In order to make delicious food, you must eat delicious food. Jiro Ono
That is an awesome knife devin made with the blank. I'd love to have one if he could make it open heel.
"A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller
Now for what I have read they didn't start using recycled steel really at all till the late 1950's to make knives?
Now for my own hypothesis (or just pulling out of my but) old iron doesn't patina the same way that recycled steel does? Recycled steel just turns darker shades of gray never truly gets that deep black patina? Again I base this statement on pure observation, having done no true research or reading into it.
Primble knives are just Ontario Old Hickorys with a private hardware distributor brand stamped on them. Would you give $30 for a rusty old Ontario?
No, but I paid twenty for one in good shape...
The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
I've bought blanks from the ebay seller listed in the link. He's sold both rat tails and full bolstered/tanged blanks.
I can't speak for accuracy on the age....or the story. Personally, I've heard different stories about these types of blanks over the years, most of which hinge on a warehouse find in the 80s, that dates them as a group to 1900 to 1950, with speculation the individual blanks vary in age within that range .... What I can add is that the seller was easy to deal with and the blanks were good quality. I had a great experience buying from him.
I picked up a few and have so far finished 3 parers from his stock (nogents) and I have a Chef's knife and some slicers (Wa conversion, on a few of them) waiting for me to finish them. I posted pictures of my parers in the workshop show your work forum a while back - if curious.
The thread here has gotten far from the original so don't want to hijack it further, but for anybody that wants to take on the project of working these old blanks - am happy to share my experience - pro and con.