Our Knife Encyclopedia

The Cardinal Knife - Cream - Sole Cookware

Angle

Angle

Angle of the Blade

The angle of the blade—how far each bevel tilts from the centerline—controls the balance between razor‑sharp performance and long‑term durability. Most Western‑style chef’s knives live in a sweet‑spot band from about 17° to 20° per side, which gives clean cuts in meats and vegetables while keeping the edge strong enough for daily chopping.
A 17° per‑side edge sits at the sharper end of this range: the steel at the apex is thinner, so the knife glides through ingredients with less resistance and feels more “laser‑like” on the board. That extra keenness comes with slightly higher sensitivity—this angle rewards good technique and softer cutting boards, and it may roll or chip sooner if driven hard into bones or very dense foods. A 20° per‑side edge is the classic Western chef‑knife standard, chosen because it maximizes edge stability for mixed, sometimes rough, kitchen use. At this angle the edge is slightly thicker and may not feel quite as surgical as 17°, but it resists rolling and chipping far better, holds up to heavier chopping and contact with harder items, and stays serviceable longer between sharpenings for most home cooks.nobliecustomknives+4
Across the 17–20° band, moving lower (toward 17°) means more effortless cutting and a more refined feel, while moving higher (toward 20°) means a more forgiving edge that survives abuse and needs less repair. Choosing where Sole’s blade sits in that range is essentially choosing which trade‑off you want to promise your user: maximum glide, maximum toughness, or a tuned balance in between.

Belly

Belly

The belly is the gentle curve along the cutting edge that lets the knife rock smoothly on the board. This curvature keeps the edge in constant contact with the surface, supporting rhythmic chopping and mincing while protecting the wrist from awkward angles. For many cooks—especially those who favor a relaxed rocking motion—the belly is what makes the knife feel intuitive and fluid.

Butt

Butt

The Butt

The butt is the end of the handle that acts as a physical stop for your hand and a counterweight for the blade. It helps prevent the knife from slipping out of your grip, especially when your hand is wet or tired. By fine‑tuning the butt’s size and mass, you can dial in overall balance so the knife feels secure and grounded in use.

Sliced tomatoes on a wooden cutting board with a knife and a hand holding it.

Cheek

Cheek

The cheek is the broad face of the blade between the spine and bevel, and its thickness profile shapes how the knife moves through food. A well‑designed cheek reduces wedging and encourages food to release instead of sticking, making prep cleaner and faster. It also supports the overall strength of the blade, so you get smooth, confident cuts without unnecessary resistance.

Choil

Choil

The choil is the unsharpened transition at the back of the edge where cutting stops and the handle area begins. It gives the hand a clear reference point for safe grip placement and keeps the sharpened portion from running into the handle. The choil also makes sharpening easier, allowing the entire edge to be maintained evenly without creating awkward curves.

Angle

Angle of the Blade

The angle of the blade—how far each bevel tilts from the centerline—controls the balance between razor‑sharp performance and long‑term durability. Most Western‑style chef’s knives live in a sweet‑spot band from about 17° to 20° per side, which gives clean cuts in meats and vegetables while keeping the edge strong enough for daily chopping.
A 17° per‑side edge sits at the sharper end of this range: the steel at the apex is thinner, so the knife glides through ingredients with less resistance and feels more “laser‑like” on the board. That extra keenness comes with slightly higher sensitivity—this angle rewards good technique and softer cutting boards, and it may roll or chip sooner if driven hard into bones or very dense foods. A 20° per‑side edge is the classic Western chef‑knife standard, chosen because it maximizes edge stability for mixed, sometimes rough, kitchen use. At this angle the edge is slightly thicker and may not feel quite as surgical as 17°, but it resists rolling and chipping far better, holds up to heavier chopping and contact with harder items, and stays serviceable longer between sharpenings for most home cooks.nobliecustomknives+4
Across the 17–20° band, moving lower (toward 17°) means more effortless cutting and a more refined feel, while moving higher (toward 20°) means a more forgiving edge that survives abuse and needs less repair. Choosing where Sole’s blade sits in that range is essentially choosing which trade‑off you want to promise your user: maximum glide, maximum toughness, or a tuned balance in between.

Belly

The belly is the gentle curve along the cutting edge that lets the knife rock smoothly on the board. This curvature keeps the edge in constant contact with the surface, supporting rhythmic chopping and mincing while protecting the wrist from awkward angles. For many cooks—especially those who favor a relaxed rocking motion—the belly is what makes the knife feel intuitive and fluid.

Butt

The Butt

The butt is the end of the handle that acts as a physical stop for your hand and a counterweight for the blade. It helps prevent the knife from slipping out of your grip, especially when your hand is wet or tired. By fine‑tuning the butt’s size and mass, you can dial in overall balance so the knife feels secure and grounded in use.

Cheek

The cheek is the broad face of the blade between the spine and bevel, and its thickness profile shapes how the knife moves through food. A well‑designed cheek reduces wedging and encourages food to release instead of sticking, making prep cleaner and faster. It also supports the overall strength of the blade, so you get smooth, confident cuts without unnecessary resistance.

Choil

The choil is the unsharpened transition at the back of the edge where cutting stops and the handle area begins. It gives the hand a clear reference point for safe grip placement and keeps the sharpened portion from running into the handle. The choil also makes sharpening easier, allowing the entire edge to be maintained evenly without creating awkward curves.

Cutting Boards

Cutting Boards

The best boards for maintaining Sole’s edge are end‑grain and edge‑grain hardwoods (like maple, walnut, or cherry) and soft rubber boards, which are firm enough for safe cutting but soft enough to cushion the blade and minimize dulling. End‑grain boards feel especially gentle and “self‑healing,” hiding cut marks and extending edge life, while edge‑grain and quality rubber boards offer a lighter, easier‑care option that’s still knife‑friendly. Avoid very hard surfaces such as stainless steel, glass, stone, or ceramic, which can roll, chip, and blunt a fine edge in just a few sessions and add noise and slippage without any benefit to the knife.seriouseats+6youtube

Cutting Edge

Cutting Edge

The cutting edge is the fine line where both bevels meet and the actual cutting happens. Its micro‑geometry and finish determine how much force the cook needs to apply, how clean the cuts look, and how long the knife stays sharp. A carefully engineered cutting edge translates directly into comfort, confidence, and efficiency at the board.

Heel

Heel

The heel is the rear portion of the cutting edge near the handle, used for powerful cuts through firm ingredients. Because it sits close to the hand and the knife’s center of mass, the heel provides leverage and stability when tackling dense textures. A lightly dulled or softened heel—with the very back corner eased off—reduces the chance of the edge snagging the board or your fingers, makes rocking cuts feel smoother, and still lets the user move seamlessly from fine work to heavy chopping without changing tools.

Handle

Handle

The handle is the primary interface between hand and blade, and its shape, length, and material define comfort and control. A handle designed around women’s hands can reduce wrist strain, prevent hot spots, and make the knife feel secure even when wet. When the handle invites a natural, relaxed grip, the entire cutting experience becomes less fatiguing and more enjoyable.

Palm Swell

Palm Swell

The palm swell is the contoured, slightly thickened section of the handle that fills the hand. It spreads pressure across a larger area, preventing concentrated stress points that cause discomfort over time. A palm swell tuned to real hand dimensions helps the knife feel planted yet effortless, supporting long prep sessions without fatigue.

Pinch Guard

Pinch Guard

The pinch guard sits where a traditional bolster would be, sculpting the transition from blade to handle for a safe, comfortable pinch grip. It prevents the fingers from drifting onto the edge and reduces pressure points where the blade meets the hand. For cooks who use the knife for hours, a well‑designed pinch guard is key to both safety and ergonomic comfort.

Cutting Boards

The best boards for maintaining Sole’s edge are end‑grain and edge‑grain hardwoods (like maple, walnut, or cherry) and soft rubber boards, which are firm enough for safe cutting but soft enough to cushion the blade and minimize dulling. End‑grain boards feel especially gentle and “self‑healing,” hiding cut marks and extending edge life, while edge‑grain and quality rubber boards offer a lighter, easier‑care option that’s still knife‑friendly. Avoid very hard surfaces such as stainless steel, glass, stone, or ceramic, which can roll, chip, and blunt a fine edge in just a few sessions and add noise and slippage without any benefit to the knife.seriouseats+6youtube

Cutting Edge

The cutting edge is the fine line where both bevels meet and the actual cutting happens. Its micro‑geometry and finish determine how much force the cook needs to apply, how clean the cuts look, and how long the knife stays sharp. A carefully engineered cutting edge translates directly into comfort, confidence, and efficiency at the board.

Heel

The heel is the rear portion of the cutting edge near the handle, used for powerful cuts through firm ingredients. Because it sits close to the hand and the knife’s center of mass, the heel provides leverage and stability when tackling dense textures. A lightly dulled or softened heel—with the very back corner eased off—reduces the chance of the edge snagging the board or your fingers, makes rocking cuts feel smoother, and still lets the user move seamlessly from fine work to heavy chopping without changing tools.

Handle

The handle is the primary interface between hand and blade, and its shape, length, and material define comfort and control. A handle designed around women’s hands can reduce wrist strain, prevent hot spots, and make the knife feel secure even when wet. When the handle invites a natural, relaxed grip, the entire cutting experience becomes less fatiguing and more enjoyable.

Palm Swell

The palm swell is the contoured, slightly thickened section of the handle that fills the hand. It spreads pressure across a larger area, preventing concentrated stress points that cause discomfort over time. A palm swell tuned to real hand dimensions helps the knife feel planted yet effortless, supporting long prep sessions without fatigue.

Pinch Guard

The pinch guard sits where a traditional bolster would be, sculpting the transition from blade to handle for a safe, comfortable pinch grip. It prevents the fingers from drifting onto the edge and reduces pressure points where the blade meets the hand. For cooks who use the knife for hours, a well‑designed pinch guard is key to both safety and ergonomic comfort.

Pinch Technique

Pinch Technique

The pinch technique is the foundational way to hold a chef’s knife for maximum control: the thumb and index finger pinch the blade just forward of the handle, while the remaining fingers wrap the handle. This grip shifts control to the blade’s center of gravity, allowing precise steering, smoother cuts, and less wrist strain. Teaching and designing around the pinch technique lets Sole’s users feel professional‑level control with minimal learning curve.

Plunge Line

Plunge Line

The plunge line marks where the blade’s full thickness transitions into the ground bevel. When this line is clean and consistent, the bevel starts evenly along the edge, supporting uniform sharpness and predictable cutting performance. A refined plunge line signals precision manufacturing and makes future sharpening more straightforward.

Point

Point

The point is where the cutting edge and spine meet, forming the fine tip used for piercing and starting cuts. It’s crucial for detailed work like scoring, trimming, and navigating around bones or connective tissue. A strong, precise point expands what the knife can do beyond straight chopping, giving the user more versatility with a single tool.

Person cutting watermelon radishes on a wooden cutting board with vegetables in the background.

Push Cut

Push Cut

A push cut lifts the blade slightly and then slides it forward as it comes down, like a small guillotine stroke. This forward motion produces very clean, controlled slices and keeps lateral stress off the edge, which is ideal for precise work and thin, high‑performance blades.

Release Button

Release Button

On a knife with an integrated sheath or mechanism, the release button controls safe access to the blade. It allows one‑handed deployment while keeping the edge fully protected when the knife is stored. This detail is especially important in shared or family kitchens, where quick use must be balanced with safety and organization.

Rock‑and‑Roll Cut

Rock‑and‑Roll Cut

A rock‑and‑roll cut keeps the tip anchored on the board while you lift and lower the handle, rolling the edge from tip to heel. This continuous motion is perfect for herbs and vegetables, letting cooks work quickly and rhythmically while maintaining constant contact and control.

Pinch Technique

The pinch technique is the foundational way to hold a chef’s knife for maximum control: the thumb and index finger pinch the blade just forward of the handle, while the remaining fingers wrap the handle. This grip shifts control to the blade’s center of gravity, allowing precise steering, smoother cuts, and less wrist strain. Teaching and designing around the pinch technique lets Sole’s users feel professional‑level control with minimal learning curve.

Plunge Line

The plunge line marks where the blade’s full thickness transitions into the ground bevel. When this line is clean and consistent, the bevel starts evenly along the edge, supporting uniform sharpness and predictable cutting performance. A refined plunge line signals precision manufacturing and makes future sharpening more straightforward.

Point

The point is where the cutting edge and spine meet, forming the fine tip used for piercing and starting cuts. It’s crucial for detailed work like scoring, trimming, and navigating around bones or connective tissue. A strong, precise point expands what the knife can do beyond straight chopping, giving the user more versatility with a single tool.

Push Cut

A push cut lifts the blade slightly and then slides it forward as it comes down, like a small guillotine stroke. This forward motion produces very clean, controlled slices and keeps lateral stress off the edge, which is ideal for precise work and thin, high‑performance blades.

Release Button

On a knife with an integrated sheath or mechanism, the release button controls safe access to the blade. It allows one‑handed deployment while keeping the edge fully protected when the knife is stored. This detail is especially important in shared or family kitchens, where quick use must be balanced with safety and organization.

Rock‑and‑Roll Cut

A rock‑and‑roll cut keeps the tip anchored on the board while you lift and lower the handle, rolling the edge from tip to heel. This continuous motion is perfect for herbs and vegetables, letting cooks work quickly and rhythmically while maintaining constant contact and control.

Safety Guard

Safety Guard

The safety guard sits between the blade and handle, acting as a physical barrier and visual cue that separates the cutting edge from the gripping area. It helps prevent fingers from drifting toward the edge, especially for newer cooks, and gently guides the hand into a secure, repeatable grip every time the knife is picked up.

Spine

Spine

The spine is the thick, non‑cutting top of the blade that provides stiffness and structural support. Its thickness and finish influence how much the blade flexes and how comfortable it feels under a pinch grip, which affects both safety and long‑term comfort.

Tang

Tang

The tang is the portion of blade steel that runs into the handle, anchoring the metal to the grip. A robust tang improves durability and helps position the knife’s balance point near the pinch area, so the blade feels stable and responsive in the hand.

Throat

Throat

The throat is the inner curve at the front of the handle where the thumb and forefinger naturally settle. It guides your hand into an ergonomic position and keeps contact surfaces aligned with your natural angles, making a proper pinch grip feel intuitive instead of forced.

Tip

Tip

The tip is the forward section of the blade just behind the point, used for precise slicing and small, delicate tasks. Because it often enters food first, its geometry affects how easily the knife glides through ingredients and how clean the cuts appear. A finely tuned tip helps users transition from broad chopping to detail work with one continuous motion.

Top‑down Cut

Top‑down Cut

A top‑down cut (or tap chop) moves the knife straight up and down, more or less perpendicular to the board. It’s a simple, stable motion that’s great for clean, uniform cuts through firm ingredients when you don’t need a rock or slide.

Safety Guard

The safety guard sits between the blade and handle, acting as a physical barrier and visual cue that separates the cutting edge from the gripping area. It helps prevent fingers from drifting toward the edge, especially for newer cooks, and gently guides the hand into a secure, repeatable grip every time the knife is picked up.

Spine

The spine is the thick, non‑cutting top of the blade that provides stiffness and structural support. Its thickness and finish influence how much the blade flexes and how comfortable it feels under a pinch grip, which affects both safety and long‑term comfort.

Tang

The tang is the portion of blade steel that runs into the handle, anchoring the metal to the grip. A robust tang improves durability and helps position the knife’s balance point near the pinch area, so the blade feels stable and responsive in the hand.

Throat

The throat is the inner curve at the front of the handle where the thumb and forefinger naturally settle. It guides your hand into an ergonomic position and keeps contact surfaces aligned with your natural angles, making a proper pinch grip feel intuitive instead of forced.

Tip

The tip is the forward section of the blade just behind the point, used for precise slicing and small, delicate tasks. Because it often enters food first, its geometry affects how easily the knife glides through ingredients and how clean the cuts appear. A finely tuned tip helps users transition from broad chopping to detail work with one continuous motion.

Top‑down Cut

A top‑down cut (or tap chop) moves the knife straight up and down, more or less perpendicular to the board. It’s a simple, stable motion that’s great for clean, uniform cuts through firm ingredients when you don’t need a rock or slide.

Frequently asked questions

What is the return policy?

We want you to have the best possible knife. If it isn't ours, we understand and we'll even help you find the right one. Our founder tested over 50 knives before designing the Cardinal and would love to help you find your perfect match. Returns are accepted within 30 days, and if you need more time, just reach out.
Can i make it a gift

Yes, we can gift wrap your order. Let us know your preference at checkout, and we'll prepare your cookware beautifully for gifting. We'll work quickly to ship your order as soon as possible. Once your order has shipped, you will receive an email with tracking information. Delivery times vary depending on your location. email us at hello@solecookware.com
How does it work?

The Cardinal uses three points of connection working together, not magnets alone. The pinch guard seats onto the blade tang, the handle clicks onto the blade through a spring-loaded buckle pin that locks into a groove on the tang, and a male-female interface locks the handle to the pinch guard. Magnets provide alignment and additional retention. The spring keeps the buckle pin actively engaged, so the handle stays secure under the lateral and shear forces of real cooking.
When will I get my order?

We will work quickly to ship your order as soon as possible. Once your order has shipped, you will receive an email with further information. Delivery times vary depending on your location.
What Type of steel do you use?

Martensitic stainless steel. We looked at several options and this one won on three things: it holds an edge, it resists rust and staining, and it responds to magnets, which matters because our attachment system has multiple points of connection and one of them is magnetic.
Why is the Cardinal built differently from other chef's knives?

Most chef's knives rely on a single permanent connection between blade and handle, usually rivets or molded plastic around the tang. Over time, that joint can loosen or fail. The Cardinal replaces it with multiple redundant connection points engineered to be inspected and serviced. The pinch guard also acts as a barrier between your hand and the blade during use, which most chef's knives don't have, and it stays seated on the blade during handle swaps so the edge is contained throughout.
What makes the Cardinal Chef Knife worth the price?

The Cardinal is a patent-pending, IDA Design Award-winning chef's knife with a full-tang martensitic stainless steel blade, interchangeable handles, and a safety cover included. It was designed from the ground up by a professionally trained chef, not adapted from an existing production line. The price reflects original design, quality materials, and a commitment to buy once and maintain together. Subscribe to our email list for exclusive offers and early access to new releases.