| A | B |
|---|
| Tang | Part of the blade that continues into the knife's handle. Gives more power and strength to knives. |
| Handle | Made of several types of materials, comfort is important. |
| Blade | A single piece of metal that has been cut, stamped, or forged into its desired shape. Most commonly made from stainless steel and high-carbon steel. |
| Bolster | Where the blade and the handle come together. |
| Rivets | Metal pieces that fasten the handle to the tang. |
| Chef's | Knife used the most for chopping, slicing, dicing, minicing also known as the French knife, has a triangular blade.. |
| Boning/filet | Small knife with 8-9 inch blade with pointed tip. Mainly used to fillet fish. |
| Slicer | Long, thin blade used for cutting large foods such as meat and poultry. |
| Paring | Rigid plade only 2-4 inches long. used to take the outer layer or peel from, fruits and vegetables |
| Utility | All-purpose, smaller but similar to shape of chef's knife. Mainly used for peeling and slicing fruits and vegetables |
| Serrated | Looks like a saw, good for slicing bread, cake, tomatos and other soft foods. |
| Slotted holder | Helps prevent damage from blades and people. |
| Sharpening stone/Whetstone | Tool used to sharpen a knife |
| Knife Steel | Tool used to true a knife |
| Trueing | The process used after sharpening a knife to keep blade straight and smooth out irregularities |
