knife

Piece of silverware consisting of a handle and a sharp blade used to cut food into bite-sized pieces.

blade

Thin flat piece of metal forming the sharp part of a knife.

cutting edge

Tapered edge of the blade designed for cutting.

side

Flat surface of the blade between the back and the cutting edge.

tang

Part of the blade extending into the handle, by which it is attached.

tip

Front, usually rounded, end of the blade.

back

Blunt side of the blade.

bolster

Protruding part that prevents the blade from touching the surface of the table when the knife is laid flat.

handle

Part used to pick up and handle the knife.