Knife Making Terms

Every knife starts as a piece of metal known as a blade blank. This is the unshaped metal that will become a knife. Knifemakers work from this blank, grinding and shaping it into its final form. Blanks come in various sizes and shapes, depending on the style of knife you’re aiming to create.

The grind refers to the cross-sectional shape of the blade’s edge. Different grinds serve different purposes: Flat Grind: A taper from the spine to the edge, making for an all-around slicing blade. Hollow Grind: Creates a concave shape that makes the edge extremely sharp, ideal for shaving. Convex Grind: A rounded edge that’s stronger and perfect for heavy-duty work like chopping.

Think of annealing as “relaxing” the metal. This process, done by slowly cooling the blade, makes the steel softer and more malleable, allowing knife makers to shape and work with it before hardening it later.

This process involves creating a groove or channel along the blade, known as a fuller. It reduces the blade’s weight without sacrificing strength and helps balance larger knives.

This is the thickest part of the blade, opposite the edge. The spine provides structural strength, especially in knives designed for heavy-duty use, and can also offer a comfortable place for your thumb during precision work.

A sheath is a protective cover for the blade, often made from leather, kydex, or nylon. It allows for safe storage and easy carrying of the knife.

The tang is the portion of the blade that extends into the handle. The tang gives stability and balance to a knife. There are a few different styles: Full Tang: Extends the full length of the handle, giving the knife extra durability and weight. Partial Tang: Shorter than the handle, making the knife lighter and often found in decorative knives.

After heating the metal, quenching is the process of rapidly cooling the blade in oil or water. This hardens the steel, but it also makes it brittle, which is why tempering (see below) is necessary to restore a balance between hardness and durability.

The forge is the heart of any knife-making operation. It’s where the metal is heated until it’s red-hot and ready to be hammered and shaped. Forging gives the blade its rough form and can be done by hand or with power tools.

The ricasso is the unsharpened section of the blade, located between the edge and the handle. It provides a space for your hand to grip closer to the blade for precision work, and it’s often where you’ll find the maker’s mark

The pommel is located at the end of the handle and can serve as a counterbalance to the blade, providing better balance for smoother handling. Some knives feature a pommel designed for hammering or striking.

This is the sharpened part of the blade that does the cutting. You’ll hear a lot about edge types, and here are a couple of common ones: Flat Edge: A simple, straight edge that’s great for slicing. Serrated Edge: Contains saw-like teeth that make cutting tougher materials a breeze.

Tempering is done after quenching and involves reheating the blade at a lower temperature, which reduces its brittleness. This crucial step ensures the knife isn’t just hard but also tough enough to withstand everyday use..

These are the materials attached to either side of the tang to form the handle. Scales can be made from wood, bone, metal, or synthetic materials, adding both functionality and style to the knife.

The bevel is the angled surface of the blade that leads to the edge. Different levels affect the cutting ability of the knife and are suited to different tasks, from slicing to chopping.

A bolster is a thickened part between the blade and handle, offering support and a place to rest your hand. It adds balance and helps prevent your hand from slipping onto the blade.