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View Full Version : Old butcher knife restored, strange tempering?



woodworkcan
04-15-2018, 11:31 AM
Hey KKF,

I wanted to share this "one-of-a-kind" butcher knife I found at a flea market.

I restored it a bit, in trying to keep the original patina and old looks.

The handle was in rough shape, so I had to sand it.
But in doing that, I discovered it was made of birds-eye maple.

Can someone explain what is going on with the blade splotches?
Is it the uneven tempering process that was responsible for that look?
What do you think is the age?

https://farm1.staticflickr.com/798/26602439377_eb8f526ca2_z.jpg (https://flic.kr/p/GwLspT)_DSC0144 (https://flic.kr/p/GwLspT)

https://farm1.staticflickr.com/821/41431485932_90c8887b9c_z.jpg (https://flic.kr/p/268acjm)_DSC0145 (https://flic.kr/p/268acjm)

https://farm1.staticflickr.com/867/26602424457_95796654de_z.jpg (https://flic.kr/p/GwLnYD)_DSC0146 (https://flic.kr/p/GwLnYD)

https://farm1.staticflickr.com/872/41431485452_d174f8857c_z.jpg (https://flic.kr/p/268acb5)_DSC0148 (https://flic.kr/p/268acb5)

https://farm1.staticflickr.com/792/26602423957_d9dd4b3c70_z.jpg (https://flic.kr/p/GwLnQ2)_DSC0151 (https://flic.kr/p/GwLnQ2)

Noodle Soup
04-16-2018, 02:59 PM
Can you tell if it has been rehandled? Looks like an Asian handle on a Western lamb splitter. Round handles are fairly uncommon on Western knives but normal on many Asian.

HRC_64
04-16-2018, 05:14 PM
Can you tell if it has been rehandled? Looks like an Asian handle on a Western lamb splitter. Round handles are fairly uncommon on Western knives but normal on many Asian.

The choil looks like it was cut (sectioned) and wrapped around the handle.

woodworkcan
04-16-2018, 08:14 PM
I have no idea if it was re-handled. But the maple handle would be typical for North America, and less for Asia, even if maples grow in Japan for example.

The hidden tang has the same height as the handle. Covering the ferrule front, there was some kind of wax material. I am disappointed that I did not take a picture of that before...

https://farm1.staticflickr.com/929/41466251282_9b11b4c481_z.jpg (https://flic.kr/p/26benQW)_DSC0152 (https://flic.kr/p/26benQW)

HRC_64
04-16-2018, 09:20 PM
Top view looks like normal bolster on wood handle.

http://www.mainewoodconcepts.com/image_upload/Upload_from_SK/Lutz/Scroo_Zon_Handle_copy_white.jpg

Dendrobatez
06-16-2018, 11:59 PM
Round handles with metal bolsters werent uncommon in butcher knives in 1850s and early 1900s, alot of those would have a full tang that was peened at the end of the handle which would make them very secure

Benuser
06-17-2018, 09:29 AM
The uneven patina will have been caused by longer contact with a liquid, think vinegar, blood, dirty water, whatever. A humid towel perhaps. Fresh meat. No differential tempering or hamon line here!

Dendrobatez
06-17-2018, 12:25 PM
I'm sorry I didn't try to answer the original question in my reply - it looks like corrosion and surface rust that's been removed at some point to me. Very cool knife, I love these old butcher knives - reminds me of a time where people were tradesmen and did the work not machinery