Tang has been ground on my 300 series.

Technically if they are that old, they were made by Camillus under contract for Buck, and I have a 301 from that era that does not have the grinding marks you are talking about.

Hmmmm....Experts??? Got me curious now.
 
Yeah, little "mysteries" like this drive me nuts. At last count I have 4 301's from early to new and none have been ground on like you describe.

Can you put up a picture?
 
I often file down the kicks in my slipjoints a little bit so that they go lower inside the handle when closed, I have never done it to any of my Bucks though.

Posting pictures is easy, I use http://tinypic.com, they don't require registration and will host a picture for free for about a month., you just have to go there, hit the Browse button to locate the picture in your computer, hit the Host Picture button, then copy the link with the [IMG]...[/IMG] tags and paste it in your post here, like this:

[IMG]http://tinypic.com/erka69.jpg[/IMG]

erka69.jpg


Or you can post a link like this:

[URL=http://tinypic.com/erka69.jpg]Filed Kick[/URL]

Filed Kick

Luis
 
After looking over a couple of dozen examples close at hand, the grinds on the tangs of 300's vary on several. I am only guessing this is a quick final touchup fix by factory to insure the blade point rests low enough not to be a hazard to hands or pockets.(Common on heavy sharpened blades) On used 300's the blade tip corner of the tang will also show sharpening wear on used knives or those stated to be NIB but may not really be. Electric sharpeners designed for kitchen knives are bad to knock off the tang corner. Crock sticks will do so also, making more of a beveled look to the corner. If it's polished and looks flat I consider it a factory effort in my considerations.
 
Yes, that grind was an option to be used if the blade tip road too high in the case. Some will have the grind and some wont. It is common and knives that have been worn and sent back to the factory for sharpening. As you sharpen the blade, it can ride higher so that spot on the choil may be ground to lower the blade tip.
New knives can also have this adjustment.
 
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