Half Stop On slipjoints

[Rusty McDonald]

I've been making slipjoints more and more and show them off from time to time to some of the older gentlemen I know and they ask why does it stop in the middle. I just say "so you don't cut your finger off" and they laugh and hand it back usually saying that they have never had one that did that before.

So my question is, do you prefer a half stop on say a trapper or back pocket knife and why?
Or would you rather just have one that opened smooth the whole way through the pull with out a half stop?

 

[Joss]

I like a half stop, but it has to be subtle. I had had slipjoints where the half stop was pretty violent, and hard to get out of. I don't like those.

 

[peterinct]

I like a half stop, but it has to be subtle. I had had slipjoints where the half stop was pretty violent, and hard to get out of. I don't like those.

I agree, and I also like it when the backspring is perfectly flush in the half stop position. It does seem to be common to have it this way on recently made slipjoints.

Peter

 

[Kevin Jones]

I agree with both Joss and Peter.

 

[JAlexander]

I like them fine, but they're hardly a requirement.

James

 

[brownshoe]

I dislike them on large knives, doesn't make a difference on small ones. Overall, if I had two identical slipjoints, I'd pick the one w/o half stops. Why? For big knives, half stops makes it harder to open. For all knives, I believe w/o half stops the easy smooth opening is more attractive. I think the "safety" aspect is BS.


Which is harder to make from your perspective?

 

[Rusty McDonald]

Half stop is harder, you have 3 variables instead of 2. Not only does it have to be flush closed and open but in the half stop as well. Takes a bit of time to get all 3 to work together.

 

[GigOne]

For me, a half-stop isn't a safety feature, but more of a maker increasing his skills, especially if done correctly.

I like half-stops on a slipjoint, but I can take them or leave them. My concern, when purchasing, is the knife must meet my specific criteria. If the knife has a well executed half-stop, it's a bonus. I've passed on many great knives that have had a poorly executed half-stop.

 

[RogerP]

VERY strong preference for half-stops here.

Roger

 

[Peregrin]

I like a well done half stop myself. It speaks to the makers ability and adds to my enjoyment of owning and using the knife.

 

[John L]

I once asked Tony Bose why the half stop and why not on some knives. His very generalized answer, if I remember correctly, is that for square or squarish bolster ended knives... use a half stop. For rounded ends...use no half stop. I remember that this was a verrrry generalized answer and there are plenty of exceptions.

 

[RogerP]

For those that voted "No, I don't like them." - I'd be interested to hear why.

Roger