Knife Anatomy

Blade - sharp part (duh!)

Spine - blunt back of the blade

Bloster - raised lip edge near the handle (not all knives have this)

Full tang - when the blade extends all the way to the butt of the knife. Knife is held together by rivets.

Two considerations when buying a knife

Steel - You want a knife that can take an edge and hold it. Look for high-carbon steel.

Feel - How it fits your hand. Don't strangle your knife. "Shake hands with it." Place the handle across your palm. Wrap your hand arount it. With thumb and index finger, pinch the juncture where blade meets handle. Your other three fingers should be tucked around the handle.

Buy only what you'll use

Chef's knife

Paring knife

Bread knife

Care of knives

NEVER put in dishwasher

Have them sharpened once a year