1. Knowing Your Knife

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

3. 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

4. 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

5. 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

6. 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

7. 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