Plunge Lines..... How do you like em?

AVigil

AVigil

Adam Vigil working the grind
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So many great knifemakers out there. You see all sorts of plunge lines on the variety of blades being made.

What kind of plunge line do you prefer and how do you decide what style to use ie. Straight, Slanted, sweeping etc.?

Currently I like a straight plunge line on most the blades I make. I like the way it lines up with the handle and makes a nice rectangular ricasso.

So what say you?
 
even. I like 'em even.
one thing at a time. :D

I do mostly straightish plunges, but none of the other lines on my knives are straight, so I'm not obsessive about it. When they come out nicely blended IN the plunge, but crisp at the edges I'm happy. And EVEN.
 
I like 'em even! ;)

Srsly though, I like 'em all but it depends on the knife design. Currently my favorites are the sweeping plunge line and a straight plunge line with gentle/rounded inside corners. On some knives, a nice straight plunge with sharp corners look nice, but they're not my favorite. But, I'll take 'em as I can get 'em as long as they're close to looking the same on both sides. LOL

LOL...looks like Daizee and myself think alike...he must of been posting while I was typing :)
 
I typically prefer straight plunges.

However, I'm probably going to start doing some sweeping plunges because I like the aesthetics on certain designs.
 
I love the look of a well done swept plunge.. but so far with my meager skills I'm concentrating on keeping em even and straight.
 
As long as they don't involve a tight inside corner (stress riser), I like 'em all. Almost all of mine lean forward slightly, I think that helps with the "flow" of the knife. To a very small degree, it probably helps distribute stress as well.

Lately I've started experimenting with no plunge at all, just a fully-axially-tapered blade and tang. It makes for a really sleek look and the maximum possible amount of useful edge.
 
Yeah...leaning forward a bit, no sharp corners or 90* plunge, a nice fat radius plunge that begins in a fat choil.
 
I like my plunge lines even and symmetrical... just the way I don't do them. ;)
 
I cant really describe it, so I'll show it on an old user of mine. Most of mine come out this way. I can't really do it any other way. It's a straight up and down plunge, but it's scooped a little. I like to have the edge of the belt kinda curl up in there. My double ground blades are like this too, but not as dramatic as the chisel grind.


100_6590.jpg
 
james terrio said:
Lately I've started experimenting with no plunge at all, just a fully-axially-tapered blade and tang. It makes for a really sleek look and the maximum possible amount of useful edge.
Click to expand...

I've seen this from a few other makers (notably, Martin Olexey) and I agree that it's sleek and very clean looking. I have yet to try it, but I'm looking forward to giving it a go as my skills progress.

-Shawn Hatcher
 
I plan on getting a rotary platen. When I do, I will be using the "no plunge" a lot. I want to do more full convex grinds and plan on blending them into the handle. I have done some with a slack belt, but think (hope) it may be better (easier) with the rotary platen.
 
I like mine slanted and swooping just a little bit. That's how they came out when I first started and that's how I like them to look. I also like to put in a small sharpening choil that roughly matches the height of the plunge line.
I've never like hard plunge lines perpendicular to the edge just because it seems like a potential weak spot.

Here's one of mine:
Parker.jpg
 
Chris,
Do you do that so it can be sharpened? The other option is to make the plunge higher up the blade so it doesn't interfere with sharpening the edge.

I think knives with plunges that do not take account of this possible interference with sharpening are defective.
 
sshbiker said:
I've seen this from a few other makers (notably, Martin Olexey) and I agree that it's sleek and very clean looking. I have yet to try it, but I'm looking forward to giving it a go as my skills progress.
Click to expand...

It's not difficult. Just drill first and start grindin'. I did this one by leaving the straight edge along the bottom of the blank, so I would have a scribed centerline to follow. Then I finished grinding the profile and blended in the blade's distal taper and the bevels around the belly.

fullaxialtapersmall.jpg
 
sshbiker said:
That's an interesting approach to grind the tapers before profiling. Thanks for sharing!
Click to expand...
If you ain't cheatin', you ain't tryin' :D I leave distally-tapered tangs slightly oversize and square on the end for the same reason - a reference point. It also prevents rounding over the edges (well, actually, it allows you room to grind off any round-over... you get the idea). Then it only takes a few seconds to clean up the profile once the tapers are set.

In this case, drill a bunch of holes in the "negative" area under the handle that will be ground away, it makes the grinding go a little faster/cooler. Just leave a web with a straight edge you can scribe a line on.
 
ernestrome said:
Chris,
Do you do that so it can be sharpened? The other option is to make the plunge higher up the blade so it doesn't interfere with sharpening the edge.

I think knives with plunges that do not take account of this possible interference with sharpening are defective.
Click to expand...
I like having a small choil to make sharpening easier. I also just like the way it looks. The placement of the plunge line doesn't affect sharpening any more than it would with a wider ricasso. I've never been a fan of the ugly ricasso/edge transition you get on a well used knife.
 
I like a plunge that is parallel (or really close to) the guard. Personally I really dislike plunges that are angled when the guard is perpendicular to the knife because I think it kills the flow of the knife... but that's just personal taste.

I like the LOOKS of big, sweeping plunges, but I don't like that they leave some of the bevel from going down to an edge.

My personal favorite is a crisp, tight plunge that terminates right at the spine with a small radius. I think it looks really nice, and it's difficult to nail dead nuts... so if it's done well, it's one small sign of quality in the finished knife.

I also like the no plunge look, like James' blade above, but I have only done a couple knives like that so I don't have much experience with it yet.

At the end of the day, I just say do what you like and try to do it well. :)
 
I do mostly no-plunge knives lately. James is right... it's not too difficult on a full-tang blade with nothing but scales (or scales and bolsters)... but gets a bit trickier when you are fitting up a guard on a hidden tang. ;)
Erin
 
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