Swells?

[Dornblaser]

I prefer knives that do not have swells, neither center nor butt; particularly, with smaller knives. I was wondering if swells require more work for the knife maker when using stag or bone?

 

[ea42]

As far as cover material it really doesn't make much difference, they get ground down to the liners on a course belt in a heartbeat. It's the springs and liners that require a bit more finesse with all those curves

Eric

 

[Dornblaser]

As far as cover material it really doesn't make much difference, they get ground down to the liners on a course belt in a heartbeat. It's the springs and liners that require a bit more finesse with all those curves

Eric

Maybe, I haven't look at enough knives or I am not looking at the same knives you are, but the knives with swells that I have seen, from the liners on in are linear. What am I missing? I appreciate insight.

- David

 

[ea42]

When the seperate parts of a production knife (blades, backsprings, liners, and covers) are sandwiched together for the first time, nothing lines up. The springs usually stick up above the liners, and the covers are generally rectangle pieces that stick way over the sides. On a straight knife, the back can be hafted down fairly easily in a straight line until everything matches, but on a swell center or similar knife, you have to account for the curvature, using the round wheel of the belt grinder to match everything up to the shape of the liners. Take off too much and you severely weaken the springs. Same goes for the top of the knife, although there are no springs involved you still have to match it aesthetically with the back.

Eric

 

[Dornblaser]

Thanks. The more I learn about traditionals, the more I respect the craftsmanship.

- David