The Parts of a Knife – The Anatomy of Kitchen and Barbeque Knives

Knives are an essential part of any kitchen. There is a knife for every task, and no matter what you’re cooking up, there’s always a suitable blade to help you along the way. But how much do you really know about knives?

Knives come in all shapes and sizes – some blades are long while others are short; some have serrated edges while others have straight edges; some are made from stainless steel or carbon steel, while still others might be forged with titanium. In this blog post, we will look at the anatomy of kitchen and barbeque (or grill) knives.

kitchen and barbeque knife


The blade of the knife is a flat, narrow surface usually made out of steel. The blade is the part of the kitchen and barbeque knives you would use to slice, dice, chop and mince your ingredients for cooking up a delicious dish.

This part can be further divided into different sections as listed below.

  • Tip (point)

The tip of the knife is an incredibly versatile part. It’s used for tasks such as chopping, peeling and other precision cutting jobs– but it can also be employed to start a hole or score something down. The top section leading up to the point could either have been dropped off (called a swedge) if sharpened; otherwise it’s called false edge!

  • Edge

The edge is where the blade meets with the handle. This area often has decorative grooves or patterns on it that serve to make gripping easier while also reducing slippage when using a wet hand during food preparation.

The edge is often sharpened to make cutting easier, and if the knife has a serrated blade it may have an unsharpened section on the backside of its spine that can be used for slicing meats or other tough food items without dulling the sharp edge.

  • Spine

With a spine, knives can stand up against any type of cutting. If it wasn’t for the spines on blades, they would fold with pressure and be rendered useless in most cases. The thickness is what makes these edges strong enough to cut through anything without flexing outwards or bending inwardly towards oneself which could cause major injuries if one isn’t careful when using their knife at home.

  • Heel

The heel is the back edge of the knife, opposite to the spine. Its purpose is to allow the hand, when gripping the handle, to get closer to the blade.

  • Bolster

Located near the handle, the bolster provides stability and balance to the knife. It is still considered a part of the blade but is used to protect the user’s hand from the blade itself. It is usually made of metal or plastic, but some knives have bolsters that are a piece of wood with an added handle.

  • Tang

Blades are often attached to handles by rivets passing through holes in both pieces. This is called the tang of the blade. A tang will either be a full-length metal piece that extends from end to end or it’ll go only partway down the handle, often made out of plastic and then covered in rubber.

Scale or Handle

The handle is the part of the knife that you hold on to. The handle is often made from wood, plastic, or other materials. A good handle is not only comfortable to hold but also won’t slip from the consumer’s hand while they are using it.


A blade’s butt is the end of the knife opposite to its point. In other words, it is the end of the knife’s handle.

Handle Fasteners

The scales of the knife are attached to its tang in a variety of ways. Sometimes, rivets and screws are used as hanging fixtures.

Final Verdict

We hope you enjoyed reading this blog post about the parts of a kitchen and barbeque knife. Now that you know the parts of a kitchen and barbeque knife. It’s time for some cooking!

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