1. POINT This functions as the piercing tool of the blade.
   
    
2. TIP The forward quarter of the blade, does much work cutting and separating. The tip, which includes the point, is best used for cutting small and/or delicate foods.
   
    
3. EDGE Working part of the blade, from point to heel. The central region cuts virtually all foods using long slicing motions and can produce large or delicate results. Regular maintenance of sharp edge is essential for effectiveness and safety!
   
    
4. SPINE Top of the blade directly opposite the edge.
   
    
5. HEEL Rear part of the edge. Cuts through large or tough foods when weight and force are needed.
   
    
6. BOLSTER Thick band of steel present on forged knives (stamped knives do not have bolsters). Helps balance knife and protect hand from accidental slips across the blade.
   
    
7. TANG Part of the blade extending into the handle, designed to give the knife balance.
   
    
8. SCALES Parts of the handle that create its grip. Generally made out of wood or a synthetic material.
   
    
9. BUTT End of the handle