Кстати, вот нашел кое-что:
nwta.com
nwta.com
The most common 18th-century blade profiles are shown as #1 and #2 above. #3 shows how a modern clip-point blade can be ground down to approximate a period blade. #4 shows a modern blade profile. Note the "step" to the rear of the blade. This feature is typical of modern-made knife blades, but is never seen in 18th-c specimens. For a truly authentic-looking knife, this step should be ground down and the median line (see arrow) "softened " with a file. Be careful not t let the blade get too hot when grinding or you'll ruin the temper.