- Joined
- Nov 13, 2012
- Messages
- 2,396
Hey everyone!
I went to the local monthly flea market, and after just recently discovering an interest in old kitchen knives, I came back with the following goodies! I pretty much got the best knives at the whole place. So this is about the cream of the crop in my area (not including yard sales which I don't have time to frequent). I didn't get them for nothing, as the sellers at the flea market usually know about what they have, but I averaged under $8 for each knife.
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I know the two in the middle are Old Hickory carbon steel knives. Those are easy to spot and find information on.
The other two I don't know much about. I know who makes them, I'm just looking for some information on the companies so I can judge whether or not they will stay with me or move them.
TOP: Chicago Cutlery Cleaver. Looks like carbon, but the patina isn't very even, so I was skeptical. Very nice dark wood handles with Chicago Cutlery faded on the handles. Otherwise no markings on the blade. Shallow convex grind on the primary bevel. Does anyone have any information on this style cleaver? Steel, Quality, Age? I'm planning on thinning the convex grind and using it for a Veggie Cleaver.
Bottom: Geneva Forge Butcher knife. Super thin blade flexes like a Fillet knife. Couldn't find much information on Geneva Forge, but it does say MADE IN USA, so that's mostly why I picked it up. I already modified this knife into more of a slicer/carver profile that closely mimics the Old Hickory Carver above it. I just don't have a lot of use for the Butcher style pattern. Same questions for this one: Age, Steel type, Quality, worth keeping?
Thanks in advance for any information you are able to provide. I'm happy to move this to Kitchen knife or Traditional subforum if ya'll think I would get better results there.
I went to the local monthly flea market, and after just recently discovering an interest in old kitchen knives, I came back with the following goodies! I pretty much got the best knives at the whole place. So this is about the cream of the crop in my area (not including yard sales which I don't have time to frequent). I didn't get them for nothing, as the sellers at the flea market usually know about what they have, but I averaged under $8 for each knife.
I know the two in the middle are Old Hickory carbon steel knives. Those are easy to spot and find information on.
The other two I don't know much about. I know who makes them, I'm just looking for some information on the companies so I can judge whether or not they will stay with me or move them.
TOP: Chicago Cutlery Cleaver. Looks like carbon, but the patina isn't very even, so I was skeptical. Very nice dark wood handles with Chicago Cutlery faded on the handles. Otherwise no markings on the blade. Shallow convex grind on the primary bevel. Does anyone have any information on this style cleaver? Steel, Quality, Age? I'm planning on thinning the convex grind and using it for a Veggie Cleaver.
Bottom: Geneva Forge Butcher knife. Super thin blade flexes like a Fillet knife. Couldn't find much information on Geneva Forge, but it does say MADE IN USA, so that's mostly why I picked it up. I already modified this knife into more of a slicer/carver profile that closely mimics the Old Hickory Carver above it. I just don't have a lot of use for the Butcher style pattern. Same questions for this one: Age, Steel type, Quality, worth keeping?
Thanks in advance for any information you are able to provide. I'm happy to move this to Kitchen knife or Traditional subforum if ya'll think I would get better results there.
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