Basic Renovation help/advice

Will Power

Will Power

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Jan 18, 2007
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I'd like to ask for some very basic advice or tips from the more experienced.

I was lucky enough to get hold of my grandparents' wedding present of a set of carvers.These are Sheffield steel(forget the maker)with stag handles from 1904 or before.They are a main carving knife and fork,poultry knife and fork and sharpening steel.The main carver is very worn down with sharpening obviously but some idiot family member has put it in a dishwasher-repeatedly:barf:So the stag is ruined.All the knives and forks have parted company with the handles.How to re-glue them and fill gaps? I will cannibalize one fork and use the handle for the main carver. I thought about an extended mineral oil soak for the stag. But what about the steel? how to clean it? some is still bright but has black spots,others are black&greasy.How to clean this? light abrasive paper or scourer?? i'd like to get them back into use on special occassions. The forks have some kind of guard spring on them but the spring has long since gone,they hang loosely as guards.

Thanks for any suggestions:thumbup:
 
Yes, please post pix so we can see what you've got.

If it says "Sheffield Steel" on a blade that means it was not made in Sheffield (or in Britain) and they were trying to fool people into thinking it was. There have never been steelmakers in Sheffield, only knifemakers.
 
Lost the charger for the digi-camera...but I will ask a friend to see if she can take a picture or two.

True enough, it does NOT say Sheffield steel I was just carelessly categorizing it thus.It is carbon steel, it has Sheffield stamped on it and the maker H M Slater.The honing steel is very worn but the handle and silver collar are in excellent condition,it appears to say CAST STEEL but the first word is faint now. Would like to get them back into use and would like to know when stainless displaced carbon as the main knife steel for meat carvers in the home.
 
Regarding your last question, I think it was sometime in the 1980's when good quality kitchen cutlery switched over to stainless.
 
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