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Lefty
08-17-2012, 11:28 PM
Is it just me, or is there just something special about ODC?
Here's my most recent toy, for myself.
Forced patina with hot sauce and dijon mustard = Spicy Carbon, right?
If you have this same affliction, show it off!

http://i1209.photobucket.com/albums/cc399/Lefty-T/CE3B329A-478A-4DDA-96A7-89AB67CB2414-37311-000030C2FB89BFEC.jpg

UCChemE05
08-17-2012, 11:53 PM
That's purdy :doublethumbsup:

Lefty
08-18-2012, 10:15 AM
Alright, I'm expanding upon this thread.

I want to thank you guys for making this start up so successful! This is awesome!!!

I'm getting the feeling that the ODC is a hit, along with the soap and vintage shaving gear (as per requests). The good news is I'll be putting up a few more of these types of items on Monday, but my stock is limited (although, I'm always searching, and getting "new" stuff in).

If you guys have any "must haves", let me know and I'll do my absolute best to track them, or something similar, down. :D

Twistington
08-18-2012, 11:39 AM
Hmm, maybe you should hold my parcel until I have seen the new ODC you are putting up on Monday... might be something more I... "need". :)

DwarvenChef
08-19-2012, 03:26 AM
Thing of beauty for sure :)

Lefty
08-21-2012, 01:18 PM
Even though they aren't carbon, I figure I'll toss this in this thread, because it's an item that seems to be doing really well, as well.

The Harner Stabbers seem to be generating a lot of interest (sold one, without even having a chance to post it, and the other two are gone, already!).

What else might you guys be after, that is a bit out of the ordinary, that you want me to get?

Lefty
08-23-2012, 09:08 PM
Sorry for only getting one item up on Monday. I've been a little busy, between my wife's birthday and work, but today, I've worked on some stuff and here's a crappy pic "teaser" of what's to come.
They're all very cool knives, but man is the 12" chef knife ever awesome!

http://i1209.photobucket.com/albums/cc399/Lefty-T/780C9422-79A7-497C-8C62-7AF933BB52DD-2596-0000029D9FE7278D.jpg

JasonD
08-25-2012, 05:31 PM
http://i.imgur.com/QrpiBh.jpg
http://i.imgur.com/e8VpTh.jpg

So I just finished a project I've been procrastinating over and I figured I'd share in your ODC thread. Brought an old beat up Sab back to life.

Lefty
08-25-2012, 06:13 PM
Wow! That looks insanely good! Nice work!

JasonD
08-25-2012, 06:27 PM
Thanks! I'm getting much better, I think. Grinding the bolster down with DMT plates/stones wasn't fun, I can tell you. It's incredibly satisfying to see the finished product though. Really adds a lot of personal pride and satisfaction in ownership, at least to me.

Benuser
08-25-2012, 06:55 PM
Nice work!

Lefty
09-03-2012, 09:12 AM
One of my products got a wonderful makeover! Check out this great little refurb Dan did on a Forgecraft he picked up from my shop:

http://i1209.photobucket.com/albums/cc399/Lefty-T/96E27BF4-0137-474D-A775-41D676B2FE61-9109-00000C3FFE71C7DE.jpg

Talk about nice work!

Lefty
09-03-2012, 08:00 PM
Ok guys, I know you've all seen Son's "collection" pics. I have had NO TIME AT ALL...ahem...to add anything to the store in a few days, but I have 2 of the sweet, paper thin German Parers (sheepsfoot-ish) available. They do have minor wear/rust that should come right off with Rick's method, or sandpaper. I'll even do it for you...

Anyways, those little demons are up for grabs for $15 apiece, or $25 for both, plus actual shipping. Contact me if you'd like a picture or more info.

OR:

I'll toss one in for $5, with the purchase of the 12" American Grinding Co. chef knife.

Benuser
09-03-2012, 08:48 PM
Pix?!?!

Lefty
09-03-2012, 09:03 PM
I'll see what I can do. I'm at work, but I'll try to get one or two emailed to me and I'll post from my "office" (iPhone).

Lefty
09-03-2012, 10:49 PM
I'll be cleaning the handle up, and the tarnish/age on the blade, but here it is. They're wicked little parers!

http://i1209.photobucket.com/albums/cc399/Lefty-T/36DDC64E-41DB-4D1A-9AD4-A068E5E2C01E-9836-00000CC48BA83746.jpg

http://i1209.photobucket.com/albums/cc399/Lefty-T/10CBD8F5-3D54-40B9-8C71-351A58CBC2B9-9836-00000CC4A5FC6C1C.jpg

Benuser
09-03-2012, 11:05 PM
Thanks for the pix!
Looks good. They are the longer versions of the common carbon peelers a few German makers still produce. Very thin indeed, mostly 1095, not too hard (around 56Rc), maintain by steeling.

Lefty
09-03-2012, 11:23 PM
You say carbon, I say "Nicht Rostfrei" (not rust-free) ;)

Benuser
09-03-2012, 11:34 PM
Funny. "Nicht rostfrei" is the term for the general public. There is some warning in it. "Carbonstahl" is the term amongst the informed public, in opposition to "rostträge" or "Chromstahl". Robert Herder indicates on his knives simply "Carbon".

sachem allison
09-03-2012, 11:42 PM
my understanding is that the one I have is old/new stock from the the late thirties, they came with no handles and were coated in a cosmoline type substance and wrapped a dozen at a time. when they were purchased from the guy I got mine from, he would clean them up and put a rudimentary handle on it. The company still exists and still makes these types of knives now, but in stainless steel mostly and not as good in my opinion. It is the quintessential German paring knife design for the last century. It's simple, cheap, effective and easily sharpenable.

chinacats
09-04-2012, 12:26 AM
pm sent...

Lefty
09-06-2012, 09:49 AM
Alright guys, I've had my fun with this one. I'm going to give in and put this badboy up for sale:

http://i1209.photobucket.com/albums/cc399/Lefty-T/CE3B329A-478A-4DDA-96A7-89AB67CB2414-37311-000030C2FB89BFEC.jpg

There's a small chip (very small), but I didn't want to take any more metal off than necessary. It's Pre-Forgecraft, likely the exact knife Forgecraft used as their "prototype/inspiration". It is from before Washington Forge purchased the company, and is OLD!!!

Because of the cool history and the fact that I'm not urgent to get rid of it, this one is $85 with shipping included.

Thanks, guys!

Lefty
09-06-2012, 09:58 AM
One little request, however. I want this one to be kept original, if possible. It would be a shame to pretty it up too much.

Benuser
09-06-2012, 10:11 AM
You mean the chip @3" from the heel? I really don't understand why you didn't remove it. Is it that deep you're affraid to loose a lot of material?

Lefty
09-06-2012, 10:55 AM
That's the one. The angle in the pic makes it look much worse than it really is. I hose not to remove any more metal, because it's minor and will sharpen out in a couple sessions...and I was sick of grinding blades that day, I guess. :)

Benuser
09-06-2012, 11:01 AM
Thanks, Lefty!

Lefty
09-06-2012, 02:45 PM
Alright...$75, with shipping. That's it, though!

DwarvenChef
09-07-2012, 03:21 AM
Your killing me...

Lefty
09-12-2012, 04:38 PM
http://i1209.photobucket.com/albums/cc399/Lefty-T/3E828E1B-1597-4934-ADF6-E72C131DE2D1-5134-00000517F6D07EE0.jpg

Lefty
09-12-2012, 04:39 PM
http://i1209.photobucket.com/albums/cc399/Lefty-T/0D127887-325F-4F56-B9D3-6A60F7AE55D1-5134-000005185662F989.jpg

Pardon the iPhone photos, but I just wanted to show this off.

Lefty
09-12-2012, 10:10 PM
Now this is a pair worth having:

http://i1209.photobucket.com/albums/cc399/Lefty-T/AFD88C09-0F7D-4692-A277-D4D07AC74D23-5134-000005374E327567.jpg

Again, I'm crammed for time, but these are available. The scimitar is 12" long, and the cleaver is approx 7". Both have tight, secure handles and a good working edge will be put on them at time of sale. My site is taking a little too long to load up on my end, thus the items on here.

Scimitar price: $55
Cleaver price: $45

$12 shipping for you guys. We'll split the difference :)
PM if interested.

Zwiefel
09-13-2012, 12:24 AM
Why is there so much affection for ForgeCraft blades? Nostalgia? Good steel/geometry? Fashion?

sachem allison
09-13-2012, 12:47 AM
a little of all of them, maybe not fashion,.I like it because that 1095 can take a razor edge and is easy to maintain. It doesn't have the best edge retention, but that is mainly do to the fact that they are not heat treated to their full potential. The blade geometry is pretty sweet. The knife is fairly thin under 2mm I believe , so you have a potential laser here. Fully one half of the height of the blade is hollow ground on a very large diameter wheel and the remaining half of the blade is flat ground and contains divots formed during the cold rolled forge process. This combination on a properly polished and maintained blade actually provides exceptional food release. It is the exact opposite of the convex grind that everyone is playing with now. They both get the job done, but go about it in different ways. This is the old school way of doing it. On This grind the food pushes itself into the concave surface of the blade, as it travels up the face and reaches the outward facing edge of the curve the food naturally falls away from the blade. Anything that gets past this will hit the divots which provide an air break to weaken the surface tension caused by the moisture in the food. The key to all of this working properly is the use of large diameter wheels. Most of today's hollow ground kitchen knives do not perform as well because small diameter wheels are used, mostly by guys who sharpen on grinders in the back of trucks.( sorry , Dave) ( I said "mostly"). The small diameter wheel gives you a hollow ground that is too small and a radius that is too tight. The food wants to curl up on itself and a lot of wedging occurs or because of the small hollow the food just bypasses it all together and gets stuck on the flat ground face of the blade.

Plus these are very comfortable to use. I prep about 4 to 8 hours of solid knife work everyday, 7 days a week with my forgecraft, no problems. a few strokes on the 1k king and I'm back in business.

sachem allison
09-13-2012, 12:51 AM
by the way, that cleaver is as thin as the chef knife. A tad under 2mm I believe. That cleaver wasn't made for bones it is very much like a Chinese slicing cleaver. Think about it. I have something in the works, you'll love this.lol

Zwiefel
09-13-2012, 01:00 AM
Thanks Son....great response!

Lefty
09-13-2012, 07:02 AM
I have a minute (shouldn't I be sleeping?).

Son nailed it. He knows these blades better than any of us, but for the cleaver, you could use it a couple of ways: Chinese cleaver style, or like a thin deba, and put a nice obtuse microbevel on the back. These are tough as nails, and would easily bounce back from spine crunching (with the blended microbevel). I don't have my calipers or the cleaver next to me, but I'd guess it is 2-2.4mm max, at the spine.

Oh, and it's now spoken for :)

As for Forgecrafts, in general, again, Son said it all. Hair-popping sharpness, 1095 steel (I'm a fan), and the grind is deceptively thin. I actually was asking a maker about a huge hollow ground chef knife (about 4-5' platen hollow ground blades), because they can get so nice and thin, and have excellent food release properties. For fun, someone should measure the spine, middle of the face and 1cm down from the middle of the face thickness on a Takeda. Essentially, he does something similar with his hammer blows.

Lefty
09-13-2012, 09:15 AM
A couple dumb little update/notes:

The cleaver is 2.1mm at the spine, while the chef knives vary from 1.8-2.1mm, depending o who was running the press that day, likely.

I just sharpened both the cleaver and my personal Forgecraft Chef knife, settin the cleaver bevels wit a Chinese waterstone that is about 600-800 grit (they don't say), 1k king, and 6k Suehiro and they are dreamy! Of course, I pushed the edge on the chef knife, because of its geometry, and it is perhaps the sharpest I've gotten a knife...ever!

The cleaver, I gave a convex bevel, but finished with a slightly less ridiculous angle and it's a hair popper, and the weight makes you not want to do the three finger test...or the thumb test. Luckily, I felt it go in before it drew blood :)

I'm going to contact a few people to see if I can manage something cool (maybe what Son has in mind), and if it comes to fruition, I'll be setting up a passaround. Hell, I might just set up a Forgecraft, as is passaround.

Zwiefel
09-13-2012, 09:57 AM
If the sides are convexed, how does that affect maintenance? Thinning behind the edge?

sachem allison
09-13-2012, 11:51 AM
A couple dumb little update/notes:

The cleaver is 2.1mm at the spine, while the chef knives vary from 1.8-2.1mm, depending o who was running the press that day, likely.

I just sharpened both the cleaver and my personal Forgecraft Chef knife, settin the cleaver bevels wit a Chinese waterstone that is about 600-800 grit (they don't say), 1k king, and 6k Suehiro and they are dreamy! Of course, I pushed the edge on the chef knife, because of its geometry, and it is perhaps the sharpest I've gotten a knife...ever!

The cleaver, I gave a convex bevel, but finished with a slightly less ridiculous angle and it's a hair popper, and the weight makes you not want to do the three finger test...or the thumb test. Luckily, I felt it go in before it drew blood :)

I'm going to contact a few people to see if I can manage something cool (maybe what Son has in mind), and if it comes to fruition, I'll be setting up a passaround. Hell, I might just set up a Forgecraft, as is passaround.

I have one almost complete.

Lefty
09-13-2012, 12:34 PM
Gotcha! I still might do it for fun. Haha

I'm in!

K-Fed
09-13-2012, 12:48 PM
I love this thread simply because there is something about vintage carbon cutlery, a feeling, that I simply don't get when I pick up something new. It makes me imagine being back in a tiny kitchen in France cooking with Escoffier. It's silly seeing as I've never been to france, but I do fantasize about working over there at least a few years. I figured a couple pics of the vintage sab that dave restored for me belong here. I have to put one in the favorite knife I own thread too. This thing is the only knife I baby.

http://img.photobucket.com/albums/v438/dmart/p1010001-29.jpg

http://img.photobucket.com/albums/v438/dmart/P1010002-17.jpg

Lefty
09-14-2012, 09:44 PM
That's a beauty!!! Wow, I see why it's a favourite of yours!

Lefty
09-14-2012, 09:45 PM
Scimitar is spoken for, but there's plenty of great vintage and newer stuff coming up soon.

mhenry
09-15-2012, 09:34 AM
Got a bunch here now. Some dirty, some NOS and a convert. I love these knives

Lefty
09-15-2012, 09:37 AM
Beautiful, Mike!

K-Fed
09-15-2012, 09:58 AM
I love how the wa handle looks like it belongs on the forgecraft. A true east meets west.

Lefty
09-15-2012, 08:51 PM
Wow, I just removed all of the chips, and reset the bevel on the scimitar, with my crap Chinese 600-800, and man, is this knife ever SWEET! Next up, 1k, 6k and newspaper strop. Lucky new owner... :D

On a side note, this crap stone was the best $5 I've ever spent!

Lefty
10-20-2012, 10:59 PM
I'll send you one :)

Very similar in construction, but I believe that is more a result of era and stylistic trends (Takeda versus Moritaka is an example of this). However, I'm not as into the history as Son, or Steeley. However, Washington Forge produced Forgecraft, and old Hickory was Ontario Knife Company, I believe.

Cool question...now I want to double check.

sachem allison
10-20-2012, 11:08 PM
old hickory knives are made by Ontario Knife company and Forgecraft was made by Washington Forge. The pattern is cold rolled forged and usually 1095. Around this time frame, a lot of companies had very similar patterns such as Case xx, Cattaugurus, Shapliegh's hammer forge, Winchester, Remington and a handful of others. Of all of these I like the Forgecraft the best, The grind and heat treatment tend to be a bit better than the others I've used. I really think if I could find someone willing to re- heat treat a blade to its optimal , then I would have a truly exceptional knife with better edge retention.

Lefty
10-20-2012, 11:14 PM
I'm working on it, Son. :)

The issue is 1095 and its love of warping....

sachem allison
10-20-2012, 11:29 PM
The story was that the original pattern was from Band saw blades used in lumber mills. The cold rolled forge allowed long continuous sheets of steel to be made and the ridges left over from the rollers actually proved to be beneficial in that they allowed the blade to run cooler by reducing friction from contact with the wood. Like many early knife makers, they were always looking for cheap sources of steel. When the band saw blades would snap or dull they would throw them on a scrap pile. In the early days they would just give the stuff away to get it out of there space. The knife makers found out it was good steel and they could make good inexpensive blades and sell them at a reasonably affordable price. During the Depression, There were a lot of public work projects and a lot of lumber mills were set up an a lot of surplus and used steel laying around. In the twenties all the way up to WW2 you see a lot of companies using this type of steel. During the War that sort of stopped as all that scrap went to the war effort. When the war ended you again had a surplus of steel lying around and this pattern went on for about 20 more years. Old Hickory continues with thie pattern today more for nostalgia's stake than anything else. Old Hickory really made their company what it is today. Unfortunately The origi8nal Forgecraft was bought up by Washington Forge and the brand was retired in 1968. Washington forge had over 40 plus individual brands and lines of cutlery and just over extended them selves and then The Japanese came to knife prominence in the 70's and things have never been the same for the American knife industry.

sachem allison
10-20-2012, 11:33 PM
Half of what I just said, is myth and legend by the way. Very little is really known as to how all this came about. records were destroyed in fires, floods, abandoned factories and were often looted by former employees and receivership companies. But this story exist with the old timers and I think there is alot of truth to them

Don Nguyen
10-21-2012, 03:17 PM
Seems like it would be a lot of risky work to try to re-harden the knives, especially if not 100% if its 1095. Plus, they're already ground thin and everything.

I am interested in trying to restore/pimp one out though... :O

sachem allison
10-21-2012, 04:03 PM
they are 1095.

Lefty
10-22-2012, 01:11 PM
These two are off to their new homes. I hope the new owners love them!

I had to go DMT 220 to get 98% of the ding out of the Pre Forgecraft chef knife. It turned out pretty well. I hope this piece of knife history gets some good use, and I'm pretty sure it will!

http://i1209.photobucket.com/albums/cc399/Lefty-T/C4CF14A3-094B-4EE9-9EAA-548B67D82B97-15225-00001563EC283AB8.jpg

Luke.Snyder
10-23-2012, 10:06 AM
Round 2. I can't PM with my account for some reason and had to re-register under a different username to comply with the forum rules and until I did my posts got pulled and I can't PM to get them back though that's what I was told to do, so, her I am. The just of my last post was that if anyone has an old Forgecraft in rough enough shape to warrant going all the way back to a rehardening I'm up for trying it for the heck of it.

~L

turbochef422
10-23-2012, 02:09 PM
http://i1275.photobucket.com/albums/y443/turbochef422/DB1A86DF-66F5-46B6-8F0E-5A3D91501EDA-6686-00000A6A6FD5CBFA_zps3ad55e97.jpg

These are my chef au ritz. I love the idea of who used these and where they were. I love using vintage.

sachem allison
10-23-2012, 02:31 PM
Round 2. I can't PM with my account for some reason and had to re-register under a different username to comply with the forum rules and until I did my posts got pulled and I can't PM to get them back though that's what I was told to do, so, her I am. The just of my last post was that if anyone has an old Forgecraft in rough enough shape to warrant going all the way back to a rehardening I'm up for trying it for the heck of it.

~L

let me check to see what I have. It might be a week or two.

Jmadams13
11-03-2012, 06:43 PM
http://i.imgur.com/YL0rZ.jpg

My new ODC. Not sure the maker, no mark. Cleaned it up after the pic was taken, got the green off the rivets, used 600 grit on the blade, but still has a nice patina. Put an edge on it and it cuts nice. Super super flexy

steeley
11-03-2012, 09:07 PM
http://i1275.photobucket.com/albums/y443/turbochef422/DB1A86DF-66F5-46B6-8F0E-5A3D91501EDA-6686-00000A6A6FD5CBFA_zps3ad55e97.jpg

These are my chef au ritz. I love the idea of who used these and where they were. I love using vintage.

Sweet set are they all Au Ritz.

knyfeknerd
11-03-2012, 09:17 PM
Really nice set!

turbochef422
11-03-2012, 09:47 PM
Yea they are all chef au ritz. Painstakingly collected

Lefty
11-04-2012, 01:14 AM
That is a great looking set! Keep em' coming! That's what this thread is all about :)

Mike9
12-08-2012, 04:18 PM
Here's an old 12" Ontario I salvaged. Didn't turn out too bad.

http://i1214.photobucket.com/albums/cc489/mikel9nine/GEDC0634.jpg

http://i1214.photobucket.com/albums/cc489/mikel9nine/GEDC0635.jpg

Here's a new project - a Dexter Scimitar. I have the tang and machi cut and have ground out the coil area. The spine and choil are rounded and the blade has been cleaned up. I'm meditating on ideas for the handle.

http://i1214.photobucket.com/albums/cc489/mikel9nine/scimitar2.jpg

Jmadams13
12-08-2012, 04:24 PM
^thats a beauty. Handle is a little "flashy" for me, but the blade looks great. Any before pics

Mike9
12-08-2012, 04:28 PM
Here is before - it wasn't in as bad a condition as my Lamson Goodnow was, but it wanted to be thinned and I made a good amount of sludge in the process. I stoned two angles on it and the cutting edge is @ 3mm. Tell you what - it's a big honkin' knife. The handle is black ash and box elder burls.

http://i1214.photobucket.com/albums/cc489/mikel9nine/ontario121.jpg

Benuser
12-08-2012, 04:59 PM
Love the profile!

Jmadams13
12-08-2012, 05:16 PM
That didn't look that bad to start off, hell, I have worse ones that get used on a regular basis. You did a great job. Can't wait to see the dexter all finished up

Lefty
12-10-2012, 03:35 PM
Looks awesome, Mike! I really like the handle.

It's funny how these old carbon knives seem to so naturally become wa handled blades.

Mike9
12-10-2012, 05:37 PM
Thanks Lefty - I had put a mustard patina on that Ontario, but didn't like the smell so I cleaned it off then polished the blade. The etch I put on the Lamson was much better with dilute etching solution and did not smell afterwards. Must be the organic thing.

For the Dexter I made a Wa-Yo hybrid handle from rosewood and curly maple. I'll get a couple pics up end of the week - I'll will be out of whack for a couple of days.

This Ontario is such an imposing blade I felt it looked even bigger with a shine :cool2:

Jmadams13
12-10-2012, 11:02 PM
Here is my new project. Literally found it in the woods hiking today. This is what it looks like after I knocked off th scales, and took some 220 to it. And a pic of it next to my Tojiro 210mm for size comparison. This boys gonna take a lot of work. As the tip is all but pitted out, and the whole edge needs reprofiled. But should be fun. Will be my first ODC wa handle conversion too

http://i.imgur.com/gNij8.jpg

http://i.imgur.com/F3eiI.jpg

http://i.imgur.com/zcNX3.jpg

Jmadams13
12-10-2012, 11:05 PM
Oh, and here is what the "original" handle looked like. Held on with bolts. BTW, not makers mark to be found.

http://i.imgur.com/na0LL.jpg

steeley
12-11-2012, 09:35 PM
Wait ! you found a knife in the woods .
Were is this magical place .

Mike9
12-13-2012, 04:54 PM
Here's that Dexter Scimitar. I cut a tang, machi, reworked the choil and drilled some extra holes for gluing. Handle is dry fit then epoxied on. After a trip to the stones it's very sharp.

http://i1214.photobucket.com/albums/cc489/mikel9nine/GEDC0643.jpg

http://i1214.photobucket.com/albums/cc489/mikel9nine/GEDC0644.jpg

Crothcipt
12-13-2012, 06:16 PM
Great work Mike9

kalaeb
12-13-2012, 08:36 PM
Nice work Mike, any before pics?

Mike9
12-13-2012, 09:41 PM
Before:

http://i1214.photobucket.com/albums/cc489/mikel9nine/scimitar2.jpg

Mike9
12-13-2012, 10:01 PM
Thanks for the props - it's a great knife now. Can't wait to make a saya for it - that's going to be fun. LOL

Last one up is an old, old Deba - a short little thing, but so abused over the years. After that I need to get back to guitar work - tax refund season is comming . . . .

Jmadams13
12-13-2012, 10:01 PM
That is nice. What did wood is the handle?

Mike9
12-13-2012, 10:44 PM
That handle is rosewood and tight curly maple. Here is the last one - a 30 - 40 yr. old Deba

http://i1214.photobucket.com/albums/cc489/mikel9nine/deba1.jpg

Jmadams13
12-13-2012, 11:01 PM
Wait ! you found a knife in the woods .
Were is this magical place .

It is quite magical... One of my favorite foraging spots as well. I was walking along a trail I have dozens of times, and decided to take a peak of trail (take a piss, lol) and noticed what looked like a knife handle sticking out of the ground. A little tug like the sword in the stone, and behold... A dirty, old chefs kife, with a hill-billy handle. Pitting isn't that bad considering it was stuck in the dirt for god knows how long. It's become a fun project.


Mike, that deba looks like it will be a interesting project. What are your plans for it.

Lefty
12-13-2012, 11:18 PM
This thread is quickly becoming increasingly awesome!

Mike, I you can salvage that piece of wood from the handle, you should use it in the new one.

Jmadams13
12-13-2012, 11:25 PM
I was just about to post something along those lines about the handle too Tom, lol


And yes, great thread, actually, one of my favorites...

steeley
12-14-2012, 01:03 AM
Nice Dexter and great story of finding the knife .
I love this thread.

Mike9
12-21-2012, 08:07 PM
The Deba came out nice I couldn't salvage the handle though. I'll get a pic this weekend. However this old Ekco Forge 8" slicer showed up and is a prime candidate for a conversion.

http://i1214.photobucket.com/albums/cc489/mikel9nine/knife1_zpse6869b9f.jpg

Tang and machi laid out and bandsawed
http://i1214.photobucket.com/albums/cc489/mikel9nine/knife2_zps48a122ad.jpg

The choil is ground and I clipped the tip a little like a suj then got it ready for a working edge
http://i1214.photobucket.com/albums/cc489/mikel9nine/knife3_zpsf07078c3.jpg

Mike9
01-17-2013, 07:42 PM
Forgecraft Baby - yeah!!!!

http://i1214.photobucket.com/albums/cc489/mikel9nine/Forgecraft1_zpse21dd3e7.jpg

Lefty
01-17-2013, 07:52 PM
Great work! I like the combinations.

tomsch
01-17-2013, 10:16 PM
Interesting because the knife that sees the most work is a ODC :) 1095 custom that is starting to form a great patina. A little more modern with a CF handle but really a joy to use and sharpen.

http://i922.photobucket.com/albums/ad70/tomsch63/knives/DSC_0871.jpg

Jmadams13
01-18-2013, 12:31 AM
^ any history on that knife? Looks interesting. The handle looks cool, but more interested were the knife began?

Jmadams13
01-18-2013, 12:33 AM
Also, any pics of the deba Mike? And how's the Ekco coming?

Mike9
01-18-2013, 12:41 AM
Great work! I like the combinations.

You know these knives Lefty - they are great workhorses and take a keen sheen, a steep edge - and they hold it!!.

I had a chance to try out three different handle styles and while they are all great feeling the last one fits me better. + I'm looking at the thumb aspect - know what I mean? All in all these were like the most fun of any of the knives I've done lately after the 8" Ekco forge, 12" Ontario, the two Dexters and the Lamson/Goodnows. All the rest are Japanese. I love putting good looking and functional handles on knives that are "Deservon "O" de Conversion".

tomsch
01-18-2013, 05:02 PM
The CF handled knife was made by Landi. Nice thin grind and a joy to use with very good balance. Typical 1095 steel in that it forms a nice patina, easy to sharpen, and has decent edge holding.

Mike9
01-24-2013, 01:00 PM
I dig that knife Tomsch.

Lefty
02-07-2013, 06:28 PM
A good friend sent me this. It was in fairly rough shape, but I sanded it down, polished it up, put an edge on from XXC DMT, and finished at 1k, with a newsprint strop. It's going to make one hell of a BBQ knife, frozen food knife and of course, little splitter. What a beauty!

http://i1209.photobucket.com/albums/cc399/Lefty-T/62B9DCA4-69CB-4B5D-B488-50513B44DB69-27237-00001E8CA4324B1E.jpg

Jmadams13
02-07-2013, 08:48 PM
Will that be for sale?

Lefty
02-07-2013, 08:53 PM
It was a gift! What, do I have no morals??? :D

Jmadams13
02-07-2013, 09:00 PM
Yeah yeah.... Morals are overrated

mhenry
02-07-2013, 11:19 PM
Send it to me! It needs a wa

kalaeb
02-07-2013, 11:57 PM
Send it to me! It needs a wa

That handle has years left in it :)

I actually keep a 6 inch version in my car as kind of a beater/rescue knife/ seatbelt cutter... Its a great multi use knife.

Lefty
02-08-2013, 12:13 PM
I've been designing a couple rescue knives...a wa rescue knife, you say.........

don
02-08-2013, 02:32 PM
Wa rescue knife? Intriguing.

DeepCSweede
02-08-2013, 03:47 PM
It was a gift! What, do I have no morals??? :D

MMmmmm - morels - my favorite mushrooms. What? Oh you said morals, sorry, I'm fresh out. I will take some morels though please.

Lefty
02-21-2013, 07:09 PM
I just found this little guy, today. It's a 150 petty, and from what I can figure, was made between 1901 and 1934, with a feeling it's in the 10s. Joseph Rodgers G R stamp, with "His Majesty", etc. This thing is thin and the profile is perfect! I noticed I'm not feeling how it cuts though. It really wants to steer, which I'll have to fix up, but it does enjoy goin through things. :D

http://i1209.photobucket.com/albums/cc399/Lefty-T/17EE67E3-810E-4065-B186-607224C60B1B-269-0000001E0EC60887.jpg

http://i1209.photobucket.com/albums/cc399/Lefty-T/FB4244A4-0343-476C-8F60-CAC13D89D68F-269-0000001E1D36214D.jpg

The steel is surprisingly hard to move. I'm curious if anyone might know what steel it is, and anything else that's cool about it. Ahem...Son, or steeley...ahem....

Jmadams13
02-21-2013, 07:17 PM
That's nice. I've only seen something from them once, an I remember it being hard to move, steel that is. Great find. Maybe you should send it to me to fix up, lol. J/k, but really nice find though

knyfeknerd
02-21-2013, 07:17 PM
Now that's a killer find Lefty!

Mike9
02-21-2013, 07:31 PM
I love Sheffield steel - great find Lefty.

sachem allison
02-21-2013, 10:31 PM
pure virgin carbon baby! That my friend was made by the best of the best of its time. Once you get it all squared away, you won't want to ever give it up. That steel should be pretty hard for its time also. I'm sure it has a ring to it when you flick it.
lucky bastard!

Lefty
02-21-2013, 10:34 PM
It is rock hard, deadly sharp, sounds funny on the board AND is incredibly non-reactive for carbon. I'm honestly in awe.

The crazy thing is, I know I'm only about 60% to its potential sharpness. Crazy, crazy steel.

Timthebeaver
02-22-2013, 08:24 AM
Awesome find!

Benuser
02-22-2013, 05:32 PM
pure virgin carbon baby! That my friend was made by the best of the best of its time. Once you get it all squared away, you won't want to ever give it up. That steel should be pretty hard for its time also. I'm sure it has a ring to it when you flick it.
lucky bastard!
Swedish ore I guess?

mr drinky
02-22-2013, 08:12 PM
These two are off to their new homes. I hope the new owners love them!

I had to go DMT 220 to get 98% of the ding out of the Pre Forgecraft chef knife. It turned out pretty well. I hope this piece of knife history gets some good use, and I'm pretty sure it will!

http://i1209.photobucket.com/albums/cc399/Lefty-T/C4CF14A3-094B-4EE9-9EAA-548B67D82B97-15225-00001563EC283AB8.jpg

I just have to say Lefty that I used that old dirty bastard (top one) quite often. There is something that just feels good about it.

k.

Jmadams13
02-22-2013, 09:42 PM
I use the bottom one as my goto. Just has a "feel" about it I love. Can't put it down

sachem allison
02-22-2013, 10:11 PM
Swedish ore I guess?

more then likely yes

Jmadams13
02-25-2013, 03:39 PM
After seeing that pic of the American Grinding before I revived it, thought I'd show what it looks like now. It is currently my workhorse and sees any kind of cutting you can think of, and keeps begging for more

http://i.imgur.com/FQwlDdQ.jpg

Jmadams13
03-11-2013, 11:55 PM
Tom, you remember what this one look liked like a few hours ago, lol. I did fill the crack in the handle with some epoxy too, we'll see if it holds. If not, I'm sure my dad has some really old hickory laying around I can replicate the handle with. It's razor sharp now, and I got about 90% of the grinder marks out of the blade. It's amazing what a bored person with sandpaper and a imperial IPA can do in an evening, lol

http://i.imgur.com/nLvCt11.jpg

chinacats
03-11-2013, 11:59 PM
OK, Jmadams thanks for reviving this not so old thread...figured I'd try to contribute some ODC myself.

http://i1173.photobucket.com/albums/r585/knifedude/newdirtycarbon2_zpsc977bf72.jpg

http://i1173.photobucket.com/albums/r585/knifedude/newdirtycarbon_zpsa4063d93.jpg

The small knife is my 10" Sab. Scored these beauties from Son.

Jmadams13
03-12-2013, 12:04 AM
Think I felt it move a little, lol. Wow, that dexter is a beauty

sachem allison
03-12-2013, 12:04 AM
I hope you love my model 102 as much as I do.

sachem allison
03-12-2013, 12:06 AM
it's funny but, half the odc in this thread were mine once upon a time.lol

chinacats
03-12-2013, 12:31 AM
Used the Dexter tonight, it was amazing--never could imagine a 14" blade feeling so good, especially for only using it once. I am totally in love with the Henckels and I will break it in tomorrow. Both blades are in awesome condition and I couldn't be happier!

Cheers!

Mike9
03-12-2013, 12:45 AM
I have a couple of new projects on the way - Ontario 14" blade Lamb splitter/butcher's knife - new

http://i1214.photobucket.com/albums/cc489/mikel9nine/butcher1_zps1b359168.jpg

XL Goodell chef - great used condition

http://i1214.photobucket.com/albums/cc489/mikel9nine/goodell1_zpsdbd9a2ab.jpg

sachem allison
03-12-2013, 12:51 AM
Goodell is one of my favorite profiles on an American vintage knife and they cut like hell.

skiajl6297
03-12-2013, 09:22 AM
Posted this in the new buy forum - but had to share - Another former Son knife. I gave it a super clean, got the handle and pins cleaned up, took it to the Gesshin 4k stone, got a stupid sharp edge, and have been enjoying cutting all sorts of things. This knife LOVED some USDA Prime Ribeye. Got a monster steak, grilled for first time this year on charcoal, and after a good 10 min rest, carved and indulged. The patina is gorgeous!
Next to Del Parer:
http://i.imgur.com/WpI2VlJl.jpg
Next to Zakuri 270 Suji (pre-cleaning and cutting):
http://i.imgur.com/MDFq8xel.jpg

Now for the finger guard... a trip to Home Depot is in order.

labor of love
03-16-2013, 02:04 AM
congrats on that goodell chef knife. if i remember correctly(i was watching that knife) you got a great deal on it!

Mike9
03-18-2013, 04:35 PM
Here it is all fixed up. The right side is convex and the left is concave so I put a 70/30 edge on it. I'm taking for a test drive tonight.

http://i1214.photobucket.com/albums/cc489/mikel9nine/goodell6_zps7d1776e3.jpg

http://i1214.photobucket.com/albums/cc489/mikel9nine/goodell3_zps61afe780.jpg

I even made a saya for it ala 5150

http://i1214.photobucket.com/albums/cc489/mikel9nine/5150saya_zps9ac08d61.jpg

Salty dog
03-18-2013, 04:56 PM
http://i1036.photobucket.com/albums/a442/Saltys_knives/DSC00168.jpg
http://i1036.photobucket.com/albums/a442/Saltys_knives/dex3.jpg
http://i1036.photobucket.com/albums/a442/Saltys_knives/P1020119.jpg

Lefty
03-18-2013, 09:35 PM
Salty, I've loved those Herter's for years! Where's you get it and how is it???

The Anti-Chrysler
03-19-2013, 12:39 AM
I posted these in the New Buy thread, and someone suggested I post them here, too. Besides these, I have a PILE of ODC. Mostly yard sale finds.
I need to invest in some good polishing and sharpening gear now.

I bought this 10" Dexter for $1. It was pretty rusty, and the work I did on it was pretty quick and dirty. Paid someone to sharpen it on the EdgePro, and it's wicked sharp, and lots of fun to cut stuff up with.

http://i23.photobucket.com/albums/b378/tarior/DSCF0424_zps87a1b469.jpg
http://i23.photobucket.com/albums/b378/tarior/DSCF0423_zpsfd33b2a3.jpg

I can't find a maker's logo on this 12 incher, but it looks like a nice piece of steel. The handle is pretty blocky and uncomfortable, so that's gonna have to change. I'm also gonna take my time an polish this one up nice.

http://i23.photobucket.com/albums/b378/tarior/DSCF0428_zps425c08d9.jpg
http://i23.photobucket.com/albums/b378/tarior/DSCF0427_zps04b43b95.jpg

Not sure what I'm going to do with these yet. They'll be petty knives by the time I get them straightened out.
http://i23.photobucket.com/albums/b378/tarior/DSCF0426_zps86893b1e.jpg

sachem allison
03-19-2013, 12:49 AM
That 12 in one is probably the best in the bunch and once you sharpen her up she will cut circles around the other guys 1960's vintage American carbon. It's a nice knife.

The Anti-Chrysler
03-19-2013, 01:04 AM
I actually have a second one of those, maybe a tad shorter. It needs to be re-handled in the worst way.

Mike9
03-19-2013, 06:32 AM
That 12"'er has a nice profile. Good luck with your project I'm looking forward to seeing it finished.

The Anti-Chrysler
03-19-2013, 11:42 AM
Here's the other one I was talking about. It's a 10".
http://i23.photobucket.com/albums/b378/tarior/DSCF0437_zpse158fbf2.jpg

Along side a cleaver I've been working on. That poor cleaver was in really sad shape. The spine was mushroomed from hammering, and it was pretty rusty, handle was broken.

http://i23.photobucket.com/albums/b378/tarior/DSCF0438_zps1be2033f.jpg
http://i23.photobucket.com/albums/b378/tarior/DSCF0440_zps368c5987.jpg

Salty dog
03-19-2013, 03:33 PM
Salty, I've loved those Herter's for years! Where's you get it and how is it???

Antique shop. The only reason I go antiqueing with the wife. I got the Dexter-Russels the same way.

Customfan
03-19-2013, 06:14 PM
I do the same thing but haven't had much luck finding anything of real interest. I suppose its a matter of time and patience :(

sachem allison
03-20-2013, 01:03 AM
That 10" one doesn't look American it could be the lighting., It looks alot like the Henckels model 225 another one of my favorites. especially with the darkwood.

The Anti-Chrysler
03-20-2013, 01:18 AM
That 10" one doesn't look American it could be the lighting., It looks alot like the Henckels model 225 another one of my favorites. especially with the darkwood.

I hope some day to find the time to fix it up and get a proper handle on it. Should be a sweet knife.

chinacats
03-20-2013, 01:43 AM
I hope some day to find the time to fix it up and get a proper handle on it. Should be a sweet knife.

Handle looks to be in good condition; maybe some sandpaper, steel wool and oil to bring it back.

The Anti-Chrysler
03-20-2013, 01:44 AM
Nah. It's tore up pretty bad and soaked with what may be motor oil.

turbochef422
03-20-2013, 11:03 PM
14074
14075

chinacats
03-20-2013, 11:26 PM
OK, that's just flat out sexy!

The Anti-Chrysler
03-21-2013, 01:59 AM
That is a pretty good lookin' knife.

Jmadams13
03-21-2013, 11:09 AM
OK, that's just flat out sexy!

+1

turbochef422
03-21-2013, 09:14 PM
14095

14096
My 12" foster bros

Jmadams13
03-21-2013, 09:23 PM
That's nice Turbo. I down have any Foster Bros knives, but have a big ass 14" steel. Would love to come across a piece like that

turbochef422
03-21-2013, 10:18 PM
When I bought it it was never used. Didn't even have an edge from the factory. It was a little rough from the storage but never sharpened or abused. I love it.

The Anti-Chrysler
03-26-2013, 11:01 AM
I just bought this at a junk shop for $2. Looks kinda home-made, but I think it's good steel.
It does need a little refinement.

http://i23.photobucket.com/albums/b378/tarior/DSCF0545_zpsab3dd609.jpg

Looks like they tried to drill it and gave up.

http://i23.photobucket.com/albums/b378/tarior/DSCF0546_zps06689ccc.jpg

Here's an old Forgecraft that I've never done anything with so far.

http://i23.photobucket.com/albums/b378/tarior/DSCF0441_zps1d6dabf0.jpg

knyfeknerd
03-26-2013, 11:11 AM
Holy crap!
We need some more pics of that cleaver, esp a spine shot.
That thang is burly/funky/gnarly.

The Anti-Chrysler
03-26-2013, 11:34 AM
It's hard to get a good spine shot, my stupid auto-focus camera keeps wanting to focus on the floor (that I need to sweep:O)
It's about 3/32" thick, but it's pretty stout. It looks like it's made of bandsaw blade, which would make my day. L6, woohoo!
http://i23.photobucket.com/albums/b378/tarior/DSCF0547_zps686e5a59.jpg
http://i23.photobucket.com/albums/b378/tarior/DSCF0548_zps47de46d2.jpg

knyfeknerd
03-26-2013, 11:38 AM
See if you can prop it up on something like some wine corks so we can see the spine and tang.
Or just hold it close to a table.

The Anti-Chrysler
03-26-2013, 11:54 AM
Here we go.
http://i23.photobucket.com/albums/b378/tarior/DSCF0551_zpsb4bfcd7f.jpg
http://i23.photobucket.com/albums/b378/tarior/DSCF0550_zps1e8d8328.jpg
http://i23.photobucket.com/albums/b378/tarior/DSCF0549_zpsb579dab2.jpg

Mike9
03-26-2013, 12:11 PM
That cleaver rocks!!

That Forgecraft looks to be in good shape - maybe try a rehandle on it.

The Anti-Chrysler
03-26-2013, 12:17 PM
I think that Forgecraft has sat in a drawer for 60 years. It doesn't appear to have ever been sharpened.

Mike9
03-26-2013, 12:40 PM
Forgies have an interesting grind being somewhat hollow in between the spine and the cutting edge.

The Anti-Chrysler
03-26-2013, 12:52 PM
Yeah. I was reading somewhere (probably here) that they used a very large diameter wheel to grind them, giving them that subtle hollow grind.

turbochef422
03-26-2013, 01:20 PM
14178

K-Fed
03-26-2013, 01:32 PM
14178

Just found myself looking for the like button...:slaphead: Sabatier I'm assuming. Make and model?

Lefty
03-26-2013, 01:33 PM
The Forgecraft grind is flat up top, somewhat concave/hollow about a cm from the edge, and even into the edge, as far as I can tell. It's a big part of why they are such proficient cutters. Combine that with a really great profile and you have a really solid knife.

The Anti-Chrysler
03-26-2013, 01:49 PM
14178
That has a nice patina.

chinacats
03-26-2013, 09:05 PM
14178

That sure is pretty!

turbochef422
03-26-2013, 09:54 PM
That one is a 4*elephant at 9 3/4". It has a sick taper and the tip is paper thin. The first one I used that tapers to nothing like that. The previous one is labeled bazaar New York made in France and its 9" and not as wide. I'm currently using both of these on the line and they are great.

The Anti-Chrysler
03-27-2013, 12:36 AM
I made a little progress on my Village Blacksmith cleaver. This thing started off as a solid ball of rust, with the spine severely mushroomed from hammering.
I had to accept that I wasn't going to get rid of every single pit, nor get it perfectly flat, as I wouldn't have a cleaver left. This is the result of about 3 hours with a 4" stationary belt sander, 5" angle grinder with flap disks, bastard files and sanding blocks. I finally have 95% of the waviness out of the edge. I just need to figger out what my kid did with my 180 grit Norton stone.
http://i23.photobucket.com/albums/b378/tarior/DSCF0554_zps312a60bd.jpg
http://i23.photobucket.com/albums/b378/tarior/DSCF0553_zpsc9a424be.jpg

knyfeknerd
03-27-2013, 12:55 AM
Lookin' good man!
Nice that there's still some maker's mark/stamp on it as well.
What does it say?
Solid Steel Orgou???

The Anti-Chrysler
03-27-2013, 01:12 AM
Solid Steel Forged. It's gonna be a kickass cleaver.

Lefty
03-27-2013, 09:49 AM
It's a Village Blacksmith? Nice! They're my most requested company, next to Forgecraft. You're in for a treat.

Mike9
03-29-2013, 01:04 PM
Dexter 45A12H reporting for duty. This knife is even lighter than the Ontario.

http://i1214.photobucket.com/albums/cc489/mikel9nine/dexter4_zpse9a0ea64.jpg
http://i1214.photobucket.com/albums/cc489/mikel9nine/dexter2_zpsa41fd182.jpg

Jmadams13
03-29-2013, 01:55 PM
Think I felt it move, lol. That looks awesome. What the handle?


Also, still my favorite thread ever!

Mike9
03-29-2013, 02:16 PM
LOL - that was funny. Black ash burl ferrule and box elder burl handle. This thing took a beautiful edge and almost made for a trip to the stitchery while I was wiping it down.

Mike9
05-08-2013, 12:48 PM
Wow - time to move this thread to the front -

14" meat fork of unknown origin - it was in rough shape but all better now!

http://i1214.photobucket.com/albums/cc489/mikel9nine/GEDC0674_zps5ac4e15d.jpg?t=1368030656
http://i1214.photobucket.com/albums/cc489/mikel9nine/GEDC0679_zps63bc3f47.jpg?t=1368030513

And a NOS Regent Sheffield 10" chef - amazing lightness @ 6.8oz and the blade took an awesome patina.

http://i1214.photobucket.com/albums/cc489/mikel9nine/GEDC0683_zps951d216e.jpg?t=1368030412
http://i1214.photobucket.com/albums/cc489/mikel9nine/GEDC0686_zpsedd242c1.jpg?t=1368030348

Mrmnms
05-08-2013, 02:29 PM
Is it my imagination, or are your handles getting nicer and nicer?
Wow - time to move this thread to the front -

14" meat fork of unknown origin - it was in rough shape but all better now!

http://i1214.photobucket.com/albums/cc489/mikel9nine/GEDC0674_zps5ac4e15d.jpg?t=1368030656
http://i1214.photobucket.com/albums/cc489/mikel9nine/GEDC0679_zps63bc3f47.jpg?t=1368030513

And a NOS Regent Sheffield 10" chef - amazing lightness @ 6.8oz and the blade took an awesome patina.

http://i1214.photobucket.com/albums/cc489/mikel9nine/GEDC0683_zps951d216e.jpg?t=1368030412
http://i1214.photobucket.com/albums/cc489/mikel9nine/GEDC0686_zpsedd242c1.jpg?t=1368030348

Jmadams13
05-08-2013, 03:05 PM
I love that fork. Handle looks great!! That Regent looks great too. I really like the single mosaic pin

Mike9
05-08-2013, 04:24 PM
I'm pushing my own envelope - I've been making my own mosaic pins and actually pinning my handles to the tangs on these western styles. This was the first "coke bottle" shape I've done - what a PITA :lol2:

Beohbe
05-14-2013, 02:33 AM
A co-worker brought a set of Sabs in for me to clean up for him. They belong to his mom, and he wanted me to clean em up for her for Mother's Day. Figured I'd post a before pic in the ODC thread. :D

http://i.imgur.com/uXT2UpA.jpg?1

Jmadams13
05-14-2013, 09:08 AM
Nice set! They seem in pretty good shape too

Lefty
05-14-2013, 09:18 AM
Hells yeah!

Beohbe
05-14-2013, 12:43 PM
Nice set! They seem in pretty good shape too

Yeah, they are in pretty decent shape. There was a fairly deep spot of rust near the tip of the chef knife, and the paring knife pictured at the top looks like it was run through the dishwasher about a million times, but other than that they're great. :)
Very hard to give them back to him, lol!
Will post some after-cleanup shots later today.

Beohbe
05-14-2013, 04:44 PM
Some weird shadows goin on, hard to see the finish on em. Wish I had gotten some better pics, but he seemed pressed for time. So I just snapped a few quick ones as he was leaving, and this was the best one, lol.

http://i.imgur.com/M24G2Ta.jpg

They look better in person, I think my arm cast an odd shadow over the bottom ones. :D

Jmadams13
05-14-2013, 09:36 PM
They turned out great. I bet it was hard to give back, lol. Did you at least take one out for a good time on the board?

Anton
05-15-2013, 12:45 AM
Some weird shadows goin on, hard to see the finish on em. Wish I had gotten some better pics, but he seemed pressed for time. So I just snapped a few quick ones as he was leaving, and this was the best one, lol.

http://i.imgur.com/M24G2Ta.jpg

They look better in person, I think my arm cast an odd shadow over the bottom ones. :D

How did you go about cleaning these?

franzb69
05-15-2013, 01:15 AM
nice work!

The Anti-Chrysler
05-15-2013, 01:16 AM
Those look pretty good. I like the big chef's knife and the parer.

Beohbe
05-15-2013, 09:25 PM
How did you go about cleaning these?
I used a progression of sandpapers and elbow grease. I started with 80 grit and went to 200, 400, 600, and 800 grit wet/dry automotive sandpapers. I wrap the paper around a small block that's about the same width as the blade, and sand it on my sharpening bridge. And try to go from the heel to the tip and back again in continuous motions. These two photos are after I used the 80 grit, but I kept using the 80 grit even after these pics were taken. The pitted rust spot is still visible near the tip:

http://i.imgur.com/aUICtIv.jpg

http://i.imgur.com/DYL7fBX.jpg

I used a good bit of 80 grit before I started going up in grits. Was necessary to sand it down far enough to get most of the pitting out. The spot near the tip still has some slight pitting, but the black rust is meow gone.


nice work!
Thanks! :)


Those look pretty good. I like the big chef's knife and the parer.
The chef knife was definitely my fave.


They turned out great. I bet it was hard to give back, lol. Did you at least take one out for a good time on the board?
Thanks! And yes, they definitely were. I used the chef knife and paring knife to make dinner the night I started working on em after I put a quick edge on em. Just so I could use em for a bit. The pictures above were taken right before I used em. :D

Mike9
05-15-2013, 09:31 PM
Nice Olde Forge 10" chef. This was NOS and had no edge to speak of. A tang job for conversion, rounded spine and reworked choil and a 70/30 edge and it's good to go. Killer profile on these too.

http://i1214.photobucket.com/albums/cc489/mikel9nine/IMG_20130515_210921_zpse52fd86c.jpg
http://i1214.photobucket.com/albums/cc489/mikel9nine/IMG_20130515_210913_zps5f99f1b0.jpg

Yeah and a choil shot too -
http://i1214.photobucket.com/albums/cc489/mikel9nine/IMG_20130515_210942_zps6c586e0a.jpg

Jmadams13
05-16-2013, 12:44 AM
Mike, we need to talk, lol. You have lots of ODC, and I need more....

Mike9
05-16-2013, 05:32 PM
What do you do with a dinky (3") Ecko Forge paring knife . . . :scratchhead:

Why convert it to Wa of course . . . :idea2:

I thought I'd make a nice turning knife out of it. I reshaped the tip, rounded the spine and reground & rounded the choil. I was thinking of making a scale handle, but then it would be pretty much useless except for maybe opening mail.

After a trip to the band saw
http://i1214.photobucket.com/albums/cc489/mikel9nine/IMG_20130516_081202_zpsb88b0ec0.jpg

Gotta love a box of wood scraps - in this case east indian rosewood and curly maple
http://i1214.photobucket.com/albums/cc489/mikel9nine/IMG_20130516_171323_zps61c52e0b.jpg

And some pin stubs
http://i1214.photobucket.com/albums/cc489/mikel9nine/IMG_20130516_171345_zps1514fcc1.jpg

Benuser
05-16-2013, 05:51 PM
I used a progression of sandpapers and elbow grease. I started with 80 grit and went to 200, 400, 600, and 800 grit wet/dry automotive sandpapers. I wrap the paper around a small block that's about the same width as the blade, and sand it on my sharpening bridge. And try to go from the heel to the tip and back again in continuous motions. These two photos are after I used the 80 grit, but I kept using the 80 grit even after these pics were taken. The pitted rust spot is still visible near the tip:

http://i.imgur.com/aUICtIv.jpg

http://i.imgur.com/DYL7fBX.jpg

I used a good bit of 80 grit before I started going up in grits. Was necessary to sand it down far enough to get most of the pitting out. The spot near the tip still has some slight pitting, but the black rust is meow gone.


Thanks! :)


The chef knife was definitely my fave.


Thanks! And yes, they definitely were. I used the chef knife and paring knife to make dinner the night I started working on em after I put a quick edge on em. Just so I could use em for a bit. The pictures above were taken right before I used em. :D

Very nice work! Wouldn't worry too much about that spot near to the tip. I use a brass brush to clean up the deepest pits. They may reappear, though. As long as it's no active rust I don't care to much and force a patina.

The Anti-Chrysler
05-16-2013, 05:59 PM
What do you do with a dinky (3") Ecko Forge paring knife . . . :scratchhead:

Why convert it to Wa of course . . . :idea2:

I thought I'd make a nice turning knife out of it. I reshaped the tip, rounded the spine and reground & rounded the choil. I was thinking of making a scale handle, but then it would be pretty much useless except for maybe opening mail.

After a trip to the band saw
http://i1214.photobucket.com/albums/cc489/mikel9nine/IMG_20130516_081202_zpsb88b0ec0.jpg

Gotta love a box of wood scraps - in this case east indian rosewood and curly maple
http://i1214.photobucket.com/albums/cc489/mikel9nine/IMG_20130516_171323_zps61c52e0b.jpg

And some pin stubs
http://i1214.photobucket.com/albums/cc489/mikel9nine/IMG_20130516_171345_zps1514fcc1.jpg

Nice one!

DSChief
05-18-2013, 08:06 PM
got a card board box of about 20 junk knives, in-amongst assorted cutco & vanadium stainless crap were these

https://lh6.googleusercontent.com/-sEmd7jIXIHk/UZgTvLuVPxI/AAAAAAAABeQ/g0yislN9Acs/s800/DSC_0007.JPG?gl=US

the top 2 are ForgeCraft 6 & 8 inches
The bottom Carving Set say Landers Frary & Clark AETNA Works.
I know the Forgecraft ones are keepers, but is the LF&C set worth the effort to clean up & re-profile to fix the broken tip?

sachem allison
05-19-2013, 01:24 AM
got a card board box of about 20 junk knives, in-amongst assorted cutco & vanadium stainless crap were these

https://lh6.googleusercontent.com/-sEmd7jIXIHk/UZgTvLuVPxI/AAAAAAAABeQ/g0yislN9Acs/s800/DSC_0007.JPG?gl=US

the top 2 are ForgeCraft 6 & 8 inches
The bottom Carving Set say Landers Frary & Clark AETNA Works.
I know the Forgecraft ones are keepers, but is the LF&C set worth the effort to clean up & re-profile to fix the broken tip?

yes, definitely worth it.

sachem allison
05-19-2013, 01:29 AM
lots of Landers Frary & Clark collectors out there and the stuff that came out of the Aetna Works were top notch and that is an old set you got there. Probably around 1880's or 1890's

labor of love
05-19-2013, 01:43 AM
yes, definitely worth it.

dude, that fork is ridiculously awesome. if i owned that thing, i would take it with me to restaurants and eat steak dinners with it.

Lefty
05-19-2013, 03:08 AM
LF and C is top notch. I sold a "petty" of theirs that was an amazing knife. Nice score!

DSChief
05-19-2013, 10:18 AM
lots of Landers Frary & Clark collectors out there and the stuff that came out of the Aetna Works were top notch and that is an old set you got there. Probably around 1880's or 1890's


Nice to know, I was on the verge of tossing em back into the box with the rest of the dumpster candidates.
The blade has way more flex than I care for & I'm not into Antler handles either.

Mike9
05-19-2013, 10:29 PM
I just received an unmarked 10" chef with a killer profile - just gorgeous. Only caveat is it's convex on the LEFT side and concave on the RIGHT side . . . Go figure - it's perfect for Lefties . . . so lefties stay tuned :moonwalk:

theLawlCat
05-20-2013, 12:00 AM
Hey Lefty, I meant to tell you that the slicer I ordered from you arrived safely and I enjoyed it so much I started looking for more forgecraft to play with. Got this bullnose and a cleaver is on the way.

Thanks a lot,
Michael

http://i1339.photobucket.com/albums/o713/theLawLcat/ODC1_zps184db193.jpg?t=1369022039

samuelpeter
05-20-2013, 01:58 AM
Lefty ODC? Yes. PM sent.

jigert
05-23-2013, 03:03 PM
Got this little guy from Lefty, when ordering some shaving stuff. I see the appeal in these oldtimers. Thanks again Lefty, I like your style!
http://i1340.photobucket.com/albums/o725/jigert/forgecraftsteak_zpsc55cec4e.jpg (http://s1340.photobucket.com/user/jigert/media/forgecraftsteak_zpsc55cec4e.jpg.html)

Mike9
05-26-2013, 06:54 PM
Evolution of a nice little Old Hickory by Ontario -

http://i1214.photobucket.com/albums/cc489/mikel9nine/IMG_20130517_075155_zps3175ae20.jpg
http://i1214.photobucket.com/albums/cc489/mikel9nine/IMG_20130517_075557_zpsb351ade4.jpg
http://i1214.photobucket.com/albums/cc489/mikel9nine/IMG_20130517_081722_zpsc4615fb0.jpg
http://i1214.photobucket.com/albums/cc489/mikel9nine/IMG_20130522_073845_zps013be895.jpg

Jmadams13
05-26-2013, 06:57 PM
Looks cool, but one question... Why did you need to rehandle? It's seemed to be in pretty decent shape to begin with?

Mike9
05-26-2013, 07:21 PM
Oh I could have left it as is . . . but where's the sport in that? :groucho:

bear1889
05-27-2013, 08:43 PM
Looks cool, but one question... Why did you need to rehandle? It's seemed to be in pretty decent shape to begin with?

I have a NOS Case XX 8 in chef knife in carbon steel, the handle is in mint shape but its like holding a 2x4 with a blade attached. When I get a chance I will rehandle it.

Lefty
05-27-2013, 09:59 PM
Hmmmm.

Jmadams13
05-27-2013, 11:02 PM
I have a NOS Case XX 8 in chef knife in carbon steel, the handle is in mint shape but its like holding a 2x4 with a blade attached. When I get a chance I will rehandle it.

I'm a purist. I like my ODC as original as possible. Not that I dont like a repurposing once in a while, and Mikes stuff is great, I just like it original.

My first instinct to your post was to reply NNNNNOOOOOO!!!!!! And then cry a little. But then I realized its not my knife, lol. I totally agree with a rehandle if it's needed. Then go nuts, but with NOS, I just feel its a little uncalled for. Sorry to jump down your throat, us knife guys get a little touchy over stuff like this, lol. You should here the crap I get over removing the KU finish from some of mine. We just care, albeit a little to much.

Any pics?

Mike9
05-28-2013, 08:30 AM
The truth is I find knives like that old hickory uncomfortable to use. They are the epitome of mass production with no artisan soul to them. The steel is good however so I'm just helping them be all they can be.

bear1889
05-28-2013, 09:30 PM
I will post photos soon. No worries mate I didn't take offense. I am glad I didn't talk about re-handling a ginzu or cutco knife.:justkidding:

Stumblinman
06-10-2013, 12:13 AM
Found a Samuel Lee #7 recently. I don't see much use on it for the age. Might have been used as decoration ?

http://i306.photobucket.com/albums/nn274/Ekimrots/IMG_0030_zpse5247617.jpg

Mike9
06-10-2013, 10:09 PM
Nice cleaver

Jmadams13
06-10-2013, 10:19 PM
Nice. Great find

The Anti-Chrysler
06-11-2013, 10:24 AM
That's a sweet lookin' cleaver!

knyfeknerd
06-11-2013, 10:28 AM
yeah, I wanna see some more pics of the handle.
very gnarly

Stumblinman
06-11-2013, 10:42 PM
http://i306.photobucket.com/albums/nn274/Ekimrots/IMG_0029_zpsb05d96f6.jpg

http://i306.photobucket.com/albums/nn274/Ekimrots/IMG_0028_zpsfd481649.jpg

Blade is 7" weight 495g

sorry for huge pics

NO ChoP!
06-12-2013, 09:21 AM
16087
Some future projects, laying around.

All are Forgies, except the top one is a John Pimble Hickory...I really, really like the handle shape; I was planning on doing a hidden tang style handle, since it's a short tang; trying to keep the same shape.

Question is, should I go ahead and rehandle it, or is it rare enough that I should leave it alone?

I got some flack from doing the handle on this vintage Sab oyster, as they are a little rare; often fetching $50 to $100 on the bay...but, it was in good condition, minus some splitting on the original handle, so I thought, what the hay!

16088

Jmadams13
06-12-2013, 12:26 PM
I'd say keep the top one intact. Not sure if its "rare" but you don't see knives from that vintage with those handle shapes often. I'm sure someone who actually knows why they are talkin about will chime in, lol

The Anti-Chrysler
06-13-2013, 10:36 PM
Picked up a few more over the weekend. My wife says I may need psychological help.
BTW, No Chop! I dig the Forgecrafts.

http://i23.photobucket.com/albums/b378/tarior/DSCF0718_zpsad1e8481.jpg (http://s23.photobucket.com/user/tarior/media/DSCF0718_zpsad1e8481.jpg.html)

HHH Knives
06-17-2013, 09:10 AM
Theres 2 things I really love, The feel of a freshly sharpened ODC and bacon!

This morning I got both at the same time!! :D Here is a old no name ODC. Son gave me. and this slab of bacon for sandwiches and stuff!

The bacon didnt stand a chance!! :)

Benuser
06-17-2013, 09:19 AM
Love that blade, no fingerguard, no bolster, brass rivets, very nice profile. American?

Lefty
06-17-2013, 09:56 AM
Randy, I remember this blade from when you let me stay over, and it is a special piece of vintage cutlery. It looked and felt American to me. However, if I remember correctly, the taper on this one was especially impressive. I guess it says a lot that a guy who makes knives for a living uses this as his primary knife.

HHH Knives
06-17-2013, 07:23 PM
Yep Its all American! :) Brass riveted rosewood handles. beautiful blade. A little over 10" of ODC!!

The reason this knife is "special" is because it was a gift from a great friend. The reason its used daily in my home is Its a great cutter with a solid profile! It cuts pretty darn good ;)

This awesome blade, a damascus Ealy petty and a AEB-L HHH paring knife pretty much cover anything we need in he kitchen at the moment!

Benuser
06-17-2013, 07:28 PM
Thanks for the information, and a great gift! 1095 I guess?

turbochef422
06-17-2013, 07:36 PM
16169

Looks like my Robinson.

HHH Knives
06-17-2013, 07:42 PM
Hey That does look like my knife!

Not sure what steel but my guess would be 1095.

DSChief
06-23-2013, 10:42 PM
Latest wood shed freebie, Handle was held on by Mono filament & Black electrical tape. cut the rivets off with my band saw. Blade was
completely encrusted with rust. after a dozen disc's with an orbital sander it looks almost presentable. needs a bit more hand polishing
and new shoes.
https://lh6.googleusercontent.com/-ZU8slSU8-aM/UcdELCgSyQI/AAAAAAAABfI/39jMhoXbAfk/s720/DSC_0001.JPG

Brad Gibson
07-03-2013, 11:32 PM
This knife is one that my step father can't get enough of. I guess he got it from an old fire captain of his and its still his favorite. Any help in giving the origions or brand name of this knife would be much appreciated! At this point I can see this thing going into his will. I think he loves it that much :knife:

its like widdled down to nothing lol

http://i1313.photobucket.com/albums/t548/BradGibson2/image_zpsce5419af.jpg (http://s1313.photobucket.com/user/BradGibson2/media/image_zpsce5419af.jpg.html)

Benuser
07-04-2013, 05:46 AM
Some fisher's tool?

bear1889
07-19-2013, 09:04 AM
Some fisher's tool?

It appears to be a boning knife that has been sharpened down over a period of time to what you see here

The Anti-Chrysler
07-19-2013, 12:29 PM
It started life as a bullnose, it's older than you realize!:wink:

cheflarge
07-20-2013, 08:30 AM
Looks like a "Green River Works" by Dexter/Russel. Six inch, semi-stiff, curved boning knife. Very popular knife in the, high speed, meat cutting industry. " Sharpen them till you can't use them anymore, than throw them out." Hope this helps.

hobbitling
08-20-2013, 08:36 AM
I found a great old carbon knife from a company called Utica Forge, apparently a brand operating under utica cutlery, which seems to only make sport knives now. Has anyone ever heard of them making kitchen cutler like this, and are they any good?.

It's a 7.5 inch slicer, with forge marks reminiscent of a forgecraft, but not the regular grid pattern of rolled steel, more like actual trip hammer marks, although I suspect they are more decorative than anything. It is in the original packaging, and it says it is "hammer forged", and rambles on about how "The village blacksmith made once made all knives for our ancestors" and how it is "Ideal for use by the man-of-the-house".

The thing that caught my eye was the shape of the blade, a subtle flowing curve I've never seen in a slicer before (although I haven't been a cutlery collecter for long). for $1 at an estate sale, I couldn't resist!

I'm tempted to replace the old boring rectangular handle with something that fits my hand better, and that goes with the curve of the blade. It seems a shame to have such a nice blade with a handle that is little more than an afterthought. Would that be knife blasphemy? It's just for my own use, so I'm not really concerned about it's resale value.https://lh3.googleusercontent.com/-HUXHag6MrDk/UhNg33_zSRI/AAAAAAAAAH0/mhyb2pNaDSk/w789-h592-no/100_2774.JPG5

hobbitling
08-20-2013, 08:41 AM
Anybody ever hear of a company called Utica Forge? Found this one for $1 at an estate sale and grabbed it.
https://lh3.googleusercontent.com/-HUXHag6MrDk/UhNg33_zSRI/AAAAAAAAAH0/mhyb2pNaDSk/w789-h592-no/100_2774.JPG

hobbitling
08-20-2013, 10:36 AM
sorry for the double post. I didn't realize there was a delay, so I posted twice.

knyfeknerd
08-20-2013, 10:48 AM
Whatever you do, save the box! It's too cool and we don't see stuff like that too often. I've seen some forgecraft packaging but that's about it.

NO ChoP!
08-20-2013, 11:31 AM
I have a Utica cleaver. It's fugly, but gets pretty sharp.

Benuser
08-20-2013, 11:47 AM
If it is made from 1095 as a lot of American carbons as I've been told, you should be fine.

CrisAnderson27
08-20-2013, 12:56 PM
Here's a couple I have on hand:

http://i1133.photobucket.com/albums/m587/CrisAnderson27/Bladesmithing/My%20Kitchen%20Knives/20130820_094200.jpg

I have no idea what the 14" bullnose is, and I'm rather scared someone used it as a fireplace poker at some time in its life. The little one is Ontario Knife.

I have a couple other really old ones in storage from my great grandfather (same place these came from)...I'll have to dig them out!

hobbitling
08-20-2013, 01:27 PM
Looks like a sword for a tiny pirate, or a large butcher knife for breaking down big cuts of meat or even whole carcasses. If you had one of those and a cleaver you could probably butcher just about anything.

CrisAnderson27
08-20-2013, 01:32 PM
Looks like a sword for a tiny pirate, or a large butcher knife for breaking down big cuts of meat or even whole carcasses. If you had one of those and a cleaver you could probably butcher just about anything.

I know right??

Its actually very thin though, 2mm at the handle, tapering to 1.5mm right before the upsweep in the spine...where there's a false clip on the other side. Its a weird knife lol, almost like a machete. One of the others I have is similar in length, but is a narrower blade, without the bullnose tip. It's just a long, curved taper to a point. Similar thickness though.

Lefty
08-20-2013, 03:51 PM
Very cool knives, guys! I say the Utica DESERVES some new shoes. :D

Cris, the 14" scimitar/breaking knife was likely intended for professional use. The breaking portion would most likely hit about 2.5mm at the spine, while the thin overall blade shows it's age, in my mind. The 70s seemed to produce fatties, but older blades were thin, largely because it worked. I'd love for Son to add his perspective on these.

CrisAnderson27
08-20-2013, 04:29 PM
Very cool knives, guys! I say the Utica DESERVES some new shoes. :D

Cris, the 14" scimitar/breaking knife was likely intended for professional use. The breaking portion would most likely hit about 2.5mm at the spine, while the thin overall blade shows it's age, in my mind. The 70s seemed to produce fatties, but older blades were thin, largely because it worked. I'd love for Son to add his perspective on these.

Well, my family have been ranchers back six generations lol...it could be very, very old. It's entirely possible my great grandfather used it for butchering cattle, before we'd started sending that stuff out to be done. I know its been sharpened rather carelessly with some kind of angle grinder, which would be very unlike my great grandfather, my grandfather, or my dad for that matter. They were/are all very deliberate and meticulous. Out in the field though, necessity is the mother of invention lol...so I guess anything could have happened.

Benuser
08-20-2013, 04:55 PM
In other times people looked differently to knives than we, knife nuts, do. And they didn't have the material we do have. A perfectly common way of sharpening in Europe was using a coarse SiC stone with a lot of pressure, and deburring with a coarse steel. Or a piece of wood with fine sand.
Finer natural stones were used for razors only.

gic
08-20-2013, 06:18 PM
That is gorgeous any special technique?

Benuser
08-20-2013, 06:26 PM
That is gorgeous any special technique?
no illusions, just stropping, making edge trailing strokes. I expect a lot of cuts in this world have been made with what we would call a wire edge.

sachem allison
08-21-2013, 12:10 AM
Very cool knives, guys! I say the Utica DESERVES some new shoes. :D

Cris, the 14" scimitar/breaking knife was likely intended for professional use. The breaking portion would most likely hit about 2.5mm at the spine, while the thin overall blade shows it's age, in my mind. The 70s seemed to produce fatties, but older blades were thin, largely because it worked. I'd love for Son to add his perspective on these.

Bullnose is older 40's or 50's

gic
08-21-2013, 12:17 AM
Oh I meant the patina :- )

Lefty
08-21-2013, 04:26 AM
Sounds like Son and I agree...for a change...just kidding, we tend to agree. :D

Benuser
08-21-2013, 07:52 AM
Bullnose is older 40's or 50's
because of the half tang, perhaps?

Sam Cro
08-21-2013, 10:04 AM
I have a few very nice ones I just finished up I will have to get them on here .

Sam

sachem allison
08-21-2013, 05:52 PM
The bullnose appears to be full tang. It is the thinness of the spine. Older knifemakers had better skills and could make thinner knives do the same work. The ones from the 60"s and 70's were still good just thicker the skill set was diminished with the younger generation and more modern manufacturing processes.

Benuser
08-21-2013, 06:09 PM
Son, I must humbly agree about the full tang. On my crappy phone screen it wasn't that obvious a prima vista, poor excuse, I do admit.

sachem allison
08-21-2013, 08:58 PM
no worries buddy, I have days like that every day.

CrisAnderson27
08-22-2013, 03:33 AM
The other long one I have is a dexter scimitar of some sort. There's some numbers on the handle I can barely make out. I'll try to get some pictures and get the handle cleaned up tomorrow.

theLawlCat
10-17-2013, 04:31 PM
Anybody ever seen one of these Robeson Sure Edge knives. Weird texture on the upper part of the blade.

http://i1339.photobucket.com/albums/o713/theLawLcat/photocopy4_zpsfe5059af.jpg

http://i1339.photobucket.com/albums/o713/theLawLcat/photocopy5_zpsd9767465.jpg