Scagel Fruitport could close further?

justsomedude

justsomedude

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May 23, 2011
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So I just got a Scagel Fruitport wharncliffe and it is a beautiful and extremely functional (looking, I obviously haven't used it much yet) knife. However, when closed the tip of the blade is just barely below the lip of the handle, almost on the same level. When I rub my finger up and down the spine and can feel the tip catching just a little skin. Now I will probably be keeping it in its slip tip down when pocketed so it is not that big a deal but somewhat bothersome.
My question is this gentleman (and ladies), are there any negative consequences or potential hazards in filing down the blade stop a little bit? I feel like I'm going to be keeping this one but, would it lower the value in your eyes?
Thanks for your insight,
Ben
 
It could lower the backspring when closed enough to make it no longer flush with the liners and it could make the edge hit the backspring.

The backsrping lowering would not bother me on a user. The edge hitting would.

The thing is, I have seen a lot of older knives that end up having the tip exposed. After enough sharpenings as the blade length decrease its going to happen.

Its a heck of a nice knife if its like my ivory clippoint. I think I would leave it as is and like you said, your keeping it in the slip.

:)

Just food for thought, not trying to tell you what to do.
 
richstag said:
It could lower the backspring when closed enough to make it no longer flush with the liners
Click to expand...

Thank you very much!
This is exactly the kind of insight I was looking for, I did not realize the backspring was effected by the stop.
I think I will leave it for now and if I keep it long enough to sharpen it and it gets worse, I might file it.
thanks again.
 
Love my clip fruitport. What about taking a smidge off the spine of the blade near the tip?
 
justsomedude said:
Thank you very much!
This is exactly the kind of insight I was looking for, I did not realize the backspring was effected by the stop.
I think I will leave it for now and if I keep it long enough to sharpen it and it gets worse, I might file it.
thanks again.
Click to expand...

Your welcome.

bunghole said:
Love my clip fruitport. What about taking a smidge off the spine of the blade near the tip?
Click to expand...

I am trying to picture this with a Wharncliffe blade. Would it work? I can't picture it, but I could be wrong. With the flat/straight edge you cant drop the tip really. Not like on a drop/clip point.

Am I way off? Sometimes it takes me longer then most to visualize things.
 
Thanks for the reply but this thing is like a hypodermic! I wouldn't go near the tip with an abrasive (or anything I wasn't trying to pierce).
 
I think you're right. Might actually make it worse with the straight edge in combination with the curvature of the frame.
 
The more I think about it, the more I think you ought to send it back and get another. I think the problem will get worse over time.
 
bunghole said:
The more I think about it, the more I think you ought to send it back and get another. I think the problem will get worse over time.
Click to expand...

My clip point is well below the liners. I don't know how the wharncliffe versions typically sit though. maybe some others will chime in. I know some guys here have them. :)
 
If somebody has pictures of their fruitport wharncliffe closed that I could use for comparison I would be very grateful. I want to know how far off mine is. I bought is second hand so I don't know if KSF will exchange it.

And yes, the edge on this beauty is wicked!
 
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If there IS room beneath the blade tip for the blade to sit a little lower, I wouldn't have any problem kissing the kick with a bit of sandpaper to lower the point. Sandpaper, mind, not a file, and wrap the blade up good so you don't damage anything!

Frosty
 
Ben, Here's the best pic I could get of mine. I'm not sure how much it will help.

If I run my finger tip lightly along the spring and spine on mine, I can't feel the tip of the blade. If I put a little pressure on it, actually pushing into the trough then I can barely feel the tip. I have no way of measuring, with any accuracy, how far below the liner the tip stops but it appears to be less then 1/16" and more then 1/32".

I do love this knife. It's as sharp as the day is long. The edge is easy to maintain with a leather strop.

IMG_3591e1.jpg
 
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Sudden thought on the 'filing the kick' option talked about here. Looking at the end of both the Fruitport and #73 models which both have half stops it looks like the spring sits flush against the flat portion of the blade tang so I'm guessing filing the kick would make little if any difference.

Thoughts...?

Sam
 
Peregrin said:
Ben, Here's the best pic I could get of mine. I'm not sure how much it will help.

If I run my finger tip lightly along the spring and spine on mine, I can't feel the tip of the blade. If I put a little pressure on it, actually pushing into the trough then I can barely feel the tip. I have no way of measuring, with any accuracy, how far below the liner the tip stops but it appears to be less then 1/16" and more then 1/32".

I do love this knife. It's as sharp as the day is long. The edge is easy to maintain with a leather strop.

IMG_3591e1.jpg
Click to expand...

Thanks for that Gary. That stag is really nice.
 
That's a very helpful picture, thank you Peregrin! And avoidspam, I was thinking the same thing looking at it. It looks like Peregrins closes a very tiny bit more than mine. A representative of GEC offered that I send it in and they will take care of it, my worry there is that if they replace it, it will be with a model that does not have the brkt convex grind. I am really on the line about filing it down just a liiiiiittle bit, or sending it in. Anybody have experience with GEC customer service or advice about the grind concern? Thanks so much for all the insight so far.
 
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