Gaucho knives/guardless bowie

Facon, from "faca" or big knife. During a time when civilians weren't allowed to carry a sword but basically anything shorter. Wielded in the classical fencer hold on the right, and a poncho or coat wrapped around the left.

military-style facones
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Although it's a modern knife, the announced (not yet released) Spyderco Ankerson/Sanders bowie is guardless and has a bolted on handle which would make for easy customization.

Blade - 6 3/4"
OAL - 12 5/16"
Weight - 11.4 oz
Spine thickness - .145"
Steel CPM 4V
Handle Material - G10
BTE - .025"
 
The smaller one is the ten-incher I've been talking about. On the 12-incher I was going to leave the handle alone, but the balance is 3" forward of the bolster, and that small square grip needs more contour and texture to improve the leverage, or heavier material to move back the balance point.
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Well... not too happy, but this works anyway. I push with my thumb when drawing, this way the sheath stays in place and the blade clears the sheath easy. I could add a piece of leather to the throat for a thumb rest to push off. i'm quite happy with the knife, it is easy to sharpen, has good balance and heft. The simple handle gives a good grip.

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That'll hold 'er. Nice job.
Someday when we all need a laugh I'll post a picture of one of my home-made sheathes.

It just occurred to me last night that there are knife-making suppliers who will sell you a belt clip that will resist pull-out and prevent drop-through. I might save myself some trouble and look into that.
Or you could glue something rough or sticky under the tab to increase friction against the belt.
 
screened porch screened porch This the clip you are thinking of? It will not pull off which is why we use it on our IWB holsters. The top part cams over forcing the clip closed on your pants, not the belt, this clip doesn't go on the belt. You draw the pistol or in your case the knife and the holster or sheath WILL not be coming along with.

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I found a couple of chef's knives that do not cost too much and have the proportions I want, both have enough spine to serve both in kitchen and light general duties. 15 cm blade, about 4 mm spine. Spanish and russian makers.The russian is a bit too tactical, both need new handles. Russian has kydex sheath but I would make my own anyway.
 
Hank_Rearden, The way the fuller runs out to the end of the blade on the top knife makes me think it may have started life as a sword blade. Nice looking collection. John
 
Horsewright said:
screened porch screened porch This the clip you are thinking of? It will not pull off which is why we use it on our IWB holsters. The top part cams over forcing the clip closed on your pants, not the belt, this clip doesn't go on the belt. You draw the pistol or in your case the knife and the holster or sheath WILL not be coming along with.

epRkQHm.jpg
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That's the sort of clip anyway, probably upscale of my frame of reference.
"You get what you pay for" is a sad truth.
 
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JDWARE said:
I'm a fan of Gaucho style knives and sheaths - I make one with a seven to eight inch blade I call a "Cuchillo de Asador" ... a slicing knife for the barbecue. The sheath is a lot of work, but can be worn tucked in to the waist, or between waistband and belt, at the belly or in the small of the back.
Saludos
J
JDWARE KNIVES

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Very nice. How thick at the spine?
Looking at Ju-Ca and Schmieden, it seems that the leather sheathes vastly outnumber the nickel-silver scabbards these days.
The broad fan on the leather ones protects the kidney from re-sheathing efforts?
 
Yeah those clips you are talking about go for about .35 ea. That clip on that holster is $11. You do indeed sometimes get whatya pay for.
 
scrteened porch said:
The smaller one is the ten-incher I've been talking about. On the 12-incher I was going to leave the handle alone, but the balance is 3" forward of the bolster, and that small square grip needs more contour and texture to improve the leverage, or heavier material to move back the balance point.
3kIEaQr.jpg
Click to expand...
What can you tell me about that larger one, is it relatively thick at the spine compared to a typical chef's knife?
 
HFinn said:
Well... not too happy, but this works anyway. I push with my thumb when drawing, this way the sheath stays in place and the blade clears the sheath easy. I could add a piece of leather to the throat for a thumb rest to push off. i'm quite happy with the knife, it is easy to sharpen, has good balance and heft. The simple handle gives a good grip.

20180524_082658_zpsg7uwpfhl.jpg

20180524_082608_zpsjdcm1m6t.jpg
Click to expand...
That'll work, and you seem to have done a good job on it.
 
Hickory n steel said:
What can you tell me about that larger one, is it relatively thick at the spine compared to a typical chef's knife?
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It has no name or mark on it. It was plated, I think with nickel. It's a while since I measured the thickness, but it was over 0.25" at the vertices of the angles between blade and bolster. 5/16" maybe. The distal taper is even and gradual.
I bought it at an antique mall between Utica NY and Old Forge, because it was huge and it was cheap. I've never seen another one like it, and I have a few old black chefs' knives. I always meant it to be a Mediterranean leukku, but haven't gotten round to it yet.
 
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scrteened porch said:
It has no name or mark on it. It was plated, I think with nickel. It's a while since I measured the thickness, but it was over 0.25" at the vertices of the angles between blade and bolster. 5/16" maybe. The distal taper is even and gradual.
I bought it at an antique mall between Utica NY and Old Forge, because it was huge and it was cheap. I've never seen another one like it, and I have a few old black chefs' knives. I always meant it to be a Mediterranean leukku, but haven't gotten round to it yet.
(I can post a few compare and contrast photos, if I wouldn't be high-jacking the thread. (Or I could finish it and do a wip thread about it.)) I have a bar of nickel silver that I'm thinking will replace the wooden handle. More weight and more contour.
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Well I only asked because it looks a lot like the US ARMY cooks knife from my dad that I made my pictured knife out of, minus the finish of the blade. ( Reminds me of the blade finish on chrome vanadium Western black beauty fixed blades )
USGI cooks knives are generally pretty large and stsrt out much thicker at the spine as they're kind of a jack of all trades in the kitchen.
They were most often simply etched on the blade, sometimes stamped into the wood, so any markings can dissappear.

I can't confirm but your description of specs sounds like a USGI cooks knife, and with the blade being plated maybe it was USN. Maybe made before stainless steel was common and inexpensive.
This is just a WAG though, and Im probably way off.
 
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