newbie is a little complicated about parts of a (chef/kitchen) knife

[perfection]

I am a lecturer by profession and therefore would like to be theoretically and absolutely correct (for the benefit of my students). All my queries are with respect to chef kitchen knives.

I have used these images to introduce myself to the parts of a kitchen knife
http://www.niceandsharp.com/Knife_Pt/Knife_Pt.htm
and
http://www.cookingforengineers.com/article/130/Knife-Parts
and
http://zknives.com/knives/kitchen/misc/jbladeant.shtml

thanks newkill for "we were all once new here"

I often find that images label show an arrow to a point when they smetimes mean an area or a short run of length leading to some lack of understanding in my mind

Question one
What is the return? Is is sometimes called the chin? Is it the slightly rounded right angular section at the end of the heel (extreme end of horizontal heel and extreme end of vertical finger guard)?

Question two
What exactly is the choil? Is it a point, area or short running edge? Is it a part of the bolster? Is there a choil in any of the first two images referred to?

Question three
What exactly is the ricasso? Is it a point, area or short running edge? Is it a part of the bolster? Is there a ricasso in any of the images referred to?

Question four
Is grind and bevel the same?

Question five
Would the terms fuller and quillon ever refer to kitchen / chef knives

Question six
Is the bolster also referred to a the neck?

Essentially i am confused between choil, return, finger guard, bolster, ricasso. Are any of these terms overalpping or synonomous? They all seem to be in the same small volume between the grinded blade and tang sandwiched between the scales

Thank you - may i request that my questions are answered in the serial order requested?

 

[corwise]

I'm afraid I have no idea. We do have a Kitchen Knife sub forum. If you post this there (or a Mod moves it) you might get an answer.