When talking about making knives we often have to describe different parts of the knife and of course there is a host of unique terms that have evolved over the years. Although this is not a complete list, here are some the terms that I use when describing a fixed blade knife.
Point - the very tip of the blade.Tip - the portion about 1/4 of the end of the blade.
Blade Belly - the curved underside of the blade (sharpened side).
Clip - the line from the spine to the point when it is straight.
Swedge - a false (unsharpened) edge.
Grind Line - junction of the flat of the blade begins primary bevel.
Plunge Line - junction of ricasso and primary bevel.
Ricasso - unsharpened area between cutting edge and handle.
Bolster - handle pieces added for reinforcement. Can be front /rear.
Finger Choil - any curved indentation designed to accommodate fingers.
Pin (Rivet) - device to attach scales or handles. Not removable.
Handle Belly - curved underside of handle.
Butt - rear of the knife.
Spine - the thick part above the cutting area, not in the handle area.
Tang - the blade that extends into the handle.
Scale - material attached to the tang to form a handle
2 comments:
I really appreciate all the knowledge that you have taken eons of time to put on here. I have been learning more every page
Thank you for your kind words!
Dan
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