Hudson Bay trade knives

[Drunkenduck]

I've have a question or two about Hudson Bay trade knives. First, does anyone know any good links dealing with the historical aspects of the design. I know that they were basically big butcher knives and some had a clipped point with little belly while others had plenty of belly. Also, should the handle be made with a full or partial tang? Any help would be appreciated.

Doug Lester

[flashinthepan]

Hey Duck - Thom up here ;
Hope this helps...

http://www.whiteoak.org/learning/timeline.htm

http://www.fholder.com/Blacksmithing/article2.htm

http://www.furtrade.org/6quart.html

http://www.oldjimbo.com/survival/hb.html


http://www.trackofthewolf.com/catego...KNIFE-ROACH-HB


http://www.trackofthewolf.com/catego...tNum=KNIFE-HBC

[Shakudo]

if you are looking at a pre 1810 time period. here is the only link you will need.

http://www.lanouvelle-france.com/beltknives.html

[hammerdownnow]

Some cool links there. Thanks guys.

[Drunkenduck]

Ask and ye shall recieve. Thanks guys, your help is much appriciated.

Doug Lester