Anatomy of a Knife

Anatomy of a KitchenAid^® Knife

Bolster - a thick band of steel on forged knives. It helps balance the knife and protects your hands from accidental slips.
Edge - the working part of the blade. The middle section cuts and slices.
Handle - scales are the parts of the handle that create its grip, the butt is the end. Choose textured plastic, rubber, or bare-wood handles, the best grips for wet hands.
Heel - the edge near the handle, it cuts through large or tough foods when you press down hard.
Spine - the top of the blade, opposite the edge.
Tang - the part of the blade that extends into the handle, the tang gives the knife balance.
Tip - the forward quarter of the blade. It's best for cutting small or delicate foods.