My point exactly. Why make a grip where you have an extra inch or two of extra handle? Like I said a better blade:handle ratio makes more sense in my opinion.
RE:
"Why make a grip where you have an extra inch or two of extra handle?"
Balance.
By
"make a grip where you have an extra inch or two of extra handle", I am reading this to mean moving the hand forward on the knife ..., effectively making the blade feel lighter in the hand whilst working and moving, effectively reducing fatigue over repetitive tasks and potentially increasing production and/or enjoyment of the tools use. The same principle behind a pommel, and how its reward weight affects the balance of the blade relative to the hand.
Based on your dislike of a finger choils, I think what you really mean to say is a better cutting-edge:handle ratio makes more sense to you ...? and as finger-choils tend to take up cutting-edge length that affects your ratio negatively ...?
We all use our tools for differing things, and I can respect what works for you
If a handle is designed properly, then you can "choke up" by holding the handle. I can "choke up" on a puukko, for instance, without needing a massive divot in the base of the blade.
Sharpening choils, like what you see on traditional folders, actually make sense since they help keep the blade shape consistent over time and are small enough to not interfere with cutting tasks.
I agree, no need for a finger choil on a puukko, as the design lends itself to getting right up behind the cut.
I disagree on sharpening choils. It has been my experience that if a sharpening choil is needed post-production to
"help keep the blade shape consistent over time" that the primary grind has not effectively been profiled to the ricasso. In this case I would sooner fix the primary grind, or allow the secondary grind to ride high as it approaches the ricasso (yes, arguably ugly in appearance but I would prefer this to a sharpening choil relief at the blades edge), or leave that very short section unsharpened to the apex. This will take extra time and patience during the first re-setting of the secondary bevel (so as not to induce a recurve, etc., etc.), but also is an excellent example of what to look for when selecting one knife over another of the same model (I would choose a knife with scratches to the blade and/or other cosmetic issues over a knife with poor primary grinds). A sharpening choil is to me a bandaid that can not later be fixed (can't later put metal back ...). This is in no way to say my way is the right way, it's just my preference based on my experiences. I respect your opinions, as they work for you ;-)
