Why do Spyderco blade edges go right to the tang?

Personally, I don't worry about sharpening the last few millimeters. I just sharpen as much as I can without messing up the tang. I figure, if the cut out was there, it wouldn't be a sharp area anyway.

I prefer no cut out.
 
Hi Jeffrey,

I don't really do anything special.
When I use the Sharpmaker, I go downward just an inch or so before I start drawing the blade toward me--and I go real slow.

I guess I can live with the small portion near the tang being slightly ugly better than I can live with snags.

Cheers,
Allen.
 
Generally, when I grind a very small choil into my knives (if they don't come with them) the choil is not very deep, perhaps 2.5 mm, and not much longer than 3 mm, if that. In addition, the angle where the semicircular choil becomes the blade edge is a wide one, and because of the way I grind it there is not much bite to snag anything.

-Jeffrey
 
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