Tang style tests.

Joined
Jun 23, 2006
Messages
2,383
Too frequently one sees the advice "Make sure it is a full tang knife". Obviously, over the years enough hidden tang knives have broken to cause some concern. But really, there are several different ways of constructing hidden tang knives some of which are just as sound (if not more so) than a full tang.

Hidden, stick tang knives that are assembled via tension alone are probably the source of the problem: With a threaded pommel or rivet compressing the handle materials, strength comes form the rigidity of those materials under compression alone. If the handles shrink at all, that tension is lost and now the skinny stick tang is doing all the work. On top of that, if there is no glue or epoxy used, moisture will eventually get at the tang and corrode it. Not so good.

On the other hand, of the knives I've seen with broken tangs, many of them were full tang knives. They broke at the top rivet hole, despite sporting synthetic handles. Again, corrosion was probably a factor - epoxies tend to like to stick to synthetics and wood more than metal, so if the rivet loosens or the scales change shape, the protective glue is going to go with them, leaving the metal exposed. Aside from that, is a hole really what you want drilled in the tang up so close to the bolster?

I think that possibly the most durability probably comes from a hidden tang knife that is a good percentage of the blade's width up near the bolster (it can taper after that) and is epoxied into a blind hole in the handle materials. If done correctly, this gives you the best protection from hidden corrosion, since the tang is only exposed as it passes through the bolster, and the blade is completely surrounded by the material it is epoxied to, which gives the handle no direction to pull away from the tang. We might call this a hidden V-tang.

Hidden tang stronger than a full tang. Kind of a bold statement. But when you consider the more complete bond, continuous handle material, lack of corrosion exposure and lack of stress-rising tang holes, it starts sounding not so unlikely.

The Proposed Test:

Two dummy blades are constructed and heat treated of the same steel stock. To mimimize comparison problems of variable heat treating, the tang portions would be fully hardened. The handle shape would be a basic rectangle of the same exterior dimensions, using the same grade micarta (a material that is both very strong and bonds well with epoxy and resins).

The full tang version would have 3 rivet holes. Additionally, it could have the usual hollow area to promote increased bonding between the scales and minimize weight.

The V-tang knife would start out relieved 1/8" from the spine and edge and then taper from there. Micarta would be built around it, either in a 3 layer sandwich or in-line with a bolster and handle piece. Epoxy would provide 100% of the bonds. Then, the two handles are tested for strength.

Here's where it gets tricky. How thick is the steel? Would a thicker tang better expose the weekness in the handle material, or would a thinner, flexier tang make the handle work harder? How do we test? Bending, twisting, impact? It has to be something that actually causes a failure of either handle or tang, but not the blade itself.


This isn't an attack on full tang knife construction - far from it! At most it is a harsh criticism of non-glued construction. But it is also a call for some common sense when it comes to evaluating the potential strength of a knife. For instance, I would rate a hollow handle survival knife like this Martin:
http://www.jerzeedevil.com/forums/showthread.php?t=42461...as probably being a better bet than a full tang knife with wood handles and rivets. Newt has never had a handle failure bonding steel to aluminum!

FYI - Randall has some knives that split the difference by surrounding the tang on 3 sides. Not a bad compromise.

So I'd like to hear your thoughts on construction/destruction test that puts these things in perspective. I do prefer hidden tangs for the knives I build, but only because of the reasons I've stated (and the fact that you get to see more lovely wood). Thanks.

-Andrew
 
Last edited:
I'm far from an expert on the issue, but I'd think a lot of the potential weakness of the full tang will depend on the size and placement of the holes. I am not a fan of a hollow, though maybe a few thin grooves just to give some additional purchase. I'm more a fan of several small holes for the epoxy to flow through as well as making sure the epoxy fills the holes the bolts/rivets/pins go through if they aren't a precision fit.

A lot of the overall strength and resistance to splitting or cracking will also depend on the materials used. Different epoxies, different handle materials.... My guess is that the definition of "stronger" will depend on far more variables than the tang design itself, but that we might find that a full tang does better in some situations and a hidden (but substantial) tang does better in others.

My own opinion is that on a smaller knife a full tang is more worthwhile, though with proper design and a good sized handle a hidden tang might work fine without resulting in such a slim piece of steel it might as well not exist. On larger blades, where even half or one quarter the blade's height still results in a substantial piece of steel, a hidden tang makes a lot of sense. Paring knife versus bowie knife, basically.
 
Most swords, not all, but the majority of swords, including military swords, are hidden tang. Think about it. They don't break in the tang. If they break, it is almost always in the blade portion. In older hand made knives and swords, the tang is left soft. The mechanical attachment provides the necessary rigidity.
 
The engineer in me has spent some time thinking about this and looking at some of the failures you discuss. My personal feeling is the failures are very complex and may have several aspects of the knife that contribute. The larger factors would be the type of steel, amount of steel remaining after shaping and drilling, heat treat, availability of stress points, and handle configuration.

For example a full tang knife with a large hole drilled near the guard may not be able to handle the force transferred from the blade to the handle at that point, if the same configuration was a hidden tang I do not believe there would be any advantage if there were the same amout of steel with the same strength.

Looking at the picture if a hidden tang had the same amount of steel, HT and location I believe it would break as well. More or stronger steel in that location would transfer the force back into the handle where it would be dispersed over a larger area in your hand. Until the force is transfered into the pins I would not depend on glue to distribute shear forces from the blade to the handle.

P3171255.jpg
 
I think a hidden tang version of this knife would (or could) have more steel that close to the blade, possibly preventing this.

No knife is indestructible, and if it was it would be solid steel. Nothing to break off and no weak points.

LRB, you make a good point. I would take it further by pointing out that Japanese blades are mechanically mounted, but are can be disassembled for maintenence. That is a huge advantage over something like a wood handled Mora.
 
Too take the Japanese swords to an even finer level. They are held together with a small bamboo tapered pin and maybe some silk cord wrapped around it to keep it from falling out. They can withstand far more impact and abuse than the average knife user should ever put on a knife. For me it comes down to aesthetics. What do you like in the look of your knife. A properly designed and constructed knife used properly and not as a pry-bar or baton, will last longer than the person using it.
 
Chuck, are you saying you're against "batoning", or just hitting things with the knife like a baton?
 
I think a hidden tang version of this knife would (or could) have more steel that close to the blade, possibly preventing this.

No knife is indestructible, and if it was it would be solid steel. Nothing to break off and no weak points.

LRB, you make a good point. I would take it further by pointing out that Japanese blades are mechanically mounted, but are can be disassembled for maintenence. That is a huge advantage over something like a wood handled Mora.

That really is the point, enough steel in the right place and you will have adequate strength. I believe the blade of a sword will break because it found a weak enough area prior to reaching the handle. The lenght of the blade acts as a lever and the force is multiplied along the length, when the breaking force is exceeded the blade or tang or what ever will break prior to transfering the force.
 
I am against using the knife as a hammer. I am also against using a knife in any manner that it was not designed for. I understand that a "survival" knife should be able to stand up to many things that the average knife would not be suitable for. But the design needs to be suitable to the application. My survival or camp style choppers are much heavier than the average hunter/utility. Extra care is given to ensure failure is going to be reduced to a negligible point. Looking at the OP, I thought about arguably the most famous U.S. combat knife, the K-Bar. It was a very thin stick tang with leather stacked handle and a vary this copper plate for a guard. This provides little or no support to the overall handle. It performed in many theaters of operation and many battles. Yes some failed, that is the nature of the game but far more did not. It became the knife to rely upon. I personally have never had either a full, stick or stub tang fail. I have done torture tests to destruction and it was always the blade that failed. So for me the tang is a personal choice of the maker and end user of the knife.
 
I came up with this test idea as a way of opening up tang style selection for buyers. I have read way too many knife articles recommending full tang knives that in many circles it is absolutely expected.

As far as chopping or batoning goes, the last thing that should be challenged by that use (or misuse) is the handle. If anything goes, it should be the edge, hopefully dulling faster than chipping.
 
I came up with this test idea as a way of opening up tang style selection for buyers. I have read way too many knife articles recommending full tang knives that in many circles it is absolutely expected.

As far as chopping or batoning goes, the last thing that should be challenged by that use (or misuse) is the handle. If anything goes, it should be the edge, hopefully dulling faster than chipping.

I agree the handle or tang should not be the weak point as you described. In talking with Wayne Goddard with regards to ABS testing, the most failures during the bend test be has witnessed has been due to stress riders on stick tangs or holes in the handle of
full tang knives. The next major problem is The delamination of a slab handle while being stressed. All of these failures were caused during hyper extreme use/abuse. This is why I do not subscribe to the full tang being the best design. I normally make through tang knives but will make a full tang if a customer desires. When the design or materials call for it a mortised or box style handle is used. For me this is were I feel it is pure asthetics rather than one being better than the other.
 
My idea is that the popularity of full ang knives comes from the fact that the buyer can see all the steel in the handle.
With a hidden tang he must trust that there is a good tang in the handle.

150 years ago people preferred to thust there eyes and see a full tang and not trust 'just any salesman'

Trough out history almost all the knives were hidden tangs due to the relative high cost of steel.
 
I agree the handle or tang should not be the weak point as you described. In talking with Wayne Goddard with regards to ABS testing, the most failures during the bend test be has witnessed has been due to stress riders on stick tangs or holes in the handle of
full tang knives. The next major problem is The delamination of a slab handle while being stressed. All of these failures were caused during hyper extreme use/abuse. This is why I do not subscribe to the full tang being the best design. I normally make through tang knives but will make a full tang if a customer desires. When the design or materials call for it a mortised or box style handle is used. For me this is were I feel it is pure asthetics rather than one being better than the other.


Chuck

On a similar note

Did Mr. Goddard say whether or not the shoulders had been radiused after they were squared up or not?? I am working on this myself now and I am curious
 
The easiest way to radius the tang is to drill a hole where the two lines meet and then bandsaw to the tangent of the circle, I then clean up the radius with sand paper to make smooth and no jagged edges. Ie before squaring the shoulders
 
The tang shoulders did not have the proper radius and the holes in the full tangs were not countersunk thus preventing stress risers. This is were proper design comes into play.
 
RX-79G,

I had a similar failure on a full tang hunting knife inherited from a deceased relative that in my misbegotten youth I had broken the tip off and used as a lever when a more appropriate implement was mere yards away. I heard a soft crack, then a larger one, and the blade fell out of the guard and on the floor. I had a neighbor who seemed to know all things iron and steel weld the broken blade back to it's deconstructed fixture and broken shard of tang. He took great care in the process and then explained that he was going to soften up the steel in this area to ensure it would not do so again under sane use (after a protracted scolding for breaking an antique never intended to be a prybar).

I tend to think the reason for the advocacy of full tang construction relates to people who have owned or perhaps seen well worn knives with stick tangs fail when enough shock or load is applied to make blade and tang part ways.

I myself have seen or owned stick tang knives with leather spacer, stag/horn/wood handles which had shrunken a bit, with probably some amount of water getting in and making matters worse. This type of undermining of the fixture is a bit less likely to occur with full tang knives largely because they simply have more metal to lose and are less dependent on tension to unify the fixture. Assuming the knife is not pushed beyond it's intended use and is not perpetually neglected, both of the common tang construction techniques should last as long, or nearly as long, as the working end of the blade.

I believe part of your assumption may hinge on whether the blades are uniform in hardness and temper. While the bulk of production knives and even some custom knives fit into that category, we must also consider temper and annealing practices among custom makers and even a few production houses.

Often both full tang and stick tang knives have a tang which is the same, or nearly the same hardness as the working end of the blade. This is not ideal though a compromise can be made in overall hardness to favor toughness and flexibility (more common with very large knives) and that may be sufficient. For smaller knives with fairly hard blades, it would be much more ideal to have a very soft, well annealed tang. This eats fewer drill bits in the full tang case, as the steel is much softer here than in the center of the blade. Similarly, stress fractures, while they can still happen, but happen a lot less often when the steel here is exceedingly tough in exchange for hardness which it does not need.

There are some very strong rivets available that can use a much smaller diameter hole. Further, the holes can be positioned such that they are further below from the fixture of the bolster, guard or the top dimension of the handle scale. Some makers also slightly radius and inlet the rivet holes to reduce stress buildup further using a rivet or screw and nut with a matching radius.

Tangs should be deeply cross hatched or even knurled to provide a good join before the epoxy is applied. This dramatically increases the surface area and gives more surface upon which the epoxy can purchase. Vibrations from heavy use, such as chopping hard materials, can cause the epoxy bond to break, but the knurl/cross hatching should extend the amount of time the haft fixture remains serviceable before it must be repaired. With a full tang knife, this damage is usually apparent as the scales will become loose and may rattle or clack when used. The scales will have to be unscrewed or the rivets drilled or knocked out and the scales pulled off, the epoxy scraped, dissolved or media blasted and then re-applied.

If screws are used on a full tang knife in lieu of rivets, semi-permanent threadlock should be applied and if repaired, re-applied. Depending on use and type of knife, permanent thread-lock adhesive may be a pertinent addition.

There is also a third type, or perhaps a full-tang sub-type, in which rather than a blade with two slabs, the haft consists of a narrow slot into which a somewhat reduced full tang is inserted. Pins, rivets or screws and nuts are used to secure the fixture, usually with epoxy but not always. Many production knives do not apply any epoxy at all anymore. I question this logic, but acknowledge it may be a cost saving measure and promoted as being "easier" to repair if a scale is cracked or damaged.

Good luck,

-E
 
I think a hidden tang version of this knife would (or could) have more steel that close to the blade, possibly preventing this.

No knife is indestructible, and if it was it would be solid steel. Nothing to break off and no weak points.

LRB, you make a good point. I would take it further by pointing out that Japanese blades are mechanically mounted, but are can be disassembled for maintenence. That is a huge advantage over something like a wood handled Mora.

Those are some big "lightening" holes. Was the balance of the knife going to be thrown off so dramatically by leaving more steel in the tang? I'm betting the hardness of the blade at that point is at or near the hardness of the blade at the center and point, a typical production shortcut. Smaller blade section, excess hardness for the mechanical function the part is serving and either holes or defects which promote stress buildup and you'll get a similar outcome.

How was this knife being used when it failed?

-E
 
The Proposed Test:

Two dummy blades are constructed and heat treated of the same steel stock. To mimimize comparison problems of variable heat treating, the tang portions would be fully hardened.

-Andrew

This test would only be valid to you if this is how you normally make hidden tangs without variable heat treating. If this is not how you normally do it then you are cheating yourself, and to anyone who sees your results in the future. I do applaud you though for testing your knives to see what really works for you though, and not buying what is the opinion of most on the internet.
 
Jimmy, there's no good way to get the two pieces of steel in comparable states. That said, they don't have to be at 63 Rc. You could temper them down to 58 or so. The top part of most tangs, where it is most stressed, is usually blade hard. I'm just saying that it is easier to than trying to guess where the hardness stops.

All the air cooled A2 blades and most stainless are going to hardened all the way, too.
 
Back
Top