|
Post by mcswood on Feb 15, 2014 21:12:27 GMT
I plan to do these in blade lengths from 5" - 8". I'm aiming for an easier to carry (no leg tie and/or suspenders) extreme duty work knife for around $ 200. Just not sure what to call it.. Thanks for looking, Mike
|
|
|
Post by randomnobody on Feb 16, 2014 1:08:23 GMT
I'd be up for one of those.
|
|
|
Post by Lukas MG (chenessfan) on Feb 16, 2014 5:40:09 GMT
Looks pretty nice. I'd change the ricasso a bit though... the cut out seems oversized. Actually, I'd make the entire blade a bit bigger (width, not necessarily length).
|
|
|
Post by Alex.Moranz on Feb 16, 2014 6:41:37 GMT
Ya I like the look as well.
I do have one question though. Why a choil at all? The only reason I ask is I have a benchmade nimravus and it has a slight choil at the base of the blade as well. I carried this knife overseas for 6 deployments and it went out on every mission with me. Overall I really loved it, but when I had to cut through tents or some similar cloth in order to get eyes inside, the cloth would naturally get stuck in the choil and I would have to readjust the knife to keep cutting and that took precious time.
*edit* fixed terminology. Meant choil not ricasso. Also not criticizing design just an honest question.
|
|
|
Post by randomnobody on Feb 16, 2014 8:10:35 GMT
I'm looking at it as a finger choil, for more detailed work on smaller scales, but maybe that's just me being weird. I think it looks fine, if a bit thin, but I'd wait to see the completed knife before finalizing my judgement.
As for snagging on a ricasso, sounds like you should just be more mindful of having a ricasso. I've only cut various fabrics etc. on very rare occasion with any of my knives, but I very seldom even moved the blade at all throughout the process; just started a tear and guided it. Never had an issue with ricasso.
If the choil were removed, I'd only think "well that's a big ricasso but at least the sheath can get a good grip on it," but with the choil I can only think "that'll whittle nicely."
|
|
|
Post by Alex.Moranz on Feb 16, 2014 9:03:52 GMT
My mistake. My knife terminology is lacking, I meant the choil. There at the base of the blade. Will edit original post
|
|
|
Post by mcswood on Feb 16, 2014 9:42:39 GMT
Ricasso, Choil ? A Ricasso is the unsharpened section forward of the guard usually referring to the section of a claymore where you can grab the blade safely. The choil is the void separating the sharpened edge from the rest of the knife. So that little "step" sweeping up into the choil is the ricasso. The choil is there to aid in sharpening the edge without hitting the guard and to give a second point for fine work on small things being held in the palm of your hand (we all know what happens if you use the other point for this). Thanks, Mike
|
|
|
Post by randomnobody on Feb 16, 2014 9:48:48 GMT
What he said.
|
|
|
Post by Alex.Moranz on Feb 16, 2014 10:33:17 GMT
Haha thank you for the information. You know when I was in the military, when we wanted to talk on the radio we would use our PTT. PTT= push to talk. We use to have a saying for the new guys that it was a TPTT= think push to talk, that way they didn't sound dumb on the radio. After eating a piece of humble pie it would appear I should apply the TPTT rule to the forum.
Either way I do like the design, as with all your other pieces.
|
|
|
Post by randomnobody on Feb 16, 2014 11:01:15 GMT
I wish the folks at my store would take the TPTT approach to our radios. :roll:
I like the idea of choils (and ricassos) on knives, especially medium-size utility knives. Lets them do a bit more, without sacrificing much. My only complaint on the choils on many of my knives is the darn thing is far too small. I can't fit my finger in there! (Hey, you, none of that.) The whole idea of a choil is, as already said, to allow finer control of the blade via the primary digit and/or index finger, without risking applying pressure to the sharp part. It lets big knives be smaller for a while.
On that note, I'm stuck on what length I'd want this design. I've pretty much decided that 5 1/2" is probably my ideal, but I can do 6" without issue...anything bigger is a bit too big, but this is from a guy who doesn't really use a knife for much of anything tremendously rugged. A proper field knife could certainly be bigger than 6" with no great loss to me.
|
|