Knowing Your Knife

The Parts of Your Chef’s Knife Tang Bolster Edge Tip Butt Rivets Scales Heel Spine Point

Tang - part of the blade that extends into handle, the surface to which the handle attaches to the blade Bolster - the band that joins the blade to its handle, balance for the knife and also helps to protect the hand from getting in the way of the knife edge

Edge – the cutting part of the blade, extends from the point to the heel Tip – the forward part of the knife and includes the knife point, used detailed or delicate cutting Butt – the end of the handle of the knife

Rivets – metal pins used to join the scales to the tang to form the handle Scales – the part of the knife that creates the handle, often made of synthetic material or wood, two scales are typically attached to the tang with rivets

Spine - top of the knife blade, opposite the knife edge Point – part of the knife where the edge and spine come together, often used for piercing\ Heel - the rear part of the edge, opposite the point http://www.sharpeningsupplies.com/knife_parts.aspx

The 10 Commandments of Knife Safety Thou shalt always cut away from yourself Thou shalt use an appropriate firmly fixed, cutting surface Thou shalt keep your knives sharp Thou shalt use the right knife for the right job Thou shalt hand wash your knives Thou shalt always hold a knife by the handle Thou shalt always carry and store knives blade down Thou shalt store knives with their blade covered Thou shalt never wash knives in the dishwasher Thou shalt never grab for a falling knife http://web4.uwindsor.ca/units/AEC/hr/EnvHealth.nsf/9d019077a3c4f6768525698a00593654/29a34b158eea513985256f5700582930/$FILE/Crew%20Talk%20Knife%20Safety.doc