Hey all,
So, today as I was on the grinder a thought came to me and I figured I would ask here and access the wealth of knowledge.
A tapered tang does look better on a full tang knife, and as was pointed out in my last thread about the subject, it just shows the smith put in the extra care.
But, what about a full tang that flares out at the end. For example, you've made a long, heavy blade and want to add some weight in the rear to balance it but don't want to ad a pommel.
What are your thoughts on a tang that would have the same angles as a tapered tang, only out instead of in?
Might be a dumb idea, but it wouldn't be my first nor my last, I'm sure.
It's not a dumb idea.
The first aspect of a knife should be function. If increasing weight to the rear helps the function of the knife - then go for it.
For every aspect of your knife, there should be a reason. And it seems like that would be a good one.
Karl B. Andersen
Journeyman Smith
If the flow is from the ricasso out, with no sharp step, as you seem to describe, strength is not a problem. It'll be fun grinding it though:).
I enjoy seeing fresh thinking. I pride myself in that too but often end up with twice the work to carry it through. So I would ask myself, "Why have I not seen other experienced knife makers use this technique?". In some cases the answer could be that it's a matter of not being practical. In others(more rare) no one has thought of it.
Check out the ABS YouTube channel and watch Kevin Harvey's 2015 International Mastersmith knife of the year. This knife has a reverse tapered tang and scales which looks great on this particular knife.
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Check out the ABS YouTube channel and watch Kevin Harvey's 2015 International Mastersmith knife of the year. This knife has a reverse tapered tang and scales which looks great on this particular knife.
Thanks Barry, I will check that out for sure. I'd love to see how it looks finished before I start hammering one out!
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If the flow is from the ricasso out, with no sharp step, as you seem to describe, strength is not a problem. It'll be fun grinding it though:).
I enjoy seeing fresh thinking. I pride myself in that too but often end up with twice the work to carry it through. So I would ask myself, "Why have I not seen other experienced knife makers use this technique?". In some cases the answer could be that it's a matter of not being practical. In others(more rare) no one has thought of it.
Oh, I can think outside the box...sometimes waaay outside the box. LOL. The practicality issue was what I was thinking too..
|quoted:
It's not a dumb idea.
The first aspect of a knife should be function. If increasing weight to the rear helps the function of the knife - then go for it.
For every aspect of your knife, there should be a reason. And it seems like that would be a good one.
This one might not be a dumb idea, but believe me, I've come up with some dingers...once I try to implement them I come up with the same scenario that Lin talks about below...them not being practical. Or some of the simply dumb..Ha.
I just try to think about balance, looks, feel..etc. While still trying to come up with something new...who knows, maybe one day I'll come up with the winning idea.
