Russell Green River

VCM3

Dealer / Materials Provider
Platinum Member
Joined
Oct 26, 2005
Messages
16,801
Figured Eastern maple with my new finish . Ripper,Sheep Skinner & Cartouche. If these are not traditional,I quit ;). Happy Holidays everyone

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Looks great! I love the Green River knives, still use them in the kitchen and the woods. The sheepskinner is still my go-to belt knife after ten years of collecting fixed blades, although it needs a face-lift; the curly maple doesn't look so good after that many years of woods romping.

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Nice job. Whats your new finish?


Haha sounds good right ?? Simple,boiled linseed oil,OOOO steel wool finish . I used this also,on some old butcher knives and wow was I impressed ,it brings the old wood back to likfe
 
That one in the centre would make a very well-balanced food knife. The finish is just right:cool::thumbsup:
 
That one in the centre would make a very well-balanced food knife. The finish is just right:cool::thumbsup:

9" OAL , 5-3/4" of cutting edge .

Will this is the description printed where you could get a blade :

" The "cartouche" knife was one of the most popular trade knives in the American and Canadian fur trade from the 1760s to the 1850s and was originally made by such cutlers as Benjamin Fenton of Sheffield, England, and J. Russell & Co. These knives were offered throughout North American by the Hudson's Bay Company, North West Company, American Fur Company, and others. Our north west cartouche blade was copied from an original found on the site of a North West Company fur post in central Minnesota and has been faithfully reproduced for us by Russell Green River, U.S.A..

The knife has a 6" blade and is 9" overall. Forged from .0625" thick carbon cutlery steel. The blade is etched on one side with the 'Cross -L' mark found on many original English trade knives. The handle has three 3/32" holes to fit your 3/32 steel or brass pins.

The short 3" handle is a signature feature of the cartouche knife "

I was able to squeeze 3-1/4" of wood on my handle


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