weight in a knife, correctly distributed between the blade
and the handle. Proper balance simply means that the knife
feels and handles well for its intended use.
areas which fall from the spine or thickest section of
the blade toward the edge.
||The area immediately
in front of the guard at the bottom of the blade, occasionally
shaped to accept the index finger to facilitate a more
secure hold on certain types of knives.) The choil allows
the full length of the edge to be properly sharpened.
||A small metal
on the handle which can be used for engraving the name
or initials of the owner, or merely for decoration.
||A swaged or
ground area on the back of the blade, running to the point,
which gives the appearance of a true edge when viewed
from the side. Sometimes used for heavy work like chopping
or hacking or other cutting that might be damaging to
the cutting edge.
piece of metal affixed to the blade in front of the handle
to keep the hand away from the sharp edge while cutting.
section including the guard and pommel.
||The end of
the handle and usually a separate piece of material shaped
and blended into the handle.
that have been ground concave in cross section.
or display section of a knife. (To be properly displayed,
the knife should be pointing to the observer's right,
of the guard which extends out from the section surrounding
the tang and forms the protective shield for the hand.
||The flat parallel-sided
section of the blade between the guard and the beginnings
of the bevels. It is the area commonly preferred for the
of handle material which are attached to the sides of
the tang to form the handle.
of the blade shaped to facilitate the fitting of the handle.
A Square Tang is the full width of the handle and is designed
to accept the scales which are pinned or riveted in place.
A Round Tang is shaped to pass through the guard and through
a hole drilled lengthwise in the handle. (Varieties