Knife Anatomy Question

[St33L]

Could someone tell me what the part of the blade above the bevel and below the spine is called?

It's the part where you'd usually see a fuller or brut de forge.

It's usually stock thickness (= full tang thickness on stock removal knives); but that's not always true (e.g. with tapers), so I don't know what to call it.

Knife anatomy searches turn up nothing on that specific location. Thanks in advance.

 

[TechDoc]

I think that is called the Blade Flat.

https://knifeinformationpartsanatomy.wordpress.com/category/blade-flat-knife-parts/

 

[St33L]

That looks to be it - "The Blade Flat is the upper portion of the blade, near the spine of the knife blade. The blade flat is the thickest portion of the blade."

Thanks.

 

[David Martin]

Here you go. DM

 

[TechDoc]

The area he is asking about is not labeled on your diagram. It's the area between the spine and the grind line.

 

[David Martin]

Yes, because I've not heard that term. When I look at your link the written definition says one thing and the diagram points to another location.?? IF I can verify this term from other sources I may consider it. DM

 

[jobasha11]

Ive heard it referred to as the flats. As in "bevels sanded to 600 grit, flats sanded to 1000 grit"

 

[ADowbs]

I've always heard that portion referred to as the "flats" or "blade flat" as well.

 

[chiral.grolim]

Blade "flat", i.e. un-beveled (even if tapered from ricasso to point, it isn't 'beveled' to the cutting edge).

Another source: http://www.jayfisher.com/Knife_Anatomy_Parts_Names_Definitions.htm

Dave Martin, Now you have a new term to add to your drawing Also, you labelled the sweep as "belly" - the belly is actually the entire main portion of the blade, from heel to sweep.

 

[Jens Schuetz]

It's the cheek of the blade.

 

[FortyTwoBlades]

The flat or the cheek are the most conventionally used terms.