Anatomy of a KitchenAid® Knife
- Bolster - a thick band of steel on forged knives. It helps balance the knife and protects your hands from accidental slips.
- Edge - the working part of the blade. The middle section cuts and slices.
- Handle - scales are the parts of the handle that create its grip, the butt is the end. Choose textured plastic, rubber, or bare-wood handles, the best grips for wet hands.
- Heel - the edge near the handle, it cuts through large or tough foods when you press down hard.
- Spine - the top of the blade, opposite the edge.
- Tang - the part of the blade that extends into the handle, the tang gives the knife balance.
- Tip - the forward quarter of the blade. It's best for cutting small or delicate foods.
If you would like to download or view product literature for your appliance, please visit our Manuals and Literature page.