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If you have just purchased your first bowie knife, or even if you have been an avid collector of these blades for a number of years, it can be difficult to determine exactly what all the different parts of the blade are supposed to be used for. Part of this confusion stems from the myriad different styles of blade out there. For instance, you’ll find modern bowies that have saw-tooth edging on the spine, while historically accurate models do not include this feature. What are the different parts supposed to do?

One of the most important questions when considering the purchase of a bowie knife is what it can cut. What can you use that new bowie knife to cut? What are the limitations? Will it cut equally well through skin as through cooked meat or raw vegetables? What about wood and underbrush? What uses can you put that new bowie knife to?