[trapperwez]

Hello Mr. Robertson. I recently purchased your book "Custom Knives Buying Guide" which I found to be very helpful. On page 69 you made reference to the choil area and how it should be symmetrical when made by an ambidextrous maker. As a new maker with only a few years experience under my belt I am not exactly sure where or what the choil is. I have seen the term used to describe a finger notch in front of or behind a guard as in "finger choil", also a small notch at the very back of the edge that aids in sharpening, and a few other areas of the knife. Or, are you describing what some makers call the plunge area of the grind, just forward of the ricasso ?