Sgian Dubh Question(s)

[Caradoc]

On the bottom of the blade there's about two inches of sawtooth like grooves near the handle.

The "technical" term for the filework is "jimping," and it's where you put your thumb to get more leverage and finer point control when using the knife. On a full-sized dirk, it's more decorative than on a sgian dubh - the jimping is actually useful on a sgian dubh, but on a dirk they usually cut the jimping too deep, too far apart, and far too high up the blade to be useful.

Some people will tell you it's for scaling fish. They'd be wrong.

[raindog]

The laws in Scotland may have changed (they recently banned people from selling swords) but the rest of Britain is unchanged. Only things banned are flick knives, butterfly knives, and knives designed to look like something else (lipsticks, buckles etc).


Jeff.

[Riverkilt]

Hey Raindog,

My father spent some time there in 1942 at the RAF Personnel Reception Center.
Have some very graphic descriptions of the place then. Can PM if you've an interest, as I should have this. Sorry.

And, as to the topic...sure look like fish scalers to me...or a saw...not sure I wanna put my thumb down there and put pressure on it....

Ron

[Caradoc]

And, as to the topic...sure look like fish scalers to me...or a saw...not sure I wanna put my thumb down there and put pressure on it....

In that case, the manufacturer has gotten too aggressive with the filework. Jimping is also common on skinners, capers, and other blades that require a bit more control and dexterity.

The correct tools for scaling a fish are a teaspoon, a butter knife, or a garden hose with a pressure nozzle on it.

[pig140]

Hate to bump this thread so late...but I have a question. I bought a sgian dubh from the Tartan's Museum. It's the Blackwood Sgian Dubh, about 4th down on the page. I also thought it would be sharp when I got it. It's anything but sharp.

Matt, I believe you carried this sgian dubh before. Can this one be sharpened?

[M. A. C. Newsome]

Hate to bump this thread so late...but I have a question. I bought a sgian dubh from the Tartan's Museum. It's the Blackwood Sgian Dubh, about 4th down on the page. I also thought it would be sharp when I got it. It's anything but sharp.

Matt, I believe you carried this sgian dubh before. Can this one be sharpened?

I used to get sgian dubhs from this company with a fairly sharpish blade, but around the same time I first noticed Riverkilt's thread here, I started to get shipments in from them with blades as described, no real edge at all. Rather like a butterknife. I was informed it had something to do with a recent law passed in Britain.

Can they be sharpened? I don't see why not, but I confess that though I may be a tartan expert, I know very little about knives!

Matt