Question about blade design

[Mack]

Ok I'm probably going to sound like a moron but I'm used to that.
She Who Must Be Obeyed and I have been discussing blades and have a few questions.
One of the things we both agree on is we don't need a ricasso or choil. She, for food prep says it gets in her way making things more difficult.
I, for woodcraft/bushcraft/survival don't see a reason for them. If I don't have a reason for something I can't justify having it.
Why do most knives have an unsharpened, thicker area (ricasso?) between the edge and the handle? Does it add strength? Is it necessary?
I do have small knives with a choil that I like for fine work but on larger knives what is the need?
By the way, I am looking mainly at the Breeden Pathfinder. I've always liked the Grohmann design but don't care for the ricasso and the Pathfinder seems very similar without it.
Just wanted to know what your thoughts are and the facts as to why blades are made as they are.
Thanks for the input.

 

[Andrew Colglazier]

The ricasso can be large or small, or non-existant. It is pretty much a stylistic touch for the knife maker, but on a practical note, it can make sharpening a little easier if the beginning of the edge is moved away from the handle scales.

A choil just gives a variety of grip possibilities to a knife. It is often used on knives with a small blade to add a bit of length to the handle, without using so much handle material. But basically, it allows the user to "choke up" on the blade. Some folks like them, some folks don't, it's pretty much personal preference.

Andy

 

[Mack]

Ok, that makes sense. So getting a knife with a small or non-existant ricasso I'm not losing anything. That will make her happy. She really doesn't like them and I do the sharpening so she doesn't care if it is a little easier or not.

 

[Andrew Colglazier]

Lots of people (including me) like knives with little or no ricasso. I see it as wasted space, plus I like the edge to come right to the end of the scales so I can put the greatest amount of pressure on the edge, if I want to.

Andy

 

[stingray4540]

Get yourself a Scandi knife!!!

No ricasso or choil! Perfect in my opinion for bushcraft, although, the edge geometry isn't ideal for all work with food, unless it is a really thin blade.

I never understood having either on a knife to be honest. I've heard all the explanations, but I'm still not convinced, it's a waste of blade to me.

 

[Mack]

I know the scandis are the be all end all but I don't like the look and more important She doesn't either.

 

[siguy]

i like a small choil on a blade, 1/8" wide or less, because it makes sharpening easier and it gives me a tactile reference for where the edge starts.

i don't mind a small amount of ricasso, it makes it easy for me to get my hand right up around the edge to increase leverage.

i do appreciate the scandinavian style blades where the blade runs right into the handle. as for sharpening, scandi grinds are easy to lay down and sharpen at the same angle again and again. you have to remove alot of metal if you manage to chip or ding the edge, but that probably won't be a problem if you are careful with avoiding rocks.

check out some of the plastic handled moras if you haven't already. the missus will probably end up loving them for kitchen duty and they are good for bushcrafty tasks.

edited to add:
protourist, what don't you like about the scandis? the look of the grind or the shape of the blades or...? you could check out something like the koster nessmuck, with a scandi ground edge, no choils, good ergos, and sufficiently thin blades. that could answer your problems...

 

[Mack]

protourist, what don't you like about the scandis? the look of the grind or the shape of the blades or...? you could check out something like the koster nessmuck, with a scandi ground edge, no choils, good ergos, and sufficiently thin blades. that could answer your problems...

Actually I have been looking at them a lot. Right now I'm stuck between the Breeden and the Koster.

 

[siguy]

in my observations, you can't go wrong with either. bryan has similar ideas to mine about what matters in a blade. he has good ergos, thin edges and well sized and placed choils that don't interfere with cutting but make sharpening easier.

i wonder if he would entertain a scandi grind...he could probably do a really good job on one.