The
Knife Web Guide™
provides an extensive guide of links, resources and information to online
knife, sword and cutlery-related Web sites organized by category. Look
inside for links to knife manufacturers, custom knife makers, swords,
magazines, knife collecting, knife making supplies, related sites and more.
Clip Point – A clip point blade has a
concave or straight cut-out at the tip (The "clip"). This
brings the blade point lower for extra control and enhances the
sharpness of the tip. You will often find a false edge with the clip
point. These types of blades also often have an abundant belly for
better slicing capabilities.
Dagger/Double Edge - A double edge blade is
sharpened on both sides ending with the point aligned with the
spine, in the middle of the blade.
Drop Point – The drop-point blade has
lowered tip via a convex arc. This lowers the point for extra
control and also leaves the strength. This type of blade also has a
good-sized belly for better slicing.
Hook Blade – The edge of a hook blade
curves in a concave manner.
Santuko – Is a Japanese chef’s knife.
The spine curves downward to meet the edge and the belly curves
slightly.
Scimitar – This is a curved blade with
the edge on the convex side.
Sheepsfoot – The spine of this blade
curves downward to meet the edge. This leaves virtually no point.
This type of blade typically has little or virtually no belly and is
used mainly for slicing applications.
Spear Point – The point of this blade is
exactly in the center of the blade and both edges are sharpened. The
point drops all the way down the center of the blade.
Tanto – The point to this style blade is
in line with the spine of the blade. This leaves the point thick and
strong. There are quite a few different variations of how tanto
blades are designed. The way the front edge meets the bottom edge,
whether at an obtuse angle or a curve is one difference. You will
also find differences in the point being clipped or not and whether
there is a chisel grind.
Trailing Point – The trailing point blade’s
point is higher than the spine. This is typically engineered with an
extended belly for slicing, with the point up and out of the way.
The tang is an extension of the blade that is
covered by the handle or has scales attached. For folding knives,
the tang would be found below the shoulder and contains piercing for
the hinge pin on which the blade pivots.
Full Tang – A full tang is the width of
the handle and is designed to have scales (sides) attached pinned or
riveted into it.
Push Tang – This is a partial tang that
is pushed into and secured to the handle.
Encapsulated Tang – This tang is smaller
than the handle. The handle is fitted around it.
Rat-Tail Tang – the rat-tail tang narrows
down to a point at the butt/pommel, and is screwed into the handle
at that point.
Full Tang Bevel – This is a full tang
that has a bevel running the entire length of the blade full to the
butt/pommel.
Hidden Tang – This is a partial push tang
that is sometimes referred to as a hidden tang.
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