My Chicago Cutlery knives are full tang, and have walnut handles (which I don't care for as I should). I wouldn't buy anything but a full-tang knife for any use if I could avoid it, whether that use is in the kitchen or out in the woods & mountains. I've had 'em break on me when I needed 'em and the resulting cussin' is a wonder to hear.

I also wouldn't have a pocketknife that wasn't a lockback. I've had THOSE close on my fingers when I was using them and the cussin' is similar and colored with blood.

I wuz brought up to sharpen at a 10 to 12 degree angle.

Dead right on trying the knives before you buy! If you can't use it safely and comfortably, don't waste the money.