The Choil/Ricasso thing

[Kohai999]

The choil/ricasso thing preferred is Kevin Cashen type

Knife by Matt Roberts

, as opposed to a John White type(NOT to single John out, he just does a very rounded choil/ricasso)

Knife by Mike Ruth

I grew up hunting, camping, hiking and such in the woods of New Jersey and New York. Those of you who think of those areas in terms of The Sopranos or Manhattan have never experienced the joys of the Adirondack Mountains.

My times spent in the woods were mostly camping, fishing, and backpacking. The adventure of the woods informed my preference for a choil/ricasso region that comes out from the guard at an angle.

I find this feature a necessary part of the knife, like a secondary point. With this, you can: "ring cut" a pole, that is use the sharpened area to cut a perfectly circular groove around the perimeter of the pole....found this on numerous occasions to be necessary, and on others to be simply convenient.

This region can also be used to cut pills, cut open clamshell plastic packaging, and cut bone. I like to leverage this area for hard use, to keep the belly and tip keen for more delicate work.

This informs my aesthetic preference as well.

Best Regards,

STeven Garsson

 

[Jon Brand]

I'm glad you posted this. I have been trying to learn about this because its one of the areas I am not as familiar with when I collect.

Based on the descriptions I read about, I still haven't really figured out what you and others talk about, so I NEED to see pics ASAP.

 

[joeshredd]

STeven,
I have also seen the choil you prefer in heavy use in preparing Sushi - I know a couple of sushi masters (I'm not sure exactly what they are called, as I don't think "chef" is the right term! ) using that sharp corner to, for instance, pop the seed out on avacados, as well as softening octopus, etc...

Aesthetically, I find it depends on the knife; and usefully, I do prefer more rounded choils for choking up on the blade for more belly/tip control... Guess it depends on what one is using the blade for...

 

[jdm61]

Hey!!! Leave Mr. White alone!!! If you want to pick a maker for doing rounded choils, pick on someone like me who needs all the publicity they can get!!!

 

[John White]

Here ya go...

John

 

[Lorien]

is the rounded choil an outcome of forging the blade to shape?

I generally prefer the non rounded deal myself, although a rounded off set up can look really nice, (a la John White:thumbup

 

[John M Cohea]

hey!!! Leave mr. White alone!!! If you want to pick a maker for doing rounded choils, pick on someone like me who needs all the publicity they can get!!![


That's funny Joe!

 

[RogerP]

Here's a Cashen -STeven can let us know whether this particular piece exemplifies what he is talking about.

FWIW, I don't have a general preference.

Roger

 

[bluejaunte]

Interesting discussion. Can't wait to see the pics (I may dredge some up myself).

I find this feature a necessary part of the knife, like a secondary point.

Yet you have told me in no uncertain terms that you dislike it on folders? I have to poke at you a bit, sorry.

I'm not fixated on any particular choil/ricasso thing style. I like some exceedingly sharp and others rather rounded. From an aesthetic perspective it depends on how it flows with the knife. From a practical standpiont I can see the benefits/drawbacks of both styles.

 

[RMLamey]

Steven, i like the more rounded choil, less potential for snagging on sheath (welt), but I do them both ways... depending on alignment of the stars.

 

[Kohai999]

Here's a Cashen -STeven can let us know whether this particular piece exemplifies what he is talking about.

FWIW, I don't have a general preference.

Roger

You are exactly right, there, Roger, that is what I was referring to.

John, thanks for posting a pic!

Yet you have told me in no uncertain terms that you dislike it on folders? I have to poke at you a bit, sorry.

I have said that I prefer that it not be on folders.....I have not experienced using folders the way I am referring to larger fixed blades in the outdoor sense explained above....have you?


Best Regards,

STeven Garsson

 

[Samael]

I don't have a strong preference about rounded/unrounded choils. I am, however, pretty particular about the size of the choil. Either give me ont that's big enough that I can get my whole index finger in there when I'm choking up on a knife (a la Randalls) or make it a small "sharpening choil." I've got no use for anything in between.

Obviously, all of this is only relevant when discussing users. For collecting purposes, I can't see how it matters.

 

[Lycosa]

Give me a Turks or a cord wrapped choil any day!
:yawn:

 

[Jon Brand]

What about this? What do you call it when the ricasso drops down like that?

 

[Jon Brand]

Or what about this one? This seems a little tricky to me.

-Coop image, of course

 

[Samael]

Jon, your second photo has no ricasso or choil at all, just a bolster. As far as the first photo goes, I'd call that "mighty nice."

 

[Jon Brand]

Samael, I actually realize now that the second one was a terrible example. But hey, i'm trying to learn! Thanks.

 

[Kohai999]

What about this? What do you call it when the ricasso drops down like that?

I don't know what you call it, Jon....but I don't like it(although it is recognized to be a superior shape for a hunting knife, and a demonstration of forging mastery.)

Best Regards,

Steven Garsson

 

[Jon Brand]

STeven, it doesn't seem like an appropriate shape for what your into, I can see that now. Thanks for the honesty.

I am still trying to figure out how that demonstrates forging mastery. I have heard this before but don't know the science I guess.

At this point, I collect knives I find pretty. I wouldn't know what kind of choil would work best for me.

 

[Samael]

But hey, i'm trying to learn!

Congratulations, you have attained a level of maturity that 90% of the people here on BFC can't even comprehend. (I think the first sign is realizing that you really might not know everything. God knows, I don't.)