The thick band of steel between a kitchen knife’s heel and handle is called the bolster. It is the junction between the blade and handle. A bolster can add balance and provide a finger guard, although many well-made knives use a half bolster or no bolster.
Learning the parts of a knife helps you choose a comfortable tool, understand how it is built, use the blade safely, and care for its edge.
What is the bolster on a knife?
The bolster is the thickened area where the blade meets the handle. It is especially common on forged Western-style knives. A full bolster extends toward the heel; a half bolster leaves more of the heel exposed for sharpening. The bolster can improve balance and help separate the hand from the blade, but it does not replace a secure grip and careful technique.
Parts of a kitchen knife
- Point: The very front of the blade, used for piercing and precise work.
- Tip: The front portion of the blade. Its shape affects detail work, slicing, and rocking cuts.
- Edge: The sharpened cutting surface running from the heel toward the point.
- Heel: The rear of the cutting edge, where a cook can apply more controlled force to firm ingredients.
- Spine: The unsharpened top of the blade opposite the edge.
- Bolster: The thickened junction between the blade and handle on knives designed with one.
- Tang: The part of the blade that extends into the handle. A full tang runs through most or all of the handle length.
- Handle: The gripping surface. On many full-tang knives, the pieces attached to each side are called scales.
- Butt: The end of the handle.
Knife blade materials
Carbon steel
Carbon steel can develop a patina and can rust if left wet. Edge retention and ease of sharpening depend on the particular steel, heat treatment, and blade geometry. Wash it after use, especially after acidic foods, and dry it promptly.
Stainless steel
Stainless steel resists corrosion, but stainless does not mean rustproof. Sharpening behavior varies by steel and heat treatment, so use a stone or sharpener compatible with the knife and follow the maker’s guidance.
High-carbon stainless steel
High-carbon stainless steels combine carbon with chromium and other alloying elements. They provide corrosion resistance while allowing manufacturers to tune hardness and edge performance. They still require washing and prompt drying.
Ceramic
Ceramic blades are light and resist corrosion, but they can chip if twisted, dropped, or used on hard materials. Sharpening requires suitable diamond abrasives or a service recommended by the manufacturer; ordinary honing steels are not appropriate.
Forged and stamped blades
Forged blades
- Shaped through forging, with production that may include machinery and hand finishing
- Often heavier, although balance depends on the complete design
- Durability and edge retention depend on the steel, heat treatment, geometry, and use
- Often more expensive
Stamped blades
- Cut from sheet steel
- Often lighter and less expensive
- Can be durable when well made and properly maintained
- Can be sharpened to a fine edge
Knife handle materials
Wood
Wood can offer a comfortable grip but needs careful washing and drying. It can crack or swell if soaked or put in a dishwasher.
Polyoxymethylene and composites
Synthetic and composite handles are widely used because they are durable, stable, and easy to clean.
Stainless-steel handles
Knife maintenance and storage
Clean and sanitize a knife between tasks, especially when changing from raw animal foods to ready-to-eat ingredients. Wash it carefully at your station. Do not carry an unprotected knife through the kitchen, leave it hidden in a sink, or put it in a dishwasher.
Dry the knife before storage. A blade cover or secure knife-storage system protects both the edge and the people using the kitchen.
Sharpening versus honing
Sharpening removes metal to form a cutting edge. Sharpen when the edge no longer cuts cleanly; frequency depends on the knife and its use. A whetstone is one option. Follow the maker’s angle and tool recommendations.
Honing, sometimes called steeling, maintains or realigns an edge with a tool suitable for that blade. Traditional smooth steels may remove little metal, while ceramic and diamond-coated rods are abrasive and can remove more.
Clean the blade after honing or sharpening so that no metal fragments remain on it.
Practice and keep learning
Use these knife terms while preparing ingredients for the sauté station, the tempura batter recipe, or an easy college meal. Find more definitions in the culinary glossary.
Build practical knife skills
Use what you have learned about the knife to prepare ingredients with more control.
Practice the julienne cut with our free guide
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