Posts: 5,981 Location: Birmingham, Alabama
Thu 03 Oct, 2019 7:20 am
These huge examples seem to have been most common from Texas to Georgia, so I guess we just love us some comically large cutlery. :D
The finish of the guard was accomplished with Permablue, but throwing out the wise instructions that follow application of the chemical. To achieve a deep, even finish you must immediately wash the steel, oil and rub very lightly with the finest steel wool. To achieve something like the look of steel that has darkened naturally over time, you leave the chemical and just let the steel rust. Then you do the washing and light rubbing. You can create wear patterns that way, and also rub the rust into the top and bottom of the grip scales, which would typically be stained by rust over the decades.
The finish of the blade was accomplished in the same way, but with the extra bonus of rusting in a bin at Albion for who knows how long.
The ricasso of this knife is approximately halfway between the extremes seen on knives of this type and period. Some have none, some have an extremely well-defined, cut-away ricasso.
The lines of these knives vary from mushy and barely coherent to extremely crisp. The same applies to guards, but there isn't necessarily any connection between the quality of the guard and the quality of the blade. In the examples below, from the fantastic book Confederate Bowie Knives (
https://www.amazon.com/Confederate-Bowie-Knives-Jack-Melton/dp/1931464529 )
you'll notice that some of these are identified as "factory knives" to distinguish them from locally-made pieces. Note the very straight and clean lines, grinding marks, etc. Even some of the local knives feature well-defined clips, etc.
In spite of the enormous variety among these knives, there's a certain look to them. It can be absorbed by immersion in the documented originals, and makes it easier to spot the MANY modern fakes. Best to assume that everything is fake unless proven otherwise. This book provides excellent provenance for many of its examples.
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