Great Northern MFG CO.

coolhand68

coolhand68

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Mar 12, 2006
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Anyone have any info on this brand? Ran a google search but couldn't find any info on these traditional slipjoints. Picked one up this weekend and was hoping to know more about it. Thanks.
 

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coolhand68 said:
Anyone have any info on this brand? Ran a google search but couldn't find any info on these traditional slipjoints. Picked one up this weekend and was hoping to know more about it. Thanks.
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I don't understand why you ask about "Great Northern MFG CO."? In the attached photo, it looks like the tang stamp is "M.C. CO. USA". Is that the correct photo?

Goins' Encyclopedia says "M.C. CO. USA c 1918-1925 A marking used by Meriden Cutlery."
 
Hi thanks for the info. Reason I asked about Great Northern is that in faint writing the blade reads "Quality Brand" and underneatg that reads "Great Northern MFG. CO."
 
Ah! It was made by Meriden Cutlery for Great Northern. I don't know Great Northern. A Google shows some hardware store stuff marked with their name and Chicago. For example, google search "Antique Great Northern Mfg. Co. Chicago USA Hand Crank Vintage Meat Food 9"

Btw, the covers on the knife are "French ivory" celluloid.
 
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Yes, it is best to keep it separated from the rest of your knives due to the risk of out gassing. It is a nice looking knife with full blades! You also could consider it for new covers if you really like it.
 
In general, celluloid is somewhat of a time bomb. But I vaguely recall some folks commenting that they rarely see French ivory in bad condition. I've also rarely seen it in bad shape. I don't know if it's just a coincidence or if some types of celluloid are more stable than others. I'd certainly store it away from other knives. Better safe than sorry.
 
I have never seen French Ivory (FI) decay (so far) on knives, nor on vanity comb/mirror/brush sets from that era, but I have seen plain white go off frequently. I wonder if it is because FI was made from very thin layers (pre-cured?), making the resultant material less homogenous, and otherwise processed quite differently - rolled out thin, etc, etc.
 
supratentorial said:
In general, celluloid is somewhat of a time bomb. But I vaguely recall some folks commenting that they rarely see French ivory in bad condition. I've also rarely seen it in bad shape. I don't know if it's just a coincidence or if some types of celluloid are more stable than others. I'd certainly store it away from other knives. Better safe than sorry.
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That was my general thought so I usually avoid buying celluloid handles
 
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