Delrin

in delrin and non yeller:)
All from my grandad:thumbup:
Schrade, Western & Camillus
ivan
DELRIN-1.jpg
 
blues, your yellow roundbut jackknife was a realy nice yet simple design of a knife. Is it prodused precently?

Bosse
 
blues, your yellow roundbut jackknife was a realy nice yet simple design of a knife. Is it prodused precently?

Bosse

Hi Bosse,

According to knifeaholic's book, it (3299 1/2) was last produced in 1978. It's a big jack at 4 1/8" closed and 3 3/4 ounces. (I have a smaller version (6231 1/2), however, it's in bone.)
 
Hey Blues isn't that congeress bone? I thought that If there was a circle around the case shield, and it wasn't plain then it meant that it was bone, no circle and it was delrin.
 
Hey Blues isn't that congeress bone? I thought that If there was a circle around the case shield, and it wasn't plain then it meant that it was bone, no circle and it was delrin.

Good eye, Corey, but there are exceptions to all the general rules. It's delrin for sure...It looks like bone (even in person) but I tested to make sure and confirmed with my friend who sent it to me. You're on your toes though...:cool::thumbup:
 
I was kind of embarrassed to ask but now I am going to go ahead and just do it. I have few a few older Case knives and am not sure with some of them if they are bone are delrin. Some I can tell, some I am just not sure. I have heard the circle around the logo thing and the fact that there are exceptions to it.

Blues, what is this test of which you speak?
 
I was kind of embarrassed to ask but now I am going to go ahead and just do it. I have few a few older Case knives and am not sure with some of them if they are bone are delrin. Some I can tell, some I am just not sure. I have heard the circle around the logo thing and the fact that there are exceptions to it.

Blues, what is this test of which you speak?

Rob, some folks use a heated up pin on a section of the scales but what I do (and Charlie/waynorth does as well) is to take a sharp blade and rest it on the scale with the edge perpendicular to the scale.

If the blade (with virtually no pressure exerted, just the weight of the blade) skates left and right... it's bone. If it digs in (like on your fingernail) it's delrin. Doing this won't scratch up your knife if you just test it very lightly.
 
Blues, what is this test of which you speak?

Ordeal by fire. :D All kidding aside, I have a Camilius whittler that I thought was bone. For me, I just scratched it with an awl and knew. But under magnification, delrin does not have grain.


God Bless
 
Rob, some folks use a heated up pin on a section of the scales but what I do (and Charlie/waynorth does as well) is to take a sharp blade and rest it on the scale with the edge perpendicular to the scale.

If the blade (with virtually no pressure exerted, just the weight of the blade) skates left and right... it's bone. If it digs in (like on your fingernail) it's delrin. Doing this won't scratch up your knife if you just test it very lightly.

Thats what I love about this forum! Learning new things/tips like this to enter into my hard drive:D Thanks Elliott:thumbup:
 
I am working on a PHD on what is appropiate for Traditional forum....and this is borderline, might fit maintenance better BUT you guys are talking Delrin on your traditionals. (That was called pre-defense, Blues)

Here's a thread I wrote over in the Buck Forum, has link to Delrin product description, and talks about how it can 'de-gas' as it ages in enclosed spaces and leave residue on scales surface.
Especially on black scales. Talks about how I clean them up.

http://www.bladeforums.com/forums/showthread.php?t=526265&highlight=Delrin

This subject is of concern for me, seeing as how most of the old Buck slipjoints are Delrin. So that makes some Schrades and Camillus in the same boat since they were the Bucks actual manufactor. The scales on the Buck black sawcuts went to Poly compound when Buck started the new edge process in the 90's.

Might be all those nice knives in the thread above could do the same thing if you don't handle them, wipe them down and put a drop of oil on them once in a while......Pay attention to this if you keep your knives in an enclosed container and don't open it often.... More pictures provided if needed...

300Bucks
 
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