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Parts of a knife:

1. Point. This functions as the piercing tool of the blade.
2. Tip. The forward quarter of the blade, does much work cutting and separating. The tip, which
includes the point, is best used for cutting small and/or delicate foods.
3. Edge. Working part of the blade, from point to heel.

The central region cuts virtually all foods using long slicing motions and can produce large or
delicate results. Regular maintenance of sharp edge is essential for effectiveness and safety.
4. Spine. Top of the blade directly opposite the edge.
5. Heel. Rear part of the edge. Cuts through large or tough foods when weight and force are
needed.
6. Bolster. Thick band of steel present on forged knives (stamped knives do not have bolsters).
Helps balance knife and protect hand from accidental slips across the blade.

7. Tang. Part of the blade extending into the handle, designed to give the knife balance.
8. Scales. Parts of the handle that create its grip. Generally made out of wood or a synthetic
material.
9. Butt. End of the handle.

Some of the knives and meat preparation equipment you will use include:
Chef's knives or cook's knives. The most versatile,
indispensable knife. Used for virtually any type of
cutting task. They range in size between 15 and 35
cm.

Boning knives are used to separate flesh from the
bones of meats and poultry. The special S shaped
edge and stiff thin blade is designed to pierce the
flesh and then closely follow the contours of bone. 13 to 20 cm in length.
Slicing (carving) knives can be used to carve
turkey, roast or ham. The rounded tip gives a very
straight cutting edge to maximise contact with
the food. 8" to 14" in length.
The butcher's knife is used for slicing and dicing
raw meat. Rounded tip gives a straight cutting
edge. The chef's knife can also be used.

A meat cleaver is used to chop through larger bones
and sinews.

A stainless steel meat saw or butcher’s saw can be
used to divide a carcase into pieces and will cut
through bone.