Half Stop Question?

[brownshoe]

johnwaynesandw, I've been told by a knife maker it is harder to do half-stops. I also had one knifemaker tell me it was easier to do half-stops. His explanation boiled down to it is easier to make a perfect right angle by hand than a perfect circle. Go figure

 

[johnwaynesandw]

johnwaynesandw, I also had one knifemaker tell me it was easier to do half-stops. His explanation boiled down to it is easier to make a perfect right angle by hand than a perfect circle. Go figure

This is the reason I was thinking it was harder to make a round tang.

John

 

[fasteddie]

I prefer halfstops because it adds a level of complexity and therefore quality to the knife. 3 positions to regulate vs 2, more pressure against the spring, etc. As a safety feature, I dont know. I've never seen a rounded tang that would shut on its own just because it started to close. Every one I've handled just sits there in any position other than nearly open or nearly closed.

 

[JB in SC]

I like the half stops too...my first Hen & Rooster has them (purchased about 1975). My two Alsdorfs have them. Keeps an old man from slicing his fingertips off

 

[sierra11b]

I like half stops, sometimes more as an indicator of precision than a safety feature, but the presence or absence is not a deal breaker for me in any case. I have some awesome slipjoints both with and without and I'd not have made my decision on whether the knife had that feature or not.

I feel exactly the same way. Not a deal breaker by any means but more a measure of precision if it happens to be a feature on said knife.

I once ordered a custom slip from a maker that executed the half-stop so perfectly that I ordered another. The second knife wasn't as great in the half-stop department and I was disappointed that it did not fully measure-up to the first knife. It wasn't that the second knife was bad... it was that I was spoiled by the flawless action of the first. I wished I didn't opt for the half-stop the second time.

That being said, what's most important to me is a knife that has a proper action and that the knife maker can execute it time and time again, half-stop or no half-stop.

 

[brownshoe]

I agree with this absolutely

"what's most important to me is a knife that has a proper action and that the knife maker can execute it time and time again, half-stop or no half-stop."

I'd go even farther to say that consistency in fit and finish and walk/talk is top priority.

There is a maker who is quite popular on this forum. Many people tout his work, display their new possessions and recommend the maker. I looked at three of his slipjoints of the same pattern at a recent show. One had weak walk. Another had a goobered up hole for a scale screw and the other had an un-crisp plunge on the grind line at the tang. This type of inconsistent work shows the man is capable of good work but for any particular piece it's hit or miss.

 

[heatride]

johnwaynesandw, I've been told by a knife maker it is harder to do half-stops. I also had one knifemaker tell me it was easier to do half-stops. His explanation boiled down to it is easier to make a perfect right angle by hand than a perfect circle. Go figure

The knifemaker that said half-stops are easier to do is absolutely correct IMHO .
I really appreciate all the input on this thread , but half-stop or round tang the most important thing that I want to do . is make the best possible folder ,fit , finish make sure the blade is center the liners , all these things . Thanks again all for the great feedback on this thread !!

 

[navihawk]

I find this interesting. I have never really liked half stops. My 2 Remingtons are going up to the bay one of these years because of the half stops. I have'nt clipped a finger closing a knife yet.I like a smooth open/close with a nice snap.