[Bonetools] BONE USE IN GRIPS OF WEAPONS

[Joel Jacobs]

Hello Suzanne or Richard,

I'm researching antique bone hilted edged weapons. Ivory is excluded. I am trying to determine if there was any animal which was the preferred source of bone from which the great majority of their grips for swords and knives could be considered to be made from the 1600 to 1900? In other words, is it fair to say that most bone handle grips are from beef, lamb, or pork bone. And of those three which would be the most prevalent? Are there any telling characteristics of these specimens that would allow, with reasonable certainty, what the animal the bone came from?

Are there other animals which should be included in this list?

Many thanks,

Joel
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