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Trying to ID manufacturer of old Chef's knife / Recommendations for replacement

Discussion in 'Kitchen Cutlery & Tools' started by JimHCNMT, Jun 25, 2018.

  1. JimHCNMT

    JimHCNMT

    4
    Jun 22, 2018
    Hello, New to the forum. Just trying to identify the manufacturer of a (Chef's ?) knife I still use that is at least 50 years old. Love this knife! Thin blade, resharpens easily, would love to find a new version of the same thing. Thanks for any insight you can offer.


    Jim H.

    Image links:
    https://drive.google.com/open?id=1QMojwC3xRAsX-MQ9Na-qoqnRPkCR1OOW
    https://drive.google.com/open?id=1lsvweSYpesF9KITQxxOEEwAH77inaUVj
    https://drive.google.com/open?id=1ZadlWe4hAbAReTBuE8EEvcNI3TJutR_F
    https://drive.google.com/open?id=1n0me2p-n1sbwJr5_H8YTTGrfF4-_f0Ej
    https://drive.google.com/open?id=103WfasO79fDPLxo6-9alQW-9dXBoBMPC
    https://drive.google.com/open?id=1EoBGVaFzxwCd3uJ3S6rmFxy9aD9QiGh-
    https://drive.google.com/open?id=1UofzejyaP1UEGeV_HYDX8-gMSeVlX9Bq
     
  2. Spideyjg

    Spideyjg

    105
    Nov 7, 2017
  3. JimHCNMT

    JimHCNMT

    4
    Jun 22, 2018
    Thanks for your reply. I'm not at all educated in this, but after perusing many posts, etc., it seems like my blade is carbon steel with (originally at least) a chromed patina? When I sharpen it and wipe it off, there is always some black on the cloth.

    Was hoping somebody might be able to decipher the name that was once on the side of the blade. The pics of those characters were taken in 2011. They have completely worn off now.

    In any case, if anyone has recommendations for a replacement, I'd be grateful to hear them. Looking for as close as possible to what I have: 7" EXTREMELY thin (~1.5 mm) and easy to sharpen blade, 5" handle.

    Thanks, Jim

    https://drive.google.com/open?id=1S87vXd3Bak4Skslnhd_thDvHL2tDwYa8

    P.S. Is it safe to assume that the "No. 52" on the blade refers to the hardness, rather than a model number?
     
    Last edited: Jun 30, 2018
  4. jc57

    jc57 Gold Member Gold Member

    Nov 28, 2012
    Looks like a traditional "butcher's knife" profile that was common years ago. I don't know how thin they are, but modern equivalents are still made by Dexter Russell, Old Hickory (Ontario) and R. Murphy.

    Dexter Russell Traditional 8" Butcher Knife
    R. Murphy Butcher Knife Carbon Steel with Bubinga Handle: 8 Inch
    Old Hickory 7" Butcher knife.


    If a butcher knife is thicker than what you want (which may be the case - they are made for working with and breaking down meat), then there is another option in similar shaped knives.

    Old Hickory makes thinner, flat-ground knives named "cabbage knife" and "hop knife." That may be more what you are looking for. Baryonyx Knife Company sell the Old Hickory/Ontario Hop Knife for about $11 and for $3 they will thin and refine the edge for you.

    http://www.baryonyxknife.com/oldhihopkn.html

    Couple of other examples, both from BF sponsoring dealers:
    https://newgraham.com/Old-Hickory-Cabbage-Knife-OH-5075/
    https://www.knifecenter.com/item/ONW5060/ontario-old-hickory-hop-field-knife-blade-hickory-handles

    There are a lot of kitchen knife options these days so you might want to consider branching out into a different shape or style.
     
  5. JimHCNMT

    JimHCNMT

    4
    Jun 22, 2018
    Thanks for your response and all the info John. Appreciate it!

    Jim
     

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