WTB Schrade Cut Co rope knife

[garyflorida]

I have missed a couple really nice ones on EB and now it's driving me crazy. Like to find a nice clean Schrade Cut Co rope knife if possible please?
Gary

[kennedy knives]

Could you post a picture of what you are looking for Thanks

[garyflorida]

Sure I can.

[kennedy knives]

Thought I had one but not exactly Here is what I have

[garyflorida]

I need the No. N1361 Rope or Hawser Knife and your showing No.1361 the pruning knife...close but.

[kootenay joe]

What is confusing is that Schrade Walden called this same knife a "163".
I have 4 Schrade Walden 163 and 1 Schrade Cut Co rope knife, used ++, (no numbers marked as with all SCC knives). Only one of the 4 S-W is unused and it has the serrated "Wonda Edge" (first done by hand by an employee named "Wanda")
The difference is that only the SCC has a rat tail groove on bolster.
In both 'eras' some have a bail and some do not (& never did).
kj
ps, how much did the ones you missed sell for ?

[garyflorida]

There seems to be 3 distinct blade designs. The Cut Co (1) is tapered tang to front , thicker blade stock, and edge ground. The next era, sometimes marked 163 (2) is not a tapered, thinner blade and slight edge ground. The newer (3) sometimes marked 163 is a flat dimension blade with no edge grind.
Bolsters are a clue as well as the handle and frame grinds. The Cut co required the most thought and workmanship to build by far but being the oldest got beat up so finding one in good shape can be a project.
I had my chance and messed up.
I have tried to track the purchaser down but my leads caved in.
I will never learn.
So I will make my own.

[garyflorida]

Here is a time line-up of knife design "development" over the years. Price can be 20.00 to 350.00 depending.

[garyflorida]

Here is example of a number 2 design. Steel bolster with no groove, 4 pin handle, slight edge grind mill finish flat blade, no half stop tang, square butt frame, handle scales slightly contoured.

[kootenay joe]

What do you mean 'slight edge grind' or 'no edge grind' ?
The "edge grind" is done after the primary grind and puts the sharp edge on the thinned out edge of the blade.
Are the 4 knives shown yours ?
I appreciate your detailed observations, esp when i understand the 'edge grind' bit.
kj

[kootenay joe]

To answer my own question: i think by "edge grind" you are referring to drawn swages along blade spine towards the tip end.
I see my SCC has bilateral swages and taper tang to tip (aka "distal" taper)
1 of my S-W 163 have tapered blades tang to tip plus bilat. swages.
3 of my S-W 163 have no distal taper & no swages
Until you pointed this out, i had not noticed. Thanks.
kj

[garyflorida]

You got it. It would be interesting to see how the prototype blades were designed and handed out for all the grinders to follow. It is all done consistently once the changes are made. The Cut CO blade has a smooth slick factory finish while the 2&3 have grain mill lines. How this happens I have no clue.