TripleF wrote: ↑Tue Jun 02, 2020 10:17 pm
Quite possibly......it's very toothy...
I hoped quoting your reply would carry the picture of your 6318's master and sheep's foot blades forward. It did not.
It appears that a previous owner ground off so much metal that the choils are gone. Choils are the notches that separate the handle end of the edge from the tang. Choils are an added step taken to make sharpening easier. Choils are standard on Case, Queen, and GEC. Buck and Camillus knives seldom if ever have choils. Common electric kitchen sharpeners and hardware store grey bench stones are too coarse for the thin edges on Case pocket knives. I suspect that's the sort of sharpener that was used.
You Tube has videos of Case's manufacturing process. Standard pocket knives are given one pass on each side against a belt sander. The sanding belt is not fine enough to make them sharp enough for me but they do cut things. I'm happy with Case's sharpening, or lack of sharpening. Sooner or later I hone all the knives that I use on hard Arkansas stones. What's one more sharpening? I'd rather not pay for Case's employee to spend the time on it.
In the past Case stamped some tangs SSP. That stood for stainless steel springs and blades and polished edges. Contrary to popular rumor the P did not mean polished blades. It meant finely honed edges. 1970s Cases with satin finished stainless blades with tangs stamped SSP are common. Older Cases with blades etched razor edge are also common. I presume the hand work raised the price.