Tip:
Used for slicing and handling small items such as shallots, mushrooms, and onions.

Edge:
This is where all of the work takes place, the part you cut with.

Spine:
Smooth top part of the knife. It allows you to grip the knife between the thumb and forefinger for good control during cutting and chopping.

Heel:
Last few inches of the cutting edge. This part of the blade is used when maximum leverage is needed or for heavy cutting tasks.

Bolster:
Part between the blade and the handle that assists in the balance of the knife.

Tang:
Metal that extends into the handle. On a good knife, the tang will extend all the way to the butt of the handle, and the rivets will go through the tang (known as a full tang). This helps create a well balanced knife.

There are many knives on the market today, which can make shopping for knives overwhelming. But every kitchen should have a good quality chef's knife, a boning knife, a slicer, a serrated slicer, a paring knife, and a honing steel.

Chef's Knife

The most versatile knife in the kitchen. Makes slicing, dicing, mincing and chopping fun. Chef's knives are usually 6” - 12” long with 8” being the average. The knife is best used on a cutting board by rocking it on its curved edge and using the tip as a stationary pivot. The flat side is good for crushing garlic. A good chef's knife can run from $70 to $150, but it is worth the expense because it will last a lifetime. Purchase a knife that is well balanced and feels good in your hands.

Boning Knife

A thin bladed knife used for removing the bones of poultry, meat, and fish. The blade is generally 6 inches long and may be rigid or flexible.

Slicer

Has a very thin, sharp edge that quickly and easily cuts meats and fish without tearing. It comes especially handy during the holiday season to carve the perfect turkey.

Serrated Bread Knife

Commonly known as a bread knife. It is purposely designed with a long serrated blade and a blunt end. The teeth (serrations) allow it to cut bread using less vertical force, which keeps the bread from being compressed or crushed.

Paring Knife

Perhaps the most versatile of knives. It is a short knife with a 2 to 4- inch long blade. Because it is designed for peeling and trimming fruits and vegetables, the paring knife's edge must be dependably sharp and its handle shaped and sized for a firm yet comfortable grip. These knives are also used for carving specialty shapes and garnishes.

Steel

A steel is used to hone, not sharpen, knives. It is made of extremely hard, high-carbon steel or ceramic. In most cases it comes as a long, tapered, round rod, but some people prefer the flat model. Steels are available in a variety of sizes and must be longer than the knife being honed. All steels feature a loop on the handle for hanging. Using a steel on a knife before each use and throughout your food preparation will keep the blade razor sharp. To use a steel, simply hold the knife at a 20° angle and pull across in a swift motion from the heel to the tip of the knife 6 to 8 times, alternating sides, and in seconds you'll be ready for action.