Knife Terms Glossary
Here's a glossary of terms related to knives:
This knife glossary should help you better understand the terminology associated with different types of knives and their components, and should help you to decide which Christensen Custom Handmade Knife is the best solution for you.
1. Blade: The sharp, cutting edge of the knife. Blades come in various shapes and styles, such as chef's, paring, serrated, and more.
2. Tang: The portion of the knife's blade that extends into the handle, providing stability and balance.
3. Handle: The part of the knife you hold while using it. Handles are made from various materials like wood, plastic, or metal.
4. Bolster: A thick piece of metal at the base of the blade where it meets the handle. It adds balance and stability to the knife.
5. Edge: The sharpened side of the blade, where the cutting takes place.
6. Full Tang: A knife with a tang that extends through the entire handle, providing added strength and durability.
7. Partial Tang: A knife with a tang that does not extend through the full length of the handle, which can make the knife lighter but potentially less durable.
8. Serration: Small, scalloped notches on the blade edge, commonly found on bread and steak knives for easier slicing.
9. Point: The tip of the blade, which can be sharp or rounded, depending on the knife's purpose.
10. Spine: The top, non-sharp edge of the blade.
11. Chef's Knife: A versatile, all-purpose knife with a wide, curved blade, used for chopping, slicing, and dicing.
12. Paring Knife: A small, narrow knife with a pointed blade used for precision tasks like peeling and trimming.
13. Utility Knife: A mid-sized knife that bridges the gap between a chef's knife and a paring knife, suitable for various kitchen tasks.
14. Santoku Knife: A Japanese knife with a shorter, wider blade, primarily used for slicing, dicing, and chopping.
15. Boning Knife: A narrow, flexible knife used for removing bones from meat or filleting fish.
16. Cleaver: A heavy, rectangular knife with a thick spine, suitable for cutting through bones and thick cuts of meat.
17. Steak Knife: A small knife with a serrated edge, typically used for cutting through cooked meat at the table.
18. Fillet Knife: A long, flexible knife used for filleting fish, with a thin, narrow blade.
19. Nakiri Knife: A Japanese knife with a flat, rectangular blade, ideal for precision vegetable slicing and dicing.
20. Honing Steel: A rod used for realigning and maintaining the knife's edge, often confused with sharpening.
21. Sharpening Stone: A tool used for sharpening knives by removing material from the blade to create a new edge.
22. Slicing Knife: A long, narrow knife designed for slicing cooked meats or roasts with precision.
23. Granton Edge: A blade with hollowed-out ovals or scallops along the side to reduce friction and sticking when slicing.
24. Drop Point: A blade shape with a convex curve on the back that meets the edge, suitable for various cutting tasks.
25. Tanto: A blade shape inspired by Japanese swords, with a sharp, angular point, often found in tactical or survival knives.