kootenay joe wrote:Quote: "The old ulsters got a little blade loss and snaps like a gater."
Not referring to this knife but 'in general': with some older knives, the snap is excessively snappy, you can feel the excess tension being placed on the spring as you open the blade. When you are closing it the over-stretched spring slams the blade closed. It is not a pleasant snap and i think it is not how the knife was made. I think these knives have had the blade replaced and the relative tang/spring dimensions or geometry is just slightly off.
I'm sure everyone here has experienced this. I have wanted to ask about this so i am taking the opportunity here. Anyone else care to comment on this 'too snappy' topic ?
kj
I don't think that "too snappy" knives always has to mean they have been messed with. I think in most cases, it is the simply the way they made them. I know many of us have said "they don't make them like they used to". I think there is truth to that. I find the the quality of steel in older knives is not really something makers have been able to reproduce in more recent knives. There are some brands where the tangs and springs are worn to nothing, and others that are as crisp and square as the day they were sold.
Also, I find that many older blades and springs are built thicker than more recent knives. Maybe this is a way to save on costs.
It is an interesting topic, and maybe one for a separate thread.
Glenn