Post by paranger on Jun 6, 2023 13:05:47 GMT -7
Normally I prefer to copy original period blades as closely as possible. This one, I must confess, springs from my imagination - a sort of exercise in "what if?"
The blade profile is straight forward "type a" boucheron (7 pouce). However, it features a beefy 3/16" spine and full 1/4" tang finished with N. American curly maple scales - features not to be found on a St. Etienne produced imported trade knife.
Some bladesmiths (I can think of several) specialize in recreating domestic blacksmith produced colonial knives, but always Anglo-centric (the Woodbury school comes instantly to mind). What would the French version look like? It would likely be based on familiar forms from the mother country, likely a cruder finish (lacking access to the large water-powered grindstones of the European cutlery centers) and perhaps incorporating local materials and recycled steel from an old file or cutting tool? Food for thought (and, I hope, discussion).
The blade profile is straight forward "type a" boucheron (7 pouce). However, it features a beefy 3/16" spine and full 1/4" tang finished with N. American curly maple scales - features not to be found on a St. Etienne produced imported trade knife.
Some bladesmiths (I can think of several) specialize in recreating domestic blacksmith produced colonial knives, but always Anglo-centric (the Woodbury school comes instantly to mind). What would the French version look like? It would likely be based on familiar forms from the mother country, likely a cruder finish (lacking access to the large water-powered grindstones of the European cutlery centers) and perhaps incorporating local materials and recycled steel from an old file or cutting tool? Food for thought (and, I hope, discussion).
