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English trade knife

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skunkskinner

50 Cal.
Joined
Aug 10, 2005
Messages
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I forged this from a disc harrow tine. I made another smaller one of the same steel and skinned a deer the other day, wanting to see if the edge would hold up i whittled on the leg bone and it held the edge very well. The blade measures 8 1/2 inches and the handle and sheath are made from grain on deer raw hide. I hope you like it, i am very satisfied with the look of the end product.

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Looks good, Skunk. I have a Sheffield machete blade that I'm going to hack up and make some knives from.
 
Seems that if I recall correctly, that should be 1080 steel. Should make a fine blade. If you really want one to stand out as English, it really needs a straight backed choil just a tad more than 90° to the blade, and an upswept point. What you have there is about a perfect Frenchie.
 
Thanks every one !

Wick thanks for the corrections, I'll get the next one right. I sure do like my Frenchie :wink:
 
Okay, Mr. Ellerbe...you had me reaching for the dictionary on that one, and "choil" isn't even in the Webster's. Could you tell me what you mean by "straight-backed choil"?
 
Jaeger, Wick will be more precise, but the choil is the spot at the rear of the lower edge of the blade where it transitions to the tang.

Skunkskinner, I am liking your work! When I forge hot metal, all I get is shapeless blobs ...
:redface:
 
Bill described it well. The choil is the transition of the wider edge to the narrower tang.OR, into a ricasso. The French almost always had curved choils, while the English almost always were straight backed with a slight forward angle off the tang.

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