Johan Nel
Well-Known Member
I have started on a new knife which I am making for my daughter. She requested something small that she could use in the kitchen for peeling & working vegetables, so I started on a paring knife of sorts. After I cut out and refined the shape, I started on the bevel of the blade. At one point I checked the balance point between the blade and the tang and established that the equilibrium point is quite far back on the handle. My plan is to shorten the tang (full tang). My daughter has much smaller hands than I do and the tang is generous even in my hands, so there is room for shortening the tang. I also think from own experience that much of the work done with that kind of knife is done by almost pinching the rear back of the blade in the proximity of the ricasso and even halfway up the blade toward thepoint of the blade.
This had me starting to contemplate the whole issue of 'balance' on a knife. I have a vague idea that there is much more to it than just the balance point between the blade and the tang or handle. Aesthetics for instance, play a role. Also "balance" can be different from one category of knife to another. Kitchen type knifes differ from a chopper or a machete in terms of the balance, both physical and otherwise and I suspect the type of work to be done with it will play a role.
I have done a cursory search and did not find any thread dedicated to this subject as a discussion point. So, as a total rookie who has much to learn, I am requesting some input from other more experienced knife makers, to share their opinions and experiences as to what exactly balance refers to in terms of knifes, and the different aspects to consider when building different kinds of knifes. I am eager to hear what is important to consider when building a specific kind of knife as opposed another kind of knife. If I just consider the different categories of knifes listed on the forum, e.g. swords, tactical blades, the different kinds & styles of kitchen knifes, folders, bowies, etc. balance can be different from the one to the other.
Eagerly awaiting all input...:biggrin:
This had me starting to contemplate the whole issue of 'balance' on a knife. I have a vague idea that there is much more to it than just the balance point between the blade and the tang or handle. Aesthetics for instance, play a role. Also "balance" can be different from one category of knife to another. Kitchen type knifes differ from a chopper or a machete in terms of the balance, both physical and otherwise and I suspect the type of work to be done with it will play a role.
I have done a cursory search and did not find any thread dedicated to this subject as a discussion point. So, as a total rookie who has much to learn, I am requesting some input from other more experienced knife makers, to share their opinions and experiences as to what exactly balance refers to in terms of knifes, and the different aspects to consider when building different kinds of knifes. I am eager to hear what is important to consider when building a specific kind of knife as opposed another kind of knife. If I just consider the different categories of knifes listed on the forum, e.g. swords, tactical blades, the different kinds & styles of kitchen knifes, folders, bowies, etc. balance can be different from the one to the other.
Eagerly awaiting all input...:biggrin: