Traditional kitchen knives

W

willis

Joined
Apr 14, 2002
Messages
740
Here are some knives my grandmother used.I can remember seeing here using the concrete steps on the back porch to sharpen them.They never got "oiled" just washed and dried and there is no rust,imagine that.
 
I love using these old knives. I have several from pre-war Landers Frairy & Clark.

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The first two are marked Universal "Old Timer" and the last is a military 1940 dated lamb splitter. I have Old Hickories as well. And a Dunlap, prewar Sears brand.
 
I still use this one often ,it was my grandfather's
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It seems that the boning knives are always the skinniest from being sharpened,and used,the most.Them worn down old knives can talk,and if you know how to listen you can hear them.
 
willis said:
It seems that the boning knives are always the skinniest from being sharpened,and used,the most.Them worn down old knives can talk,and if you know how to listen you can hear them.
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+1 :thumbup:
 
If ya' look real close, you can see an old steak knife with what I believe to be ebony handles, circa 1930's......

:)
 
Really nice to see there are bona fide practical 'users' amongst the multitude of 'voyeurs' and 'wannabees' that seek to spend serious scratch on 'a' knife in the mistaken belief that their's is somehow gonna way be better, than something proven over time, by virtue of an exorbitant price tag and/or some fancy sales pitch. My now 25 year-used kitchen knives were NOS (from the 1950s I think) from when Sabatier, France (would have been even nicer, at the time, if these were Solingen or Sheffield-made) was consolidating/amalgamating their operations and couldn't sell a carbon steel nor wood handled knife anymore. Give credit to the invention of automatic electric dishwashers (which immediately ruin wood and steel knives) and fashion-conscious women for making this happen. Their loss was my gain! These lovely knives have been a real joy and are going into the ground with me unless one of my heirs develops a similar appreciation of good steel.
You can get lifetime's use from blades as long as you don't use electric sharpeners or other rude/crude grinding methods. Quality carbon steel is still the best bar none. (I say this because a foundling $5-10 'real-steel' knife can easily be made as sharp or sharper, and stay that way, than any Yuppie-fashionable stainless job that requires the equivalent of a mortgage payment in order to purchase, display and make sharp at home)
 
davek14 said:
I think that steak's gonna moo.
Looks perfect.
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Yessir-ee. You go on down 'er cut off e's horns and wipe e's ass, pass 'im over the fire real good, cut 'im up and bring 'im on in here! When I say rare son I ain't a joshin ya.
 
Grumpy Old Man Moderator has left Visitor message.
 
This Lamson is 17-3/4" overall,forged blade with tapered tang. Rosewood scales. The big chef has a full 12" of cutting edge. In it's youth I'm sure it was a great veggie slicer ,but now I only occasionally slice roasts with it. It came out of my grandfather,Vincent Caruso's restaurant,according to my cousin Tootsie :)

My recipe for the lamb is a very young traditional one.

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Chicago Cutlery, a few Old Hickory and one or two unknowns. Several of the Chicago's were my Dad's.

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Tom
 
I just picked up this F Dick filet knife at an estate sale. It has a distal taper from paper-thin to razor-blade thin.
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Some real treasure in this thread, I love an old kitchen knife :)
 
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