Info on Green River knives please

[screened porch]

I wish the patterns didn't have so many names. I've seen @Henry Beige 's fish knife called the belt knife, and Horsewright 's bottom-pictured one called a ripper and something else.

 

[Horsewright]

Those are beautiful!
I wouldn't mind one in Your AEB-L steel.

Regards
Mikael

Thanks! Plans afoot to do just that. I've got a really big curved one with a 12" blade. There's a competitive BBQ er guy that saw my box of Green River blades and said in my AEB-L that would be his dream knife for Qing. I'm making him a holster right now and then will start on the knife shortly thereafter.

 

[Mikael W]

Thanks! Plans afoot to do just that. I've got a really big curved one with a 12" blade. There's a competitive BBQ er guy that saw my box of Green River blades and said in my AEB-L that would be his dream knife for Qing. I'm making him a holster right now and then will start on the knife shortly thereafter.

Sounds great!
I'm looking for a Dadley like the ones I posted above.

Regards
Mikael

 

[Horsewright]

Could do I still have a few Dadley blades left to use a s template.

 

[Sidehill Gouger]

I can't see the markings on that English knife but it looks like a modern Sheffield knife to me. Dadley is not a 19th century term for that pattern. Most catalogs simply called it a hunting knife. Sometime in the 20th century a writer invented the term Dadley and it stuck. The Russell looks like it might be an older one but I'm not sure how old. That pattern of bolster came into use after the civil war. When they quit, I don't know but I'm guessing before WW-II.

 

[Mikael W]

Could do I still have a few Dadley blades left to use a s template.

Looking at pictures of the Green River knife versus the Scandinavian/German Dadleys, shows slight differrences in profile.
The Green River seems slimmer at the tip area, where the Scandinavians are made with a higher profile at the tip, more towards a semiskinner.
Here's the Holmberg in trying to show the proportions:



The edge and handle in a straight line with the spine raised towards the tip.
Max height at the tip 1"
Height at the handle 15/16"
I have more measurements and if You think You can do this I will give all the numbers in a PM.

Regards
Mikael

 

[Horsewright]

Looking at pictures of the Green River knife versus the Scandinavian/German Dadleys, shows slight differrences in profile.
The Green River seems slimmer at the tip area, where the Scandinavians are made with a higher profile at the tip, more towards a semiskinner.
Here's the Holmberg in trying to show the proportions:

View attachment 1078984

The edge and handle in a straight line with the spine raised towards the tip.
Max height at the tip 1"
Height at the handle 15/16"
I have more measurements and if You think You can do this I will give all the numbers in a PM.

Regards
Mikael

Go ahead and PM.

 

[Mikael W]

Go ahead and PM.

Great!
I sent You a drawing to Your email.

Regards
Mikael

 

[Horsewright]

Great!
I sent You a drawing to Your email.

Regards
Mikael

Perfect, drilling the tang holes in 92 blades today, get back with ya in the morning.

 

[Þráinn Njálsson]

Prior to the 1840's, virtually all cutlery in America came from England. There was nothing that could compete with the old, family businesses of in Sheffield. Russel Green River Works was the first successful American cutlery, but they weren't really producing until 1840 or later. J. Nowill and Sons ltd. was family owned from 1700 to 1946. Although it is now owned by J. Adams ltd., I believe their knives are still being made in Sheffield, some using the same old patterns. They still make butcher knives with the 19th century pattern and markings. They're some of the most historically accurate butcher knives for early 19th century America.
http://www.sheffieldknives.co.uk/acatalog/Miscellaneous-Knives---Scrapers.html