The Puukko

An extremely rare Kokemäen puukko, most likely by Akseli Ekman, for "timpuri" i.e. house building carpenter. The sheath has a front pocket for carpenter´s flat pencil:
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This is the only one I´ve ever seen.
 
I know there are lots of WWII puukko around, but I find these interesting.

Is it a trophy for a Finnish soldier or belonged to a German Soldier?



This one is a modified Marttiini . Belonged to a German soldier who eventually came to US.
I.D. info supplied by seller, so take it lightly.



Comments welcomed.
 
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I guess it would still be speculation as to the two military puukko above, so we'll let that go.
It would be nice if anyone knew the carver (TWR) of the wood puukko above. thanks.
 
Ciscocbc said:
Are most traditional knives made from carbon steel?
Lovely patinas gentlemen!
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Possibly not. We complain that Case doesn't produce more of their patterns in non-stainless. A now dead dealer in Scandinavian knives reported that Mora thinks it's nuts to prefer non-stainless.
 
ajvail18 said:
Jelio makes such a great knife! Beautiful
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He really does. I have had the pleasure to own a small handful of his work over the years. Each one has been simply exquisite. Not only beautiful, but also very well-balanced and a joy to use.
 
screened porch said:
A now dead dealer in Scandinavian knives reported that Mora thinks it's nuts to prefer non-stainless.
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I will never understand that.
Yes, Carbon Steel will patina. So what? I'm not the only one who "thinks" a patina gives a blade one-of-a-kind class and shows the knife is "loved" and used. As an added benefit, patina stops red rust from forming dead in its tracks.
A patina also demagnetizes highly polished blades so they are no longer a 🤬🤬🤬😡🤬 fingerprint and smudge magnet. 😁👍

The concensus is a carbon steel blade can take and hold a keener edge.
True or myth/urban legend? I don't know. That belief may date back to when stain-less was first used on knives about 100 years ago, when how to heat treat the then new stain-less steels was not fully understood, resulting in some/many of the then new steels not taking as keen an edge or hold it as long as the tried and true 10XX and the other then common carbon steels.

As for "stainless is more steril" and "carbon steel changes the taste of food ..." accusations ... I gotta call bull💩.
Carbon steel was used for at least 1,000 years before someone got the "bright" idea to add chromium to the steel. Carbon steel is still used in the kitchen. "Humans" have not gone extinct (yet) from using carbon steel cutlery, wood cutting boards, cast iron skillets/pots/gridles/grills/dutch ovens/cauldrons, etc.
"Steril" is a myth, to begin with. Anything exposed to the atmosphere is exposed to and contaminated by the germs/viruses, pollen, mold spores, dust (much of which is not from this world. Something like 5200 tons of dust or more a year
https://www.livescience.com/space-dust-falls-to-earth.html
arrives on "Earth" from points outside the solar system. 😳

Who knows what extraterrestrial life (germs, viruses, ???) is hitching a ride on that dust? 😇👍

I may be mistaken, but I think the cutlers and steel mills have figured out how to heat treat the new fangled stain-less steels. (They can still stain and rust ... it just takes a lot longer.)
My 440A and 425HC blades will take the 10DPS edge angle I use, and hold it for an acceptable amount of work. They don't roll the edge or chip any more than my 10XX and other carbon steel blades, either.

I still prefer carbon steel because it patinas.
Without oiling the blades, I didn't have rust issues on my carbon steel knives and machettes that had/have a patina, when I lived in Tampa-St. Pete (aboard the boss' charter yacht at a couple marinas on Tampa Bay), The Florida Keys (mainly Long Key, Marathon, and Key West), and the Miami/Ft Lauderdale/Homestead/ Floida City area. Once a patina formed my carbon steel filet knives and bait knives did not rust, either, even though they were exposed to salltwater. (includes washing/rinsing off.)

With proper care, my blued firearms and muzzleloaders didn't rust inside or out, either. 😇👍
 
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