Belly- refers to the curved section of the edge leading to the tip
Bevel- Refers to the cross section of the blade or the section ground down to form the edge
Choil- An unsharpened indent on a blade where it meets the handle or plunge line.
EDC- Every Day Carry
Edge- the cutting surface of the blade
Fixed Blade- A knife that does not fold or slide
Folding Blade- A folding knife connects the blade to the handle through a pivot, allowing the blade to fold into the handle.
Handle- The handle of a knife is the portion you grip.
Heel- The section of the blade next to the handle
Guard- Located between the handle and the blade. Its purpose is literally to guard your hand from slipping up the handle onto the blade.
Lanyard Hole- The hole in the pommel or knife handle which allows the user to attach a lanyard to prevent the knife from slipping out of hand while in use.
Plunge Line- where the grind stops and meets the edge
Point- The tip of the blade
Pommel- A handle butt
Quillion- section of the guard that extends past the handle to protect the knife users hand from slipping onto the blade
Ricasso- The unsharpened section of the blade, closest to the handle.
Rivets- The rivets are metal pins used to join the scales to the take to form the handle.
Sheath- A protective cover that usually comes with a fixed bladed knife.
Sliding Blade- A sliding knife is a knife which can be opened by sliding the knife blade out the front of the handle.
Scales- The scales are the part of the knife that creates the handle.
Spine- The dull unsharpened back of the blade, the opposite side of the edge
Tang- The part of the blade between the scales or through a hole in the handle. Full dang means that the tang goes through the handle to the pommel.