Anatomy of a knife

Tang

The part of the blade that extends into the handle, the tang gives the knife balance.

Handle

Scales are the parts of the handle that create its grip; the butt is the end. Advice: Choose textured plastic, rubber, or bare-wood handles, the best grips for wet hands. Never soak a knife: Water can seep into gaps and corrode the steel, and wood handles can warp and splinter. Dishwasher detergent and excessive heat can also damage the handle.

Spine

The top of the blade, opposite the edge.

Tip

The forward quarter of the blade. It’s best for cutting small or delicate foods. The point is good for piercing. Advice: Don’t use the tip, or any other part of the knife, as a bottle opener or for other uses for which it’s not intended.

Bolster

A thick band of steel on forged knives. It helps balance the knife and protects your hands from accidental slips.

Heel

The edge near the handle, it cuts through large or tough foods when you press down hard. Advice: Use a chopping block. Cutting on hard surfaces such as tile, natural stone, or quartz composites can dull the blade, as can using the blade to scrape food from the chopping block.

Edge

The working part of the blade. The middle section cuts and slices. Advice: Before each use, hone the edge with a knife steel—a special, textured rod—to smooth and align a sharp edge. Sharpen the blade with a stone or other device to create a new edge when cutting becomes less precise. To gauge sharpness, cut paper down the edge. Hand-wash and dry the blade right after use to prevent corrosion.