Anatomy of a Chef's Knife Quiz Information

Are you a chef or somethin? That was hard!

That's an interestng comment for someone who hasn't played the game. Funny that you declare it "the truth" though. No offence caused, though you have humoured me.

I THINK THIS GAME IS NOT GOOD...SORRY....THATS THE TRUTH....THATS MY OPINION...SORRY FOR THIS OFFENSE...

No, not a strange thing to quiz on. Everday in the kitchen we use a knife, why not know more about it?

Point: The very end of the knife, which is used for piercing

Tip: The first third of the blade (approximately), which is used for small or delicate work

Edge: The cutting surface of the knife, which extends from the point to the heel

Heel: The rear part of the blade, used for cutting activities that require more force

Spine: The top, thicker portion of the blade, which adds weight and strength

Bolster: The thick metal portion joining the handle and the blade, which adds weight and balance and keeps the cook's hand from slipping

Finger Guard: The portion of the bolster that keeps the cook's hand from slipping onto the blade

Return: The point where the heel meets the bolster

Tang: The portion of the metal blade that extends into the handle, giving the knife stability and extra weight

Scales: The two portions of handle material (wood, plastic, composite, etc) that are attached to either side of the tang

Rivets: The metal pins (usually 3) that hold the scales to the tang

Handle Guard: The lip below the butt of the handle, which gives the knife a better grip and prevents slipping

Butt: The terminal end of the handle