For a cutting knife, an important feature is having an edge all the way till the blade meets the handle. This feature, that is encountered in Mora and Hultafors knives, allows to put max hand pressure against the cut, while the hand stays fully onto the handle and very close above the portion of the edge that is pressed against the material. This is extremely welcomed during push cuts into wood. For this type of usage, having an edge as close as possible to the handle allows to cut for prolonged periods, with less effort, and less hand fatigue.
For this reason, I have put effort in grinding myself all my machetes all the way up to the handle and I did the same to one of my Skrapyard knives, removing a large choil and placing a sharp edge instead, which ends up where the Res-C starts. However, doing that myself is nasty, looks inaesthetic and definitely warranty voiding.
I salute seeing a 100% edge on the Galley Rat, but that is not the type of knife I am looking for for the outdoors. I also salute seeing more and more Busse knives with a choilless option, but that is still not bringing the edge close enough to the handle to allow power push cuts.
Using a choil for pressing closer to the edge is not efficient, as the choil not only wastes a portion of the edge, but it also requires the hand to press outside of the handle, where the hand gets pain if doing this for hours.
I'm aware of old forum threads about choilless design, but none of those designs from Busse and subsidiaries feature a 100% edge blade.
I understand that choils are not just for usage, but also for relieving the tension from the grind line and making the blade less prone to snap from that point, in case of extreme use. However, I see how the tang on Hultafors OK4 looks like - and the fact they have sort of choils inside the injected plastic handle. I think the same is feasible for Skrapyard, to achieve just by designing the handle so that the edge starts from under the point where Respirene-C is injected. Looking at the SYKCO Retriever, I see the perfect handle that could allow palm heel pressure on top of the edge. The only problem is that it has no edge in that portion. What a pitty!
I am leaving below pictures of how I modified my SOD to have an edge all the way till the handle. This would not affect its durability if it would have been done like that from the factory (i.e. grinded like that before injecting the handle).
Is there any chance to see future Busse & Kin knives designed for hard use that would feature an 100% edge?
For this reason, I have put effort in grinding myself all my machetes all the way up to the handle and I did the same to one of my Skrapyard knives, removing a large choil and placing a sharp edge instead, which ends up where the Res-C starts. However, doing that myself is nasty, looks inaesthetic and definitely warranty voiding.
I salute seeing a 100% edge on the Galley Rat, but that is not the type of knife I am looking for for the outdoors. I also salute seeing more and more Busse knives with a choilless option, but that is still not bringing the edge close enough to the handle to allow power push cuts.
Using a choil for pressing closer to the edge is not efficient, as the choil not only wastes a portion of the edge, but it also requires the hand to press outside of the handle, where the hand gets pain if doing this for hours.
I'm aware of old forum threads about choilless design, but none of those designs from Busse and subsidiaries feature a 100% edge blade.
I understand that choils are not just for usage, but also for relieving the tension from the grind line and making the blade less prone to snap from that point, in case of extreme use. However, I see how the tang on Hultafors OK4 looks like - and the fact they have sort of choils inside the injected plastic handle. I think the same is feasible for Skrapyard, to achieve just by designing the handle so that the edge starts from under the point where Respirene-C is injected. Looking at the SYKCO Retriever, I see the perfect handle that could allow palm heel pressure on top of the edge. The only problem is that it has no edge in that portion. What a pitty!
I am leaving below pictures of how I modified my SOD to have an edge all the way till the handle. This would not affect its durability if it would have been done like that from the factory (i.e. grinded like that before injecting the handle).
Is there any chance to see future Busse & Kin knives designed for hard use that would feature an 100% edge?
