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There are many different parts of a knife. The main ones are here:
Back spacer-the material that holds the two sections of the handle together in a folder.
Belly-edge curve or arc. The greater the belly, the better you can make sweeping cuts necessary for skinning. In a combat knife, it changes the angle of attack from a chopping cut to a slashing movement.
Choil-the unsharpened part of the blade where it meets the handle; many knives have a choil designed to accept the index finger so you can choke down on the blade and have better control. Some makers assert that choils are to avoid ragged indentations at the grind termination when resharpening. Either way, it's for your benefit.
Fuller-more commonly known as a blood groove, this hollowed out strip reduces weight without removing strength from the blade.
Jimping-notched sections on any part of the knife used for enhancing grip.
Quillon-pronounced "key own" (it's French), these are the extensions from the handle that protect your hands from moving down on the blade.
Recurve-a sweeping blade edge in an S shape, used for extending the length of the cutting edge, improve slicing, or just for visual effect. This is more difficult to sharpen in the field since you need rods.
Scales-the handle sections attached to the tang of a full-tang knife or to the back spacer of a folder.
Skeletonized-some pieces of the handle material are taken out to make the knife lighter.
Spine-the back of the blade.
Swage/swedge-often called a false edge, this taper or bevel on the spine near the blade tip reduces weight and thickness of the blade and if sharpened, produces an extra cutting edge for enhanced penetration. Often seen on fighting knives.
Tang-how far the knife blade extends into the handle; the two types are partial or full. Full tang is generally stronger.
Thumb rise-also called a ramp or rest, this area at the place where the handle and blade meet allows the user to apply thumb pressure and exert greater control over the knife.
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Knives are a commonly used tool that we often take for granted. We expect them to perform and cut with ease, but we rarely pay any more attention to our knives than that. To understand your knife, it is important to learn about its construction and be able to identify the various knife parts.First, it is easy to divide the knife into two main parts, the handle and the blade. But each of those two parts can also be subdivided into its own parts. With the help of the photo at right and the descriptions below, you will better understand what components make up your knife.Point - The point is the part of the knife where the edge and spine come together. The point is often used for piercing.Tip - The tip is the forward part of the knife and includes the knife point. The tip is used detailed or delicate cutting.Edge - The edge is the cutting part of the blade. It extends from the point to the heel of the knife.Heel - The heel is the rear part of the edge, opposite the point.Spine - The spine is the top of the knife blade, opposite the knife edge.Bolster - The bolster is the band that joins the blade of the knife to its handle. The bolster provides balance for the knife and also helps to protect the hand from getting in the way of the knife edge.Tang - The tang is the part of the blade that extends into the handle of the knife. It is the surface to which the handle attaches to the blade.Scales - The scales are the part of the knife that creates the handle. Scales are often made of synthetic material or wood. Two scales are typically attached to the tang with rivets.Rivets - The rivets are metal pins used to join the scales to the tang to form the handle.Butt - The butt is the end of the handle of the knife.
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blade,2 sides of a handle, a spine, rivets to hold the blade and handles together.
