Santa comes late

[Chris Evans]

Hi Gavin

Originally Posted by freebooter

Hi Chris, the handle of the folder only has a timber support at the hinge pivot, about 20mm and the rest of the handle is totally hollow. I do wish they made them with full wooden cores, it would have given them more strength the withstand the ravishes of time

Yes, that is how the Italians made most of theirs. The Spanish ones that I have seen, all had a wood core right through. But you are right about a wooden core imparting more strength against dents.

Re your Canary Island Naife: I found this Spanish page, which you can translate with Babel or similar. It mentions that the term `naife' is a corruption of the English 'knife'! http://www.terra.es/personal8/jlmmor...s-canarios.htm

This link gives a very detailed account of how they are made: http://armasblancas.mforos.com/933156/5569293-naifes/

Cheers
Chris

[Gavin Nugent]

Hi Chris, as usual you provide very good insight into the culters industry with great links.

All the best

Gav

[Gavin Nugent]

I nearly forgot Chris, with your experience with metal, what light can you shed on the old process these old cutlers used for "tempering" of the handle of these brass handled knives. I know much of the light guage brass sheet metal I have used over the years is too flimsy to be of any benefit of a knife handle, what is it that they have done to add strength to these handles.

regards

Gavin

[Chris Evans]

Hi Gavin,

Originally Posted by freebooter

I nearly forgot Chris, with your experience with metal, what light can you shed on the old process these old cutlers used for "tempering" of the handle of these brass handled knives. I know much of the light guage brass sheet metal I have used over the years is too flimsy to be of any benefit of a knife handle, what is it that they have done to add strength to these handles.

I am not sure if I understand your question, but it appears that you would like to know how brass sheet of a given thickness can be strengthened. If so, here it goes:

Brass used by cutlers, gains strength by cold working (hammering, rolling etc) and loses it by being heated (annealed).

Brass sheet, rod and wire is sold in various hardness grades. The hardest and strongest being severely work hardened, whilst the softest and weakest is annealed. As the brass is worked, it gains strength in proportion to the deformation induced by the process.

The trick is to start out with the highest temper that will be able to take the anticipated working. Start out with one that is too hard and the piece will crack. Too soft and it will not be sufficiently strong for the application.
This guessing game can sometimes be simplified by choosing a softer temper and compensating for any lack of strength by increasing thickness or diameter.

As for the old cutlers of the 18th and 19th century, I am not sure how they obtained their brass sheets. I imagine that some may have rolled their own, whilst others must have bought it from a supplier. Be this as it may, the above principles applied then as today.

Cheers
Chris

[fernando]

Hi Gav
You can thank Father Christmas for those nice pieces.
Concerning the cuchilo Canario ( naife ), could you show us a close up picture of that dot engraving on the blade ?
You might as well check if there are any small marks struck on the blade back, right after the ferule, like combinations of X an I. In an early period, the smiths used to mark the blades with such symbols, representing family marks.
Fernando

[Gavin Nugent]

I will try to get a photo when the sun shines a little more here. As for the "X" and "I", you are right, the is what looks like X's and I's, I too will get a photo up here soon.

Thanks

Gav

[Gavin Nugent]

Photos as requested. I look forward to hearing more about this superb knife.

thanks

Gavin