Used for piercing and scoring
Used for fine slicing
Can rest your free-hand here for better strength and stability
Blades can come with edges that are scalloped, serrated, straight or granton. If there are depressions along the blade, this holds pockets of air to stop thin slices from sticking to the blade
Or the belly, this is the part that does a majority of the work while chopping or slicing
The strongest part of the knife, good for breaking down tough ingredients
Where the blade extends into the handle, this affects balance and strength. Look for one that is ‘fully forged’. This means the blade and tang are all one piece
Affects the weight and counterbalance
Where you hand must grip the entire time you're using the knife. A good handle is just as important as a sharp blade, so make sure you test it, if possible, before you buy