Blade the part of the knife used for cutting

Bolster the point where the blade meets the handle

Boning knife a knife used for trimming fat and removing bones from meat, fish, and poultry

Carve to cut or slice cooked meat, poultry, or fish into serving-size pieces using a carver, or carving knife

Carver, or carving knife a knife used for slicing meat and poultry off the bones

Chef’s knife an all-purpose knife also known as a French knife

Cimiter a tool whose blade measures 12″ to 16″ long and is made for cutting raw meats and portioning them into a variety of cuts

Clam knife a knife with a blunt end; designed to open a clam shell

Cleaver a knife used primarily for chopping or cutting through bones

Cross-contamination the transfer of harmful organisms between items

Cutting edge the bottom of a blade

Degrading the manufacturing step in knife production that gives the knife its shape

Ergonomics the applied science that studies safe and efficient movement

Fillet to debone a piece of meat or fish

Fillet knife a knife used to remove the flesh from whole fish or to cut steaks

Forge the process used to treat metal in different steps to increase its hardness, density, and flexibility

Granton a knife with semicircles that have been ground alternating into the sides of the blade, which keeps food from sticking to the knife

Grinding creating an edge on a blade using a wheel that has a rough surface

HACCP (Hazardous Analysis of Critical Control Points) a food safety program that focuses on potential problems in food preparation and service

Handle the part of a knife usually made of wood, plastic, a combination of wood and plastic, or metal

Heel the part of a knife below the bolster

High-carbon stainless steel an alloy made of carbon and stainless steel; used to produce knives that won’t rust or corrode; is easily sharpened and will hold its edge

Honing realigning the microscopic teeth found on a knife’s blade; generally done with a steel

Mineral oil a food-grade oil used as a lubricant on wet stones

Oyster knife a knife with a blunt end; is designed to open oyster shells

Pocket roll carrier a bag used to transport knifes; each knife has its own pocket and the case rolls up to form a round pouch

Santoku an Asian-inspired knife that is an alternative to the traditional chef’s knife

Serrated a knife blade edge that is wavy or jagged, similar to a saw’s edge; used to cut things that are hard on the outside and soft on the inside, such as French bread

Shaft a long spear used as the honing surface in a steel

Shank another name for a bolster

Sharpening making a knife’s blade edge sharp

Sheath an object designed to protect or cover a knife’s blade

Shoulder carrier a popular knife transporting system

Slice a piece of food that has been cut with a knife; to cut a piece of food

Slicer a tool used for cutting tenderloin, whole turkey, or chicken; serrated slicers slice bread, cakes, and tomatoes; granton slicers are best for slicing whole roasts

Spine the top of a blade, not the sharp side

Stampingthe process used to create knife blades by cutting them out of a flat sheet of metal

Steel a rod made of steel or ceramic used in honing a knife blade between sharpenings

Tang the metal that continues from a knife blade through the handle

Temper to adjust the temperature of ingredients to a certain degree by heating or cooling and mixing or stirring

Tip the very end of a knife blade

Trimming removing fat from meat