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- Jul 7, 2012
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So I was at my grandmas house digging through the basement and the garage before someone throws everything away, because she is unfortunately in a home. I found the following the knives (from left to right);
1. Probably a no name brand kitchen knife, I don't really know why its clip point
2. Robeson Shuredge Boning knife, I think a rosewood handle with brass pins.
3. A old Old Hickory Boning knife, really nice.
4. I assume a U.S. Army kitchen knife, because my grandfather was in the draft. It has a the acronyms A.L.G written on one side of the handle and the other side reads the date 1943.
I'm going to make the safe assumption that all of these knives were obtained all during the 1940's. Mostly because they seem to have serious wear, and they were found in the same old box. I also believe that the Robeson and the Old Hickory were used in places other than the kitchen, which is how I will probably be using them. The Robeson and the Old Hickory have very similar blade thickness. However, the Robeson has a lot less flex than the Old Hickory. So I would probably use the Robeson out of the kitchen more than the Old Hickory
By the way folks if you know anything about the Robeson or the U.S. Army knife, I would appreciate the info.
1. Probably a no name brand kitchen knife, I don't really know why its clip point
2. Robeson Shuredge Boning knife, I think a rosewood handle with brass pins.
3. A old Old Hickory Boning knife, really nice.
4. I assume a U.S. Army kitchen knife, because my grandfather was in the draft. It has a the acronyms A.L.G written on one side of the handle and the other side reads the date 1943.
I'm going to make the safe assumption that all of these knives were obtained all during the 1940's. Mostly because they seem to have serious wear, and they were found in the same old box. I also believe that the Robeson and the Old Hickory were used in places other than the kitchen, which is how I will probably be using them. The Robeson and the Old Hickory have very similar blade thickness. However, the Robeson has a lot less flex than the Old Hickory. So I would probably use the Robeson out of the kitchen more than the Old Hickory
By the way folks if you know anything about the Robeson or the U.S. Army knife, I would appreciate the info.