Handles go to the dang EDGE of the metal, dammit!

L

Lavan

Joined
Nov 8, 2000
Messages
2,301
I am seeing more and more knives with the scales INSIDE the tang profile. A sticky-out ridge of metal OUTSIDE the scales.

WHAT'S WITH THAT?

You just KNOW it's gonna make a hot spot from finger friction on the metal ridge. Same thing with the new crop of folders whose makers seem to think scales should resemble a little oval hint of grip attached to a nice slippery and sharp metal handle.

I wonder how many designers ever CUT anything with these things.

(some of them even have NOTCHES in the metal sticky-outy part)

OW!

:grumpy:
 
Could you post a pic, and also, could you please clerify a bit. I'm not exactly sure what you're refering to (metal sticky-outy part)
thanks.
 
I think he means that the area of the handle scales is actually smaller than the area of the tang.
This would leave metal jutting out of the scales.
 
i think he means something like this
BU-693BK.jpg
 
It wouldn't be BAD if they would round-off the sharp edges of the tang...I did that to a sharp-edged Buck Intrepid I owned, and it made a world of difference.
 
I handled a knife very similar to this one.

attachment.php


It had rounded edges on the steel and was very comfortable. I do not really see the difference between this kind of knife and the ones that have no scales at all.

cu120.jpg


If improperly done, both these styles will be uncomfortable. Done right, they both work fine.
 
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