Parts of a knife

Modern knives consist of (1) a blade and (2) a handle The blade edge can be plain or serrated or a combination of both. The handle, used to grip and manipulate the blade safely, may include the tang, a portion of the blade that extends into the handle. Knives are made with partial tangs (extending part way into the handle, known as a "Stick Tang") or full tangs (extending the full length of the handle, often visible on top and bottom). The handle can include a bolster, which is a piece of material used to balance the knife, usually brass or other metal, at the front of the handle where it meets the blade. The blade consists of (3) the point Ц the end of the knife used for piercing; (4) the edge Ц the cutting surface of the knife extending from the point to the heel; (5), the grind, the cross section shape of the blade; (6) the spine Ц the thickest section of the blade; (7), the fuller, the groove added to lighten the blade; (8) the ricasso, the flat section of the blade located at the junction of the blade and the knife's bolster or guard; (9) the guard, the barrier between the blade and the handle which prevents the hand from slipping forward onto the blade (10) the end of the handle, or butt. A choil, where the blade is unsharpened and possibly indented as it meets the handle, may be used to prevent scratches to the handle when sharpening or as a forward-finger grip. The knife's handle or butt may allow a lanyard (11) to be used to secure the knife to the wrist, or a portion of the tang to protrude as a striking surface for hitting or glass breaking.[4] Single edged knives may utilize a reverse edge or false edge, in which the forward section of the knife's spine (opposing the sharpened edge) is thinned and left unsharpened. Ricasso is an unsharpened length of blade just above the guard or handle on a sword or even a knife. Blades designed this way appear at many periods in history in many parts of the world and date back to at least the Bronze Age; essentially, as long as h

mans have shaped cutting tools from metals. There were many reasons to make a blade with a ricasso, and in Europe, later longswords, claymores, rapiers and other lengthy swords often had this feature. One very simple influence presently and historically is fashion, which often answers this question for blades where the presence or lack of a ricasso has no effect on how it is used[dubious Ц discuss]. Leaving a ricasso can also save the blade maker's time - a section of blade that would not be used given the purpose of the piece does not have to be shaped and sharpened. In many cases however, they are quite functional. Some of the best known historic examples of ricassos are on large European swords used with two hands - this is a highly functional example, and manuals in sword technique from the period specifically instruct when the wielder should "choke up" (shorten his grip, known then as half-swording), which sacrifices reach but enables better control and leverage. It also makes a large sword more effective in close quarters, as one would expect of a technique intended to facilitate faster cuts, more precision, and shorter recovery periods between cuts. The ricassos of two-handed swords may terminate with flukes, which protect the hand gripping the ricasso. Today, many knives seen outside of the kitchen include an unbeveled section, though the term is seldom used. These ricassos may serve purely decorative purposes, may offer greater blade strength at a high-stress point, or be intended to be gripped to provide greater control when performing precise cutting. A sub-hilt (an additional section of guard located along the length of the grip of a blade, rather than up the blade as with a fluke), is a related feature sometimes found on knives instead of a ricasso. Depending on design, it can offer many of the same advantages in versatility but makes the choked up grip more comfortable. Some blades may have both a sub hilt and a ricasso, thus offering two possible forward grip positions.