Knife Balance

Unless you're using it for heavy chopping, IMHO the balance point should be as close to the forefinger as possible. That is the rotation point of most knife movements. Plus that is where the knife will feel lightest if it is balanced there.

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Jerry Hossom
www.hossom.com
 
I agree with Mr. Hossom.
The forefinger or right at the guard for most knives.
Some people drill numerous holes in the tangs of full tang knives. Some people taper the tang towards the end of the handle. Both of these can shift the balance.
Adding bolsters onto the ends of handles can do the same.
Hollow grinds and flat grinds will have differing affects on the same knife. It depends on how much metal is removed on the blade to reduce wieght.
 
JB,
Since I'm new to knifemaking, for right now I'm interested in making all types of fixed blade knives.

Jerry and Philip,
Thanks for the input. This forum and its members are the best.
 
Well, my point is basically that different knives call for different balance points. A scalpel balances differnet from a kitchen knife, which balances different from a machete, etc., etc. Know what you intend to create, then find some examples of it which people speak highly of (just ask "what's the best knife for ..." around here, and you'll get lots of responses!), then use that as a beginning.

--JB

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e_utopia@hotmail.com
 
The eaisiest way to achieve balance in a blade up to 12" is to use a distal taper. This meaning that the thickest portion of the blade is just in front of the guard/bolster, and tapering in both directions from there. If this is done, and care is taken not to make overly large guards and/or butt caps, it is very difficult to make an unblanced knife. It's difficult to explain how you will know when proper balance is achieved, but one way is to watch when someone handles your work. Often times someone will pick up a knife, and go "Wow! This just feels good." They can't put their finger on it, but they know that it feels "right." I love it when I'm at a show and someone is holding a knife of mine, talking to me, and all the while shifting the knife around in their hand(s), and gripping/ungripping the handle.
A general rule of thumb is that a blade of 6" or less should balance at the index finger, a blade of 6-12" is correct when the balance point is at the guard or up to 1" in front of the guard as the blade length increases.

Ed

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Ed Caffrey
"The Montana Bladesmith"
www.caffreyknives.com

[This message has been edited by Ed Caffrey (edited 04-28-2000).]
 
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