- Joined
- Dec 19, 2014
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- 1,982
Pull and snap on the Fremont Jack is lacking
That's disappointing to hear.
Pull and snap on the Fremont Jack is lacking
I've flushed and worked mine and the snap improved. I think the pull seems weak because I was pinching it open so far from the pivot.
I’m not so certain it’s a week spring. I think there is a lot of friction on the pivot. Flush it good with oil, get the gunk out. Then work it to smooth out the tang. I think they leave the tang unfinished, like the back of the blade, and it takes a bit to smooth it out.
I used mineral oil. Put a drop on the pivot, work the blade back/forth, wipe off excess. Repeat until the oil comes out clear.What is your process for flushing out the knives? What oil do you us Every? Thanks.
Fantastic Foursome, Al!Pull, walk & talk, and fit & finish are the same as any Fremont Jack I have owned since 2014. Pull is about a 5. Snap is good both ways.
My Northwoods knives:
...
Pull and snap on the Fremont Jack is lacking, but I think it may just be an admiring knife for me anyway.
Got mine today and agree the spring is weak. Still has a nice snap sound when opening. Grind is a bit uneven, but not bad. Fit and finish otherwise is great.
Thanks, Lance!Fantastic Foursome, Al!
What is your process for flushing out the knives? What oil do you us Every? Thanks.
Same process for me.I used mineral oil. Put a drop on the pivot, work the blade back/forth, wipe off excess. Repeat until the oil comes out clear.
I did finish up with a few drops of Quick Release, aftr the majority of the gunk was flushed.All beautiful knives, Al! You got some real stunners there.
I have been using Quick Release Oil and Birchwood/Casey Gunscrubber for years on all my knives and they all respond well to a good initial cleaning when new.
All beautiful knives, Al! You got some real stunners there.
I have been using Quick Release Oil and Birchwood/Casey Gunscrubber for years on all my knives and they all respond well to a good initial cleaning when new.
Hey Rick, tell me more! I'm very interested in the rest of this story.
I'm a girl, so forgive my unintelligence when it comes to slipjoint-lingo...is a "barehead" a pocket knife with no top bolster?If anyone from KSF is reading this, I hope you'll consider a Fremont Jack that's a barehead. It much more apropos with the "rustic" theme and....it would send collectors and users BOTH over the moon.
Come on....bareheads are best!
Hey Hovan-I too have been curious about the "overheated" tip. I have a crosscut mammoth whittler(Northwoods) and the smaller blade of the two has a "cooked" blade tip. I was glad it wasn't the bigger blade that had this blemish, but not sure if someone's just being a little careless-I think they need to be more careful about this, if it's happening with multiples...So I got my Fremont Jack in the mail today and, as soon as I got back to the house, I got ready to sharpen it up to put it to use. Right before I started, I checked to see how flat the edge was on a flat steel plate and noticed that the tip had been over-sharpened but since it had a lot of “meat” by the sharpening choil I wasn’t overly concerned.
For most of my traditionals, I use a benchstone. I’ll pick from a variety of stones depending on type of steel, edge geometry, etc. For this blade I decided to start with my Venev Bonded Diamond 8 X 3 stones. They don’t have too many miles on them and are still as flat as they where when I got them (no light shining through at all if you know what I mean). I kept most of the pressure towards the tip since that was the area tha wasn’t contacting the stone and even had the blade angled so the tip was ahead of the rest of the edge during the sharpening strokes. It took about 30 minutes to finally get it sharp at the tip and in the process I ended up with almost nothing left at the sharpening choil and a blade that is much thicker behind the edge than it should be. Also during inspection of the edge with a loupe, I noticed some discoloration at the tip...it was obviously overheated on the belt at the factory. Not the end of the world but from what I’ve seen lately, this seems to be an issue with a lot of “straight-edged” blades from GEC, this one being the worst that I’ve seen in my recent purchases.
Anyone else have a new one with an over sharpened and/or overheated tip...?
I’ll still enjoy it and I’m thankful that I was able to get my hands on one...just wish that they’d address the sharpening team over there. I’ve never seen one with an edge that’s worth a damn...sometimes they’re ok but they should be able to get the much sharper on a consistent basis.
All the best!
Hovan
I'm a girl, so forgive my unintelligence when it comes to slipjoint-lingo...is a "barehead" a pocket knife with no top bolster?