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  • A. Point: Used for piercing your food.
  • B. Tip: The point (which includes the tip) is used for delicate and small foods.
  • C. Spine: The top of the blade which is opposite the edge.
  • D. Edge: It's the main part of the knife or sometimes called the "working part."
  • E. Heel: The rear part of the blade used when force is needed for cutting.
  • F. Bolster: Helps protect the hand from slipping off the handle across the edge.
  • G. Tang: Part of the blade that extends into the handle.
  • H. Scales: Sides of the handle made from a synthetic material or sometimes wood.
  • I. Butt: The end of the handle.

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