Half stop or not to stop?

I don't mind a half stop on a sizable work knife like an old TL-29 or similar size. But it was the one thing I never liked abut the peanut; the half stop on a small penknife size pocket knife. On a small knife I really preffer a smooth pull out to open. That was one thing I really liked about Victorinox knives, the smooth opening.

Since my dad taught me which side of the blade folds, I don't feel I need the half stops for any safty reason.
 
I like em a bit better, but only because they feel kinda neat to me. As far as function or safety goes, either is just fine with me though.
 
Cam Tang. Thanks for the bit of info Vince. You learn something new here all the time.
I prefer a nice smooth cam tang. I am getting used to half stops and I don't dislike them like I used to. My older cases are as smooth as they get, along with my Mooremakers.

I also think there is a teend of what I call "soft stops". the blade is smooth but stops halfway and you have to push it the rest of the way to close it. Just a larger radius on the corners of a half stop.

Nice poem Charlie. Thanks for sharing.
 
I hate half stops on a knife with really strong springs -- just a really good way to get bitten, and it's a pain opening and closing to have to crank it half way, shift my grip, then crank it the rest of the way. On knives with moderate springs they're fine. Overall, I prefer cam end tangs, but with the right spring tension a half stop can be sweet also. BTW, half stops have absolutely nothing to do with quality - in fact, most of the highest quality old Sheffield knives I have, have cam end tangs. Cam end tangs are also very nice to keep from cracking the scales at the center pin over time - especially for MOP and ivory - since they don't strike the spring with as much of a shock as square end tangs.

I absolutely hate the "soft stop" tangs -- feels like a cam end tang that was totally screwed up or a square tang with worn off corners - either way it's a nasty soggy feeling action.

Note that the geometry of a properly made cam end tang means that at the center of the tang (blade half open), it's displacing the spring as much as the corner of a square end tang does at 45 degrees - also, the shape of a proper cam end tang is closer to that of the longer side of an ellipse - the corners actually have a fairly small "radius" and can snap quite nicely.

-- Dwight
 
I like a smooth pull from closed to open and vice versa. No half stop is my preference, but it is not a strong preference. Some of my favorite knives have them. Some of my favorites don't.

I do agree with jackknife's comment about a half stop on a small knife being a awkward.
 
zerogee said:
I absolutely hate the "soft stop" tangs -- feels like a cam end tang that was totally screwed up or a square tang with worn off corners - either way it's a nasty soggy feeling action.


-- Dwight
Click to expand...

I know how you feel about the soft stops. I thought the same thing, that it was poorly made. I got past that on one, which is the Queen made Mooremaker small stockman. The main blade had enough snap to it open and closed, andthe blades are dead even with the springs in the open position that I overlooked it and just got used to it. Smooth all the way through just can't be beat though.
 
After getting bitten I have to say I don't like half stops at all. I don't like knives to slam their blades shut.

I think don't think the advantages of a half stop are significant. It's not a deal breaker but I prefer my knives to snap open rather than shut.
 
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Not sure why I like them but I do. Nothing to do with safety for me, just a different feature like handle material or blade shape in my opinion. I have a nice selection for knives with and without though, so I can't say I prefer the half stop, but I do like them.
 
Here's one of many threads on the topic http://www.bladeforums.com/forums/showthread.php?t=677497

I think half stops or cam ends are just something you learn to deal with if you like slip joints. The way they are made is traditional based on the pattern and that's just the way it is. In the thread I linked above, I posted this simple rule of thumb about how to determine the kind of tang a knife will have:

For those wondering which knives traditionally have half stops and which knives have cam ends, here is a simple(and GENERAL) rule of thumb: Round-ended knives have cam ends ie., Whittlers, stockmen, toothpicks, toenails, knives with sunk joints, etc. Square ended knives (some of which may have a radiused end but are NOT CONSIDERED ROUND ENDS) have half stops, ie Trappers, jacks, hunters, etc.

Keep in mind, with slip joints, there are exceptions that defy generalizations BUT this generalization works most of the time. You can find knives that have both half stop and cam end blades in them. I like those because they have something for everyone. ;)

your mileage may vary/void where prohibited by law/do not remove this label under penalty of death/no smoking/brush your teeth after every meal/may cause temporary blindness/for an erection lasting more than 4 hours call a physician/It was Bush's fault/etc.
 
I like them, I really can't tell you why though. However, in the end, it's not a deciding factor in a purchase. If the knife has them it has them, if not it doesn't. I don't care one way or the other really.
 
I thought I liked them until I got a GEC Big jack with half stops. Double hard to open the blades.
 
I am still waiting for 1/3 and 2/3 stop, or maybe 3/8 and 5/8 stops. Come on now, any takers?????

Truthfully, I am on the fence. Some of my half stops are fun, but my Case copperhead 6249 with a strong spring I am almost of afraid of. Once bitten twice shy because it rushes into that 1/2 stop and got me good. My fault of course, but I thought I was a careful slippie closer, til I got that one. I find you have to have a strong grasp during opening as well, so you do not let go half way as it locks into half stop on the way to open.
 
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