i am from Denmark...this type of knife has been part of the danish scandinavian and northeren germany kitchen culture for hundreds of years. The tip is made this way to butter rye bread for smørrebrød...open danish sandwiches...i have a collection and would be glad to send you a small recording...very interesting video...thank you
I have a theory...I am from Denmark...the knives you have in front of you are what we call smørrebrøds kniv. It is still used today. The shape of the blade is to cut the very very tough brown bread...rugbrød...we eat everyday...the broad tip is used to butter the bread. I think they first came with scandinavian settlers ,as every kitchen had several. They wear in a special way when you cut the hard bread. Since there was no ryebread...it simply became a butchers knife...or allround knife...just a theory. Great video...tks
Thank you for watching and taking time to leave an interesting comment. For the record, after reading your comment, I headed to the kitchen tried using the oak handled " 7 Green River , to spread butter. It will efficiently spread butter . I've read various thoughts as to how this blade pattern developed and landed here. One thing's for sure, it works well for numerous applications and that's why it's still around today.
Wilson knives (butchers and scalpers) were the primary knife used by trappers and pre-date the Green River knives. Good old knives and hold a great edge.
Those old Ontario knives, I bought the Dexter version 6 years ago. I use it for everything, carving the Thanksgiving turkey, filleting walleye, steel head, carving meats to steaks, breaking down whole chickens. It holds an edge, sharpens well and I keep some mineral oil on it. Great knife.
People come to me and want a very heavy duty and large butcher knife with wood handles and common rivets which can be used as a shelter building and large game processing blade . 12 years ago , I started burning out blade blanks from sheets of 1085 steel . 9-13 inch blades and .187 / 3/16 thick . Take a look at what people like Kit Carson , Jim Bridger , Lewis and Clark , *Wild Bill Hickok actually carried . They carried a Large and thick butcher knife - 9-13 inch blade and a very thick blade . * Wild Bill Hickok is known as more of a gunfighter and less as an Indian fighter , guide and explorer . He wore a brace of pistols and a huge butcher knife on his belt . Meriwether Lewis - "We kept our large blades and axes about us . Those small hatchets (and tomahawks) were used for trade with the indigenous " .
That Ontario butcher knife looks exactly like the old Case cutlery butcher knife my mom used. She had some specialty knives like a heavy cleaver, a really thin boning knife, a great long bread knife, and others. But 90% of the daily work she did was with that butcher knife. Cut vegetables, break down chickens, prep roasts and even carved at the table with it. As you said, a very versatile knife.
I have several blocks of knives. Zwilling, Wusthof, Carver Hall and Case. My favorite knife is the Case Butcher knife. It is sharpened to 17 degrees and slices beautifully. The hardwood handle feels like an old friend. Not sure how the modern ones are, but the vintage is amazing.
@@aarontracy5160 I could almost thing I wrote your post. I have 2 blocks but a bit less of a selection. Zwilling of course, Case to be sure! I actually found a vintage Case butcher knife and dolled it up. And Ontario knives. When I was 23 I bought a Zwilling chef, vegetable and paring knives. A sizable dent in my financial reserves at the time but totally worth it! They have been like magic! They take a good edge and keep it for a long time. They are equal to every task I have ever put them to. Since then I've augmented my array with vintage American knives that are the equal or superior of my German ones. Like you I don't have any experience with modern knives. (23 was many moons ago. 🤣) I quite like your description of the knife as an old friend. Familiar, comfortable and easy.
you forgot the frontier forge knives i got a paring knife and a old hickory butcher knife i use mine for camping i popped the handles scale off mine and opxyed them back on and put boiled linseed oil on them never had a handle issue with my old hickory again iv sharpened mine so much it has new edge lmao there all great knives Shapleigh Hardware Company opened for business in St. Louis in 1843. This was done to take advantage of the westward migration. It was a highly successful enterprise that went through several name changes over the years. I do not know when they started marketing the Old Hickory line. The way I understand it, it is much like the hardware store brand axes. They were made by someone else. You will find the knives marked with just the 1843 date or the two dates like yours. You will also find two or three rivet versions. The Old Hickory name has gone through several hands. John Primble made Old Hickory knives as well. I do not know who was first. The 1843 date is not when the manufacture of these knives began. It is when Shapleigh opened in St Louis. I have heard that the Old Hickory name began in the 1890's, but for the Ontario Knife Company it began in 1923.
The Old Hickory Knives I have always found to be too soft. Don't know if it is the heat treating or the steel. They simply do not hold an edge. The Russel knives have always been good for me. They are sharp and hold an edge.
At the taxidermy shop we use old hickory pairing knives for fleshing and skinning. Pretty much everything we don't use a scalpel for. They get razor sharp and hold a great edge after you work the angles of the factory edge down some and as long as you keep them off the bone. I'd rather stop and hit the blade on a strop or hone now and then with soft steel. Than hard steel that once it's dull takes forever to resharpen.
Love vintage knives I always have eyes wide open at yard sales, flea markets you name it .. gotten some really great pieces for pennies on the dollar. It intrigues me as to if the knife could talk where it's been and been thru. Very cool stuff👍👍😎😎👌👌👌
I have 3 of the Old Hickory 7" butcher knives that I bought at Walmart in the early 2000's for two bucks' apiece. Probably the best six bucks that I've ever spent lol.
Your comment reminded me of an old Forgecraft blade loitering about the garage. I've thrown some scales on it made up from some scrap walnut. 'will set about putting the old /new knife to use. Time will tell. Thanks for bringing up the topic ! Please subscribe for future updates.
Why bring knives on camera for you to look at? We can't even see the dang things cause YOU are looking at them🤦♂️ ...face them to the camera so WE can see them, my goodness!
I carry a old hickory in a sheath I made from nylon webbing ! Also a small round file ! The file enables me to sharpen it in a matter of seconds. It will not shave but will make you bleed. With a file and a Old Hickory you could cut a car tire ! This might be thought of as knife abuse, Still it a fact ! If you want to cut something now ! Use a file to sharpen your old hickory !
I love my Old Hickory. It has served me well and will not rust and just develop a nice patina if you keep a tiny bit of olive oil on it when not using it. I saw another one for sale at my local small hardware store for $11. I bought it and found a leather sheath for it so I have one for the kitchen and one when working outside on things.
Thank you for taking time to watch the video, leaving some kind words and noticing the Cross Pen. I enjoy reminding tech addicts that it's software will not go obsolete next week, it has no batteries that will fail and it can write in cursive. Something many of them can't do. Please subscribe for future updates
I bought a vintage lot of Old Hickory knives off eBay recently. 10 knives for $70. This lot had 3, $40 knives in it. I am beyond pleased. Lol. I also bought a lot of vintage Chicago Cutlery knives. 12 knives for $24.99. All vintage. Kitchen and skinning knives for the rest of my lie.
I happen to own a 19th Century, Russell Green River butcher. The 19th Century handles are pinned differently than more recent Russell Green Rivers. Five pins secure the handle scales to the blade, in the old pattern, rather than three cutler's rivets in more recent knives. While mine deserves to relegated to a museum, being a fur trade reenactor, it( in it's hand made sheath ) gets tucked beneath my belt, when I'm in period dress. I also have an OKC butcher, (again, in a hand made leather sheath, riveted together with copper tack rivets, and sewn up with artificial sinew, which matches the sheath for the 19th Century Green River ). Interestingly enough, I purchased the 19th Century knife for a pittance, at the local Goodwill outlet, while going through a box of old kitchen knives. Someone didn't realize it's historical value, when they gave it away, but I recognized that value, immediately, by the way the scales were pinned to the blade. I use the OKC, when I go period trekking, and it is a good knife for general camp kitchen chores, and what-have-you. Trapper Tom
i have a green river works knife it has a bulbus handle a long round shank and a hook blade around 2 inches long at the end of the shank, i can't find anything about it anyone know something about this? if its a flensing knife i would like to know
I ended up with a knife with a blade a little over 11" and overall length of just over 17". The blade has the Old Hickory striations in it and the butcher knife design. The spine has a curve to it, not straight. Three rivets in the squarish handle. The rivers are two piece and the handle looks like it was a bit sloppily done so I'm thinking it was replaced though the design looks about right. No markings on blade so I don't know the make and model.
I came by, and collected, a 19th Century Green River butcher knife, and in that era the handles weren't riveted to the blade with cutler's rivets. They were pinned to the blade with four brass pins, functionally the same as cutler's rivets. The rivets weren't used until the early 20th Century, but otherwise the 19th Century version is no different than they are, today. Maybe just a bit better grade of high carbon steel. I also have a couple of Ontario butchers, which are fine for rough work, but nearly useless for fine cutting, because as you say, they tend to drag too much. My 19th Century knife, is so sharp, that it's almost scary, and goes with me to muzzle loading functions, tucked away in a sheath that I made, myself, and thrust under the outside belt of my period clothing.
I've my grandfather's ( he came from Lithuania/but went back to fight in WW1) J.Russell & Co. Green River boner/skinner. (the curved jobbie) ~~ It's a five pin, and they seem to be steel...color/magnet. ~ From it's blade stamp thinking it could be anywhere 1900 to mid 1900s? ~~ Thick spine, the tang tapers going through the handle as some describe of old GR knife. ~ 5.5" but sharpened so much it may have been a 6". Most of Green River/diamond stamp has been sharpened away. Great knife for the kitchen knife block. I just whip it with the kitchen steel rod/light touch on inverted/stabilized steel rod for final passes for touchups. It turns out pretty dang sharp in a few minutes. tips me hat ~
Thank you for raising the question. The grip material isn't real exciting. It is just some yellow cord / string I found around the house. I simply secured it with clear epoxy glue and it's held.
Thanks for watching our video & leaving a question. Old Hickory is a brand / line of the Ontario Knife Co. On the four knives ( not a huge sample) I have, manufactured at various times and photos on Ontario' s website. The Ontario Knife Co / True Edge / Made in USA logo is stamped on the blade. And the Old Hickory wording is stamped in the wooden handle scale. Next to the Old Hickory is a capitol / upper case R in a circle. On items manufactured in the US an R in a circle is an abbreviation for "Copy Right" , meaning wording, design color scheme etc is copywritten and can only be used by the copy right owner. Without actually seeing the knife in question, I can only speculate. If any other viewer has information on this I 'd welcome input.
@@fishyboney I spent several more minutes scrolling through images of past production Old Hickory knives in Goggle images , E-Bay etc. Take some time to do the same , you might see a similar knife to the one you have. It appears that in times past Ontario Knife Co did indeed move the copy right "R" around on the handle with the Old Hickory wording.
In the spirit of journalistic integrity, I can't tell you with certainty. According to the Ontario Knife Company website; The Old Hickory line was started in 1924. And there is no mention of Herters. All the knives in the photo are from Russell or Old Hickory. Thanks for carefully watching the video and the title photo. Please subscribe for future postings and updates.
All knife manufactures from what I understand do and will make runs for privet name brands, like Herters and my LL Bean knives. So most likley they did. I have found in my searched most of these contracts were small orders and in most cases the records have been lost or put away someplace never to be seen again,, you see that with Lodge Cast Iron cook ware as well
Thank you for spotting the details. It's our hope that such the small touches of class will bring a similitude of culture and taste to the cyber sphere. Please subscribe for future updates and postings
I don't make repairs. I would recommend checking with the manufacturer. Both Case and Buck have links on their websites. Also there are collector's clubs / associations that might be able to connect you with a repair craftsman. Thank you for watching and please subscribe for future updates and topics
Well, I MAKE pocket knives, and I might be able to repair one........but that is a very broad subject. A lot depends on the knife its self, exactly what is wrong with it etc etc....What parts are "broke" etc etc.
Stonewallbaron09, if you look through the historical records, yes, yes, they are. They, were originally purchased from Sheffield England and shipped over here thousands at a time.
i am from Denmark...this type of knife has been part of the danish scandinavian and northeren germany kitchen culture for hundreds of years. The tip is made this way to butter rye bread for smørrebrød...open danish sandwiches...i have a collection and would be glad to send you a small recording...very interesting video...thank you
Carbon steel make a better knife than stainless steel. They sharpen to a-keen edge, stainless just won’t sharpen to the same edge
I have a theory...I am from Denmark...the knives you have in front of you are what we call smørrebrøds kniv. It is still used today. The shape of the blade is to cut the very very tough brown bread...rugbrød...we eat everyday...the broad tip is used to butter the bread. I think they first came with scandinavian settlers ,as every kitchen had several. They wear in a special way when you cut the hard bread. Since there was no ryebread...it simply became a butchers knife...or allround knife...just a theory. Great video...tks
Thank you for watching and taking time to leave an interesting comment. For the record, after reading your comment, I headed to the kitchen tried using the oak handled " 7 Green River , to spread butter. It will efficiently spread butter . I've read various thoughts as to how this blade pattern developed and landed here. One thing's for sure, it works well for numerous applications and that's why it's still around today.
100% correct. Thinner blades have less resistance and slice,cut alot better than thick knives. If you wanna cut wood buy a axe.
Matt Harrison you always carry a full survival kit when you leave the house
i agree if you want to cut wood use a crosscut saw not a rip saw
Wilson knives (butchers and scalpers) were the primary knife used by trappers and pre-date the Green River knives. Good old knives and hold a great edge.
Actually those old I. Wilson butcher/trade knives were used and preferred well into the late 1900’s
The ridges help prevent food from sticking to the blade. if you've ever done much slicing you will know what I'm talking about.
Those old Ontario knives, I bought the Dexter version 6 years ago. I use it for everything, carving the Thanksgiving turkey, filleting walleye, steel head, carving meats to steaks, breaking down whole chickens. It holds an edge, sharpens well and I keep some mineral oil on it. Great knife.
People come to me and want a very heavy duty and large butcher knife with wood handles and common rivets which can be used as a shelter building and large game processing blade . 12 years ago , I started burning out blade blanks from sheets of 1085 steel . 9-13 inch blades and .187 / 3/16 thick .
Take a look at what people like Kit Carson , Jim Bridger , Lewis and Clark , *Wild Bill Hickok actually carried . They carried a Large and thick butcher knife - 9-13 inch blade and a very thick blade .
* Wild Bill Hickok is known as more of a gunfighter and less as an Indian fighter , guide and explorer . He wore a brace of pistols and a huge butcher knife on his belt .
Meriwether Lewis - "We kept our large blades and axes about us . Those small hatchets (and tomahawks) were used for trade with the indigenous " .
That Ontario butcher knife looks exactly like the old Case cutlery butcher knife my mom used. She had some specialty knives like a heavy cleaver, a really thin boning knife, a great long bread knife, and others. But 90% of the daily work she did was with that butcher knife. Cut vegetables, break down chickens, prep roasts and even carved at the table with it. As you said, a very versatile knife.
I have several blocks of knives. Zwilling, Wusthof, Carver Hall and Case. My favorite knife is the Case Butcher knife. It is sharpened to 17 degrees and slices beautifully. The hardwood handle feels like an old friend. Not sure how the modern ones are, but the vintage is amazing.
@@aarontracy5160 I could almost thing I wrote your post. I have 2 blocks but a bit less of a selection. Zwilling of course, Case to be sure! I actually found a vintage Case butcher knife and dolled it up. And Ontario knives. When I was 23 I bought a Zwilling chef, vegetable and paring knives. A sizable dent in my financial reserves at the time but totally worth it! They have been like magic! They take a good edge and keep it for a long time. They are equal to every task I have ever put them to. Since then I've augmented my array with vintage American knives that are the equal or superior of my German ones. Like you I don't have any experience with modern knives. (23 was many moons ago. 🤣) I quite like your description of the knife as an old friend. Familiar, comfortable and easy.
You need to rotate the knife so it's square to the camera more, so we can clearly see the profile of it.
I thought that he was Johnny Knoxville from Bad Grandpa
you forgot the frontier forge knives i got a paring knife and a old hickory butcher knife i use mine for camping i popped the handles scale off mine and opxyed them back on and put boiled linseed oil on them never had a handle issue with my old hickory again iv sharpened mine so much it has new edge lmao there all great knives Shapleigh Hardware Company opened for business in St. Louis in 1843. This was done to take advantage of the westward migration. It was a highly successful enterprise that went through several name changes over the years. I do not know when they started marketing the Old Hickory line. The way I understand it, it is much like the hardware store brand axes. They were made by someone else. You will find the knives marked with just the 1843 date or the two dates like yours. You will also find two or three rivet versions. The Old Hickory name has gone through several hands. John Primble made Old Hickory knives as well. I do not know who was first. The 1843 date is not when the manufacture of these knives began. It is when Shapleigh opened in St Louis. I have heard that the Old Hickory name began in the 1890's, but for the Ontario Knife Company it began in 1923.
The Old Hickory Knives I have always found to be too soft. Don't know if it is the heat treating or the steel. They simply do not hold an edge. The Russel knives have always been good for me. They are sharp and hold an edge.
They both our
I totally agree with you! The Green River are vastly superior!
At the taxidermy shop we use old hickory pairing knives for fleshing and skinning. Pretty much everything we don't use a scalpel for. They get razor sharp and hold a great edge after you work the angles of the factory edge down some and as long as you keep them off the bone. I'd rather stop and hit the blade on a strop or hone now and then with soft steel. Than hard steel that once it's dull takes forever to resharpen.
Love vintage knives I always have eyes wide open at yard sales, flea markets you name it .. gotten some really great pieces for pennies on the dollar. It intrigues me as to if the knife could talk where it's been and been thru. Very cool stuff👍👍😎😎👌👌👌
Love my Green River Baby Bullnose butcher knife. Model number 2212. It's the same knife Robert Duvall carried in "Lonesome Dove".
I have 3 of the Old Hickory 7" butcher knives that I bought at Walmart in the early 2000's for two bucks' apiece. Probably the best six bucks that I've ever spent lol.
Your comment reminded me of an old Forgecraft blade loitering about the garage. I've thrown some scales on it made up from some scrap walnut. 'will set about putting the old /new knife to use. Time will tell. Thanks for bringing up the topic ! Please subscribe for future updates.
Why bring knives on camera for you to look at? We can't even see the dang things cause YOU are looking at them🤦♂️
...face them to the camera so WE can see them, my goodness!
I carry a old hickory in a sheath I made from nylon webbing !
Also a small round file !
The file enables me to sharpen it in a matter of seconds.
It will not shave but will make you bleed.
With a file and a Old Hickory you could cut a car tire !
This might be thought of as knife abuse,
Still it a fact !
If you want to cut something now ! Use a file to sharpen your old hickory !
I find old hickory makes a better utility knife, green river makes a better dedicated meat/food prep knife.
I love my Old Hickory. It has served me well and will not rust and just develop a nice patina if you keep a tiny bit of olive oil on it when not using it. I saw another one for sale at my local small hardware store for $11. I bought it and found a leather sheath for it so I have one for the kitchen and one when working outside on things.
Good comparison, and nice CROSS pen btw.
They're kind of underrated today.
Thank you for taking time to watch the video, leaving some kind words and noticing the Cross Pen. I enjoy reminding tech addicts that it's software will not go obsolete next week, it has no batteries that will fail and it can write in cursive. Something many of them can't do. Please subscribe for future updates
I bought a vintage lot of Old Hickory knives off eBay recently. 10 knives for $70. This lot had 3, $40 knives in it. I am beyond pleased. Lol. I also bought a lot of vintage Chicago Cutlery knives. 12 knives for $24.99. All vintage. Kitchen and skinning knives for the rest of my lie.
Any one try. Forgecraft I have seems better than old hickory I still like my old hickory
They our better love them and hickory but forgevraft our great hold wicked edge
Thanks. Great info!
So thankful not to hear the term 'bushcraft'.
Nice fair video..and I subscribed
Good review. I love any of the old times high-carbon butcher knives whether they be Old Hickory, Green River, Dexter Russell, Case XX, etc.
I have a Green River butcher my grandfather gave my grandmother in the 40's and it is in my kitchen to this day
Well done
I happen to own a 19th Century, Russell Green River butcher. The 19th Century handles are pinned differently than more recent Russell Green Rivers.
Five pins secure the handle scales to the blade, in the old pattern, rather than three cutler's rivets in more recent knives.
While mine deserves to relegated to a museum, being a fur trade reenactor, it( in it's hand made sheath ) gets tucked beneath my belt, when I'm in period dress.
I also have an OKC butcher, (again, in a hand made leather sheath, riveted together with copper tack rivets, and sewn up with artificial sinew, which matches
the sheath for the 19th Century Green River ).
Interestingly enough, I purchased the 19th Century knife for a pittance, at the local Goodwill outlet, while going through a box of old kitchen knives. Someone didn't realize it's historical value, when they gave it away, but I recognized that value, immediately, by the way the scales were pinned to the blade.
I use the OKC, when I go period trekking, and it is a good knife for general camp kitchen chores, and what-have-you.
Trapper Tom
Buenas noches desde argentina ciudad de mar del plata, espectacular video, felicitaciones 👏 👍👍🇦🇷
i have a green river works knife it has a bulbus handle a long round shank and a hook blade around 2 inches long at the end of the shank, i can't find anything about it anyone know something about this? if its a flensing knife i would like to know
I have an old Russell skinner that I didn’t know was a Russell until now. Thank you for the education.
I ended up with a knife with a blade a little over 11" and overall length of just over 17". The blade has the Old Hickory striations in it and the butcher knife design. The spine has a curve to it, not straight. Three rivets in the squarish handle. The rivers are two piece and the handle looks like it was a bit sloppily done so I'm thinking it was replaced though the design looks about right.
No markings on blade so I don't know the make and model.
I have a set of old hickory butcher knives that was my dad got in the 30s . Love them
Excellent presentation; very, very imformative; thank you.
⚔️💛⚔️
Pretty good video ,interesting history,useful to learn,sounds like a good idea for those injection handle kits🌊
I came by, and collected, a 19th Century Green River butcher knife, and in that era the handles weren't riveted to the blade with cutler's rivets. They were pinned to the blade with four brass pins, functionally the same as cutler's rivets. The rivets weren't used until the early 20th Century, but otherwise the 19th Century version is no different than they are, today. Maybe just a bit better grade of high carbon steel.
I also have a couple of Ontario butchers, which are fine for rough work, but nearly useless for fine cutting, because as you say, they tend to drag too much.
My 19th Century knife, is so sharp, that it's almost scary, and goes with me to muzzle loading functions, tucked away in a sheath that I made, myself, and thrust under the outside belt of my period clothing.
I've my grandfather's ( he came from Lithuania/but went back to fight in WW1) J.Russell & Co. Green River boner/skinner. (the curved jobbie) ~~ It's a five pin, and they seem to be steel...color/magnet.
~ From it's blade stamp thinking it could be anywhere 1900 to mid 1900s? ~~ Thick spine, the tang tapers going through the handle as some describe of old GR knife.
~ 5.5" but sharpened so much it may have been a 6". Most of Green River/diamond stamp has been sharpened away.
Great knife for the kitchen knife block. I just whip it with the kitchen steel rod/light touch on inverted/stabilized steel rod for final passes for touchups. It turns out pretty dang sharp in a few minutes.
tips me hat ~
Good comparison & review.👍
Great video thank you sir
Buen video saludos 👍
Nice. Thanks
subscribed
Hello Sir. What is the grip tape you use on the Old Hickory skinner? The material you called “extra grip”.
Thank you for raising the question. The grip material isn't real exciting. It is just some yellow cord / string I found around the house. I simply secured it with clear epoxy glue and it's held.
@@duanehallett2543 Its Frontier Micarta! Lol
Thats awesome
I have a old hickory knife has the OKC logo on the blade but then Old Hickory logo has the R mark in between the OLD HICKORY words. Is that a fake
Thanks for watching our video & leaving a question. Old Hickory is a brand / line of the Ontario Knife Co. On the four knives ( not a huge sample) I have, manufactured at various times and photos on Ontario' s website. The Ontario Knife Co / True Edge / Made in USA logo is stamped on the blade. And the Old Hickory wording is stamped in the wooden handle scale. Next to the Old Hickory is a capitol / upper case R in a circle. On items manufactured in the US an R in a circle is an abbreviation for "Copy Right" , meaning wording, design color scheme etc is copywritten and can only be used by the copy right owner.
Without actually seeing the knife in question, I can only speculate. If any other viewer has information on this I 'd welcome input.
@@duanehallett2543 Thank you for the guidance. I can send picture if i can get your email for you to have a more detailed look at it.
@@fishyboney I spent several more minutes scrolling through images of past production Old Hickory knives in Goggle images , E-Bay etc. Take some time to do the same , you might see a similar knife to the one you have. It appears that in times past Ontario Knife Co did indeed move the copy right "R" around on the handle with the Old Hickory wording.
The ones near your left hand look a lot like my old Herter's "Crooked" knife from over 50 years ago. I wonder if Old Hickory was the maker?
In the spirit of journalistic integrity, I can't tell you with certainty. According to the Ontario Knife Company website; The Old Hickory line was started in 1924. And there is no mention of Herters. All the knives in the photo are from Russell or Old Hickory. Thanks for carefully watching the video and the title photo. Please subscribe for future postings and updates.
All knife manufactures from what I understand do and will make runs for privet name brands, like Herters and my LL Bean knives. So most likley they did. I have found in my searched most of these contracts were small orders and in most cases the records have been lost or put away someplace never to be seen again,, you see that with Lodge Cast Iron cook ware as well
I have 4215 green river dexter Russell
Yup, A Green River knife of any sort is always in the best of taste.
Duane Hallett price is crazy cheap I wonder if they will ever go higher these knifes are the best of the best
I have a gold Cross pen just like the one you're using to point with.
Thank you for spotting the details. It's our hope that such the small touches of class will bring a similitude of culture and taste to the cyber sphere. Please subscribe for future updates and postings
@Superman therefore, so is the internet!!
Brilliant sir, I have not considered such a theory.
do you or do you know someone that repairs pocket knives?
I don't make repairs. I would recommend checking with the manufacturer. Both Case and Buck have links on their websites. Also there are collector's clubs / associations that might be able to connect you with a repair craftsman. Thank you for watching and please subscribe for future updates and topics
Well, I MAKE pocket knives, and I might be able to repair one........but that is a very broad subject. A lot depends on the knife its self, exactly what is wrong with it etc etc....What parts are "broke" etc etc.
They are all copies of UK knives.
Shelley Raskin no, no they’re not
Stonewallbaron09, if you look through the historical records, yes, yes, they are. They, were originally purchased from Sheffield England and shipped over here thousands at a time.