Vintage german knife (pics)

A Richartz with green acrylic handles



A Messermanufaktur Weimar - from the German Democratic Republic



A mixed assortment of german and english knives... ;)



More will come soon :D
 
W H Morley & Sons was a Kastor Bros NY import brand early 1900s.

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Here is an old German sausage sampler/melon tester, love how slim it is, I do not kow anything about it other then its old and german :D. Well here she is




Rifleman.:cool:
 
W.H.Morley & Sons, "Clover * Brand"
Gunstock Jack - pressed handles.
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A mate of mine has this Schliepper. It was his grandfathers who was Norwegian and bore a lifelong grudge against Germany (but not their knives it would seem).
Its a mighty knife and I've never seen that sculpted hand grip on anything else.Someone previously suggested the guard might be backwards.
 
A large jack knife with corkscrew :-). Marked A.W. Jr Solingen. I'm thinking Anton Wingen Jr but please correct me if I am wrong. Thanks.
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rifleman3030 said:
Here is an old German sausage sampler/melon tester, love how slim it is, I do not kow anything about it other then its old and german :D. Well here she is




Rifleman.:cool:
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In Hungary that would be called a Szalonna - bicska (Bacon penknife). Szalonna is a smoked & cooked back bacon which can be eaten without additional cooking. It was usually sliced into chunks or strips and then additionally speared & roasted over a fire pit to render the fat which was allowed to drip onto bread,this was repeated until the bread was saturated and then cucumber onion, capsicum, radishes and or tomatoes were sliced and added to the bread with the meat in an open sandwich.
 
parbajtor said:
In Hungary that would be called a Szalonna - bicska (Bacon penknife). Szalonna is a smoked & cooked back bacon which can be eaten without additional cooking. It was usually sliced into chunks or strips and then additionally speared & roasted over a fire pit to render the fat which was allowed to drip onto bread,this was repeated until the bread was saturated and then cucumber onion, capsicum, radishes and or tomatoes were sliced and added to the bread with the meat in an open sandwich.
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We always called that "melalo manrro" - dirty bread.
 
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