The Choil - when, how, why?

K

krept

Joined
Jan 14, 2002
Messages
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My terminology might be off, but I'm referring to the part of the blade that has been removed on some knives in front of the ricasso. Usually around where the plunge grind is or would be.

When do you put the choil on? Does it go on before you grind the first major bevel or after the bevel is complete, but before you start the edge? If it goes on first, how does it affect the plunge grind?

How is it made? Some look like a drill bit was used, other look like files or even a bench grinder. Surely it varies, but what is the most common method?

Finally, the big why. Why is it put on? Does it aid the knifemaker in any way or is it purely for the user?

THANKS
 
Thank you for letting me know what the thing is called. I am a very new commer to this stuff.

I like it because it protects the ricasso from being scratched while sharpening. It deliniates the rear of edge where sharpening stops and the ricasso. In addition, on production knives I have sharpened that do not have the choil I found it difficult to get that part of edge that butts against the ricasso as sharp. For me, it tends to end up fat there. Aside from all that, I think they look good.

I have both milled and filed them. Filing seems simpler and quicker to do. It depends on the complexity of the cut. Either way, make it BEFORE the heat treat or the steel will be too hard to file and too hard for an end mill. I have done mine just before heat treating when the blade is as fashioned as possible before the heat treat. The edge, plunge line and ricasso are defined which makes it easy to put the cut were you want it relative to them.

I am anxious to see responces from the experts about your question because I am sure I will learn better from them too.

Roger
 
I usually just rough it in with the belt grinder while profiling.
It is finished up with the small wheel grinder. If it is particularly tricky, I will use files, and finish off with abrasive paper.
This is all done before grinding the bevels.
 
I like to put a small choil on my knives when I remember to do so. I use a small round needle file to cut it, and I do so after grinding the bevel and before heat treating. If I forget to cut the choil prior to heat treating, I just use a Dremil with a round diamond coated bit.

I like the choil because it allows me to get the entire edge of the blade sharp. Like Rlinger said, it's hard to get the edge sharp where it meets the ricasso. I also think that a small choil adds to the look of the blade.

-chris
 
I just don't understand the sharpening reason. I don't have any trouble sharpening and even if I did you still get no sharp edge where the choil is. I dislike them for many reasons but the most is because they will catch on alot of things being cut.
 
DB's point is well taken. The edge at the choil does tend to snag.
I still like the looks of it and I'd rather look good than feel good.

RL
 
I'm afraid I'm with DB on this one. There are two things on a knife I hate, serations and a notch at the ricasso.

I don't have any trouble sharpening with out a choil and years of cutting paper paterns and haveing a choil catch and tear various things I won't have a knife with a choil. They simply infuriate me to no end.

Just my .02 cents worth, but Id' rather have a little dulness at the ricasso that the material being cut can slide over than a catch that can snag.
 
I've gotta agree with MrCourtney on this one. I think they get in the way more than they help, snagging on almost amything being cut.

Pretty, though.
 
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