F.J. Richtig knives Vs. INFI?

Status
Not open for further replies.
ron_m80

ron_m80

Tempered Member
Joined
Mar 1, 2009
Messages
8,155
I have been doing a little reading, and I am beginning to wonder how great a loss the HT method of Mr. Richtig was to the knife community.

His knives even predate my interest in blades, hell they predate me. Levine's Guide to Knives and their values #4, explains that Mr. Richtig was one of the first to prove his knives in a fantastic manner, reportedly hammering a steel buggy axle into slices with his knife over an anvil.

I personally must take into account the sensationalism of early reporting I suspect occurred, and question the temper of the buggy axle. But there must be some truth to it. Seeing as how we have a wealth of knowledge on these forums I am curious to hear what the more experienced have to say, what do you think?

Mr Richtig's knives, or INFI? :thumbup:
 
I recall reading an article about Kramer experimenting with various knives, including Richtig's, to replicate his tests and he finally did, although, the edge had to be very thick to repeat the feat.
 
Who is Kramer?

EDIT: Google shows some results. I can see that he tried to replicate Richtig's knives, but his HT method died with him. So how effectively it was replicated is up in the air. Where Mr. Richtig's knives thick at the edge? Or were they typical knives of their day other than the performance?
 
After reading even more from the internet, I found this link some other knife enthusiast posted elsewhere. Good reading.

EDIT: Link removed, I did not realize it was a pay for download document.
 
Last edited:
Gator97 said:
Quite accomplished knifemaker - Kramer Knives.
Click to expand...

I did recall after awhile, Kramer didn't register. Bob Kramer did. He makes some quite expensive food prep knives.

I am really intrigued by the information I am finding on Richtig's knives though. He used 1095 steel(?), and was able to get amazing results out of it.
 
ron_m80 said:
I have been doing a little reading, and I am beginning to wonder how great a loss the HT method of Mr. Richtig was to the knife community.

His knives even predate my interest in blades, hell they predate me. Levine's Guide to Knives and their values #4, explains that Mr. Richtig was one of the first to prove his knives in a fantastic manner, reportedly hammering a steel buggy axle into slices with his knife over an anvil.

I personally must take into account the sensationalism of early reporting I suspect occurred, and question the temper of the buggy axle. But there must be some truth to it. Seeing as how we have a wealth of knowledge on these forums I am curious to hear what the more experienced have to say, what do you think?

Mr Richtig's knives, or INFI? :thumbup:
Click to expand...

I just bought one from the son of an origial owner and he saw that demo himself. It I just bought one from the son of an origial owner and he saw that demo himself. It is in like new condition yet.
 
Your necromantic powers are strong to bring back a thread that died five years ago. Thanks for the paper. Interesting that one of the Richtig knives they tested had an average hardness of only 39 HRC (tough, yes, hard, no).

I still think Richtig was an absolute master--a master of the tv informercial before tv infomercials were a thing.

How powerful are your sales skills when people are still pining for your ginsu knives decades after your death?
 
evilgreg said:
Your necromantic powers are strong to bring back a thread that died five years ago. Thanks for the paper. Interesting that one of the Richtig knives they tested had an average hardness of only 39 HRC (tough, yes, hard, no).
Click to expand...

Weird. I mean I get that as 39 HRC, it's certainly not gonna break. Heck it's softer than an axe! But one of his trademark things was hammering the blade through a nail without edge deformation. How could he keep the edge from deforming if it's that soft? I get that it wouldn't chip but i'd expect it to dent/roll etc...
 
Larrin said:
By making the edge very thick.
Click to expand...

This. Make a bunch of knives of normal profile, but grind a few a little thicker and then put a short, fat edge bevel on it. Hammer the result through some bar stock, sell lots of knives, leave a legacy of Internet knife wonks pining for a magic heat treat lost to the sands of time (the same folks pine for mystical wootz and the magical tamahagane differential hardening that allowed an authentic period katana to slice through very space and time itself).
 
Status
Not open for further replies.
Back
Top