never ending discussions, I will focus on the type of knives I make.  But that doesn't mean my preferences are superior to anyone else's.  Let's get started.

The Basics

If you know one thing about knives this is the one to know.  The handle is where your hand goes, and the blade is the cuty bit.

In all seriousness, the overall design of these two things means everything to the performance, comfort, beauty and safety of the knife.  

The Handle

A handle is pretty simple right?  As we just discussed it's where your hand goes.  End of story?  Not even close.  There are millions of different variations on handle design, and they all have their pros and cons.  For now I am going to show you the parts that typically go into one of my handles.

Handle Scales

The slabs of wood, plastic, antler etc. that you are using to make up the bulk of the handle.  The handle has two scales, one on each side of the handle.  In this case the scale is made from two pieces of wood that have been joined.  Some will call the piece of blackwood at the front of the handle a bolster or spacer, but I dispute the accuracy of those terms in this case.  

Pins

There are many, many ways to attach handle scales to a knife.  In this case the pins go all the way through both handle scales and the tang of the knife (we'll talk about that later).  These pins help distribute physical stress across all parts of the handle, making it stronger.  The size and number of pins is for the most part an aesthetic decision.  The handle scales and pins are then bonded to the tang of the knife using a high performance, waterproof epoxy. 

Tang

This is the metal part of the blade to which the handle attaches.  There are many different styles of tang out there.  I make full tang knives.  A full tang knife is one where you can see the tang all along the outside of the handle.  Full tangs are the strongest construction method, not that it's needed for kitchen knives.  In this case it is done for both for strength and for aesthetic reasons.

Liners

Purely an aesthetic decision, liners allow a knife maker to add an accent colour or show some creativity.

The Blade

Ultimately, this is where the buck stops.  Either your knife cuts well, or it does not.  A million tiny factors go into whether or not it cuts.  You may find that among two equally sharp knives you find one works much better for you.  The weight, balance, size, shape and thickness are among the many variables involved.  Again, in later articles we will discuss this further.  For now let's make sure you understand the parts.

Tip

The part everyone knows, because this is the part that breaks when you use it as a screwdriver.  Even really expensive knives with the best steel and the best heat treatment were never designed for general construction tasks.  Respect your tips people!

Spine

The spine is opposite the edge.  The spine has a lot to say about how stiff or flexible the knife will be.  In a kitchen knife a rounded spine is a real nice feature.  This rounds over the sharp corners of the spine which makes it much more comfortable to handle.

Edge

This is where all the action happens. In the simplest terms it is where the steel has been thinned to an impossibly thin edge.  The fact that such a thin piece of steel can stand up to the abuse it sees on a daily basis is a small miracle of science and metallurgy.  We will talk about edge maintenance in detail in another article, but if you take care of your edge, it will take care of you.

Heel

Kinda like the tip but at the other end of the edge.  Very seldom gets used as a screwdriver.  Some knives have very sharp heels that you need to be aware of.

Finger Choil

This is the part of the knife that goes up from the heel to the handle.  This is another part that should be rounded over as your forefinger comes in contact with this part a lot.  In most of my knives I push the choil forward of the heel, like in this knife.  This moves your handle forward on the blade, aiding in control and precision.

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There, now you know all the major parts of the knife.  You are now ready for some more advanced topics.  Congrats!