Quantcast
Ballance Point on a Knife (Wa or Western)
Page 1 of 2 12 LastLast
Results 1 to 10 of 11

Thread: Ballance Point on a Knife (Wa or Western)

  1. #1

    Ballance Point on a Knife (Wa or Western)

    I am wondering, where would most of you like the balance point on the knife to be.

    For me, it's is right at the handle (pinch grip with my middle finger against the handle).

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  2. #2
    Senior Member
    Join Date
    Apr 2011
    Location
    Singapore
    Posts
    750
    Pretty much an inch or so from where the heel of the edge starts is where I'd like it balanced... But I could do as well with anything just as long as it is balanced.. Some knives are just "unwieldy" for the lack of a better word..

  3. #3
    Senior Member mattrud's Avatar
    Join Date
    Mar 2011
    Location
    NYC
    Posts
    550
    right in front of the handle or directly at the choil

  4. #4
    Quote Originally Posted by mattrud View Post
    right in front of the handle or directly at the choil
    That's where I like it too, so I might make it as a standard on my knives.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  5. #5
    Canada's Sharpest Lefty Lefty's Avatar
    Join Date
    Mar 2011
    Posts
    5,201
    I say the choil/heel. A little either way is fine though.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  6. #6
    Senior Member

    Join Date
    Feb 2011
    Location
    San Diego, CA
    Posts
    4,217
    I do like it right around the heel or just forward of that but I have plenty of knives that are more blade heavy that I still really love to use. I've handled a couple that are more handle heavy and they feel like a handle with nothing attached to it. I'd err on the side of more blade heavy. Over time, I haven't worn a blade down so the balace is bad yet and I don't know how long a handle would last under my care but I'm thinking I wouldn't want to have to rehandle a Tsourkan piece.

  7. #7
    Quote Originally Posted by tk59 View Post
    ... I'm thinking I wouldn't want to have to rehandle a Tsourkan piece.
    Remarkably, now that I have a dehumidifier running in the shop 24x7 (we have had rain after rain all spring and frequently in the summer), I see no wood or horn movement with relation to the metal in the handles with metal spacer/s. It usually takes just a couple of days the edge of the space become noticeable, but I don't see that on the last two handles with humidity at home above 60%. So, I am encouraged. I like spacers for aesthetic reasons and also because spacers contribute to stability of the handle (sort of a like a metal ring to reinforce a 'nipple'), so I will continue them in one form or another on all of my handles. I also like to work with naturally stable woods and horn.

    So hopefully, no re-handling will be needed during the life of the knife.


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  8. #8
    I like the center of balance right below where the makers mark stamp usually is on a blade, about 1" toward the tip from the bottom of the bolster.

  9. #9

  10. #10
    Senior Member

    Join Date
    Jun 2011
    Location
    Toronto
    Posts
    543
    I like it just around the choil area as well. I find it unnatural when a knife is blade heavy. I'm just not used to Wa handles yet. Still have to get more practice in.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •