Plunge/Choil type preference.

Type of plunge/Choil you prefer

  • Top pic

    Votes: 0 0.0%

  • Bottom pic

    Votes: 0 0.0%
  • Total voters
    0
Element- the notch on my daily carry work knife is a huge pain. The blade is a short wharncliffe so maybe length is a contributer (doubt it), but the notch has made me decide to carry other knives even though I really prefer the wharnie.

I mainly cut shrink wrap from stacked pallets and cardboard. The notch mostly catches on the wrap. I may consider sharpening the notch (need some diamond files anyway) and trying again. I REALLY want to love that knife for work.
 
So the safety thing doesnt really seem correct to me. Looking at both of those profiles if its wet and bloody or whatever and your hand slips I dont see the bottom one stopping your hand any better then the top one. Maybe it does but its steel on the same grind angle and shape basically, so having a little extra flat portion of steel that isnt sharpened I dont see stopping your hand once it has lost its grip.

Pretty sure proper knife handling techniques are more of what is required and handle material choice for the job. Looking at butcher knives for instance, alot of those styles have very little if any choil. Now I am not a butcher, if we had one on the forums it would be nice to ask them how they dealt with the style question.

Anyways personally I would go for what looks good, makes sharpening easiest, improves strength for the intended job.

Wanted to add that having the extra meat behind the end of the cutting edge may help give it some strength back there so depending on what its getting used for it may help the heal from cracking or chipping off.
 
Thanks, Strig. Always good to get that kind of feedback- I don't make knives just for myself, so learning what works, what doesn't, and why is a daily thing.

Every kitchen knife I make (heck, all my blacksmithing projects, too), I try to get my wife to look them over- she notices stuff that would never bother me but will bother a large percent of the people who use it.
 
Quint- when I cut my finger on the first type it wasn't a matter of my hand slipping up the blade. With a high cutting edge/exposed edge, all you need is for your index finger rocking forward and getting nipped by the corner. That hasn't happened to me on knives with the second style plunge/ricosso, although I imagine it could still happen.

When I was a kid I was out shooting a high powered pellet gun. At one point I (somehow) shot the tip of my non-trigger index finger. After looking at how it could have happened it (to this day) makes no sense, but it happened. My point is that sometimes an injury can happen even when, by looking at it, it doesn't seem likely or even possible. I've learned to trust experience over logic. ;)

Element- no prob
 
I agree, first one has the looks, but the safety issue is always there. You don't want to be out in the field and slice your finger open, even slightly. If you have the first design, its always a good idea to carry a tube of superglue to seal up that cut!
 
Its kinda interesting, more people voted for pic one, but the people who picked pic 2 seem more emphatic about there choice. Maybe they are the ones that have bled more! Looking at the first pic, I see how it can be improved upon, to make it safer, buy increasing the radius and moving the edge forward a little.
 
i like the top pic for its aesthetics, but if your sharpen it all the way down near the finger it opens up higher possibility of running your finger into the blade. especially if your hands are all slippery when your skinning or somthing.
 
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