I own a Tak-1. Great knife one of the very best IMHO, but the blade edge does not go all the way to the choil for ease of sharpening (something I prefer). In photos of the new line of R.A.T. knives, it is very difficult to tell if this is still the case. My question is, do the new designs include a continuous edge from tip to choil?
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Question Re: choil on new R.A.T line
- Thread starter robert65
- Start date
- Joined
- Jun 26, 2007
- Messages
- 906
A choil is an area just past where the blade meets the handle that is left un-sharpened to allow the user to choke up on the handle. The place where the blade meets the handle is the ricasso. Might you be confusing terms? Or am I reading wrong?
Maybe Im not being clear, I do know the difference, however for example many blade edges terminate at the ricasso such as with the TAK-1. On the other hand some blade edges terminate at the begining of the choil making the edge much easier to sharpen . A large choil makes a nice comfortable space between the bevel and ricasso. I hope I'm explaining this right, I dont have a camera
Maybe Im not being clear, I do know the difference, however for example many blade edges terminate at the ricasso such as with the TAK-1. On the other hand some blade edges terminate at the begining of the choil making the edge much easier to sharpen . A large choil makes a nice comfortable space between the bevel and ricasso. I hope I'm explaining this right, I dont have a camera
Edit- I tried to give my interpretation and it just wasn't coming out right. This pic should answer any questions like this, regardless of what each person labels as the choil, ricasso, etc.
