Tapering a Tang

E

Elleipein

Joined
Feb 4, 2005
Messages
64
I have seen all the information about how to do it. I have never seen a reason why to do it though. I understand that it should save some weight but why else besides it makes it a little harder to put scales on the piece. Is it just for aesthetics?
 
Those are good questions. I read in the custom knife forum where the collectors were talking about "deal breakers" and someone said they won't buy a custom if it DOESNT have a tapered tang. OK?

Some of the reasons for making the tang tapered would be for weight reduction and it's an indicator that it is custom made.(when showing off you can say,"look...tapered tang...it's hand made!")

It sure adds some time to the process and looks nice. Other than that, I am looking forward to what others have to say about it.
 
I understand the hand made aspect of. That is a point I left out.

That post " Deal Breakers " was a great thread. Gave all of us a ton of information.
 
I'm assuming you're talking about full (exposed) tang knives, right?

Really on smaller knives, I doubt it makes a huge difference in terms of performance. But it certainly is efficient from a design standpoint; i.e., no more steel/weight than is absolutely needed to get the job done. Thus it can be percieved as classier and more gracefull.

On great big knives that will see dynamic use though, things like this can become very important. A whole host of handling and performance properties can be affected by the way mass is distributed through the blade and hilt. Of course, the blade has to be good first, but the mass in the handle and/or pommel can really help fine tune things, or ruin them.
 
Balance is the big issue. A blade with a distally tapered blade and a full thickness tang will just feel wrong.

Tapering the tang improves that balance while still leaving maximum strength in the "at risk" area around the guard and ricasso.

Similar balance improvement can be acheived by skeletoninzing the handle but the realtive strength of the handle is not distributed as well as it is in the tapered tang.

A good taper in the tang can be as hard to execute as the main blade grind - or harder. It is the mark of a maker that is 'going the extra mile" for his customer.

Rob!
 
So my first assumtion was correct in that it is for weight. Thanks that is what I needed to know. I just could not see any other reason to do it.
 
Rob! said:
Balance is the big issue. A blade with a distally tapered blade and a full thickness tang will just feel wrong.

Tapering the tang improves that balance while still leaving maximum strength in the "at risk" area around the guard and ricasso.

Similar balance improvement can be acheived by skeletoninzing the handle but the realtive strength of the handle is not distributed as well as it is in the tapered tang.

A good taper in the tang can be as hard to execute as the main blade grind - or harder. It is the mark of a maker that is 'going the extra mile" for his customer.

Rob!
Click to expand...

Good points. It is, in fact, "going the extra mile" so don't forget to price the knife accordingly. Scribe your lines around the tang and go for it! :)
 
Hi Elleipein, good questions ! I have just this year started putting tapered tangs on some of my knives. Having never handled a knife with a tapered tang before I wondered the same things you're asking. I had heard guys describe Loveless knives as feeling "alive". I never understood what they meant until I finished my first. Not only does it totally change the way it feels, it changes the way it looks. Being on an angle, you handle materials take on a whole new look, the blade does indeed feel "alive" :confused: ;) . It was not as easy as some have made it sound (at least not for me). Fitting the scales was the easy part, the taper is just over 1 degree, so the surface that butts up against the guard does not really need to be "fit", a spacer (between guard & scale) takes care of the small (really small) gap that may be there. The toughest part for me is the actual taper on the tang, if you get that right the scales are easy. :) It is worth the effort for sure !! I encourage you to try and learn the skill.
 
I've only made one tapered tang knife up to this point. It was a bit** for me to get it just right. However, the effort was well worth the result! IMHO, it is the best knife I've made up to this point. It feels wonderful in the hand, and light as a feather. I've drilled holes in my full tangs in the past to remove material (weight), but the tapered tang just looks and feels great. I'm going to go to tapered tangs more and more in the future.

It makes the blade feel like an extension of your hand, which is how a knife is supposed to feel.
 
It just gives more style to the handle. Some we have been doing for show are past the edge thickness to really show it off and still maintain strength. You can almost over do it if you only use thick liner material with a taper. it overshadows the taper of the steel when big liners are on either side. Sometimes keep you hopping looking for the .10 thickness liner.Mike
 
scottickes said:
I've drilled holes in my full tangs in the past to remove material (weight), but the tapered tang just looks and feels great.
Click to expand...

Yes, so very true. Even if you were to remove the same amount of material by drilling you can't match the balance & feel you get from the tapered tang. I was very pleasantly surprised by the difference it made in the feel. It was a much bigger difference than I was expecting. Now I know what all the hoopla was about ;)
 
I just ground out 2 chute style knives and wanted to go the extra distance to achieve a higher end finish product and so I ground distal tapered full tang handles. It was a bit of a challenge to push myself to try it because the blade grinds themselves turned out exceptionally well but I convinced myself I could make hidden tangs out of them if I could keep from slipping and grinding beyong the guard area. It was a bit of a challenge, but not really all that bad to grind. I can feel a difference in just how the bare blade feels and can't wait to see if I can feel this magical difference you guys are talking about when they are done. I must say I like the way the distal taper looks on knives I've seen it on.
God Bless!
Jim
 
Are there any modern production knives out there with tapered full tangs?
 
Not that I have seen. I tried looking around the other day and did not see any. I may have missed it though.
 
Interesting thoughts. I have never tapered a tang. For me it has always been a matter of a lot of additional work for no appreciable benefit; monetary, strength or balance. My full tangs are hollow ground; fast, simple and excellent weight distribution, or so say my customers. Some have been surprised at the balance when they notice no tang taper.
 
I am planning on a monetary gain from doing it. I have heard many times how desireable of a feature it is, it's extra work, so I'm going to charge more for it. Is this a misguided thought?
 
Stag & Steel said:
I am planning on a monetary gain from doing it. I have heard many times how desireable of a feature it is, it's extra work, so I'm going to charge more for it. Is this a misguided thought?
Click to expand...


I don't think so. If it is that desirable and is more work then I thin it adds to the price. Much like a Hamon, Filework, etc.
 
You must log in or register to reply here.
Back
Top