The " Roosters " are crowing for the " Farmers"

Richly jigged and dyed bone characterize that VF, Lyle!
A real nice FJ!
 
Lyle, I live in awe of your collection and focus. I'd like to just handle one of these rare pattern.

Very best regards

Robin
 
I appreciate all the interest.Hopefully some day Robin.

A rare mark on a rare pattern.I am fortunate to have found this one at the beginning of this venture.

Adolph Blaich Arrow Brand San Francisco,Ca.


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The bone on that is a kind of delicacy!

First-rate and thank you for showing it, an inspiring knife.

Regards, Will
 
Cool knife, Lyle! Hefty looking!
You should email a pic, or a link to Bernie Levine. He is interested in San Francisco - marked knives!
 
willgoy said:
The bone on that is a kind of delicacy!

First-rate and thank you for showing it, an inspiring knife.

Regards, Will
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Thanks Will,Charlie,and Alex. Will,that bone seems to be what Case fans would term the greenbone variety. It is pleasing to the eye.
 
Another NYK in French ivory,which I ruined the handles trying to help them. They were replaced with period french ivory by Rob Gregg.

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VOYLES " ANTIQUE KNIVES "


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I found a wreck Lyle :D One side is pretty nice, the other not so much. A humble addition to this wonderful thread.
It's a Challenge.

Best regards

Robin
These are captures, i'll replace them when i get the knife.

 
Pipeman said:
I found a wreck Lyle :D One side is pretty nice, the other not so much. A humble addition to this wonderful thread.
It's a Challenge.

Best regards

Robin
These are captures, i'll replace them when i get the knife.
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Robin,

You are teasing Lyle by posting this so late - just like your cats. I bet his bed is shaking right now. Expect a PM tomorrow from Lyle. :thumbup::D
 
Robin,
I was told about this knife this evening.:)I'm just getting in from laying stone on an inside job.The job was about 1 1/2 hours from my house,so I stayed until I finished tonight.When I checked on it you had already bought it :),and I'm very glad you got it.I would not have bid on it,as I have that maker.

Thank you for adding it to the thread,It's kinda lonely here.:)

Rob,I thought I was hot on it's trail,but I was just cold trailing.
 
wlfryjr said:
Robin,
I was told about this knife this evening.:)I'm just getting in from laying stone on an inside job.The job was about 1 1/2 hours from my house,so I stayed until I finished tonight.When I checked on it you had already bought it :),and I'm very glad you got it.I would not have bid on it,as I have that maker.

Thank you for adding it to the thread,It's kinda lonely here.:)

Rob,I thought I was hot on it's trail,but I was just cold trailing.
Click to expand...

Thanks Lyle, I'm happy to get an example of the pattern. I was talking to the seller about shipping to Canada and they told me they were going to change the listing to buy it now, so I grabbed it. Was going to offer it to you if you didn't have a Challenge example. I'm going to attempt a copy of the remaining scale, we'll see how that goes :D

Very best regards

Robin
 
I was pretty sure you had me in your thoughts,much,much appreciated Robin.I'm sure you will do it justice,and please keep us informed and add to the thread as such.

Here's one. Utica with early UTK Warranted stamp.

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Always nice to see this thread pop up! :) :thumbup:
 
Thank you Lyle, I'll try to do it justice. Can you tell me, are the pins normally in the bottom of the rat tail channel? I have cut NS pins,
what are iron pins like to slice through? Do you think I could get away with cutting one pivot pin then rotating the other to replace the scale?
Best regards

Robin
 
Usually the soft iron pins are only slightly harder to cut, Robin.
Your job will be much easier if you cut them all. I find old chef's knives that are worn down or snapped off provide excellent cutting blades, and it doesn't matter if you chip them.
 
waynorth said:
Usually the soft iron pins are only slightly harder to cut, Robin.
Your job will be much easier if you cut them all. I find old chef's knives that are worn down or snapped off provide excellent cutting blades, and it doesn't matter if you chip them.
Click to expand...

Thanks Charlie
I have tons of old butcher blades. I think i'll give it a try.

Best regards

Robin
 
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