just an example. https://japaneseknifedirect.com/collections/bowie-knives
So I am using this new knife in spite of any flaws with the assumption that originals back in the fur trade may have had imperfections too. So maybe I’m more period correct than not.
It holds an edge good. Starting to patina nice too.
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Nice blade. Just keep using it and you'll get to a real nice patina in short order. Cut any fruit or veggie that has acid in it and you'll get there fast. It's actually unavoidable with a high-carbon blade.So I am using this new knife in spite of any flaws with the assumption that originals back in the fur trade may have had imperfections too. So maybe I’m more period correct than not.
It holds an edge good. Starting to patina nice too.
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A lot of the original trade knives were just iron, not steel at all. They were intended to be as cheap and crappy as traders could get away with.I don't know much about them but Id think they treated there knifes well back then.
I been looking at some Japanese knifes now..
That's a problem because that's a problem. Id say they have some nice mountain man knifes too.
Essentiallygreen river knifes are 1840s
There kitchen knifes?
I think that eight-inch butcher knife is just right for @Omahkapi'si 's persona. I like to read the literature of the period, and not only trappers but soldiers and just about anybody else outfitting for a trip to the mountains in the early 19th century carried a butcher knife. You see it repeatedly in the accounts written by those who were there.So I am using this new knife in spite of any flaws with the assumption that originals back in the fur trade may have had imperfections too. So maybe I’m more period correct than not.
It holds an edge good. Starting to patina nice too.
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I think that eight-inch butcher knife is just right for @Omahkapi'si 's persona. I like to read the literature of the period, and not only trappers but soldiers and just about anybody else outfitting for a trip to the mountains in the early 19th century carried a butcher knife. You see it repeatedly in the accounts written by those who were there.
As noted in previous posts, these knives were cheap, but they were simple, sturdy, and functional tools. Neither Indians, trappers, or emigrants would buy junk. Despite their low price, the blades were ground smooth, without the forge scale and hammer marks that people now associate with period cutlery. Metallurgy had certainly not advance to the level we enjoy today, and several people who were present back then commented on the soft metal, which could be sharpened on a smooth river stone or with a file. Edwin Thompson Denig, who was the factor of Fort Union on the Upper Missouri, penned several ethnographical articles concerning the Indians he knew. This quote is from his monograph on the Assiniboine, republished in the 46th Annual Report of the Bureau of American Ethnology:
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Comments concerning the most common knives on the plains are in about the middle of the page. While Denig described this as a "scalping knife" he referred to the "...soft steel blade about 8 inches long and 1 1/2 inches wide, sharp on one edge, and with the point turned like a butcher knife." Other chroniclers of the period used the term "butcher knife" pretty frequently.
One cool thing about this knife from Crazy Crow is the trademark, in the form of a snake slithering over a horizontal line. As noted in the catalog description, this trademark is associated with a family of cutlers named Kitchin:
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While Kitchin's period of operation (1860's) might be a little late for the pre-1840 "rendezvous era," the actual knives had not changed that much, and for an older fellow like Omahkapi'si who had outlasted the Shining Times but elected to stay in the mountains, it might be a good fit, after all. There were a number of men, old-time trappers, who did exactly that, enjoying the freedom of the hills until the end of their times. Roosevelt reported visiting one of them at the old fellow's camp in the 1880's. In any event, I would rather carry an authentically marked knife that is a bit "late" than have one of the fantasy knives that you see so often. This Kitchin knife from Crazy Crow is one of only two I know of in current production which have anything close to period correct markings. The other is the 19th century butcher knife from John Nowill of Sheffield. The Nowill butchers are available in several blade lengths, but this one is the eight-inch version pictured on the Bernal Cutlery website:
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I had read Denig's piece on the Assiniboine years ago and determined to make a knife similar to the one in his description, using a Dexter-Russell eight-inch Green River blade blank. Here is the result, warts and all:
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It is an eight inch butcher, and I even used period correct wood (pernambuco) for the haft, but there is a lot wrong with it. The pin spacing is wrong, and the pins should be a little larger in diameter. Also, the sharply beveled edges of the handle scales should have been more rounded. I didn't like the farby, modern etched trademark, so I put some effort into obliterating it by browning and buffing the blade. I would say very few original knives were totally unmarked, but I preferred no mark at all to the one that was on the blade.
We could nit-pick some other details on this Green River knife as well as on the John Nowill and Crazy Crow butchers. They may not be perfect representations of the knives of the period, but I think they are pretty good. And, like the originals, they don't cost that much in today's dollars. I think you can get a Green River blade blank for less than fifteen bucks, and the John Nowill butchers are selling for $40 and under, depending on blade length. Best of all, the Crazy Crow/Kitchin butcher which is the subject of this thread, is currently on sale for $22.52. I don't think you're going to beat that.
Best regards,
Notchy Bob
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