Hudson Bay designs

So, I guess this could be the version from Nepal:

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PayetteRucker said:
WOW, a ton of awesome information and it has only confirmed my original thoughts. The only real two factors in the design of a Hudson Bay are a clip point and a 10ish inch blade, the rest appears to be up to the mind of the designer. I love the sweep on the Seigle Hudson Bay. William, since those choppers are so similar do you find much performance difference between a swept blade and a straight one? The blades in the article appear to have a pretty solid sweep to them as well, yet the Condor and other Hudson Bays I've seen on here are straight. It also fascinates me that this was typically primarily a butchering knife. If these trappers and mountain men carried multiple large blades for individual tasks, imagine how much weight they carried? They must have typically used mules and/or pack horses. Nowadays most of us carry one long blade, if that-albiet most of us aren't processing lots of meat in the field...
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Not much difference with chopping--perhaps a bit less than a straight blade

Curved blade was better for kitchen work--
 
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There's my shot at a Hudson Bay, 10.25 inch blade, .175 inches thick, 5.25 inch handle including ricasso. Blade is swept about a quarter of an inch, and the handle is inset from the spine by a quarter inch to create a natural thumb ramp ideal for reinforced chopping. I'd keep the spine full thickness all the way down the blade, I wouldn't taper it at the point. I think walnut and brass or copper pins would probably be the most traditional, and a checkered grip would be sweet!
 
I don't know much about Hudson bay knives other than that I always thought they where cool....the closest I have to one in modern incarnation is my bk-7..and I hav eot say I love a clip point in a large knife...makes it extremely versatile despite it's size...
Great stuff here guys thanks.. Nice design there Payette
 
Picked up a Bark River Hudson Bay design in trade at a local gun show, not as nice looking as my custom Baublitz, but great balance. For the little bit of chopping I did in Sundays oppressive heat and humidty, it bit and bit deep. Great knife.
 
I had a Barkie Hudson Bay camp knife that was a heck of a knife. It was a great chopper and was ok at finer work too. I wish I never got rid of that one. I bought it for the history behind it and the materials Bark River used. I havent seen much variation in the hudson bay design either but sometimes the original is best.
 
Here is an original one from Jukes Coulson and Co. Sheffield....

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And one that I made....

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It seems they usually had an 8 1/2" blade with 1/4" steel, fully tapered tangs.
 
i got one made by track knives,i was told backwoodsman mag. did a field test with it,i haven't found the issue yet,who knows maybe it was a salesman pitch.but the knife chops like crazy!
 

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Bondy, I call that a Clip Point Bolo-beefed up tip for forward chopping weight, but at the same time a useable working point. Allaround a very good concept and I'm surprised we haven't seen more blades like that yet. RC Reichert, those are some great specimens! :o
 
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