There was some talk about choils in a recent post and to be honest I really don't get them.
I love my Chopweiler and my Ratmandu but do the choils add any benefit to the knives, I can't really see what.
People talk about using then to ' Choke up ' for fine work but if the edge comes all the way back to the handle isn't your hand still close enough to the edge ?
Some also mention ease of sharpening but I've never had a problem sharpening my choil-less knives.
So lets hear your opinions and maybe someone can enlighten me on the subject.
