Recentering Blade?

AZGabe said:
I followed this method and it worked flawlessly. I will warn you, you will be tempted to hit the blade a little harder after a few taps. It will seem like the little taps are not working. Then, like magic, the blade will start to center for you. Do not rush the process, especially on that knife.

I would even try it on a cheaper knife. Work it off center and then back to center. That will give you an idea of how light to tap the blade.

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You run a very strong risk of snapping the blade tip off doing it this way, especially on better knives with higher hardness ratings. The blade should be supported somewhere around its midpoint.
 
lithicus said:
I never considered that lockbacks should be treated differently. And, I had never seen this method. Added to my mental notebook, thanks for sharing that video!!
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L lithicus

As I previously mentioned, I'm no expert...I'm simply sharing what I've heard over time and have seen, and also checking it with my collection. I have NEVER centered or attempted to center any blades on a lockback...

I have centered a handful of slip joint blades with great successes...however, I have snapped a vintage IXL secondary blade while attempting to center it.

Glad ea42 ea42 chimed in. I have asked him about centering a vintage blade before. The question wasn't 'how' but whether he would know if the specific vintage brand 'annealed' their steel to allow for crinking. General consensus is that it is a hit or miss.

There was an older Case video that was shared on the forums some time ago (like a how it is made video) that specifically shows blades being annealed where the blade meets the tang, but have no idea whether they continue to do this.

Just want to share as a story of precaution...
 
ea42 said:
You run a very strong risk of snapping the blade tip off doing it this way, especially on better knives with higher hardness ratings. The blade should be supported somewhere around its midpoint.
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Yeah, I cringed when I watched that thing. Guess that's why it's called "How I Center a blade".
 
ea42 said:
You run a very strong risk of snapping the blade tip off doing it this way, especially on better knives with higher hardness ratings. The blade should be supported somewhere around its midpoint.
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Thank you. That's good to know.
 
Some years back, on a couple of occasions, I took a few knives back to A. Wright & Son, because the blades weren't quite centred. Unfortunately, I didn't see how it was done, but in each case, they were returned to me in just a few minutes 👍
 
Obviously, prefer a blade to be centre but if it's not and W&T is not impaired, then not an issue.

Some expert advice here and cautions. I'd avoid a knife that needs this kind of work as the blade could be compromised in the future.
 
euroken said:
L lithicus

As I previously mentioned, I'm no expert...I'm simply sharing what I've heard over time and have seen, and also checking it with my collection. I have NEVER centered or attempted to center any blades on a lockback...

I have centered a handful of slip joint blades with great successes...however, I have snapped a vintage IXL secondary blade while attempting to center it.

Glad ea42 ea42 chimed in. I have asked him about centering a vintage blade before. The question wasn't 'how' but whether he would know if the specific vintage brand 'annealed' their steel to allow for crinking. General consensus is that it is a hit or miss.

There was an older Case video that was shared on the forums some time ago (like a how it is made video) that specifically shows blades being annealed where the blade meets the tang, but have no idea whether they continue to do this.

Just want to share as a story of precaution...
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I did note in your original comment that you are not an expert. I still found the video quite interesting and am glad you shared!!

In regards to the Case video about crinking, I think you might be confusing it with a GEC video actually. Here, Bill shows how blades are crinked to center the blade in the well at the GEC factory. Link should be timestamped to the 14min 36sec mark:

One thing to note, Bill seems to call it kinking not crinking. I've always heard crink used. But, maybe Bill is using a more traditional / correct terminology?? 🤷‍♂️😅
 
I'm aware of that video.

The video I'm referencing is not the same one. Let me see if I can find it lol
 
euroken said:
I'm aware of that video.

The video I'm referencing is not the same one. Let me see if I can find it lol
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Ahh good to know! hahahh It is the only "How it's made" style video I've seen involving this process. I'd love to watch the video you're referring to if you can find it!
 
ive had several knives that needed recentering but it was really my fault for having them go thru blade deletes. lucky enough gec was happy to do it when I visited during the rendezvous. i would not recommend attempting this for the uninitiated even though i have heard of people managing it at home.
 
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