Are most knives full tangs or half tangs? I've noticed that in my collection, I don't have any half tangs (or at least that I can tell, for example my SOGs), but are they still viable as a hard use type of knife?
There are too many other factors in play to judge a knife's durablity by wether or not it's full tang. As to your first question, I don't think anybody knows.
I have a small Buck Diamond Back Guide case knife, which is partial tang in a thermo-plastic/rubbery handle. I have battoned with that knife before and wouldn't hesitate to subject it to that sort of use again- there's a guy on here who has used Opinel folders for batoning successfully.
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