Guardians of The Lambsfoot!

These two are A Wright and Son lambsfoot knives. I think they have some age but not sure when they were made. They have nice stag scales and file-worked springs.
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A Trevor Ablett with buffalo horn scales.
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Thanks for showing those beauties S-K :) I think Wright's still make those patterns, though of course Sambar stag is rare in Sheffield these days, sadly. The stag on the Wright's knives has some lovely colour and character. I was lucky enough to pick up a few Wright's Lambsfoot knives with Sambar recently, one of which is a straight pattern, but the stag is not quite in the same class I'm afraid (though I'm still very pleased with it).

A.Wright Straight Sambar Lambsfoot 1-7.JPG

Sadly, we won't see anymore of Trevor Ablett's work of course, but that's a very attractive Lambsfoot :) :thumbsup:
 
I have to fix myself some breakfast after seeing that photo, Jack! :D
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When I was a lad, we always called the noon meal "dinner" (and the evening meal "supper"), but I almost never hear that usage any more. We called the morning meal "breakfast", and as mentioned above, I have to eat some NOW! :D:D

Cool pic GT, and I hope you enjoy your breakfast :) I had a tea and toast when I got up, but am preparing to fix myself my Sunday morning sausage sandwich. Historically, here at least, I think 'lunch' is a relatively recent middle-class affectation, and ordinary folk, particularly in the north, say 'dinner' (which the posh folks have at supper time). Here, most folks I know refer, as in the past, to their evening meal as their 'tea' (they might get a light snack as supper later). That usage goes back a long ways, but I don't think it's as old as 'supper'. In the 1980's, while visiting a primary school I believe, Margaret Thatcher famously said, "There's no such thing as 'dinner', it's 'lunch'!", which has probably helped to keep the word 'dinner' alive in the north of England! :D :thumbsup:

Interesting ruminations on usage of words for meals, Jack. :cool::thumbsup: Back on the farm, the meals were called breakfast, dinner, and supper, but we also had a mid-morning "coffee time" (my beverage was usually water, milk, or KoolAid, rather than coffee) that was usually spent in the kitchen. There was also a mid-afternoon break, unnamed IIRC, that often took place in the field.
I admire your relatively "light" breakfast. I tend to eat a massive breakfast, but then nothing except some fruit until the evening meal. My breakfast today consisted of 6 kinds of "ready-to-eat" breakfast cereals in a bowl with flax seed, peanuts, dark chocolate M&Ms, half an apple, 20 sliced grapes (green and red), and milk; second course was two pieces of toast with honey and peanut butter and a cup of hot OJ with instant coffee crystals mixed in.

I believe Breakfast-Dinner-Supper are the most traditional forms GT :thumbsup: When I have worked in factories, we had mid-morning and mid-afternoon breaks, usually called 'tea-breaks', though sometimes the earlier one would also be called 'breakfast' if we had a particularly early start. In the old cutlery workshops, this break would actually be the worker's breakfast, and was quite a big part of the day, and a task of the apprentices, who among other things, would have to make the tea. In accounts I have read from the early-mid 20th century, the cutlers would all bring their 'mashin's, which was loose tea and a smear of condensed milk wrapped in a twist of newspaper, and the apprentice would throw that straight into the pot. I can dig out a few accounts if there is interest :thumbsup:

Of course, in earlier times, Sheffield cutlers mainly drank ale, rather than tea, and drank a great deal of it. Monday was a so-called 'Saint's Day' - Saint Monday - which was given over to recovering from the heavy drinking of Sunday, so no work was done, and they either spent the day in the pub, or drinking in their workshops. A few cutlers celebrated Saint Tuesday, and even Saint Wednesday too! Saint Monday wasn't confined to the cutlery trade, or even to Sheffield though, but in Sheffield there were still cutlers celebrating as late as the 1960's, when the practice had long disappeared elsewhere.

I struggle to eat much early in the day GT, but I have a weakness for good bread, so really enjoy my toast, and have that for breakfast about 360 days a year! :D It sounds as if you have hollow legs my friend :D ;) :thumbsup:

I've always been fascinated by all the different variations within the English language, both regionally here in the States and between Britain and US, so following this conversation has been enjoyable. For me, it's always been breakfast, lunch and dinner. My grandparents sometimes said supper, but it's essentially interchangeable with dinner as a term for the evening meal.

To be honest, though, I think hobbits had the right idea: breakfast, second breakfast, elevenses, lunch, afternoon tea, dinner and supper. :D

I checked on my Guardians Lambsfoot again this morning, nestled in its humidification packet sandwich, and it seems to have improved even more -- the pins are almost perfectly smooth with the horn again. And, as a bonus, it smells like cigars now, since the Boveda packets were used (but not used up) ones from my humidor. Now its time to try the same thing out with my other horn Lambsfoot, which has experienced more significant horn-shrinkage. Hopefully this method is up to the task. :thumbsup:
 
I've always been fascinated by all the different variations within the English language, both regionally here in the States and between Britain and US, so following this conversation has been enjoyable. For me, it's always been breakfast, lunch and dinner. My grandparents sometimes said supper, but it's essentially interchangeable with dinner as a term for the evening meal.

To be honest, though, I think hobbits had the right idea: breakfast, second breakfast, elevenses, lunch, afternoon tea, dinner and supper. :D

I checked on my Guardians Lambsfoot again this morning, nestled in its humidification packet sandwich, and it seems to have improved even more -- the pins are almost perfectly smooth with the horn again. And, as a bonus, it smells like cigars now, since the Boveda packets were used (but not used up) ones from my humidor. Now its time to try the same thing out with my other horn Lambsfoot, which has experienced more significant horn-shrinkage. Hopefully this method is up to the task. :thumbsup:

Me too Barrett, and I love to hear about all the regional variations within the US :) I sometimes sneak a second breakfast in on Sundays ;)

Hey, that's great news about your Guardians Lambsfoot my friend, and it smelling like cigars is a bonus! :thumbsup: I remember when I had all 30 knives in my living room, and was almost overcome by the smell of horn, to the extent that I had to take them all into the kitchen as my head was beginning to spin! :D :thumbsup:
 
smiling-knife smiling-knife Thank you sir for sharing those beautiful examples!:thumbsup::thumbsup:

These two A.Wright 33 sized models arrived in my mailbox on Saturday. One is a 33B in Special Buffalo, the other is a 33S in Pere David Stag. The Stag model is a second as you can notice the filler used at the butt end pin to fill a crack. The filler doesn’t bother me as the knife is otherwise an excellent example. Thanks Jack my friend for helping me to add these to my flock!:D
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Jack, with reference to Trevor Ablett, I recently purchased a Michael May Sheepsfoot Barlow. He uses Trevor Ablett’s patterns and even the same tools. I find myself carrying this Barlow more than any other knife. He used locally sourced Yorkshire Oak, and he even sources his sheepsfoot blades
from Trevor Ablett’s former supplier. Michael May makes lots of Lambfoot knives as well with blades from Wright that he modifies slightly. I would say that the fit and finish on my knife is a step above Wright. He also offers many more cover options. Have you met Michael May Jack? Did you know Trevor Ablett? I would love to post photos, but no computer skills here. One day I will figure it out.
 
Jack, with reference to Trevor Ablett, I recently purchased a Michael May Sheepsfoot Barlow. He uses Trevor Ablett’s patterns and even the same tools. I find myself carrying this Barlow more than any other knife. He used locally sourced Yorkshire Oak, and he even sources his sheepsfoot blades
from Trevor Ablett’s former supplier. Michael May makes lots of Lambfoot knives as well with blades from Wright that he modifies slightly. I would say that the fit and finish on my knife is a step above Wright. He also offers many more cover options. Have you met Michael May Jack? Did you know Trevor Ablett? I would love to post photos, but no computer skills here. One day I will figure it out.

I've seen some of Michael May's work and though some of his knives do appear to be beautiful in their own way, they aren't quite my style. I think he takes some artistic liberties with some classic patterns that I feel should otherwise be left alone. After all, why fix something that isn't broken? :D (However, I did notice the other day that he has some offerings available that are more in keeping with what I like AND they come in carbon steel, I think he usually only does stuff in stainless, if I remember correctly)

That, is of course, my very humble opinion and should be taken for whatever it is worth, which very well might be nothing. We all have different tastes and aesthetic sensibilities.

However, to address a far more pressing matter: We all love pictures and would love to see your knives so hopefully the link below will help you some in terms of figuring out how to post them on the forums here.

https://www.bladeforums.com/threads/how-do-i-post-pictures-from-a.1394713/
 
Thanks for the link Dylan, I am going to give it a go. You are correct that May does take artistic license with these patterns in a manner that I am sure not everyone would appreciate. I am new to these Sheffield knives, but it surprised me to see that Trevor Ablett himself developed some patterns that are a bit out there. The ergonomic pattern is the best example, and his Barlow is quite different as well. I could only find one example of Abletts’s Barlow on the internet, but it matched the one Michael is making very closely. They both have chunky brass bolsters and the same asymmetrical handle shape.

I am not a fan of the ergonomic, but I might feel differently if I could actually hold one in hand rather than just looking at photographs. The single bolster version looks better to my eye. He does offer a traditional Wright style handle for the lambsfoot. I believe his lambsfoot blades are carbon and made by Wright, but you are correct that he uses a lot of stainless. I just get a little tired of the same rosewood and horn covers and appreciate a little variety. I also like the idea that he is trying to carry on the Sheffield tradition in his own way. I believe he started at Taylor’s and was making some of their premier knives when he left, so he does have have a traditional foundation. Some of his patterns are much the same as Wrights.
 
These two A.Wright 33 sized models arrived in my mailbox on Saturday. One is a 33B in Special Buffalo, the other is a 33S in Pere David Stag. The Stag model is a second as you can notice the filler used at the butt end pin to fill a crack. The filler doesn’t bother me as the knife is otherwise an excellent example. Thanks Jack my friend for helping me to add these to my flock!:D
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I'm glad they made it Ron, that's a great pic :) :thumbsup: What is your first impression of the larger Lambsfoot pattern?

Jack, with reference to Trevor Ablett, I recently purchased a Michael May Sheepsfoot Barlow. He uses Trevor Ablett’s patterns and even the same tools. I find myself carrying this Barlow more than any other knife. He used locally sourced Yorkshire Oak, and he even sources his sheepsfoot blades
from Trevor Ablett’s former supplier. Michael May makes lots of Lambfoot knives as well with blades from Wright that he modifies slightly. I would say that the fit and finish on my knife is a step above Wright. He also offers many more cover options. Have you met Michael May Jack? Did you know Trevor Ablett? I would love to post photos, but no computer skills here. One day I will figure it out.

Hi Leslie :) Yes, Michael May bought all Trevor's leftover parts. The blades were made at Wright's. I haven't met him I'm afraid, and only knew Trevor Ablett through mutual friends. Here is a photo of Trevor on his last day at work, he was very ill at this point, and sadly he died not long after.

Trevor Ablett Retirement 1.jpg

I've seen some of Michael May's work and though some of his knives do appear to be beautiful in their own way, they aren't quite my style. I think he takes some artistic liberties with some classic patterns that I feel should otherwise be left alone. After all, why fix something that isn't broken? :D (However, I did notice the other day that he has some offerings available that are more in keeping with what I like AND they come in carbon steel, I think he usually only does stuff in stainless, if I remember correctly)

That, is of course, my very humble opinion and should be taken for whatever it is worth, which very well might be nothing. We all have different tastes and aesthetic sensibilities.

However, to address a far more pressing matter: We all love pictures and would love to see your knives so hopefully the link below will help you some in terms of figuring out how to post them on the forums here.

https://www.bladeforums.com/threads/how-do-i-post-pictures-from-a.1394713/

Thanks for the link Dylan, I am going to give it a go. You are correct that May does take artistic license with these patterns in a manner that I am sure not everyone would appreciate. I am new to these Sheffield knives, but it surprised me to see that Trevor Ablett himself developed some patterns that are a bit out there. The ergonomic pattern is the best example, and his Barlow is quite different as well. I could only find one example of Abletts’s Barlow on the internet, but it matched the one Michael is making very closely. They both have chunky brass bolsters and the same asymmetrical handle shape.

I am not a fan of the ergonomic, but I might feel differently if I could actually hold one in hand rather than just looking at photographs. The single bolster version looks better to my eye. He does offer a traditional Wright style handle for the lambsfoot. I believe his lambsfoot blades are carbon and made by Wright, but you are correct that he uses a lot of stainless. I just get a little tired of the same rosewood and horn covers and appreciate a little variety. I also like the idea that he is trying to carry on the Sheffield tradition in his own way. I believe he started at Taylor’s and was making some of their premier knives when he left, so he does have have a traditional foundation. Some of his patterns are much the same as Wrights.

Good look with posting photos Leslie (helpful link Dylan) :thumbsup: I'm yet to handle one of Michael May's knives, but the style of the knives I've seen so far hasn't appealed to me much, nor have the prices, nor has the hype and 'marketing'. Trevor was a jobbing cutler, for most of his career he made knives for other firms, and didn't have his name on the blades. I think the idea for the so-called ergonomic pattern, and certainly the name, came from Paul Iseard at The Famous Sheffield Shop. Like some of Michael May's 'twists', for which Paul Iseard may also have some responsibility (he brokered the parts deal and markets Michael May), it was probably just a way of trying to sell a few more knives. Personally, I've always found it a hideous pattern, and I disliked all the brass Trevor used generally, but of course that's just a question of personal taste.

Michael May's Lambsfoot knives seem quite expensive, but I guess it takes him longer to make his knives than the humble cutlers at Wright's, he uses fancier hafting materials, and of course, he has to pay Wright's for the blades. Wright's are a rather artless and old-fashioned Sheffield firm, they don't even own a computer, or produce boxes for their knives. They concentrate on a few traditional patterns (for a small firm, they actually produce quite a lot of patterns), sold at prices aimed at the farmers and gardeners who make up most of their customer base, employing properly trained Sheffield cutlers, who sometimes work alongside their sons, who have benefited from proper apprenticeships. They have their faults certainly, they're rather hard to communicate with, and probably cost their knives too low, but on the whole, I kind of like their lack of pretension, and their dedication to producing an honest product, at an honest price, an honest working-man can afford :) :thumbsup:

Edit - Thought I'd add this link to a feature on Michael May, which was published shortly after he put up his shingle - https://www.theguardian.com/uk-news...rs-a-sheffield-pocket-knife-maker-in-pictures - Some nice-looking stag on the bench. I am very familiar with Portland Works :thumbsup:

A couple of pics of Michael at work:

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Lots more pics on his site: https://michaelmayknives.com/index.html :thumbsup:
 
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Thanks for the information Jack. The beautiful thing about this hobby is the tremendous variety of knives. There truly is something for everyone, and we all have more knives than we could ever use. I have a Wright Lambsfoot and a Michael May Sheepsfoot Barlow. They are both incredibly fun knives to carry and use. My sincere hope is that both enterprises continue to grow and thrive, and I would encourage forum members to get a few of both!
 
A Christopher Johnson jack knife with lambsfoot.
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The bone on that knife is incredible :) :thumbsup:

Thanks for the information Jack. The beautiful thing about this hobby is the tremendous variety of knives. There truly is something for everyone, and we all have more knives than we could ever use. I have a Wright Lambsfoot and a Michael May Sheepsfoot Barlow. They are both incredibly fun knives to carry and use. My sincere hope is that both enterprises continue to grow and thrive, and I would encourage forum members to get a few of both!

Hope so :)

Some great stag on a pattern that really appeals to me. Thanks for the treat !

Thanks Gev :) :thumbsup:

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I'm glad they made it Ron, that's a great pic :) :thumbsup: What is your first impression of the larger Lambsfoot pattern?
They made it safe and sound! :thumbsup: The larger model 33 is a handful, Jack. I often carry knives in the 3-3/4" to 4" range and don't really mind the extra length. The Lambsfoot being a relatively slim package helps. I will say the Guardian sized knife, I believe the 31 designation from Wrights is still my favorite for this pattern. :)

That my friend is some outstanding Sambar!!!:thumbsup::D
 
They made it safe and sound! :thumbsup: The larger model 33 is a handful, Jack. I often carry knives in the 3-3/4" to 4" range and don't really mind the extra length. The Lambsfoot being a relatively slim package helps. I will say the Guardian sized knife, I believe the 31 designation from Wrights is still my favorite for this pattern. :)


That my friend is some outstanding Sambar!!!:thumbsup::D

Thanks Ron, I wish all Wright's stag could be like that :) Thanks too for your observations on the 33, I think you are the first to use Wright's actual pattern numbers here my friend. If I get time later, I might post all the ones I can find for the benefit of everyone. I like all three sizes of Lambsfoot that they do, but the 31 is definitely my favourite too :) :thumbsup:

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Thanks too for your observations on the 33, I think you are the first to use Wright's actual pattern numbers here my friend. If I get time later, I might post all the ones I can find for the benefit of everyone.

I just had a look at the typed sheet I have from Wright's, but it's very confusing and rather unhelpful, with no key to most of the abbreviations. There is a 30 pattern, which is only available in Bexoid (Synthetic), with a measurement of 66mm given - I ASSUME that refers to the blade length. But there's also a 311/4 Lambsfoot pattern, also Bexoid, also 66mm :confused: Possibly, one is straight, and one swayback? I may need to contact Wright's for an explanation :rolleyes: In addition to Bexoid, the 311/4 pattern is also available with covers of Rosewood, Buffalo Horn (polished blade), and Stag (polished blade). Then there's the 31 pattern - 71mm - Bexoid, Rosewood, Ebony, Snakewood, Buffalo (polished blade), Buffalo (with file-work and polished blade), Stag (polished blade), Stag (with file-work and polished blade), Stag (with file-work and a milled web), Ironwood (with file-work and a milled web), Snakewood (file-work and milled web), Red Jigged Bone, Blue Jigged Bone, Lemon/Lime Jigged Bone (option of file-work on all jigged bone models). The 32 pattern is 71mm, and has 2-blades, Lambsfoot and Pen. It is available in Rosewood, Bexoid, Buffalo Horn, and Stag. The 33 pattern is 80mm, and is available in Rosewood, Buffalo Horn (polished blade), and Stag (polished blade). There's also a 35 pattern, which I don't think I've even seen - 66mm, Bexoid, with shield. Finally, there's the so-called "Senator" pattern, which is straight, with a double-bolster. As the 131 Pattern, it comes with with a file-worked back-spring, polished blade, and a milled web in Stag, Buffalo, Snakewood, and Ironwood, and as the 132 Pattern, with a plain spring, in Rosewood, Buffalo Horn, and Stag.

Hopefully, at some point, I can post a full list with a key to the various sub-patterns (eg the last two knives above, are 132B and 132S respectively) :thumbsup:

Please note also, that many of the knives posted here are actually 'Specials', the golden oxhorn for example, or polished blade ebony, these knives are not generally available :thumbsup:
 
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