Cutting edge
The cutting edge is the sharpened side of the blade that is used for cutting. Certain types of knives, such as daggers, can also have two cuttin.
The cutting edges can be very different. They can be smooth (for clean cuts), partially serrated or serrated (for bread or ropes). The cutting edge can be straight, convex or concave.
Our Warthog Sharpeners V-Sharp knife sharpeners are ideal for sharpening almost all cutting edges.
Tip
The tip of the blade is the front, usually pointed end of the blade. It is usually the most sensitive part.
It is used for precision work such as stabs and fine cuts. On kitchen knives, the tip can be very useful for detailed cutting work, while on combat knives it is mainly used for thrusting movements.
Back of the blade
The back of the blade is the unpolished, thicker upper side of the blade. It is primarily used for stability and balance.
On outdoor knives and combat knives, the back can also be used for striking or for using a fire steel. The back can also be fitted with a so-called gut hook for working on hunted animals.
Flank
The flank is the flat surface of the blade on both sides of the cutting edge. It can be engraved or patterned and has a decisive influence on the weight and, of course, the aesthetics of the knife.
Bevel / Wate
The bevel is the area between the flank and the cutting edge, which is bevelled to varying degrees depending on the grinding angle. It determines the cutting angle and therefore the sharpness and durability of the cutting edge.
There are different types. One-sided bevels are often found on bread knives or cheese knives. Two-sided bevels are found on most other knives and can even be convex or concave in special cases, which is problematic when sharpening.
Blade neck
The blade neck is the area of the blade near the handle, which is often provided with a ricasso, especially on hunting knives. Manufacturer's details, serial numbers or the steel used are often engraved here.
Blade necks can also be used as finger rests for better control of the knife if required.
Handle scales
... are the outer parts of the handle that enclose the blade. In the past, mainly steel or wood was used. Today there is a wide variety of handle materials on the market. Wood and steel have remained, but plastics, polymers, rubber, carbon and various metals and alloys have been added.
Handle scales are not only important for the appearance and design, but also for the ergonomics and comfort of a knife.
Bolster
The bolster is the thickened area between the blade and handle and is often found on hunting and outdoor knives as well as some kitchen knives.
It provides additional stability, ideally improves balance and can even serve as a hand guard.
There are different variants. A full bolster covers the entire width of the handle. A partial bolster tapers towards the neck of the blade so that the entire length of the blade can be sharpened without any problems.
Handle end
The handle end is the end of the handle. Of course. If it is thickened, it is called a pommel.
It can be used as a striking tool, especially for outdoor knives and bowies. Some kitchen knives are also used in this way.
Lanyard hole
There is often a small eyelet or lanyard hole at the end of the knife handle. A lanyard strap can be attached here, for example, to secure the knife.
Rivets
... are metal pins that connect the handle scales to the blade and thus hold all parts firmly together.
A distinction is made between fixed, i.e. non-removable, rivets and purely decorative rivets, which are attached for aesthetic reasons and generally have no practical function.
Screws
... are modern connecting elements for fastening handle scales and are mainly found on pocket knives. They make it much easier to maintain and replace the handle scales.
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