Canel Street Muskrats

xbxb

xbxb

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Joined
Jun 23, 2005
Messages
1,618
Well I just went to my PO Box today and picked up my new muskrat from Canal Street. I keep digging it out of my pocket to look at it. Those fellows over there really know how to make a good knife. It is down right beautiful. I have a quick question. One side of the blade is mirror polished and the other side has a finish like a schrade. It is that way on both blades. Anyone have a clue why they do it that way. If you dont have one of these you have got to get one. Thanks for you help and lets hope that 2007 can be a great year for all. Merry Christmas!!!
 
xbxb, it certainly was a tradition with Schrade, and several other old time makers I understand. It gave you a pretty side, the one that faced you as you opened the knife. It was also better for etching, and it cost less to make and to buy. I wonder what other reasons there were??
Canal Street is populated with talented old cutlers from Schrade, remember!!
How about a pic??
 
Way North -- Yes I do remember they are from Scharde that is why I bought it from them. Sorry I dont have a camera with me otherwise I would post a pic.. I'm out of town and in the process of moving. But I will tell you I have a drawer full of knives. Queens schatts etc. and none of them rival the quality of this knife. A very fine piece of work. Thanks Canal!!!
 
Which Muskrat did you get? the 4 inch Muskrat, or the 4 inch Muskrat, Sounds funny but they produce Two Muskrats and both are 4 inch.

Rusty1
 
I got the 4" muskrat with threaded bolsters. It costs a little more. like 8-10 dollars. I took it for a walk this a.m. with the dumb dog. I did not know that it was a tradition that they treated one side of the blade different than the other. Great knife.
 
That new Muskrat is on my Xmas list, I especially like the way they have shaped the top of the blades.

Rusty1
 
There's something very attractive about the Muskrat pattern,
I don't know quite what it is.

Anyway, enjoy. Those Canal Street slipjoints sure are nice.
 
On older knives, the blades were usually polished on the mark side (the side with the tang stamp and shield), with crocus of iron, which is a very fine abrasive, which gives it a buffed, glossy appearance. The other side of the blade and any other blades were given a glaze finish with powdered emery, which gives you the very fine parallel lines.This used to be standard American practice on most common knives, and can only be done by hand. (this is from Levine's Guide). I believe modern knife makers mimick this as a way to show quality, traditional, handmade workmanship.
Eric
 
I think you're refering to the swedge.
 
Thank you for the swedge comment -- Merry Christman all!!
 
Merry Christmas to you too XBXB, and good luck with that muskrat!
Eric
 
From my Canal Street files:

Canal Street uses the term Mark side polished this is to denote that the knife is hand polished versus tub or some other type of polishing. The mark side is the side with the nail nick. On the older knives a glaze finish was more of a matte finish. both sides polished refers to higher end or special editions ( the Schrade D Holder editions were both sides polished.) Apparently these were the terms used for those styles of finish. I would imagine cost and the usual economic factors ( time ect ) did play a part in how these were done. In any event these are variables in construction and these terms were how they were denoted. From what I understand these were old terms. As such they were more well known ( recognizable to the buyer ) and common then. LT
 
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