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.