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Post by Rod on Oct 18, 2012 17:31:35 GMT -7
Excellent photos, with measurements too! Those will make it much easier for anyone wishing to reproduce that type of knife.
Thanks!
Rod
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Post by Chuck Burrows on Oct 19, 2012 19:48:56 GMT -7
To all thanks for your input..
Char - on the early Wilson in the big image - it appears that the tang is inletted and then welded into the blade at the "bolster" point? Is there a way to get hi-rez closeup of that section?
Case knives of the period were typically made with the blade being welded to the tang/bolster, but this is the first time I've seen a butcher with what appears to be with a welded on tang.
FWIW - one can make a pretty good approximation of a period butcher by using a currently made Green River blade - the etched mark is easy to remove and one can easily shorten and taper the tang and re-shape the blade to the right profile. New holes can be drilled in the tang with a cobalt bit or by heating only the tang to soften it for the iron pins. If so desired the proper marks can be etched in with a simple home brewed gizmo - many custom knife makers of today so etch their blades.
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char
Mountaineer
Posts: 24
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Post by char on Oct 20, 2012 8:12:25 GMT -7
Chuck, Your theory is an interesting possibility. At the end of this message there's a closeup of another early six inch Wilson butcher belonging to my SMM brother Mike. I can't see anything that would indicate a forge weld, but I'm no expert so perhaps someone else can tell for sure. If you are referring to the small cut or notch close to where the handle normally starts it's on all early marked Wilson's I've seen. Why? I don't know. Perhaps just a mark to indicate where to start grinding the edge before it was handled?? Here's another picture of my own early Wilson just to show the commonness of this cut. Anyone out there who knows if it served a purpose?  Attachments:
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