Sharpening choils are a psyop.

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Here's a recent knife I picked up at the Lehigh Valley knife show yesterday by WaxWing knives, the choil/sharpening notch has a sharp point that can catch on material too easy.

Untitled by GaryWGraley, on Flickr

Taking my coarse diamond stone, using one end, I just sweep the blade back and forth across it at an angle so it creates that ramp to help prevent hang ups.

Untitled by GaryWGraley, on Flickr

Only a few minutes work

Untitled by GaryWGraley, on Flickr

NOW, if your blade is serrated...gotta say that's a non starter right there ;)

G2
 
Well, there's one in every crowd. I like sharpening choils. A sharpening choil makes the blade easier to sharpen, and you know exactly which parts of the blade are sharp.

I've never had a problem opening bagged material or anything similar. When opening bags, I don't stick the entire blade in, so material doesn't get caught in the notch. It just is not a problem to me.
 
knarfeng said:
Well, there's one in every crowd. I like sharpening choils. A sharpening choil makes the blade easier to sharpen, and you know exactly which parts of the blade are sharp.

I've never had a problem opening bagged material or anything similar. When opening bags, I don't stick the entire blade in, so material doesn't get caught in the notch. It just is not a problem to me.
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For those of you who haven't met Frank...


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...he's skeptical.

That's why we love him.
 
My default is no choils of any kind.

I recognize their validity if executed well.

I’ve made knives with and without them.

I’ve used and enjoyed knives with and without them, even though my preference is without.
 
knarfeng said:
Well, there's one in every crowd. I like sharpening choils. A sharpening choil makes the blade easier to sharpen, and you know exactly which parts of the blade are sharp.

I've never had a problem opening bagged material or anything similar. When opening bags, I don't stick the entire blade in, so material doesn't get caught in the notch. It just is not a problem to me.
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It's hard to buy a used knife when there's no choil. Seems like even lightly used examples that have been sharpened always follow that little curve , and end up creating that belly in the blade. I always add a little nick just deep enough to get it flat and straight on the stone.
 
Some choils are definitely on the bigger side. But as others have said, there is no real need to stick the entire length of the blade in prior to cutting, so the choils (small and large) wont have a chance to snag on materials.
 
ShaiHulud said:
Some choils are definitely on the bigger side. But as others have said, there is no real need to stick the entire length of the blade in prior to cutting, so the choils (small and large) wont have a chance to snag on materials.
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As others have said,
1. control is best closest to the hand. It's all physics/leverage.
 
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