Green River Knife

[Wanderlust]

Okay so as the title states I am wondering about the Green River knife. I have heard stories about it in regards to the mountain men and I was wondering where it got its start. Also where can you get these and generally I am just curious about this knife/brand in general.

 

[DennisStrickland]

if i have my facts correct, the russell cut co. had an early plant located om the green river. russell was one of the earliest american efforts to try & compete with the english domnination of cutlery. among the most popular patterns were skinners & thin blade wooden handled hunters. the fur & buffalo trade bought many russell knives. in confrontations with indians & rivals the old saying started, [give it up to them all the way to green river] meaning to thrust deep to the trademark. i believe this plant burned & russell relocated elsewhere. these old patterns are still offered in some retailers, they are popular with blackpowder enthusists.

 

[Tostig]

Okay so as the title states I am wondering about the Green River knife. I have heard stories about it in regards to the mountain men and I was wondering where it got its start. Also where can you get these and generally I am just curious about this knife/brand in general.

I got a blade blank from a knife kit retailer online. They dont look like much and are pretty darn thin but will cut all day long. Very thin ground knife.

Tostig

 

[t1mpani]

Indeed---not the hardest or most wear resistant steel you'll ever see on a knife, but their geometry seems to keep them cutting forever. The second-most severe cut I've ever received was with a Green River and initially I didn't even feel it (if I had, the cut would have been significantly smaller).

 

[R.H.Clark]

There are Green River kit blades by Russell sold at various locations.Does anyone know what steel and hardness they are? I have thought of getting a couple.

 

[Leftoverdj]

Most of the Russell blades are carbon steel. Dunno the exact alloy, but it takes an excellent edge, holds it reasonably well, and resharpens as easily as anything I have ever seen. I've still got one in kitchen use that I bought in '67. Mine is an obsolete sticker pattern which was vaguely similar to the Classic, c. 6", spear point, single edge, false edge on the back of the point. It's stuck a few pigs in its day. but mostly it's done the heavier kitchen chores.

These are very, very, utilitarian blades. No flash about them, just basic designs and good steel. They may be a little soft by some standards, but that seems to be by intent. There is much to be said for a blade that will butcher a couple of hogs and be returned to full sharpness by a few licks down a steel. They'll never win any prizes for looks, but they are perfectly in period for a buckskinner.

 

[Andrew Colglazier]

It's my understanding that they are generally 1095. I like them better than their competition, the Old Hickory line. The Green River blades tend to be finished better, and are a bit thicker stock.

Andy

 

[Culhain]

I got interested in them because of their style and ties to the old days.
Turned out that they are also great, but simple, cutting tools.

I have, counting blade blanks, about one dozen of them. My two favorites
are a sheep skinner and a butcher knife with hand convexed edges.

Their 1095 steel is quite good. Their prices are very low. Their grinds
are time proven. Ain't much not to like except the ugly handle scales.

Buy one to play with. Sand away what you don't like about the handle
and re-finish it. Practice your sharpening skills and experiment with terminal
angles. Bashful about battoning with your mega bucks knife or think that
that only thick knives can batton? Fine tune your skills with one of these
and batton the way the old timers did. Wife squeamish about your using
"her kitchen knives" to dress game? Green River knives will work much
better and you can keep properly sharpened and away from her dishwasher.

I like them enough that I once contacted them about becoming a Manufacturer's Representative for them, unfortunately they had their marketing plan.

Time line:

http://home.att.net/~mman/MythGreenRiver.htm

Current:

http://www.dexter-russell.com/history.asp

One of many good dealers:

https://rangersupplystore.com/c-303-green-river-knives.aspx

 

[Pipeman]

I love the 5 inch buffalo skinner and the dadley. They look great with a crown stag handle on the skinner or nice scratted or gun checker scales on the dadley. Great steel in my opinion for a working knife, a couple of licks and it cuts anything.

 

[Ben Dover]

The most popular among the fur trappers was the butcher knife. There are a great many of the originals surviving in museums in this part of the country.

It was truly the all purpose, do anything blade of it's day.

I've never read any reports of mountain men "batoning." Most carried axes, tomahawks or hatchets for that type of work.

Ben

 

[Mr. Armalite]

has anyone bought from ranger supply & if so are they any good

 

[sambo.]

a mate has one and it is a lovely blade. it certainly takes a wicked edge.

Does anyone know what steel and hardness they are? I have thought of getting a couple.

i've been told a lot of Green River type blades are made from old sawmill circular saw blades.

i could be misinformed.