The following is a response to jbmonkey's reply to my post. The follow up got to be too long and added a bunch of new information I thought would be pertinent to this post so instead of replying directly I thought I would add the follow up to this post.
I have already tried polishing the washers and it didn't seem to make much if any difference. Also, the other factors that can effect the action are the lock bar tension, detent ball, and pocket clip. I have already replaced the steel detent ball with a ceramic one. I have found this makes a very noticeable difference for the better in all types of folders which use detent balls. In addition, I have already experimented with adjusting the tension on the lock bar and this also helped to a degree. Also, if the pocket clip lies on the lock bar and is putting too much pressure on it this will also effect the action (learned that from my Chaves Ultramar knives) so I adjusted the tension on the pocket clip so I could just slide a piece of paper under it. To be clear, I have three Spartan Knives full size SHF's and they are "drop shutty" and very smooth. In every mechanical respect they are identical to the other knives I'm concerned with (polished washers, ceramic detent ball, no replaceable lock bar insert, and pocket clip not touching). I just want to know why my Spartan's can be so smooth and the others not smooth when they are so similar. I'm OK with having to use two hands to open some of my knives with washers but, I really want to know why there is a difference and what the solution is. Which brings me to my current thought process. In this situation most people will tell you to cycle the action a 1,000 or so times and it will be smooth as butter which, is probably true. And what I think is happening by doing this is the bronze washers are gradually getting thinner in all the right places so that there is a constant amount of friction/pressure across all points on the washers and blade. In addition, I think this will continue to happen until the washers get just thin enough to where the friction between the blade and washers is no longer enough to wear the washers down any longer and this is the point at which the knife becomes "broken in" and smooth as butter. Said another way I think it's the tolerance between the scales, washers and blade. The finer the tolerance the shorter the "breaking in" process. So, how can I/we make this happen without having to cycle the action a 1,000 times? This is the thought process that lead me to the idea of using a fine diamond paste to "hurry up" the breaking in process. Some people might say I'm over thinking the issue but, isn't trying to understand why things work the way they do part of the fun of this hobby?