Which makers do tapered tangs?

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YoMama

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Aug 21, 2010
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Hope this is the right forum for this!

I was wondering if any of you know of makers who are comfortable doing tapered tangs?

Seems like it isn't very popular but I'm sure there are a few out there who are doing it.


Thanks!
 
There are hundreds of makers that do. Trying to compile a list for something like this seems like a really difficult and pointless effort to me.

Why not just find a maker that you like and ask them?
 
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Anyone that can grind a decent bevel can taper a tang. Many makers, myself included, fall in love with them once they get the hang of it. It's not that difficult and there are lots of advantages to them.

Hope this doesn't sound snotty, but I'm getting to where a full-tang knife without a tapered tang looks cheap and lazy to me.
 
Tapered tangs, as you can see, are actually pretty popular- at least with a real "knife" crowd. I'd take Nick's advice- any good professional maker should be able to do this, it's one of the many "options" certainly I like to be able to provide...

P.S. If you make knives well but have not yet tried to taper tangs, I mean no offense...
 
Salem Straub said:
P.S. If you make knives well but have not yet tried to taper tangs, I mean no offense...
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I didn't mean any offense either. If you make knives well but have not yet tried to taper tangs, GO FOR IT. If I can do it, anyone can.
 
Didn't mean to offend anyone.:(

Looking at the different makers and their work on different forums didn't bring up very many examples of tapered tangs on working grade knives. Art knives yes. Search didn't help much.

I just thought that someone might say "Hey, (insert name of maker) does this all the time. He is good at it and incorporates it into his knives quite often. It is no big deal for him."

Wasn't expecting or asking for a list!

Thanks for the replies everyone!:)

And a special thanks to NickWheeler who has helped me to slightly narrow down my list of makers that I will contact about commissioning a blade.:cool:
 
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its the best way or maybe a good way to lighten up the handle and give balance to the knife. I think as everyone ells has said most makers do tapered tangs ...steve
 
YoMama said:
Didn't mean to offend anyone.:(

Looking at the different makers and their work on different forums didn't bring up very many examples of tapered tangs on working grade knives. Art knives yes. Search didn't help much.

I just thought that someone might say "Hey, (insert name of maker) does this all the time. He is good at it and incorporates it into his knives quite often. It is no big deal for him."

Wasn't expecting or asking for a list!

Thanks for the replies everyone!:)

And a special thanks to NickWheeler who has helped me to slightly narrow down my list of makers that I will contact about commissioning a blade.:cool:
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You won't see it as often in the working grade hand made knives. It's an extra step that, while looks nice and improves balance, does cause some minor issues for pin/bolt alignment that can add extra time for the knives in the lower price points. Also, for whatever reason, some of the buyers of those working knives have the perception that the tang is weaker for bushcraft type uses. They have the same misconceptions for hidden tangs, as well.
 
hidden through tangs are stronger than full tang knives for some applications which is why historically they were the preferred construction for swords that were used in styles likely to produce high shock and torque loads like European swords

-Page
 
Has anyone tried tapering the tang like a bevel? Basically keeping the same bevel angel (if doing a edge to spine bevel), and continuing the same angle through to the butt?

I was thinking about giving it a try to hide a plunge line, but not sure if there are any reasons to not do it.
 
Japanese swords traditionally have no plunge, the bevel continues through the habaki, seppa, and tsuba right into the grip (tsuka).
 
Emphasiski said:
Has anyone tried tapering the tang like a bevel?
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Sure, some chef's knives are made that way too. It's a cool look. I made a knife out of a "knife-edge" style file once. Had a heckuva time drilling for the pins tho. :rolleyes:
 
Personally I just think it's the "makerly" thing to do, and wouldn't make a knife without a tapered tang. 'Course, I don't make many knives either. :)
 
The classic method of constructing a tapered tang can be found in the book called How to make Knives by Richard W. Barney and Robert W. Loveless. I use it almost exclusively on my working knives (skinners, backpackers, and even chef knives). I have a hand forged butcher knife made in the early 1900's used by my wife's grandfather (a professional butcher) that has a tapered tang. Apparently, it is a technique that goes back forever. The techinque for forging is obviously different than that which is used for stock removal. I use the stock removal method. Hope this helps.
 
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