Production "old west" bowie

I too have a Western W49. This is just about my favorite big blade, ever. I've put mine through all kinds of terrible things, and it comes back for more.
The one I have, I got from the "big evil auction site," and the previous owner had found it as a stripped-down blade and put new handles & guard on it. At some point, I plan to remove the handles, solder the guard into place as it should be, and apply some nicer wood. But for now, it's just fine. A big honkin' beater, that I don't have to worry about at all.

Also, I have an Ontario SP-10. In its factory configuration, it doesn't look very traditional, with its black coating and rubber handle. But, I have seen people rework these with wood handles, which is what I'd like to do to mine some day. This one is a stick tang, instead of full tang, but is plenty strong. I've beaten the crap out of mine, and it's held up great. The blade is way thicker than the Western, though, at a full 1/4" thick. :eek:
 
Someday I'll re-haft my 1st Gen CS Trail Master with wood/leather etc but I still miss my W49!
 
Here's one that fits the bill; a six inch blade with amber stag bone scales:





Not a production item, but one I put together from a Jantz blank.
 
There are certainly a lot of variations as to what is a Bowie Knife; two I own that fit in the broad catagory are the Buck 124 (very heavy duty) and a Schrade-Walden Buffalo Bill. OH

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Smithhammer said:
The Green River Hunter is a much older pattern than the 1930's.
Click to expand...

I am probably getting a couple of newer patterns confused. There is a small 41/2" butcher which has been referred to as a hunter and the 4215 pattern which has been referred to as a hunter or belt knife or fish knife. Neither of these knives has a swedge. Am I correct in assuming the first three Green River knives were the Dudley, a butcher, and a scalper? It is the combination of the butcher and the scalper that I imagine the first Bowie blade profile to be.
 
From what I've read, starting around 1836, Russell produced various blade shapes that were all 6" blades. The Dadley becoming the most famous. There is a real scarcity in research materials on these knives online. Found some good (but short) general histories but very little specifics on models except they were highly desirable in the West. Looking at old examples on various antique/auction sites, most of the knives produced had no crossguard.
 
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