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Rivets
the 2 dots on the side of the chef knive
| Term | Definition |
|---|---|
| Tip | The tip is the forward part of the knife and includes the knife point. The tip is used for detailed or delicate cutting. |
| Belly | also the tip of the knife under the edge |
| Edge | The edge is the cutting part of the blade. It extends from the point to the heel of the knife. |
| Rivets | The rivets are metal pins used to join the scales to the tang to form the handle. |
| Butt | The butt is the end of the handle of the knife. |
| Bolster | The bolster is the band that joins the blade of the knife to its handle. The bolster provides balance for the knife and also helps to protect the hand from getting in the way of the knife edge. |
| Scales | The scales are the part of the knife that creates the handle. Scales are often made of synthetic material or wood. Two scales are typically attached to the tang with rivets. |
| Tang | The tang is the part of the blade that extends into the handle of the knife. It is the surface to which the handle attaches to the blade. |
| spine | The spine is the top of the knife blade, opposite the knife edge. |
| point | The point is the part of the knife where the edge and spine come together. The point is often used for piercing. |
Created by:
Grossdo
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