Finger Choil, or not to finger choil?

Claemore · 08-09-2009, 00:57

As somebody that has used a lot of knife designs over the years, the only time I can see having a finger choil is if it is on a big blade that will also be used for finer work. That's just me, however. I have seen a lot of finger choils on smaller blades. Is it just a fad, or is there a need for them? What do you all think?

Blitzzz (RIP) · 08-09-2009, 07:05

If finer work also includes close slashing at the end of a stab.

My apologies...the wrong side of the blade, I'm thinking (or not) of the back of the blade.
and right coil is a waste of blade.

**Bill Harsey** · 08-09-2009, 10:42

Quote:

Originally Posted by Claemore

As somebody that has used a lot of knife designs over the years, the only time I can see having a finger choil is if it is on a big blade that will also be used for finer work. That's just me, however. I have seen a lot of finger choils on smaller blades. Is it just a fad, or is there a need for them? What do you all think?

If finger choils are a fad, they have been around for a very long time. Randall combat knives from the early 1940's have long choils (just not rounded finger choils). One could use the choil area of the Randall for a "forefinger ahead of guard" grip if they wanted.

The term "choil" refers to a range of shaped or ground reliefs at the base of the blade where the master bevel and sharpened edge ends and the full thickness of the blade steel begins. All this is just in front of the knife handle.

Even the non ground base of a chefs knife blade, between handle and edge is called a choil. This results in a form of guard on some blades.

Choils have been around in folding knife blades for at least two hundred years.

I've seen the term "finger choil" incorrectly used in print to define finger grooves in a handle. These are simply called finger grooves.

Claemore · 08-09-2009, 13:03

I was hoping you would join this Mr. Harsey. Your insight is invaluable. I hadn't realized that finger choils had been around for so long. I guess I just considered the indented choil that was big enough to accept a finger, that seemed intended for the finger, to be a finger choil.

I wasn't trying to be insulting Mr. Harsey. I hope you didn't see it as such. I looked a little closer at a couple of your designs, and saw a finger choil where I didn't see one before, like the Yarborough knife. Then I looked at one of my favorites of your designs: the Warrior knife and saw an obvious finger choil. If there was a fad, then I was part of it without realizing it.

I guess what I want to know is, what kind of knives do you see a finger choil as being the biggest asset on?

**Bill Harsey** · 08-09-2009, 13:35

Claemore,
Insult... Are you kidding? None taken, I'm married, you cannot insult me.

Good question about choils too.

The finger choil is kind of interesting. I've always tried to design the handle so no choil is needed but we sometimes evolve into the finger choil type design because it allows the edge to be sharpened without as much (for lack of better term) "end of thick blade base in the way". Once we have some relief of steel at the base of the blade grind then it makes sense to make sure if a finger is placed ahead of the guard that the finger will not get nicked by the edge so the choil area is lengthened a bit and before we know it, there is a kind of a finger choil.

On some hunting knives I've seen the finger choil concept taken too far and this takes away about an inch of good using edge.

The knifemaker Bob Loveless told me that choils are a waste of good blade. This is also a valid point.

Claemore · 08-10-2009, 01:06

Thank you sir. That is exactly the kind of info I was looking for.

Claemore · 08-10-2009, 01:08

Forgot to add. I will one of these days own an H Class tanto. That is a knife that I don't know I can live without!