Question about back lock tension

[DoctorAutomatic]

Being an engineer I feel a little silly asking, but I'm relatively new to knives (not literally of course, just new to caring about them at any level beyond beyond sharp+metal). Why tension the spring beyond the bare minimum to have it slide in place in the tang? It's not like the spring bares any load. I'm certain I'm missing some key point that is obvious to a salty knife nerd, otherwise it would seem everyone would use just enough tension to keep the blade closed but easy as pie to open. The reality, appears to be much higher tension than necessary for that though. What am I forgetting or not considering?

[mattman]

I'm going to speculate that this would be fine under "normal" use, but I'm sure tension is optimized for "abnormal" conditions discovered in testing. I imagine twisting forces are the biggest hurdle...?

[Doc Dan]

I assume you are talking about a liner lock, is that correct?

[ChrisinHove]

You don't want the lock bar opening under light or accidental pressure when gripping the handle.

[Jazz]

I want it to stay locked. More tension is a more secure feeling, along with a solid lockup.

[The Deacon]

One of the reasons I love midlocks is that they have a very strong bias to closing. The spring tension on the lockbar is what creates that. It insures that the blade closes completely and stays closed while clipped to your pocket, even if you jump off a loading dock or out of a pickup bed. And, in addition to the points ChrisinHove and Jazz mentioned, a strong spring also helps prevent the lock from "bouncing" out of engagement if you're chopping with the knife.

If "flickability" is on your list of "must have" qualities for a folding knife, then other locks are better suited to your needs.