Tricks to dulling crossbar studs?

SwissHeritageCo

Knifemaker / Craftsman / Service Provider
Joined
Jan 8, 2021
Messages
3,169
Burs have always given me trouble but today they are taking on a new incarnation!

Recently I received a knife with a crossbar lock. The action on the lock is a bit tight, and it has exceedingly sharp and painful studs.

I like getting to know my knives and breaking in the action by fidgeting with them, but in this case the crossbar studs are sharp as hell and preventing me from repeatedly opening and closing the knife to my satisfaction :(

My question is, have you ever run into this and if so, what steps did you take to remedy it? So far the only thing that comes to mind is possibly stropping it but I'm game for whatever helps.
 
Is it a Doug Ritter Hogue? That's the only case I've run across like this, and despite loving the knives, I hate the meat-grinder studs they use. I hit the crossbar lock with a file, but I'm a hack.
 
Post a picture of it!

Obviously, you have a problem, which means WE have a problem!

[Plus, I don't know what a cross bar lock is. We'll, maybe I do. I need to see a picture of it.]

LOL. I'll post a pic tomorrow but it's a simple two step stud. Crossbar lock is just another name for an axis lock, pretty sure every company kind of just labels it differently to sound unique.

Is it a Doug Ritter Hogue? That's the only case I've run across like this, and despite loving the knives, I hate the meat-grinder studs they use. I hit the crossbar lock with a file, but I'm a hack.

It's not, but it definitely sounds like it's brother lol. Meat grinder studs indeed!
 
My question is, have you ever run into this and if so, what steps did you take to remedy it? So far the only thing that comes to mind is possibly stropping it but I'm game for whatever helps.
What to do?
Just do what a simple common logic suggests you to do. If there are sharp edges you need to kill them. I'm not sure what else could you do.
 
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