Work Sharp WSKTS2 - The Anatomy of a Knife

8 | THE ANATOMY OF A KNIFE
THE ANATOMY OF A KNIFE
A. POINT The very end of the knife, which is used for piercing
B. TIP The first third of the blade (approximately) which is
used for small or delicate work
C. EDGE The cutting surface of the knife, which extends from
the point to the heel
D. HEEL The rear part of the blade, used for cutting activities
that require more force
E. SPINE The top, thicker portion of the blade, which adds
weight and strength
F. BOLSTER The thick metal portion joining the handle and the
blade, which adds weight and balance
G. FINGER GUARD The portion of the bolster that keeps the user’s hand
from slipping onto the blade
H. CHOIL A notch in the blade that starts the cutting edge.
NOTE: Knives are made of different steels. Softer steels will sharpen quickly. Harder
steels will take longer to sharpen, but they also hold their edge longer.
HANDLE
A
E
C
G
H
B
F
D
BLADE
NOTE: Many pocket knives include a thumbstud to open the blade. Lower the handle
when sharpening to ensure the thumbstud does not contact the abrasive belt.