I'm pleased you know some of our history garry3. Yes, the Basque siderugy has a very largue history, we had plenty very good mineral (English and Spanish appreciated it very much, American natives did the same as you see in the tomahawk link), our land is and was mostly covered by good quality wood thick forests, our territory is composed in a large extent by rainy mountainous ranges and we have been forging before Roman arrived here. If you know how and were to look at, it's common to find old iron and steel producing structure remains in our mountains. Our family has one of them, its a 17th century, more or less, 5 meters high 3 meters wide iron reduction furnance unused in at least a century. Basques are (or at least were) so closed to this industry that some places have their names related to it. For example my valley, Urola, means water powered iron/steel forgery.
About our food, its easy to explain. My province population is three times lower that the Paris one but we had (at least in 2014 or 2013, I can't remember) more Michelin stars than it. About tapas, we call them pintxoak, pinchos in Spanish. They were different in the origin, now due to the globalization, they are more or less the same.
A lot of basque people migrated between 30 and 50's, they were very hard times here. Some family members live in the USA, they live in Nevada.They allways invite us to go there, we would go if it wasn't for the crysis. At what time of the year do you recommed us to go, if we ever can?
Let's continue with axes, I have found a perfect post to back my argument. Here you have,
http://www.bladeforums.com/forums/showthread.php/795465-Traditional-Basque-Axe
You can see here a traditional Basque axe with its oval conic eye hanged with an excelent traditional (I mean globally) handle. I have to contact this man because I think he doesn't know the joy he has, I'm refering to the handle.
Here you can see, he can use this axe peferctly and rehandle it by himself when it breaks.