Blade

A blade is the flat or curved cutting part of a tool or weapon. Its edge concentrates force along a narrow line to cut or pierce material.

Cutting: The separation of material by applying force along a narrow path. A blade produces a cut by concentrating force at its edge.
Steel: An iron-based alloy whose carbon content and processing determine many of its properties. Many blades use steel because it can combine hardness, strength, and workable sharpness.
Chef's knife: A broad kitchen knife used for slicing, chopping, and other general food preparation. Its curved edge supports a rocking motion while its width aids food handling.
Blunt instrument: An implement that applies force without a sharpened cutting edge. It causes damage through impact or pressure rather than cutting with an edge.
Cutting edge: The sharpened boundary of a blade that contacts material during cutting. Its angle and sharpness govern how the blade enters and separates material.
Stainless steel: Steel containing enough chromium to resist corrosion through a protective surface layer. It is commonly used when a blade must resist rust in wet or food-contact settings.
Scalpel: A small, precise surgical knife with a replaceable or fixed blade. Its fine edge enables controlled incisions in tissue.
Scissors: A hand tool with two pivoting blades that cut material as their edges pass one another. Unlike a single blade acting against a surface, scissors cut through paired moving edges.
Bevel: A sloping surface ground onto a blade near its cutting edge. The bevel shapes the edge and influences cutting resistance and durability.
Damascus steel: A patterned steel made by forging layers or manipulating steel composition and structure. Its visible patterns are associated with some blades, though appearance alone does not establish performance.

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