Minimum hidden tang width?

weo

weo

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Sep 21, 2014
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Hello all. I did a search and didn't find the info I needed quickly, but if it's there, feel free to redirect me.
Is there a standard minimum size for the width of a hidden tang in a kitchen knife? I'm planning on making a 8" chef's knife or santoku type with a Damascus blank I forged.
Thank you.
 
Hmmmm, 3/4 of length of handle would be a pretty wide tang! Perhaps you mean 3/4 of width? That would leave only 1/8" of wood on each side of tang for a 1" wide handle. I'd think perhaps something along the lines of 1/4" of wood left on each side at least? Does that sound anything close?

Ken H>
 
Normal for me is about 1/2 the blade width at the beginning, tapers down from then on. Usually ending up about 2-3mm at pommel.
I never make hidden tangs, they extend thru pommel & peened over a washer.

Btw, always leave transition from blade to tang with good radii.
Sharp inside corners are stress riser & create weakness.
 
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I like the shoulders at the ricasso to be at least half the handle width. From there it can taper back to 1/4" at the end. Put as much tang in the handle as possible. On knives that allow it, I run the tang all the way through and peen the end flush with the butt cap. If the handle will not allow that, go at least 3/4 of the handle length with the tang. Don't leave more than 1" of wood with no tang in it if you can.
Make sure the cavity is filled with epoxy when you insert the tang. Some clean up is a small price to pay for assuring a rock solid handle with no weak spot.

Woods that shear easily because they are burl grain or end grain should not be used unless the tang goes all the way through ( or nearly all the way). These woods will break off right at the end of the tang if dropped. Long grain is much stronger.
 
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