Info on Green River knives please

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.
 
Last edited:
Mikael W said:
Those are beautiful!
I wouldn't mind one in Your AEB-L steel.

Regards
Mikael
Click to expand...

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.
 
Horsewright said:
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.
Click to expand...

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

Regards
Mikael
 
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.
 
Horsewright said:
Could do I still have a few Dadley blades left to use a s template.
Click to expand...

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:

IMGP6523.JPG

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
 
Mikael W said:
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
Click to expand...


Go ahead and PM.
 
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
 
You must log in or register to reply here.
Back
Top