Tiny choil (BK-7)

L

laea7777

Joined
Dec 16, 2010
Messages
38
I recently purchased a BK-7 and I like it a lot. So far, I've only used it for cutting vegetables and fruit, but I plan to test it fire starting, making a long bow, chopping and batoning, among other things, and post videos on youtube.

My question is: what is that tiny choil for? It's way too small to fit even the smallest of index fingers into when choking up for carving. Maybe it's for skriking a ferrocerium rod, or lashing the knife to something?
 
I have heard it has something to do with protecting either your hand or the blade when you sharpen it. It is not for striking a firesteel. You use the back of the knife, or spine for that.
 
While at Ethan's, a friend of mine asked the same question. Its for looks, that's all. No special reason, other than it breaks up the outline.

Moose
 
It's not a choil. A choil is large enough to put your finger in. That would be called a sharpening notch. It makes positioning the blade on the stone/grinder easier. The first 2mm of the blade is hard to get sharp if it runs right up to the guard, and has no notch. Primarily exists on production blades. Many customs will not have it. Or it's to break up lines.
 
Cody1,

Technically, it is a choil. But you are correct, it is one of several styles of cutouts used to allow the sharpener to cannel the edge all the way to the primary grind shoulder.
If one looks at the 1217 USMC F/U, it does not have a choil and the edge thickens at the shoulder.
Hope this helps.

Best Regards,


Paul Tsujimoto
Sr Eng
Prod Dev and Qual
KA-BAR Knives
 
Hey LAEA7777....

The heel of the blade is always problematical for a designer.....How do you transition from the sharp part to the dull part....I use that part of the blade a lot and want to be able to sharpen it with some exactitude.....Also, as the ailing Moose points out, it is pleasing to my eye.....

Thanks for buying a Becker and thanks for your question.........

All Best....

ethan
 
For me, a blade withOUT a sharpening choil is almost a non-starter.
 
Eh, take it or leave it. It works for me, and I like the way they break up the lines. Plus, that baby gets pointy and sharp back there. Me likes that.

Moose
 
Ethan Becker said:
Hey LAEA7777....

The heel of the blade is always problematical for a designer.....How do you transition from the sharp part to the dull part....I use that part of the blade a lot and want to be able to sharpen it with some exactitude.....Also, as the ailing Moose points out, it is pleasing to my eye.....

Thanks for buying a Becker and thanks for your question.........

All Best....

ethan
Click to expand...

Ethan, what a great feeling it is to ask a question about a product and have the designer himself answer it! Thank you for making great knives at affordable prices and for being so involved with these discussions.

Also, after I got my knife, I watched your Equip 2 Endure interview on Youtube and searched your name on Amazon. It wasn't until then that I realized the Joy of Cooking book my parents have had for longer than I've been alive was written by your grandmother. That makes me like my knife even more. Now I'm going to actually read that book, or better yet, check out your updated version.

Thanks again!

-Luke
 
Last edited:
HEY luke....

Thanks for the kind words....If you do get a Joy make sure it has the logo in a big red dot.....That is the latest one and has a rejuvenated game chapter......

Thanks for coming by the neighborhood and come back soon....

All Best

ethan
 
Toooj said:
Cody1,

Technically, it is a choil. But you are correct, it is one of several styles of cutouts used to allow the sharpener to cannel the edge all the way to the primary grind shoulder.
If one looks at the 1217 USMC F/U, it does not have a choil and the edge thickens at the shoulder.
Hope this helps.

Best Regards,


Paul Tsujimoto
Sr Eng
Prod Dev and Qual
KA-BAR Knives
Click to expand...

Sorry Fellas, wasn't trying to confuse the issue. I used those designations ie. Sharpening notch, for small cut out and Choil for a cut out large enough to put your finger, because it's confusing for most people. Then, add in Ricasso and people get all turned around. Technically proper? It helps keep things more clear for the general public, and it's not really incorrect. That's why I called it a sharpening notch. Wasn't trying to step on ya.
 
I like knives to have a sharpening notch.It pi$$es me off when you have to struggle getting the last portion of the blade sharp.It's doable,just takes extra effort.
 
I think of it more as a sharpenin notch as well. Too much of a hassle to get that last portion sharp without one. Granted its not that big of an area, but if I am gonna sharpen my blade I am gonna do it right and work the entire edge.
 
1: It adds a bunch to the looks of the blade and makes it so much easier to sharpen.


2: If I had a tiny choil, I'd never admit it. Especially on this forum.
 
Now that I think about it, I do like the way it looks too. I mainly focus on function when it comes to tools and weapons, but it doesn't hurt if they are aesthetically pleasing as well and the BK-7 excells in this area in my opinion.

I also have had problems sharpening the entire sharp part of the blade on my Mora, especially with those V shaped sharpeners (I forget what they're called), so I understand it's function.

Additionally, the sharpening choil on the BK-7 seemed to work pretty well for sharpening a spear tip. I was practicing making a stick pointy and it seemed to help to wedge the stick into that notch and scrape strips off with the corner of the blade at the heel and then smooth the grooves out with the rest of the blade. This is difficult to explain. Videos are on the way! Once I finish my longbow I'll start posting.
 
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