Grandfather's Old Timer - what's it about?

T

tapeery

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Jan 2, 2007
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Over Christmas, my family was going through some of my grandfather’s things. He was a Virginia farmer and had any number of pocket knives, but this Schrade-Walden "Old Timer" was the only one that meant anything to him. I am attaching a couple pictures of it. At the base of the blade it reads "Schrade-Walden / N.Y. U.S.A. / 1256T" (or maybe that's I256T?)

A few questions: What year was this knife most likely made? What materials are the blade, handle, logo plating, etc. made from? (I wonder if the blade is stainless or carbon steel, or something else; and if the handle is Delrin; etc.)

What is the best way to clean/restore this knife and the leather sheath? I want to polish it up, but still let it retain its character.

Finally, any idea what its value might be? Not that we would sell it, just curious.

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Not seeing the pics right now, but the tang stamp should read 125OT.

The "Walden" in the tang stamp dates this knife to Pre 1973. The blade would be Carbon steel. The handles would be Delrin.

Try this site by Larry for some info : www.collectors-of-schrades-r.us

Now, as for cleanup, that is a touchy subject. Good carbon blades tend to develop a patina on them. Some people don't like the look of it, but it does help to protect the knife blade somewhat from rusting.

Do whatever you feel comfortable with, that allows you to retain the good memory of your grandfather, but here's a thought. If he used this knife alot, or even a little, there is some of him in it, and the stories it could tell. You may just want to keep it just the way that it is...

Thanks for sharing.

Glenn
 
You're right, on closer inspection the stamp does read 125OT.

And I agree with you about letting the knife retain its character -- my grandfather used it a lot and so it tells a certain story. That said, if you could see the pictures, you'd see a buildup of green "gook" (I'm guessing the technical term is oxidation?) on the tips of the handle and on the logo plate. The inside of the handle (the hollow part, where the blade hides when you close it) is also full of gook.

So I just want to make it look as respectable as it did the day he died (25 years ago). For that reason, I'm wondering what to clean the tips of the blade and the logo plating with (surely those are not also carbon steel -- maybe stainless?), as well as the inside of the handle. I just want to get the oxidation off. I may even leave the blade untouched.

Thanks for your insight, very helpful
 
Flitz polish is a good non abrasive cleaner. You can use it on the blades, logo shield and bolsters. 0000 steel will also do a good job on the blades. Clean it up and take care of it, use it if you wish.
 
The green gook is known as Verdi Gris. I think we did a thread about it awhile back. I see it most in the way that brass reacts when in longterm close contact with leather. Probably the tannic acid. I'm not sure about the long term harm it will cause, but usually a little elbow grease and a rag works okay.

As far as the gunk inside, you do want to try to clean that out some. (FYI, I like to wrap the blade or cover it when working inside, it's too easy for your hand to slip. For cleaning, you can use things like a Q-tip, a toothpick. I personally use small jewelers screwdrivers for stubborn substances, but don't recommend that cause it can scratch very easily.

Whute do is right, Flitz is a good one, or Metal Glo. Use these gently.

Good luck, and we still want to see those pics, okay?

Glenn
 
Don't forget to start it all off with some good hot water and degreaser soap.
Gets the pizza out of the channel and will help loosen all the crap stuck inside the backspring. Believe it or not I really got a knife with pizza in it. Work the knife under running water to flush it all out.
Dry very well and quickly and then use any of the mentioned metal cleaners.
TTYL
Larry
 
I never really thought to taste the stuff in a knife to see if it was pizza, lasagna, or some other food debris. Must be a New Hampshire thang.

Michael
 
Could you use one as a PSK (personal survival kit)? Maybe stuff some granola in there...:D

Glenn
 
To clean pocketknives I wash, dry, wd40, mineral oil, in that order, I often use a folded pipe cleaner for the inside.

for PSK food, you might let the tip of your tie into food every time you eat, then in an emergency just boil it.

Luis
 
I don't wear a tie, but like my 897UH, my mustache goes everywhere I go. It is a time-honored and proven snackfood container. I could just quit trimming and shampooing it. Nah. My grandchildren would notice the contents and I'd have to share.
 
Didn't need to taste it to know pizza when ya see the pepperoni and cheese ya just know. Anyone from N.E. and the Tri State area knows pizza..

Tie's, mustaches just cant hold the same volume as a good shirt pocket.
T-Shirts with pockets are best as they can be pretty holy and no one notices..

TTYL
Larry
 
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