SOG SEAL 2000 blade design

C

Corona

Joined
Feb 2, 2003
Messages
11
Hi,
what's the reason for the 1.2inch / 3cm wide dull blade space between the handle and the cutting edge of the SOG SEAL 2000?
At most other knifes starts the cutting edge nearer to the handle.
Compared to other knives with a similar size I haven't experienced a better balance or other advantages. Maybe there's a use of this part of the knife I haven't found out so far?

thanks for your help
Corona

SOG SEAL 2000 pic
 
Hi Corona,

Maybe this will help from KnifeArt.com:
- Choil

The choil is an unsharpened section of the blade. If a guard is present, the choil will be in front of the guard on the blade itself. The choil is often used as a way to choke up on the blade for close-in work. The index finger is placed in the choil, and this close proximity to the edge allows for greater control. In addition, the choil is just in front of where the blade itself becomes part of the handle, an area often prone to breakage due to the blade-handle juncture. The choil leaves this area at full thickness and thus stronger.
Click to expand...
 
That's great info! My first guess was for strength.:D :D Had one of those knives...I did enjoy it.
 
I really like the Seal 2000, BUT I'd like to see it also offered without the serrations...(Same with the current Tigershark and Seal Pup...Non-serrated versions should be an option.).
 
The SOG X-42 Field Knife has a similar large choil (and no serrations :D). I rather like it especially since I upgraded the sheath:
SOG_X-42_with_SS_Sheath_400w.jpg
 
Let's be honest you really don't need that choil and the serations. When SOG eventually realizes this, they will sell more knives and I will finally consider buying one.
 
The choil area of a blade is not prone to breakage assuming the knife is of any quality. It is almost impossible to break a knife in that region because the stress will not be concentrated there. Knife breaks of that nature are either caused by prying or hammering and both breaks will happen at the point at which the blade is fixed in the material or being beat on. Leaving a choil at full thickness for strength achieves little.

The main reason for extended choils is to allow a more forward grip for precision cutting. The disadvantage is that they directly reduce heavy cutting ability in a full grip as you suffer a large leverage advantage by having to cut further out on the blade. Some people also like having a choil of some nature, generally not that large though as it makes the knife easier to sharpen for them.

-Cliff
 
I don't think the "extra choil" is good for anything. If it was really designed for the hand to choke up on, then the handle and material (in this case, zytel) should be longer.
 
Interesting replies!!! I also think that the grip for precision cutting should be the _handle_ for comfort and safety reasons. I find it rather uncomfortable to hold the knife on the choil to work with. And serrated cutting edges are not very useful for precision cutting either.

I'd like to change my SEAL 2000 for a Busse Steal Heart but unfortunately it is disontinued... so I just look forward to which models Busse brings out next.

Big knives save lives ;)
Corona
 
Longer handles are a much better design, they give you the ability to shift the balance point and have no loss of torque in power cutting or in chopping. However big grips they look very awkward to some, it is mainly an aesthetic choice, long choils are fairly popular.

-Cliff
 
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