Tapered tangs

[TAH]

Steve,

Let me know when my 20 questions are up.

To my knowledge, the tapered tang is used for appearance and weight reduction. Does it have much to do with balance? I have noticed on knives by you, George Herron, and Ted Dowell (to name a few) that the knife comfortably balances on the middle finger instead of the index finger. Is that something the knifemaker strives for or does the knife just naturally balance at that point when the tang is tapered? In other words, does the amount of tapering change the balance? I'm talking about knives with blades of roughly 6" or less.

Thanks,
Tom

[Steve]

It definately makes a difference, whether it is in the "balance," or just the "feel" of the knife overall. The knife is lighter and simply feels more "lively," more "friendly" with the tapered tang, if I can use those terms. I don't try to put a specific balance point on a knife. They, as a rule, end up where they end up. The longer the blade, generally, the larger and heavier the handle. It seems to me that if the point is more maneuverable, with the weight somewhat toward the rear or "in" the handle, that it will be easier to control/use. However, whether the "balance" point is 1/2" this way, or that way, in a little 4-8 oz. knife is probably inconsequential.

[A T Barr]

A tapered tang adds way more to the cost than it does to the feel of a hunter.

TMHO,

A.T.

[Steve]

You've certainly got a point, but I think the feel is a lot different, too. Perhaps it's just lighter.

[DiamondG Knives]

Ive not had much luck with making tapered tangs look and turn out right! Would you guys care to elaborate on how you do them? This is on a guardless hunter.

Thanks!!

God Bless
Mike

[Ron Claiborne]

There are lots of way to balance a knife distal tapered blades is good to take away forward weight?front heavy the same hold true with but heavy or handle heavy . Knives that feel like they want to get out of your hand are off balance

The tapered tang well help to get balance to or near first finger or on larger knives just past in front , we all have held knives that just feel good that?s the one that are balanced
the pivot point is good on a large knife the point is free and active effortless to move about
to me its important to try get that feel reducing steel in the handle can help in getting that feel because the bulk of the weight has shifted to a closer point to your first finger .
Bill Wiggins showed me that a very large thick blade can have a feel of control and not out of balance if you do thing wright complete distal tapers blade and tang and be mindful of which point to take away steel or leave it some what thicker .
If when you get a chance to hold a knife that just feels good look close

Bowie
My Name is Ron Claiborne and im a knifemaker and im 21days Damascus fee

[TAH]

Steve and all,

Thank you for your replies. Very interesting information even to us collectors.

On average, how much extra time and expense is added to a knife with a tapered tang?

Also, was Loveless the first knifemaker to taper tangs?

[Steve]

Takes me about as long to taper a tang as to grind a blade. Of course you don't have to finsh grind it after heat treat like you do a blade.

Loveless got his tapered tang idea from an old Lamson and Goodnow knife, which was very old at that time, don't kow how old, but I'd say 1800's. Here's a link, nothing about tapered tangs, but they've been in business since 1837. Some interesting info.

http://www.lamsonsharp.com/lamhistory.html

Re: Tapering tangs:

I think there is a thread on this forum about tapering a tang. Off to 'Vegas tomorrow and presently under the gun, or I'd see if I can find it for you, sorry. Will check back next week and see if you've found it.

[TAH]

Thanks Steve. Have a safe trip.

[DaveL]

Actually a good way to start a tapered tang is by using a hollow grind. If you can make a few passes with a grinder and try to keep it in the middle of the blade and then go to flat grinding you can do a good job with a tapered tang. I have used a 2" belt for both operations, on on a wheel and the other on a planten, But if you have a flat grinder, like a 6X48, you can finish the tang fine.

[Frank Niro]

Weight reduction in a handle can be accomplished just by drilling holes. It is mechanically easier to do the drilling but once you do several tapped tangs I don't think it is any faster. The drill bits were a lot cheaper for me than the sanding belts so I did most this way. Not doing either on knives with blades under 5" seems to make a knife that just doesn't seem to feel as comfortable to use, but thats just my opinion. Frank

[Steve]

I think a taper adds a lot to the look of a knife. It's just a little something special in that knife. Just looks cool, to me and is well worth the effort it takes to learn how to do it and then apply it to each knife . Sure, it takes more time, though drilling also takes time, as Frank says, but that's what this whole deal is about, taking the time to make a neat knife.

[Frank Niro]

Yes Steve, they do look some nicer with the taper! Frank

[hammerdownnow]

Both Don Cowels and Rob Brown have exellent tutorials on "How to taper tangs" in the "Workshop".It took me awhile to find it as it used to be called "How To's". I noticed there are a few new tutorials added since my last visit there.
Workshop (click here)

[Steve]

Thanks hammer. I was looking for the tapered tang thread on this forum but couldn't find anything. Those are good turorials. Thanks again