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Can it, freeze it, dehydrate it, or use it fresh.  At Store-It foods it is our desire to see to it that each food storage choice is a possibility for you.

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Naming the Parts

A number of what may be unfamiliar terms are used in describing the parts of a kitchen knife.  The following diagram, taken from an article in Wikipedia may help to clarify.

parts of a knife

A  Point: The very end of the knife, which is used for piercing
B Tip: The first third of the blade (approximately), which is used for small or delicate work
C Edge: The cutting surface of the knife, which extends from the point to the heel. The edge may be beveled or symmetric.
D Heel: The rear part of the blade, used for cutting activities that require more force
E Spine: The top, thicker portion of the blade, which adds weight and strength
F Bolster: The thick metal portion joining the handle and the blade, which adds weight and balance and keeps the cook's hand from slipping
G Finger Guard: The portion of the bolster that keeps the cook's hand from slipping onto the blade
H Return: The point where the heel meets the bolster
J Tang: The portion of the metal blade that extends into the handle, giving the knife stability and extra weight
K Scales: The two portions of handle material (wood, plastic, composite, etc) that are attached to either side of the tang
L Rivets: The metal pins (usually 3) that hold the scales to the tang
M Handle Guard:  The lip below the butt of the handle, which gives the knife a better grip and prevents slipping
N Butt: The terminal end of the handle

Please Note - The knife depicted above is what you might more typically find in a standard kitchen.  The unique design of the Furi Knife means some of the "typical" components are missing.  To better illustrate, a Rachael Ray Gusto-Grip Furi Knife is shown below.

The Gusto Grip Furi Knife


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