First French Scalper attempt

[Dan99]

The common French trade boucheron knife blade would have a noticeable rounded heel, a moderate dropped point, be about 1/8" thick, distal tapered, two 1/8" iron pins in the grip, roughly 1 1/16"apart, a tapered half tang. Some would have two piece grip slabs with a third pin near the rear even though only half tanged. The grip would be slightly past the lineup of the heel at the front. According to Ken Hamilton, one of the most knowledgeable researchers on French trade goods, there would be no obvious gap in the grips' underside as the English commonly had. The grips were dressed to the tang width. These knives were simple, but not pieces of junk. 5160 steel is OK. 1084 will retain an edge better.

Thank you, I will make note of the changes and give it another go. I haven’t dealt with 1084 but will give it a try also. Thank you for taking time to give suggestions.

Dan Rubert

 

[Dan99]

I spoke with Ken Hamilton very recently, new archaeological evidence suggests that two scale and 3 pin designs were the more prominent.

The article Brokennock referenced is probably your best offering short of speaking directly with Ken.

I'm in the process of having a boucheron made for me based off extant archaeological examples. 5 pouce type B blade with 2 scales and 3 pins. Boxwood of course.

Awesome, thank you. Hopefully you’ll share photos of your Boucheron when you get it.

 

[Dan99]

The knife that was subject of this thread is going for sale on regular sale post in 30 minutes.
10 1/4” overall, Half tang, Rosewood handle, 3 iron pins comes with leather center seam sheath. $150 or best offer