Case trapper Clip blade tip dull

J

Jared Leland

Joined
Apr 3, 2020
Messages
184
So i have A few case trappers and all of them toward the very end of the tip seem to be full. The rest of the blade is laser sharp as i keep Them this way but the geometry of the very last bit of edge seems to be different than the rest and just dull. I know That it’s not a pointy clip blade but I’m speaking to the edge of the tip itself. I also Know many knife tip edges are dull as they get used for package opening etc. I am just wondering is this normal on a case trapper clip blade edge? Thank you in advance!
 
Unfortunately, Case has occasionally been known to leave tips incompletely ground and short of a full apex. And with their polished blades, which they do by tumbling them in abrasive media, I think the tips probably get somewhat blunted or rounded off during that process before the final edge is ground onto them. I'm still a fan of Case's knives and have more of them than any other single brand. But it's something of a disappointment to me when I see that. Blunt tips from the factory have become sort of a pet peeve of mine and I'm always doing as much as I can to make sure they're as crisp and sharp as I can make them on my own.

Edited to add:
The tip geometry - in other words the edge angle there - will almost always be wider (more obtuse) because the edge comes up to meet the spine in thicker steel there. Most makers will try to maintain an even bevel width along the full length of the cutting edge, for appearance's sake. This means, in order to keep the bevel the same width, the edge angle will be wider in the thicker steel near the tip. That's not necessarily always a problem, so long as the edge is fully apexed. But because of the wider geometry there, the edge near the tip won't cut quite as well as in the thinner steel aft of the tip.
 
Last edited:
THIS FOR SURE☝️
I have piles of Case Knives and I LOVE their frames / models .
I was carrying and using the black and red carbon handled CV Sowbelly the last few days and have a black synthetic handled one on the way . . .
BUT
If one is going to expect to cut stuff with their brand new Case knife one better have a good grasp of reprofiling and sharpening and be a deburing wonderkind .
I've never seen knives come from the factory with such lame edges ; rough and rolled over . . .
Case . . . dudes . . . it's called a sharpening robot .

PS: e.g., several of us spent a couple of weeks tutoring a new guy here so he could get his Case Tribal Lock somewhat sharp.
. . . we failed .

PPS: edit to change Swayback to Sowbelly
 
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Here is something else to check:

When you close the knife, the "kick" (protrusion at the base of the blade) is supposed to keep the edge off of the backspring. When a knife snaps shut, the inertia of the blade can actually push the backspring a little and allow the blade tip to contact the backspring.

If this is happening, there may be a mark in the blade well on the inside of the backspring that corresponds to your dull tip.
 
Wowbagger said:
THIS FOR SURE☝️
I have piles of Case Knives and I LOVE their frames / models .
I was carrying and using the black and red carbon handled CV Sowbelly the last few days and have a black synthetic handled one on the way . . .
BUT
If one is going to expect to cut stuff with their brand new Case knife one better have a good grasp of reprofiling and sharpening and be a deburing wonderkind .
I've never seen knives come from the factory with such lame edges ; rough and rolled over . . .
Case . . . dudes . . . it's called a sharpening robot .

PS: e.g., several of us spent a couple of weeks tutoring a new guy here so he could get his Case Tribal Lock somewhat sharp.
. . . we failed .

PPS: edit to change Swayback to Sowbelly
Click to expand...
Agreed!! This one isn’t brand new and neither is my other one i just Wondered if this is a norm
 
Wowbagger said:
THIS FOR SURE☝️
I have piles of Case Knives and I LOVE their frames / models .
I was carrying and using the black and red carbon handled CV Sowbelly the last few days and have a black synthetic handled one on the way . . .
BUT
If one is going to expect to cut stuff with their brand new Case knife one better have a good grasp of reprofiling and sharpening and be a deburing wonderkind .
I've never seen knives come from the factory with such lame edges ; rough and rolled over . . .
Case . . . dudes . . . it's called a sharpening robot .

PS: e.g., several of us spent a couple of weeks tutoring a new guy here so he could get his Case Tribal Lock somewhat sharp.
. . . we failed .

PPS: edit to change Swayback to Sowbelly
Click to expand...
I wouldn’t say failed! It cuts receipt paper!💪🏻
 
Bill DeShivs said:
Here is something else to check:

When you close the knife, the "kick" (protrusion at the base of the blade) is supposed to keep the edge off of the backspring. When a knife snaps shut, the inertia of the blade can actually push the backspring a little and allow the blade tip to contact the backspring.

If this is happening, there may be a mark in the blade well on the inside of the backspring that corresponds to your dull tip.
Click to expand...
yuuuuup
I've had a few of those.
PITA
Fixable though .
 
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