GEC 85 blade question

Mike - thanks for getting back.

The tip is just below the liner plane. I don't remember where it was before repair. The backspring sits high in the halfstop position, and I am not sure it did initially. Could this be a tell?

How is a kick expanded? I thought one could only be reduced (ground down).

Thanks again.
 
I'm not making excuses for GEC but as far as letting them leave the factory with an issue I have an idea about that.

I have noticed that mine do not do this until I have flushed out the joint very well and have some real nice lube with the joint broken in slightly.

Idk how many here have buffed parts of a knife but its really hard to keep compounds out of the joint and to get it out. I see GEC gives the knives some kind of soak to clean the knives before they ship, but I'm telling you that buffing compound takes a while to get out. And while its in there its smoothing out the action. Then the blade is even snappier and has a better chance of bouncing too low on closing.

I believe they expand the kick by peening it. Correct me if I'm wrong.

Kevin
 
One additional note before anyone jumps on me saying, "mine did it out of the tube", my thought is not all inclusive of every instance.
 
abcdef said:
Mike - thanks for getting back.

The tip is just below the liner plane. I don't remember where it was before repair. The backspring sits high in the halfstop position, and I am not sure it did initially. Could this be a tell?

How is a kick expanded? I thought one could only be reduced (ground down).

Thanks again.
Click to expand...

Most makers don't spend a lot of time worrying about where the backspring sits in half open. And this is not related .

The quick fix is grab another blade and pop / install pivot pin; buff; ship. But you can give the tang a good rap without taking the blade out; they probably even have some kind of power hammer for this. A little expansion at the tang goes a long way down the length of the blade.
 
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