choil VS. plain riccasso VS. close blade-handel join

[martin j]

What do you prefere? Does it matter on big vs small blade?
I am referring to fixed blade but I suppose this applies to folding knives also.
Many people like choil for choking up, however isn't it more "ergonomic " to have the edge come right up to the handle instead of "trigger fingering" much thinner piece of steel? For this reason I prefer very minimal riccasso or almost no riccasso area, like on mora style knives for example.
Choil on big knives allows user to choke up for improve control on blade-heavy style knives, however it would be better to have a slightly longer handle for more versatile grips, no??
Most useless design wise for me is riccasso with no choil, I understand many makers put their logo here but is there other reason I am missing for this feature???
Martin

 

[knifetester]

I prefer blades that run right to the handle (i.e. Mora 2K), no notches, choils, etc.
Small notches at the base of the blade may make sharpening a tad easier (I don't see much difference at all) but they snag badly especially on fabric.

Large choils where your finger will fit allow you to choke up on the blade (i.e. Ranger Knives RD9), shifting the balance forward and allowing for more precise work. While it may be of value on some large knives, I prefer to keep my hand on the full grip, safe and secure and having the choil prevents me from using the aera of highest leverage, right at the begining of the blade.

A smaller choil where the finger will not fit is basically a waste of space, a poor design in my opinion. It may look cool, so it will sell knives, but from a functional standpoint is very poor for my uses (i.e. the type seen on many knives, see RAT-TAK for a rather extreme example, especially on a small knife where blade length is at a premium, it speaks to a very incohesive design.)

 

[Cliff Stamp]

A smaller choil where the finger will not fit is basically a waste of space...

Some makers really like them, McClung used to run really large choils on even his smaller blades and thus 25% or more of the blade was choil. For larger blades as you noted you can argue balance shifting, but for small and neutral knives it is hard to contend anything beyond looks.

In terms of balance shifting on larger knives I would prefer instead of working with a choil, extend the handle length. This way you not only have the balance shift but you retain the ability to use the edge in front of the handle at full grip comfort, and you get a longer effective blade.

-Cliff