Buying a perfect cheap pocket knife is definitely a challenging task. Many of us often assume knives as simple tools, though in reality they are intricately designed with complicated compositions. Their design is somewhat embedded in terminology that a layman might not be familiar with. To make things easier and better understandable, we have compiled the common elements of knife anatomy to help you comprehend the basics of a
pocket knife.
Handle
The handle encloses the tang and is commonly fastened by rivets or encased in plastic or metal.
Belly
It refers to the curved arc that spreads outward along a blade’s cutting edge.
Spine
This is the thickest and heaviest component of a knife that supports the blade’s cutting action and offer it the ultimate strength. Typically, the wider and thicker the spine of the blade is, the better it will withstand for both downward and side-to-side movement.
Tang
The tang is the back or stock part of the blade that elongates partly into the handle or you may say it comprises the handle also known as full tang.
Bolster
The bolsters enhance the strength of blade in multiple areas such as a handle to blade junction and rear or butt of the knife where certain heavy impacts need reinforcement. Bolster helps in protecting and securing the handle.
Swedge
A grind on top of the blade typically allows a finer tip for improved penetration. A common swedge begins at the point and fades away towards the rear of the blade while the cut swedge starts at the point and ends in a plunge.
Nail Mark
It is pressed into the blade where a thumbnail is used to open the blade. Its long pull is used on blades with short clips while the long narrow channel near the back of the blade.
Flipper
It’s a protrusion in the base of the blade on the rump which is mostly used as a pressure tab to flip the knife open. It can also be used as a finger guard when the knife is open.
Spring
This is a particular piece of material used to exert pressure to keep the knife close, open, or assist with a knife’s opening.
Serrations
These are some sort of sawtooth modifications added to specific blades. They are primarily connected to the handle for better application of leverage.
Choil
The term describes the part of the blade where the unsharpened metal works and grind begins. This primarily lies in the area between the cutting edge and the tang.
Cannelure
This is also known as fuller that minimizes the weight of the knife while still retaining its strength.
Jimping
The term originates from Northern English that refers to a slender form. It is used to describe every day, machined cuts or cross-hatched configurations on the spine of the knife. Jimping is often employed to improving traction on the blade for the thumb when pressure is applied in a downward position.
Pommel
A pommel defines an ornamental globular mass on the butt of a pocket knife.
Swage
The swage is commonly used in describing the decorative or functional edge on the opposing side of a knife’s primary edge.
Finger ring
This is a particular feature that is frequently used in tactical or combat knives. It secures the knife to the hand by looping the forefinger similar to a trigger guard.
Blade Point (Tip)
This is the intersection of the front and back of the blade. The tip is often very sharp and pointed and is intended for detailed cutting.
Edge
It runs along the front of the blade from the tip to the choil to maintain the sharpness of the blade. In a poorly designed pocket knife, either there is no choil or the plunge is way too far towards the point. Remember to consider this feature before buying your pocket knife.
We warmly welcome our readers who want to understand the advanced terminology before buying their favorite pocket knife. We hope the above listed abbreviated glossary guide you through the purchasing process. If you are interested in knowing more about
pocket knives, give a read to
Know Your Blade: A Comprehensive Guide To Picking Pocket Knives.
