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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).
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Post by brokennock on Jun 6, 2023 18:39:29 GMT -7
Magnifique? đź‘Ť
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Post by bushfire on Jun 7, 2023 0:06:22 GMT -7
Another beautiful knife my friend.
My priorities at the moment are saving for my new rifle and maybe getting another bag otherwise I'd have grabbed one of your recent works!
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RyanAK
City-dweller
Once scalped…
Posts: 973
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Post by RyanAK on Jun 7, 2023 4:54:54 GMT -7
A “what if” based on exquisite research. All of your recent work is excellent, friend. This one, because of the work involved, is magnificent.
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Post by paranger on Jun 7, 2023 6:01:58 GMT -7
Thanks, gents.
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Post by paranger on Jun 7, 2023 10:27:23 GMT -7
Just when I finish saying that a St. Etienne cutler would never make a full tang boucheron...
See the new thread "Full tang boucherons?!"
That'll learn me to never say "never!"
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RyanAK
City-dweller
Once scalped…
Posts: 973
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Post by RyanAK on Jun 7, 2023 10:37:06 GMT -7
The timing is impeccable, eh?!
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Post by paranger on Jun 7, 2023 11:39:08 GMT -7
The timing is impeccable, eh?! Indeed!
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