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#1 – Knife Anatomy

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Knife Anatomy… get out the scrubs, face guards, gloves, and sponges (hollers, “I need more light over here!”). Clearly, I have been watching too much TV. When it comes to investing in the right tools for the job, it is important to learn all that you can about these items.

So, today we are diving into the parts and pieces which create this amazing tool. Each part of the knife plays a role in the utility, balance, and longevity of the knife. And let’s not forget… safety.

Knives are either forged or stamped, they are made out of different materials, and are designed for particular functions. I am not going to get into that topic because it’s rather complex.

Today’s post is all about the different parts that make up this tool. To help explain the anatomy of a knife, I am going to use the basic knife in the photo as my model.

Whether a knife costs $20 or $200, all chef’s knives have the same basic parts and construction. From the pointy tip to the butt, take this comprehensive walk through the anatomy of a knife with me. You might think of a knife as having just two parts; blade and handle. Oh but wait! There is indeed more. Let’s break it down…


Knife Butt
Knife Handle
Knife Tang
Knife Bolster


Knife Heel
The Spine
Knife Edge
Knife Tip
Knife Point


So that is the anatomy of a knife in a nutshell. Not as complicated as one might think. If you have young ones who are eager to be mommy or daddy’s little sous chef but aren’t quite ready to wield a knife, let them observe you. While doing so, teach them about the different parts of the tool. Make a game out of it. Without them touching the knife, point to the various sections and have them repeat back to you what they are. Teach them knife safety tips and how to respect them.


Knife skills should be taught at home, just like learning to ride a bike or drive a car. Don’t you agree?!

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