Please what do you call this part of the blade

[jnich]

See pic highlighted - what do you call this part of blade

[abbazaba]

Ricasso

[Canazes9]

Ricasso

X2


https://en.m.wikipedia.org/wiki/Ricasso

David

[jnich]

Thanks - does anyone besides me wish it wasnt in the way i find when i sharpen i want to go downstairs and grind it off

What is it for?

[Canazes9]

Thanks - does anyone besides me wish it wasnt in the way i find when i sharpen i want to go downstairs and grind it off

What is it for?

It's a mixed bag. I personally would prefer a sharpening choil centered at the plunge grind, but there is no doubt that a sharpening choil can get hung in your work, where a ricasso generally will not.

David

[Evil D]

Well I'd call it a ricasso but the last time I did it didn't go over so well so maybe it's a choil. I'm beginning to question everything these days

[The Deacon]

AFAIK, the entire exposed portion of the tang is the ricasso. So, while it would be part of the ricasso, I'd call that specific spot on the ricasso of a midlock, backlock, or slipjoint's blade the kick. On the knives mentioned, it has a function, which is to keep the blade edge from touching the lockbar and/or backspring.

[Canazes9]

Well I'd call it a ricasso but the last time I did it didn't go over so well so maybe it's a choil. I'm beginning to question everything these days

I know that's all in good fun, but this is the example I gave.... :D

David

[Nate]

Paul beat me to it. The Kick.

[Canazes9]

AFAIK, the entire exposed portion of the tang is the ricasso. So, while it would be part of the ricasso, I'd call that specific spot on the ricasso of a midlock, backlock, or slipjoint's blade the kick. On the knives mentioned, it has a function, which is to keep the blade edge from touching the lockbar and/or backspring.

Interesting!

I learned something new, thanks!

David

[Evil D]

Well I'd call it a ricasso but the last time I did it didn't go over so well so maybe it's a choil. I'm beginning to question everything these days

I know that's all in good fun, but this is the example I gave.... :D

David

To be completely honest, I have no idea what any of this crap is called, all I know is that for about 8 years on this forum I've heard it called one way so I'm just going with what I know, ya know? I still feel like "choil" is used more often to refer to a place where you'd put your finger and I wouldn't think to put my finger in this (or the other) place. It's all a little too similar to the music genre debate and that drives me crazy hearing people split hairs over what a band is or isn't.

[xceptnl]

I call the tail end of the edge the ricasso as well, but the raised portion that creates the stop upon closure is the kick. I prefer sharpening notches in most all of my knives and a few I have filed in myself. As for the kick, you probably don't want to mess with that.

[VashHash]

The old kicker pin debacle has come to the spyderco forums.

[RadioactiveSpyder]

Don’t mess with the kick or your blade will begin hitting the backside of the backspacer when closing.

I also got a laugh from David’s comment! I inadvertently made a small choil on my Sliverax recently taking the flipper tab off. Meant to add that sharpening notch!

[Sharp Guy]

Well I'd call it a ricasso but the last time I did it didn't go over so well so maybe it's a choil. I'm beginning to question everything these days

I know that's all in good fun, but this is the example I gave.... :D

David

To be completely honest, I have no idea what any of this crap is called, all I know is that for about 8 years on this forum I've heard it called one way so I'm just going with what I know, ya know? I still feel like "choil" is used more often to refer to a place where you'd put your finger and I wouldn't think to put my finger in this (or the other) place. It's all a little too similar to the music genre debate and that drives me crazy hearing people split hairs over what a band is or isn't.

This may (or may not :) ) be helpful...

http://www.blademag.com/blog/can-define-knife-choil

[sal]

Hi Jnich,

Welcome to our forum.

As Paul mentioned, it is the "Kick", and also as mentioned, don't grind it off. It is very specific to the design and function of the knife.

sal

[Doc Dan]

The raised portion is called a kick. This will help: http://greateasterncutlery.net/blog/poc ... rminology/