Maestro
Moderator
Belt knife (8" blade) made by Randy Wolfe:
In 2008, I shot my first flintlock buck that had only one 3-point antler. My son, who was seven years old at the time, was with me on this 18th-century-style hunt - he witnessed his first deer harvest! This was a legal buck here in PA, but what do you do with a single antler?! Well, I had my friend, Rich McDonald, make a great little hunting knife with it for me! Rich's wife, Jeanne did the leather work. 8 1/4" overall with a 4 inch aged blade, engraved pewter bolster... it feels perfect in the hand and is just right for field dressing the next deer. Also makes a great heirloom for my son:
I had Kyle Willard of Old Dominion Forge make this belt knife for my wife:
"Many times the 18th century pistol grip knives are thought to be French in origin, but the truth is they were quite popular in England and other European countries as well. This is a "no frills" butcher knife, very typical of the "common quality" knives of the day. Bone handle, pewter bolster and 5 3/4 inch aged blade."
18th century belt axe by Beaver Bill w/ 2 1/2" blade and poll end - hand forged from 4140 bar stock, hardened & tempered; Haversack by Cal Tanner (had Cal sew a sheath on back of the bag to carry the belt axe):
In 2008, I shot my first flintlock buck that had only one 3-point antler. My son, who was seven years old at the time, was with me on this 18th-century-style hunt - he witnessed his first deer harvest! This was a legal buck here in PA, but what do you do with a single antler?! Well, I had my friend, Rich McDonald, make a great little hunting knife with it for me! Rich's wife, Jeanne did the leather work. 8 1/4" overall with a 4 inch aged blade, engraved pewter bolster... it feels perfect in the hand and is just right for field dressing the next deer. Also makes a great heirloom for my son:
I had Kyle Willard of Old Dominion Forge make this belt knife for my wife:
"Many times the 18th century pistol grip knives are thought to be French in origin, but the truth is they were quite popular in England and other European countries as well. This is a "no frills" butcher knife, very typical of the "common quality" knives of the day. Bone handle, pewter bolster and 5 3/4 inch aged blade."
18th century belt axe by Beaver Bill w/ 2 1/2" blade and poll end - hand forged from 4140 bar stock, hardened & tempered; Haversack by Cal Tanner (had Cal sew a sheath on back of the bag to carry the belt axe):
