The Complete Guide to Knife Anatomy

Introduction

All artists must master their tools. A painter, for example, understands the nuances of each brush and how different paints create different textures. Likewise, a chef—whether in a bustling restaurant or a home kitchen—benefits from a deep understanding of knife anatomy and how different knives transform ingredients with precision and skill.

Each part of a knife—from the blade to the choil (Don’t know what that is? Keep reading!)—plays an important role in allowing you maximum control over food preparation and cutting techniques. Since most knives are constructed similarly, let’s start with an overview of a knife’s components and how THE CUSTOM CHEF™ can enhance your kitchen tools of the trade.

Glossary: Parts of a Knife

A knife is much more than its blade and handle. In fact, there are a variety of elements that come together to allow knives—and their chefs—mastery in the chosen task:

Blade

The cutting edge and star component of a knife. Most knives feature one of three types of blades: steel, serrated (made with small notches or ridges), and ceramic. The blade’s center (also known as the belly) is used the most, and blades generally get smaller at the tip and wider at the base. Blades also have different shapes depending on their purpose.

Bevel

An angled slope along the very edge of a blade, where the blade tapers down to its sharpest point. A knife may be beveled on only one side of the blade (known as a single bevel) or on both sides (a double bevel). Beveled edges are sharper and more precise.

Recessed scallops

Shallow, oval-shaped indentations on a knife’s blade that help food release from the blade (instead of sticking to it) when cutting. Also known as a Granton Edge, the scallops are most commonly found on Santoku and utility knives.

Handle

The lower half of the knife that provides grip and control. Knife handles can be thick or thin depending on the knife type and come in different materials, including aluminum, pakkawood, polymer, and stainless steel. 

Some handles connect to the knife with rivets. Other handles are molded for better knife grip. Hollow handles (often found in Japanese steel knives) are especially light in feel and weighted for comfortable balance.

Bolster

A thick junction between the blade and handle that serves as the balancing point for the knife. The bolster also provides protection during use. Knives may have full or half bolsters. 

Full bolsters extend completely across the bottom of the blade, providing more protection, knife balance, and strength when cutting through tougher foods. Half bolsters stop half way across the blade, making the knife more lightweight and allowing the knife’s edge to be sharpened all the way to the corner.

Spine

The blunt back of the blade (opposite the sharp edge). The spine adds strength to the knife and is wider than the razor-thin edge. Push down on the spine whenever you need more control and power. 

Edge

The slim, sharpened part of the blade used for cutting. 

Serrated edge

An edge finished in small ridges or teeth, similar to a saw. Serrated edges are especially good at cutting through tough exteriors and protecting soft interiors (as with bread), as well as handling waxy or slippery surfaces (like tomatoes).

Tang

An extension of the blade that reaches down into the handle for stability and balance. Some knives have a full tang, where the metal extends deeply into the handle. Other knives have a partial tang, making the knife more lightweight, but less sturdy and strong.

Point

The point where the edge and the spine meet at the blade’s tip. The point is helpful when piercing food (like checking to see if meat is fully cooked).

Heel

The bottom of the blade (opposite the point). Use the heel for heavy-duty cuts or when you need to apply greater pressure.

Choil

The notch near the handle on the same side as the knife’s edge. The choil is where you’ll stop when sharpening your blade. Hold onto the choil to get a firmer grip and better control.

Types of Knives and Their Uses

Each knife has its own purpose, making the right choice essential for every kitchen task. Here’s a guide to the most common types of knives and what they do best. (THE CUSTOM CHEF™  offers excellent options in every category.)

• Chef’s Knife: A pro at slicing, dicing, and chopping, a chef’s knife is the go-to for many food prep tasks. These knives are usually between 6 and 10 inches.

• Paring Knife: Paring knives are handy for any job that requires precision, such as peeling, and slicing and trimming smaller fruits and vegetables. (Hulling strawberries? Grab a paring knife.) These knives are between 3 to 4 inches.

• Boning Knife: The strong, sturdy blades on these knives are designed to easily separate meat from bones. Boning knives feature sharp tips for enhanced precision and are usually 5 to 8 inches long.

• Bread Knife: A bread knife's serrated edge is perfect for slicing through loaves of bread and crusty baguettes while preserving the soft bread inside. These knives are among the longest, often 8 inches.

• Carving Knife: This knife carves and cuts poultry and roasts with ease. Come holiday time, it will be your star performer. Carving knives are also handy for larger fruits and vegetables, such as watermelon and squash. These knives are around 8 inches.

• Santoku Knife: This Japanese-style knife is commonly made with recessed scallops or dimples along the blade to help food release easily. The word “santoku” translates to “three virtues,” signaling the knife’s skill with fish, meat, and vegetables. These knives are generally 5 to 7 inches.

• Utility Knife: Slightly larger than a paring knife, utility knives are ideal for more detailed tasks such as peeling and slicing small to medium fruits, vegetables and cuts of meat. They are 4 to 5 inches.

• Cleaver: With its large, broad blade, think of a cleaver as your kitchen hatchet. Use it for heavy duty prep work like chopping and splitting, channeling your neighborhood butcher. They are around 6 inches (mini cleavers are around 4).

• Filleting Knife: Although similar to boning knives in their long, slim shape, filleting knives are more flexible and lightweight. Grab one when skinning fish or trimming meat. They are often around 8 inches.

Knife Maintenance Tips

You’ve tackled the anatomy of a knife and which knife to use for which job. Next up, it’s important to learn how to clean and maintain them. Treat your knives well and they’ll perform beautifully for years to come.

How to clean, store, and sharpen knives

• Clean knives immediately after using to avoid blade corrosion—a result of juices from foods (especially acidic ones like citrus or tomatoes). To clean, handwash with warm soapy water and dry immediately. If left wet, blades can begin to rust. Never run knives through the dishwasher which can also rust the blades.

•  To store knives, keep them safely separate with a knife block, a magnetic strip (often mounted to a wall or cabinet), protective sheaths, or a drawer organizer with unique compartments. 

• Make sure knives are sharp prior to use.  Cutting with a dull knife is more dangerous than using a sharp one as dull edges are more likely to slip off the food’s surface, possibly slicing into your fingers or hand. To sharpen knives at home, invest in common tools like a tabletop sharpener, whetstone and/or honing rod. 

• For more on how to clean and maintain your knives and enhance the blade durability, check out Knife Maintenance

Conclusion

When you know your way around your knives, you will up your cooking game, whether you’re a professional chef or prepping culinary masterpieces at home. With a strong understanding of both the anatomy of a knife (spine? tang? choil? check!) and which knife is best suited to which job—from paring to chef’s to boning knives—you’ll enlist the tool capable of the best results. Happy cooking (and cutting and dicing)!