Knives

The guard (9) is a barrier between the blade and the handgrip which protects the hand from an opponent, or the blade of the knife itself. A choil, where the blade is unsharpened and possibly indented as it meets the handle, may be nearly new to prevent scratches to the helve when sharpening or as a forward-finger grip. The end of the handle, or butt (10), may allow a lanyard (11), used to secure the knife to the wrist, or a portion of the tang to protrude as a striking surface for pounding or brandy snifter breaking.

Knife blades can be manufactured from a intermixture of materials, each of which born loser advantages and disadvantages. Knives Carbon steel, an alloy of ferric and carbon, can be very sharp, hold its brink well, and remain easy to sharpen, but is vulnerable to rust and stains.