The Basic Parts Of A Kitchen Knife


If you want to choose a good quality knife and perfectly meet your requirements, you need to understand a couple of aspects of your purchase decision. You might underestimate the significance of familiarizing yourself with different knives and their purposes, but it is the best way to get your kitchen tasks more manageable. The knife sets imarku offer a wide variety, and you are required to understand every detail to make the right choice depending on the task you intend to handle. In this case, you will learn the various parts of a knife to help you select and maintain your knives properly.

The Tip

The tip is a part of the knife opposite the handle and is the furthest point. Depending on the type of knife, the tip is fairly thin, sharp and pointed to perform particular tasks. While some knives will have the tip to be typically points, others are cut off straight, slant or rounded. You can use the tip for cutting food materials into thin strips, small items and carvings. You can also use this part to make incisions on bigger fruits so that you can split them.

Cutting Edge

The bottom of the knife’s blade that runs from the tip to the heel is the cutting edge. It is usually sharpened and can be constructed to be serrated or straight depending on its purpose. This is the most significant part used for cutting, slicing, and chopping foodstuff. The length of the cutting edge determines the size of food items that are handled.

Spine Or Back

The spine or back part of a knife is the opposite side of the cutting edge. This is the usually thicker part of the blade that adds more strength and balance to the knife. This part is usually blunt and smooth to allow you to grip with the thumb and forefingers when exerting pressure on the knife. It also makes it easier to control the knife when cutting through food materials.

The Heel

The heel is a part of a knife found immediately after the cutting edge and right before the handle. This part is responsible for handling the pressure exerted when users are handling rigid food materials. The part can also be used to cut through thick items that require more effort. Additionally, it is useful in making faster and efficient cuts during specific occasions.


The bolster is the thick part of metal located at the end of the blade. This part is nest to the handle and is responsible for giving the knife the general balance. It runs through the spine to the cutting edge and works along with the tang to ensure the user has control of the blade when cutting food materials. It is also where you can place your fingers when holding the knife to protect them from the blade.


The part of the knife that you can use for holding the blade is called a handle. It is the part where the tang extends to attach the blade firmly for easy control. They come in various materials; hence you need to choose one that is comfortable to fit your hand correctly.


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