Knife Terminology

[Thomas J Ekman]

Some of the terminology regarding knives seems a bit confusing for beginners. Does anyone know of a website displaying the various parts of folding and fixed blade knives, with descriptive text?

 

[Tommi]

I don't know, but that is a good idea. I do know a site in Finland but that is dedicated to puukkos and is written in Finnish.

A couple of pics and a small glossary would be a good start.

When I started visiting internet forums with knife contents I didn't have any idea what ricasso or burr meant - of course partial reason was that my native language is Finnish that has no reation what so ever to english. Knife vocabulary isn't included in even the largest Finnish-English dictionaries...

 

[Thomas J Ekman]

Yes, I'm still curious about what a ricasso is.

 

[Tommi]

Ricasso - the part of blabe just in front of handle that is not sharpened - most makers stamp, etch, engrave or... their logos on ricasso. If I've not understood wrongly...

 

[Josh Feltman]

You might want to check out the knife encyclopedia at www.agrussell.com It has a lot of useful information, but is mostly just text.
--Josh

 

[Gollnick]

In addition to Mr. Russell's aforementioned encyclopedia, which is just excellent, there is a list of terms on my page which is somewhat balisong-centric.

 

[littleknife]

Try this:

http://www.rangercamping.com.au/Knives_Handbook/#Blade_Terminology

 

[Esav Benyamin]

A ricasso is a stew made by slicing up day-old pizza and tossing it into boiling Chianti.

 

[Gollnick]

I like a generous dash of Tobasco in mine, but that's really the west coast way.

 

[Esav Benyamin]

You're right, of course, of course. I put Tabasco in so much of my cooking, I don't even think to mention it anymore.

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Here's a few pictures with terms from Dave Ellis's site - http://www.mastersmith.com/KnifeTerminology.html

Another good page for terminology -
http://www.tabernacleag.org/knife_&_axe.htm

 

[Thomas J Ekman]

Thanks. Just what I was looking for.

 

[amywilkerson]

Great source for knife terminology...I'll have to add that one to my favorite links.

As for my ricasso, I prefer mine Cajun style with jumbo shrimp!