I enjoyed this video and another similar video on trade knives you recently posted. Hope you continue talking about these knives and perhaps other early pioneer style knives. I have bought and used many different knives in our kitchen - looking for the best all-purpose food-prep kitchen knives. I have found that my favorite knives have 1095 steel, straight back, 5-6 inch long blades, 3/32 inch thick spines, full flat grind, & full bellies. Your trade knife featured in this video looks like it has most, if not all, of these features. I have found that knives with these features can easily and safely cut large roasts and fruit, chop tough cabbage & dense root vegetables, mince onions, peppers & garlic, and slice delicate tomatoes & fresh baked breads. Thanks for sharing your knowledge.
Thanks. I studied history and restore old knives and tools. I love my Green River hunter that I re-handled. This knife was also used on the frontier as a trade item. Made by the same company in the same place since 1834. 🎸🔪
Check out the Condor Trader Dag. If not familiar it’s like a miniature gladious. I think it’s very functional as SD. Got one for a table piece but it’s still as useful for that purpose as any other blade today Have a good New Year
I’m very curious. Next to “TACTICAL”, I believe “BUSHCRAFT” is the second most prolific term in the marketplace. Can Bushcraft be distinctly defined or is it just the latest craze? When I see advertisements for “TACTICAL underwear “ but see nothing tactical or strategic in the product, I want to scream. I see many knives being described as bushcraft, but not seeing any huge differences from the “hunting” knives I grew up with. I’m 68. I appreciate any information that my simple brain may be overlooking. Nice video and great reenactment costume/equipment. 👍👍
It generally means hiking, camping and other wilderness pursuits, with more traditional/historical tools and methods sorta, lol! It is also a newish catchy phrase I believe. Who knows…. Thanks for watching!
Facas simples do cotidiano sempre foram usadas por nossos antecessores, bushcraft e tático são modismos com intuito de agregar valor comercial a produtos que foram criados para serem funcionais e atenderem as necessidades encontradas no dia. Vaqueiros da caatinga que se vestem de couro, facas gaúchas ou peixeiras nordestinas são bons exemplos. Mas enfeitam e maquiam com um falso glamour e longe estão de serem funcionais ou atenderem o fim que se destina, não sendo isso uma regra. Mas o Sr está perfeitamente correto em sua questão.paz e bem.
There is no set definition of a bushcraft knife. However, there is a set of characteristics that are hugely popular among bushcrafters. 1. Full tang. 2. Blade of 4" to 6". 3. Scandi grind. 4. Sharp 90-degree spine. While these are probably the most commonly recommended characteristics, there are bushcrafters who prefer knives that are completely different.
I prefer a small puukko style knife and an axe or hatchet, I've made and used knives of all sorts and way prefer a smaller finer knife for eating, carving, and making shavings. Unless you're wanting to cut out the weight of a axe, or use it for defense, I've never had reason enough to carry a bush knife
I agree with you history and knife. But remember not everyone back then needed a knife to fight and used a much different style of knife. In the 18th century French Voyageurs liked the same size of blade. About 5” but the profile was much thicker in the belly and point not as “pointy “. Not pulling anything about history. Your Daniel Boone in 1734 never seen the Rocky Mountains but by then the Voyageurs had forts and towns in places too hard for most people could wish to live in. If it works type in “Canadian knife”. IF there was ever a perfect knife it’s the Canadian style. And no! Even in the most oldest people I know no matter there life. No one remembers needing to smack/smash a knife to split wood. I remember talking to my parents about Mors Kochanki and the Scandinavian knife and dad made sure I followed all the rules. Trust me your knife is easier to sharpen. And you will eat better with it than a Scandinavian style. Sorry just needed to share some knife history
All good! Thank you for sharing. Yes indeed, a 2nd video on a French/Canadian Trade Knife should most likely be made. It would be a close 2nd and in some regions of the USA during the 1700's, 1st in terms of numbers of them traded. Both good knives used in large numbers back then.
It's true, that's what there was. But in those times they put knives in his hands and what we see today, they would throw that knife in the trash. Let's be realistic.
@@HoffmanReproductionsThey are like friction and carbon steel knives. Nowadays my grandfather sees today's knives and the one that he used all his life he throws in the trash. Let's be honest, that knife he showed is a knife that is not even fuul tang. They are kitchen knives. Today they are far surpassed in terms of construction and quality. Greetings. Don't be offended, there are tools that used to be better and more durable. But that knife is what I told you about.
Not offended at all. Yes, you most likely could find a knife made today that would have tougher steel and be made more robust. However, these knives do hold their own in the woods & field. They are made of 1095 tool steel, and have been triple tempered. They were made cheaply originally during the 1700’s but not of junk as that would have made for no return customers. All good though, and I do thank you for sharing.
@@HoffmanReproductions I am 61 years old and I am a knife smith. I know what you are talking about. Personally I prefer a piece of 1095 steel over the more modern powder steel of the so-called high-end Golg such as a VG10. because I am nostalgic and simple things still work. But I recognize that today there are knives made of excellent steel. I still use a friction razor. You think it's the same as always. But as I say, there are better things. I forge knives the old school. With a hammer blow and leave the blades showing the forging. People look for machine-made blades. Polished. Without marks! Don't let them rust because they don't have our culture of taking care of a carbon steel blade! I explain myself. A hug, best regards and I hope you have not misinterpreted my words.
The butcher/scalper looks particularly good with that pistol grip. Love it.
@@JamesWilliams-he4lb Thanks so much!
My favorite shape/style. Thank You, excellent presentation.
Thank you!
I enjoyed this video and another similar video on trade knives you recently posted. Hope you continue talking about these knives and perhaps other early pioneer style knives. I have bought and used many different knives in our kitchen - looking for the best all-purpose food-prep kitchen knives. I have found that my favorite knives have 1095 steel, straight back, 5-6 inch long blades, 3/32 inch thick spines, full flat grind, & full bellies. Your trade knife featured in this video looks like it has most, if not all, of these features. I have found that knives with these features can easily and safely cut large roasts and fruit, chop tough cabbage & dense root vegetables, mince onions, peppers & garlic, and slice delicate tomatoes & fresh baked breads. Thanks for sharing your knowledge.
@@moderntentcamping Thank you! Yes indeed, they are very handy for those tasks. Will be doing more videos on knives for sure.
Thanks. I studied history and restore old knives and tools. I love my Green River hunter that I re-handled. This knife was also used on the frontier as a trade item. Made by the same company in the same place since 1834. 🎸🔪
Very cool! Thanks for sharing!
Verry interesting history about the knife! Like all of the content! David Back.
Well done Ben . Merry Christmas to you and your family.
Thank you! You as well!
Thanks for sharing, man.
You're welcome!
This is informative content. Thank you. New subscriber here.
@@RobnPhx1 Thanks so much! Welcome aboard!
Hi, Ben! Merry Christmas. Enjoyed the video !
Thank you! You as well!
Check out the Condor Trader Dag. If not familiar it’s like a miniature gladious. I think it’s very functional as SD. Got one for a table piece but it’s still as useful for that purpose as any other blade today
Have a good New Year
Thanks!
Thank you Ben, Merry Christmas...woods
Welcome! You as well!
Good stuff, Ben! Merry Christmas to you and your's.
Thank you! You as well!
Thanks for the video!
Welcome!
I’m very curious. Next to “TACTICAL”, I believe “BUSHCRAFT” is the second most prolific term in the marketplace. Can Bushcraft be distinctly defined or is it just the latest craze? When I see advertisements for “TACTICAL underwear “ but see nothing tactical or strategic in the product, I want to scream. I see many knives being described as bushcraft, but not seeing any huge differences from the “hunting” knives I grew up with. I’m 68. I appreciate any information that my simple brain may be overlooking. Nice video and great reenactment costume/equipment. 👍👍
It generally means hiking, camping and other wilderness pursuits, with more traditional/historical tools and methods sorta, lol! It is also a newish catchy phrase I believe. Who knows…. Thanks for watching!
@ I thank you very much for your quick and simple explanation.
Facas simples do cotidiano sempre foram usadas por nossos antecessores, bushcraft e tático são modismos com intuito de agregar valor comercial a produtos que foram criados para serem funcionais e atenderem as necessidades encontradas no dia. Vaqueiros da caatinga que se vestem de couro, facas gaúchas ou peixeiras nordestinas são bons exemplos. Mas enfeitam e maquiam com um falso glamour e longe estão de serem funcionais ou atenderem o fim que se destina, não sendo isso uma regra. Mas o Sr está perfeitamente correto em sua questão.paz e bem.
There is no set definition of a bushcraft knife. However, there is a set of characteristics that are hugely popular among bushcrafters. 1. Full tang. 2. Blade of 4" to 6". 3. Scandi grind. 4. Sharp 90-degree spine. While these are probably the most commonly recommended characteristics, there are bushcrafters who prefer knives that are completely different.
@@JosephAllen-d2ethank you for the additional knife/blade details.
Great video thanks 🇺🇸 🇳🇿
You're welcome!
I prefer a small puukko style knife and an axe or hatchet, I've made and used knives of all sorts and way prefer a smaller finer knife for eating, carving, and making shavings. Unless you're wanting to cut out the weight of a axe, or use it for defense, I've never had reason enough to carry a bush knife
The father of Bowie knives
The Roach is also a good one
I've made about 15 knives by now, and for some reason I still can't get these right lol
Keep at! Thanks for watching!
Merry Christmas and happy new year!
You as well!
buen video feliz año nuevo
Thank you. You as well!
Wish the best for you and your family
Thank you! You too!
Where did you get your neck scarf/ cravat?
Made this one myself.
@ silk?
@ This one is cotton. Silk or linen would be more correct though.
Merry Christmas to you and yours, sir. Enjoy celebrating the coming of our Savior.
Thank you! You as well! Indeed!
Similar style knife to the south American gaucho
Agora em português 😱😱😱😱😍
Cool, like to make one
Thank you! We have another video outlining the process.
I agree with you history and knife. But remember not everyone back then needed a knife to fight and used a much different style of knife. In the 18th century French Voyageurs liked the same size of blade. About 5” but the profile was much thicker in the belly and point not as “pointy “. Not pulling anything about history. Your Daniel Boone in 1734 never seen the Rocky Mountains but by then the Voyageurs had forts and towns in places too hard for most people could wish to live in. If it works type in “Canadian knife”. IF there was ever a perfect knife it’s the Canadian style. And no! Even in the most oldest people I know no matter there life. No one remembers needing to smack/smash a knife to split wood. I remember talking to my parents about Mors Kochanki and the Scandinavian knife and dad made sure I followed all the rules. Trust me your knife is easier to sharpen. And you will eat better with it than a Scandinavian style. Sorry just needed to share some knife history
All good! Thank you for sharing. Yes indeed, a 2nd video on a French/Canadian Trade Knife should most likely be made. It would be a close 2nd and in some regions of the USA during the 1700's, 1st in terms of numbers of them traded. Both good knives used in large numbers back then.
Merry Christmas.
You as well!
It's true, that's what there was. But in those times they put knives in his hands and what we see today, they would throw that knife in the trash. Let's be realistic.
Say that again. Not following ya.
@@HoffmanReproductionsThey are like friction and carbon steel knives. Nowadays my grandfather sees today's knives and the one that he used all his life he throws in the trash. Let's be honest, that knife he showed is a knife that is not even fuul tang. They are kitchen knives. Today they are far surpassed in terms of construction and quality. Greetings. Don't be offended, there are tools that used to be better and more durable. But that knife is what I told you about.
Not offended at all. Yes, you most likely could find a knife made today that would have tougher steel and be made more robust. However, these knives do hold their own in the woods & field. They are made of 1095 tool steel, and have been triple tempered. They were made cheaply originally during the 1700’s but not of junk as that would have made for no return customers. All good though, and I do thank you for sharing.
@@HoffmanReproductions I am 61 years old and I am a knife smith. I know what you are talking about. Personally I prefer a piece of 1095 steel over the more modern powder steel of the so-called high-end Golg such as a VG10. because I am nostalgic and simple things still work. But I recognize that today there are knives made of excellent steel. I still use a friction razor. You think it's the same as always. But as I say, there are better things. I forge knives the old school. With a hammer blow and leave the blades showing the forging. People look for machine-made blades. Polished. Without marks! Don't let them rust because they don't have our culture of taking care of a carbon steel blade! I explain myself. A hug, best regards and I hope you have not misinterpreted my words.
@ All good. 🙂 I forge knives much the same way. Have a wonderful evening Sir.