Coils Choils Everywhere.......Why?????

L6steel

L6steel

Joined
Sep 23, 1999
Messages
5,855
Does anyone know when and why choils appeared on knife blades???? You see them on every kind of blade, from bowies to pens, but why????? Thanks for the input!!!! Michael

------------------
"Always think of your fellow knife makers as partners in the search for the perfect blade, not as people trying to compete with you and your work!"
 
Choil.....Where??
0382_8.jpg

On my small hunter, I try to put the most blade in the shortest OAL as possible. I think on larger knives the choil or a long ricasso is a handy place to put a finger when "choking" up on the knife. This knife is small enough to put a finger over the point when field dressing while still holding the handle.
Neil

------------------
Just updated 10/31!! New Knives, New Pics!!!
http://www.geocities.com/Eureka/Meeting/5520/index.html



[This message has been edited by Dr.Lathe (edited 07 November 1999).]
 
IMHO, a choil can be used to cover up a sloppy grind or a basic bad design. An
example of a good design is in the email from Dr.Lathe above. When used on a folder, the choil can catch on what you are cutting. I have used them in the past, now I only put them on a knife when requested.

A.T. http://www.customknives.com
 
I personally like choils because they allow me to resharpen the full lenth of the edge... With my knifes without them. there is always a portion at the shoulders that is quite difficult to sharpen.
 
Yoda4561 gives possibly the best reason for choils on blades. If a choil is recessed, the edge is lower than the choil, it is easier to sharpen the blade without scratching the flats or plunge area.
I put this type of choil on some combat or camp knives so that you can choke up on the knife.
Another reason is it just looks good on certain knives.

------------------
If a man can keep alert and imaginative, an error is a possibility, a chance at something new; to him, wandering and wondering are a part of the same process. He is most mistaken, most in error, whenever he quits exploring.

William Least Heat Moon
 
Here is a picture of a knife by J. English, that has what I would call a partial choil. http://albums.photopoint.com/j/ViewPhoto?u=91257&a=817804&p=13404179
An interesting design, I really bought it for the comfortable Micarta handle. Any comments?

I resisted through several shows and apparently so did others, even though it was one of that dealer's most picked up knives. I also gather it may be the inspiration for a local knife maker or two. I just got it so I cannot evaluate it fully. I have the same problem I always have with what I believe to be ATS-34, getting it as sharp as I would like. I'll have to go read the FAQ again! The OK edge may be what let myself and others resist. I only saw the sheath this last time, it is very basic, looks tough, but I found will not securely hold the knife.

I know the handle is black micarta, now is it what is known as paper micarta? I know it is not Canvas micarta because it is too smooth, and seeing a picture of Kevin Schmadeka's linen micarta handle, that is also rougher.

One reason I like the regular Busse knives, as opposed to the Basics, is the full choil in the larger knives. The smaller models, Badger Attack and under do not have it and as noted by some of the posters above probably do not need it.
If you want to compare you can go here: http://albums.photopoint.com/j/AlbumIndex?u=91257&a=817804

which is an album of some of my knives.

P.S. I like the Blackwood Knives!

[This message has been edited by Donald (edited 10 November 1999).]
 
I know the handle is black micarta, now is it what is known as paper micarta? I know it is not Canvas micarta because it is too smooth, and seeing a picture of Kevin Schmadeka's linen micarta handle, that is also rougher.
Click to expand...

That is Linen Micarta. Linen is the highest grade of the three you mention. G10 is also a micarta, but is a glass based micarta.
Here is an other example of black linen micarta.
newpatrolmanbm.jpg

"Patrolman"

------------------
Lynn Griffith
Available knives now listed on
My website
GriffithKN@aol.com



[This message has been edited by Lynn Grififth Knives (edited 10 November 1999).]
 
Sigh, Another beautiful knife.

Thanks for the info.

What does paper micarta look like? Why is the Schmadeka knife handle mentioned in the Nov 99 issue of tactical knives so much rougher? Is it the way it was finished, or gasp!, misidentified.

Speaking of handle materials, choils, and other grip issues, I was told that the reason ivory was used on bowie knives was that it did not get slippery when wet with blood, prespiration, or water. I do not know if it is true.
 
I'm going to go against the grain a bit on this one, since I've been changing my opinions recently on choils. I used to feel that a wide finger choil was appropriate on a large knife, to allow you to choke up for better control, but on a smaller knife you should skip it and maximize edge length.

I've been playing with a few blades in the shop, including a great little Spydie Moran sent to me by Greg Mete, and my views have done a 180. The slight change in grip provided by a choil makes very little difference to me on a large knife (6"+), but dramatically changes how I can use a smaller one. Kinda makes sense - you're effectively changing the length of the knife (and grip angle), and there is a much bigger difference in use between a 2" and a 3" knife than between a 6" and a 7". So I'm getting into choils on bitsy blades, very versatile.

As for leaving a choil to clear te stone when sharpening, it has been my practice to do that... but I'm taking Cliff Stamps arguments to teh contrary very seriously.

------------------

-Corduroy
"Why else would a bear want a pocket?"

Little Bear Knives
Drew Gleason:
adg@student.umass.edu
 
Paper Micarta is almost completely featureless black. I prefer it to the cloth based Micartas because of this. You only see a couple of very faint lines in the curved portion of a handle with paper based materials.

Btw, micarta is a trademark of westinghouse corp. and can only be used by them, that's why there are several products out there with slightly different names. I have found that the real stuff from westinghouse is worth the few cents per slab difference, as the generics I have used tend to discolor with heat much easier, and don't take as good a high polish.



------------------
I love my country! I just don't trust my government!
 
I prefer paper micarta also. If it's held to the light in the right angle, you can see the layers in it, and it finishes much smoother.

I might be wrong on what I am calling a choil. I thought it was the little nick in the blade's cutting edge right at the hilt. Most are V shaped, but some makers get artistic with them. Take care! Michael

------------------
"Always think of your fellow knife makers as partners in the search for the perfect blade, not as people trying to compete with you and your work!"
 
I think what most people are refering to is a fairly wide semicircular opening in front of the ricasso. The term is also technically correct for a very small triangular notch in the same location though. The round ones are to put your finger in, while the triangular ones are mostly for ease of sharpening.

------------------
I love my country! I just don't trust my government!
 
I have a question, what is the recommended method for putting the choil in place? And, at what point-in-time do you do it(before or after grinding the blade)?


------------------
T.L. Franklin
Frisco, TX

 
For the small triangle notches, I use a cut off wheel in a dremel tool right before final sharpening. I don't do the round ones though.

------------------
I love my country! I just don't trust my government!
 
i never put coils in a blade, i think they look wierd, unless do right,but i beleive that they make weaken the blade/handle juncture. l-6 i don't find them to be too popular. i perfer the self guard.
 
You must log in or register to reply here.
Back
Top