First 1/3 of blade; used for fine-slicing to get a precise cut

sharpen regularly as this area works the hardest when chopping & slicing

top of blade; place hand on top to provide stability when mincing/finely chopping or slicing ingredients with hard outer edge

closest to the handle; strongest part; optimum area for shearing through tough ingredients

thick piece of metal that adds weight & counterbalance between handle & blade

part of blade that extends into handle & adds strength/balance to knife, not always visible

fasten sides together & holds blade in place by the tang

very back end of handle, helps position & stabilize grip on handle, AKA pommel

Your hand is completely behind the bolster, on the handle itself.

Thumb & forefinger should rest in front of the bolster (the area where the metal flares out to meet the handle) directly on the blade

Protect your fingertips by curling them inwards, using your knuckles to guide your knife.

Place the tip of your knife on the cutting board, and hold it in place with your free hand.

Your hand is completely behind the bolster, on the handle itself.

Thumb & forefinger should rest in front of the bolster (the area where the metal flares out to meet the handle) directly on the blade

Protect your fingertips by curling them inwards, using your knuckles to guide your knife.

Place the tip of your knife on the cutting board, and hold it in place with your free hand.