Ahh yes. But any purpose?Those Malcberry blades, or at least a lot of them, already had them @sh1kar, have a look at fizzbangwhallop's knife in post #9 of this thread.
Ahh yes. But any purpose?Those Malcberry blades, or at least a lot of them, already had them @sh1kar, have a look at fizzbangwhallop's knife in post #9 of this thread.
I presume just there to relieve the tip a little, most of the Malcberry stuff was sabre ground, when blades are sabre ground the backs of the blades, the spines, pretty much stay at the full thickness of the steel through it's length, the tips of the blades can be quite chunky.Ahh yes. But any purpose?
Comme ca….I presume just there to relieve the tip a little, most of the Malcberry stuff was sabre ground, when blades are sabre ground the backs of the blades, the spines, pretty much stay at the full thickness of the steel through it's length, the tips of the blades can be quite chunky.
With a full width grind you don't get that, the full width grind tapers the blade along the spine from the plunge to the tip.


Fourth photo.with the bone handleWhich photo @hedge hunter ..?
Look at the quality of that stag, beautiful...
Had me at a bit of a quandary that one, you see it has no blade mark, it never has.Fourth photo.with the bone handle

Yes, that is the one, the C1.Lovely to see these knives. First photo, top knife; how long is the blade?
edited to say i think i see it in the catalogue, last knife last photo; 5” blade?