Knife Buyer's Guide

From your front door into the field - all the way to the front lines - the best knife is the one you carry. The trick is, knowing exactly what kind of knife best suits your needs. From size to blade type, to folding or fixed, there are multiple factors to consider when selecting a knife. But the bottom line is: you should choose a knife that fits your hand, your personality, and your pocket book (always in that order). And remember, no single knife is intended to suit every need. In fact, many of our customers carry multiple knives and tools for that very reason. Whichever knife you decide is best for you, please be sure to use it carefully, responsibly, and often.

  • A

    EDGE

    The sharpened part of the blade, from point to bolster (E to F). The edge can be straight, serrated, or a combination of the two.

  • B

    SPINE

    The side opposite the sharpened edge.

  • C

    HANDLE

    The handle envelops the tang (H) and is usually fastened by rivets or encased in plastic or metal.

  • D

    TIP

    The third of a blade's tapered end, opposite the handle.

  • E

    Point

    The very tip of the knife, the point should be sharp and relatively thin. It is used for making incisions, cutting, and carving.

  • F

    Bolster/Guard

    The thick piece of metal between the handle and blade. Typically found on fixed blade knives, the Bolster/Guard serves several purposes, adding weight, providing balance, and creating a comfortable resting place in the hand.

  • G

    Butt or Pommel

    The end of a knife is located at the end of the handle, opposite the tip.

  • H

    Tang (not pictured)

    The part of the blade that runs from the bolster back into the handle (a full tang runs the entire length of the handle, while a half-tang only runs a part way).