Round up those Cattle Knives!!

Cattle Rancher & Cattle Baron
nRAeYiM.jpg

rdxvjXi.jpg

0CMNWXQ.jpg
 
Norcaldude said:
I just bought this on the auction site. Apparently it doesn't have any markings on it besides "Made in USA" on it. I'll look closer when it arrives.

This is one of those auction site purchases where I'm rolling the dice. I liked the look of it in the pictures. That spiral punch is neat and the jigging looks pretty cool too. Hopefully when it arrives it's not a disappointment.

Here are some pictures from the seller. Anybody have any idea of a maker?




Click to expand...


Sweet, I second that it's a Camillus !
 
I rounded up the current full ensemble of my schrade 3 3/8'' jr cattle knives. Absolutely one of my favorite patterns ever made.


One pearl schrade cut 8566, two ulster knife co stamped peachseed bone with steel construction, one shapleigh DE stamped peachseed 856, four early walden stamped peachseed 856's (no stamped pattern number), one usa walden stamped dark peachseed 856 with pattern number and lastly three usa walden wavy bone 856's with pattern number, one of which has a maher & grosh toledo, OH etch.

IMG_6888.JPG


Five of these have the factory edges and are in beautiful shape, the dark peachseed is also in excellent shape and only barely touched by a stone. The rest have some use and some have a couple of issues.

I am still looking to add some more cuts, diamond edge, and celluloid examples. :)
 
Last edited:
Very very nice collection Paul- Cattle knives are an extremely nice pattern - one that warms my heart as well. Very nice viewing!

With me tending to round up a few Sears knives - the quality is just as outstanding in the Camillus Sta Sharp or Craftsman range - even though some are used I can’t go past just how magnificent these knives are- I think you feel the same as myself in this way and appreciate reading your posts.
 
Campbellclanman said:
Very very nice collection Paul- Cattle knives are an extremely nice pattern - one that warms my heart as well. Very nice viewing!

With me tending to round up a few Sears knives - the quality is just as outstanding in the Camillus Sta Sharp or Craftsman range - even though some are used I can’t go past just how magnificent these knives are- I think you feel the same as myself in this way and appreciate reading your posts.
Click to expand...

Thank you my friend.

I certainly appreciate old cattle knives, big and small. The craftsman and sta sharp knives you have shown are excellent and I really enjoy them. Mint knives are great but used ones have a character that is unique to them, can't pass up on a good cattle either way. :)
 
TheChunk91 said:
I rounded up the current full ensemble of my schrade 3 3/8'' jr cattle knives. Absolutely one of my favorite patterns ever made.


One pearl schrade cut 8566, two ulster knife co stamped peachseed bone with steel construction, one shapleigh DE stamped peachseed 856, four early walden stamped peachseed 856's (no stamped pattern number), one usa walden stamped dark peachseed 856 with pattern number and lastly three usa walden wavy bone 856's with pattern number, one of which has a maher & grosh toledo, OH etch.

View attachment 1277095


Five of these have the factory edges and are in beautiful shape, the dark peachseed is also in excellent shape and only barely touched by a stone. The rest have some use and some have a couple of issues.

I am still looking to add some more cuts, diamond edge, and celluloid examples. :)
Click to expand...
Head em up !!!! Fantastic herd :eek::eek::eek:
 
TheChunk91 said:
I rounded up the current full ensemble of my schrade 3 3/8'' jr cattle knives. Absolutely one of my favorite patterns ever made.


One pearl schrade cut 8566, two ulster knife co stamped peachseed bone with steel construction, one shapleigh DE stamped peachseed 856, four early walden stamped peachseed 856's (no stamped pattern number), one usa walden stamped dark peachseed 856 with pattern number and lastly three usa walden wavy bone 856's with pattern number, one of which has a maher & grosh toledo, OH etch.

View attachment 1277095


Five of these have the factory edges and are in beautiful shape, the dark peachseed is also in excellent shape and only barely touched by a stone. The rest have some use and some have a couple of issues.

I am still looking to add some more cuts, diamond edge, and celluloid examples. :)
Click to expand...
Outstanding collection, thanks for showing those.:thumbsup::thumbsup:
 
What makes a cattle knife a cattle knife and how do the differ from a stockman? I’m guessing it’s more than the round bolsters. I always thought a cattle knife had a spear main blade but I saw a few pictures of jr cattle knives that had clip blades so now I’m really confused.
 
Grateful said:
What makes a cattle knife a cattle knife and how do the differ from a stockman? I’m guessing it’s more than the round bolsters. I always thought a cattle knife had a spear main blade but I saw a few pictures of jr cattle knives that had clip blades so now I’m really confused.
Click to expand...

As I understand it, it's mostly the frame. Cattle knives are most often on a cigar frame, but eureka and surveyor (a type of swell center) frames count too. Like you noticed, the blade array in a cattle knife can vary. Spear or Clip main, sheepsfoot and spey secondaries, but also sheepsfoot and pen blade or spey and pen, probably also a punch here and there.

Stockmen (stockmans?) evolved from cattle knives, so the latter are a more archaic knife form. Iirc they were originally marketed as "premium stock knives". A true stockman should be built on a serpentine frame, round or Texas style square bolsters is probably irrelevant to the classification. It's meant to be a more slender knife that handles space more economically than the bulkier cattle knife. You won't see a California clip blade on a true old cattle knife (or?) while it fits perfectly a serpentine stockman frame.

Now, I probably made a bunch of mistakes, so let's wait for someone more experienced. This is merely the picture I got from reading posts on the forum and we know opinions here can differ a lot. :rolleyes: The books may state it differently.
 
ISKRA said:
As I understand it, it's mostly the frame. Cattle knives are most often on a cigar frame, but eureka and surveyor (a type of swell center) frames count too. Like you noticed, the blade array in a cattle knife can vary. Spear or Clip main, sheepsfoot and spey secondaries, but also sheepsfoot and pen blade or spey and pen, probably also a punch here and there.

Stockmen (stockmans?) evolved from cattle knives, so the latter are a more archaic knife form. Iirc they were originally marketed as "premium stock knives". A true stockman should be built on a serpentine frame, round or Texas style square bolsters is probably irrelevant to the classification. It's meant to be a more slender knife that handles space more economically than the bulkier cattle knife. You won't see a California clip blade on a true old cattle knife (or?) while it fits perfectly a serpentine stockman frame.

Now, I probably made a bunch of mistakes, so let's wait for someone more experienced. This is merely the picture I got from reading posts on the forum and we know opinions here can differ a lot. :rolleyes: The books may state it differently.
Click to expand...
Thanks for a very informative response. You definitely cleared up a few gray areas for me.
 
ISKRA said:
As I understand it, it's mostly the frame. Cattle knives are most often on a cigar frame, but eureka and surveyor (a type of swell center) frames count too. Like you noticed, the blade array in a cattle knife can vary. Spear or Clip main, sheepsfoot and spey secondaries, but also sheepsfoot and pen blade or spey and pen, probably also a punch here and there.

Stockmen (stockmans?) evolved from cattle knives, so the latter are a more archaic knife form. Iirc they were originally marketed as "premium stock knives". A true stockman should be built on a serpentine frame, round or Texas style square bolsters is probably irrelevant to the classification. It's meant to be a more slender knife that handles space more economically than the bulkier cattle knife. You won't see a California clip blade on a true old cattle knife (or?) while it fits perfectly a serpentine stockman frame.

Now, I probably made a bunch of mistakes, so let's wait for someone more experienced. This is merely the picture I got from reading posts on the forum and we know opinions here can differ a lot. :rolleyes: The books may state it differently.
Click to expand...

Good overview Žan!


Charlie those are some nice little calves. ;) And thanks!


Equal ends are by far the most common type of cattle knife. Surveyors and eurekas are not often seen. Hardly any kind of cattle knives are made anymore, really. Very unfortunate. Stockmans became the favored three bladers and cattles seemed to fall by the wayside following ww2.

Case made a eureka (incorrectly billed as a humpback stockman!) but that is the only eureka I know of that's newer. Queen made, in recent years, a surveyor pattern that they called the railsplitter.
 
You must log in or register to reply here.
Back
Top