Anatomy For Clip Point Fixed Blade Hunting Knives

• The Tip or Point of a blade is simple; it’s the pointy end of the blade. You should know that by now, but I won’t blame you.  Tip and point can be used interchangeably but may be used separately to describe two different aspects of the anatomy.  The “point” being literally the point where the spine and edge meet and the “tip” referring to a small section at the front of the blade that leads up to the point.

• The Cheek or Face of a blade refers to each side of the blade, often used to refer to the section separate from the grind but can be used to refer to each side of the blade, including the grind.

• The Spine of a blade refers to the dull, unsharpened back of a blade, the opposite side of the edge. Double edged blades (daggers) do not have a spine but most knives found in the home or for outdoor use will have a spine. 

• The Grind or Bevel of the blade is explained thoroughly in my post Knife Edge Grinds and Uses and refers to the cross section of the blade, or the section ground down to form the Edge.  For more information about different grinds and their significance, follow my link above.

• The Edge is the cutting surface of a blade that extends from point to heel. It’s the sharp part! And also, the reason I have gainful employment.

• The Belly of the blade refers to the curved section of the edge leading up to the tip. The belly on a blade increases the surface area of the edge and aids in making cuts or slices. Blades with large curved edges like fillet knives and scimitar style daggers have large bellies intended for strong slicing cuts.

• The Heel of the blade refers the section of the blade next to the guard or handle.  The heel encompasses a small section of the grind, the Plunge Line and the Ricasso.

• The Plunge Line is where the grind stops and meets the edge, often at a right angle to the grind.

• The Ricasso is the unsharpened section of a blade, closest to the guard/handle.

• Some blades may have a Choil. A choil is an unsharpened indent on a blade where it meets the handle or at the plunge line.  The size of a choil dictates its purpose, if it’s large then it can be used as a forward finger grip.  If it’s small then the choil may be there to creat a stopping point when sharpening, to protect the handle.

• A Fuller or Blood Groove (not shown) is a decorative feature that runs the length or a partial length of the blade.  A fuller may be used to reduce the weight of the blade but often is used purely for decoration.

from www.pknife.com