Most bone used on knives is bovine-that is, from cattle. BLADE® went inside the knife industry to find out why bone remains such a dominant handle material on today’s knives. Many offerings by pocketknife manufacturers are graced with bone scales, and custom knifemakers use it frequently on both fixed blades and folders. Bone was the most prominent and popular handle material in those days-and remains among the most prevalent, if not the most prevalent, to this day. manufacturers gained a toehold on the domestic pocketknife market, and by the early 1900s were in high gear. When tariffs on the old-world manufacturers were imposed in the waning years of the 19th century, U.S. (Boker image)īone is one of the earliest materials used on knife handles, becoming a high art during the early and mid-1800s when the factories in Solingen, Germany, and Sheffield, England, were peddling their wares to eager American consumers. The 3.25-inch blade is 440A stainless steel. Smooth redbone completes the handle of the Boker Trapperliner.
(PointSeven image) Bone handle knives are good to the bone, including some of the latest blades made today.
Holbrook employs stabilized giraffe bone on his hunter in CPM 154 stainless. According to Joe Culpepper, cattle bone constitutes 98 percent of the total bone sales at Culpepper & Co., with camel and giraffe bone being the remainder.
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