Case Barlow tang werring down

T

TheSharpStuff

Joined
May 31, 2011
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406
A couple months ago i went to a gun show and bought a used case barlow from an old man, he had probably 300-500 knives. i paid $30 and it is in perfect condion great springs and all exept for one thing the tang on the main blade is wore down and if im correct that what keeps the blade from hitting the back springs in the handle. so now every time you close it chips the blade in the same spot I was just wondering if anyone else had this problem. and that if it will happen to any slipjoint eventualy. the blade is brand new looking and i dont think it has ever been used so the old man must have just open and closed it all day. im not upset over it because its still usable its just annoying because i am very perculer about my knives. please tell me if you have ever had this problem with any knife.
ps im not realy interested in sending it to case
 
The only knives that ever gave me that problem were my Laguiole and another knife that I got rid of. I cannot for the life of me remember what the other knife was.

Never had that problem with a Case knife. At least not yet anyway.
 
I don't think just opening and closing a pocket knife will wear down the kick (the part you call the tang), even if it is opened and closed a lot. It is possible that a prior owner may have filed it down a little; there are a few reasons why this could have been done. Also, it is possible that the blade was that way from the very beginning. Either way, in time, sharpening the blade over and over will eventually remove enough metal from the edge that the problem should self-correct unless the kick is very small or absent.
 
As mentioned earlier, it's possible somebody might've filed down the kick, to make the blade sit lower in the handle. The main danger in doing that, is just what you're seeing with yours. On the other hand, some folders have this problem straight from the factory, with the edge of the blade smacking the inside of the backspring upon closing. You might take a close look, to see if the edge is actually RESTING against the spring, or if it's just a problem of it 'bouncing' against the spring. If it looks like it's just a bounce issue, it's quite possible that can be resolved by a little bit of sharpening, over time. In the meantime, making sure to gently close the blade, instead of letting it snap closed, might be enough to keeping the edge from getting dinged. I have a handful of folders with the same problem. All of them, with one GLARING exception, can be closed gently without the edge getting banged up. The exception I mentioned, is a knife that was so poorly constructed, the edge actually RESTS against the spring when closed. I noticed it, because I could feel the edge GRIND against the spring, when I gripped the knife snugly in my hand.

I've seen a post from another member here, about how he glued a small piece of rubber/plastic to the inside of the backspring, to give a little 'cushion' where the blade was hitting. That's sort of extreme, but something to consider, if you think it might work for you.

If you can, it'd be helpful to see a pic of the 'ding' on the edge of your blade. It'd be easier to see how severe the problem is.
 
On the inside of the handle the backspring has a hump and that is what the blade is hitting. And the chiip is very small that why i said it is still usable. so i will probably start edcing it again and use it every chance i get in hopes of it taking enough metal off. Its just a beautiful knife overall. i dont have current have my camera right know but i know its hitting the "hump" on the backspring.
 
TheSharpStuff said:
On the inside of the handle the backspring has a hump and that is what the blade is hitting. And the chiip is very small that why i said it is still usable. so i will probably start edcing it again and use it every chance i get in hopes of it taking enough metal off. Its just a beautiful knife overall. i dont have current have my camera right know but i know its hitting the "hump" on the backspring.
Click to expand...

That sounds familiar. One of the 'handful' of knives I mentioned earlier, is a Queen Country Cousin. That one also was lightly bumping the 'hump' (at the center pin location), which initially was leaving a little ding on my edge. I've since re-done the bevel on that blade (convexed), and it's not an issue any more. Just needed a little metal to come off the edge.
 
Just cut up a bunch of carbaurd till it wouldnt cut paper the i took it to a coarse stone till it the chip was work out most of the way then let it snap shut a few times. the chip was not as bad but stil noticeable so did the same thing again but before i tested it i put a spall peice of leather under the kick and now i dousnt chip YAY! i hope this does it.
 
The kick can be "stretched" with some judicious peening!
I cured a knife of hitting the spring by center-punching the kick right near the striking edge, with a dull punch. It "smeared" out a little metal - problem solved!!
 
waynorth said:
The kick can be "stretched" with some judicious peening!
I cured a knife of hitting the spring by center-punching the kick right near the striking edge, with a dull punch. It "smeared" out a little metal - problem solved!!
Click to expand...

Yeah, that will work. Especially if you do it on both sides. Or, you can use a little JB Weld to build up the kick. Just degrease well.

Or you can wedge a wooden matchstick in the end for the tip to come down on.

Carl.
 
There is a small hand book "Knife Repair and Restoration" by Adrian A. Harris giving a lot of useful advises. Stretching the kick as Wayntoth said is one of them.
Mike
 
waynorth said:
The kick can be "stretched" with some judicious peening!
I cured a knife of hitting the spring by center-punching the kick right near the striking edge, with a dull punch. It "smeared" out a little metal - problem solved!!
Click to expand...

What a great idea. If you think about it, since the small peen would multiply itself a few times (geometrically) to get to the length where it touches the blade, it might only take a couple of thousandths.

All I have ever done in this situation is sharpen, sharpen, sharpen. It takes months unless I go after it with my coarse stone. This sounds so easy it is silly.

This might be old news to some, but new to me. Bravo!!

Robert
 
I've seen that problem on a couple knives, including a loved #73 GEC, sharpened like crazy, closed it and DANG ding in the blade....
I've resharpened it and I do close it accompanying the blade, I now accompany most blades closed, a part from some case and 1-2 gecs I know that are safe

maxx
 
This is really common in Laguiole folders as the spring tends to be very "snappy" and there is no half-stop. I've used a small piece cut out of a thick belt to pad the area, but you can buy nylon inserts with a v shaped cutout that are designed to correct this problem. having trouble finding them ATM.
 
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