I'm looking for another good quality traditional user and need a recommendation. I've been using GEC's mostly, but one of my pet peeves is the sharp edge of the run up. Where the back side of the blade meets the spring when the knife is open. On many multi-bladed knives I have this is left fairly sharp. Seems like it would be a good F&F, but for a user, it gets in the way, at least for me. My GEC's are worse than most in this regard. I have one pre-1980 Hen and Rooster, and the corners are very hand friendly, but I don't want to put it to too much use. So are there any other multi's, like stockmans or similar that are really good quality, great users and also de-horned, if you will. Thanks.
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Smoothed off edges on traditional
- Thread starter Quy4n8
- Start date
- Joined
- Apr 12, 2009
- Messages
- 13,535
Those 'horns' at the edges can be tamed quite easily, with a piece of wet/dry sandpaper. A rubber eraser, such as the type used for art/drafting, makes a nice, flexible sanding block to wrap the sandpaper around. Anything from about 400-1000 grit would likely get the job done, depending upon how much metal needs to come off. This is how I would fix it.
As for 'de-horned' knives from other makers, Case's finished blades (polished) all have the edges/corners smoothed off. Their 'as finished' blades (such as seen on the 'American Workman' series), are still quite crisp at the edges, as it would be seen straight off the grinder.
As for 'de-horned' knives from other makers, Case's finished blades (polished) all have the edges/corners smoothed off. Their 'as finished' blades (such as seen on the 'American Workman' series), are still quite crisp at the edges, as it would be seen straight off the grinder.