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Parts of a Knife
The Anatomy of a Knife
Point—the piercing part of the blade where it comes to an end
Tip—the front part of the blade that does most of the cutting and separating. The point is included on the tip. It works great for cutting small or delicate foods.
Edge—the business end of the blade or the sharpened side
Spine—the end of the blade, opposite the edge
Bolster—the band of steel that helps to bond the blade to the handle
Tang—the part of the knife that extends into the handle to give it balance
Rivets—cylindrical studs that keep the handle securely attached to the tang portion of the knife
Finger Guard—a safe, natural resting place for your finger as you cut
Butt—the end of the handle