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Earlier binders either purchased leather of the required thickness, sent it back to a leatherseller to thin it for them, or in the second half of the 19th C. Although today we tend to think of a French knife as having a gently curved cutting edge somewhat perpendicular to the length of the blade, and Salamon notes “This has a broad blade c. wide, bevel sharpened across the end like a chisel, either straight or at an angle.” (Salamon 1986, 57) Dudin illustrates a similar knife shown below.