Originally Posted by XooMG
sorry for never PMing you back KitchenCommander, thanks for the Hickory, from the giveaway, much appreciated, I have been so swamped with work I haven't even been able to use it, what is the steel in it do you know?
Well would you look at that.
Originally Posted by MikeHL
Perhaps not near as old as it first appeared haha. Mine might have some age, but if they are still making them its probably not as old as I expected. Still for that price I feel pretty good about it. I didnt pay anything close to $300.
Thanks for the link. That was very helpful.
And I apologize if I mixed up the characters between japanese and chinese. I'm not too familiar with either.
No need to apologize; they are the same. If the characters look complex like 漢字, then they are Chinese but Japanese use them and call them kanji. If they look simpler (curly like ひらがな hiragana or more angular like カタカナ katakana), they will be exclusively Japanese.
Originally Posted by KitchenCommander
Thank you for clearing that up. I'll keep that in mind next time.
Wonderful explanation of a concept which can be difficult for westerners.
Your very welcome. Old Hickory (and Forgecraft too I think) knives are generally accepted to be simple 1095, or 1085. I tend to agree with that based on the experience I've had working with quite a few Old Hickory knives. Hardness is hard to quantify, especially for me, but I would say 57-58 maybe. Forgecrafts have been tested at 59-61, and these feel slightly softer. It should be very serviceable and gets quite sharp while holding a serviceable edge respectably well.
Originally Posted by CoqaVin
Very nice finds/knives/tools. I had a neat little find myself today.....a vintage 12" (very thin stock) Chef knife marked : Landers Frary & Clark New Britain Conn.
GRAND PRIZE/ST. LOUIS 1904. A little bit rusty but, I have no doubt it will clean up nicely. I'm thinking Vinegar bath. The knife has a unique round Wood handle.
I suspect it's a "Rat tail" design. I got this knife for a song! My collection of vintage Chef knives continues to grow! It look something like this : http://www.worthpoint.com/worthopedi...nt-style-chefs
Very cool. Feel free to post a pic of the before and after. Or just the after. I find restoring knives to be very fun and fulfilling. Always looking for another diamond in the rough.