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New (old) cleaver day!
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Thread: New (old) cleaver day!

  1. #1
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    New (old) cleaver day!

    I'd been thinking for a while of picking up a true meat cleaver (after spending a bit too much time fixing up my Tadatsuna slicing cleaver when I was overenthusiastic on a whole chicken but couldn't figure out what to try... I was visiting my folks on the Eastern Shore of Maryland and stopped in to a flea market and found this lovely thing:





    ...a nice Wm. Beatty & Son "00" cleaver. According to reading I've done online, the eagle signature and singular "& Son" puts it somewhere prior to 1839. The blade is heavily patinated and has a little bit of pitting and some hammer marks on the choil, but the handle is stable and in good shape, and the signature stamps are nice and strong. I intend to spend a bit of time with Barkeepers' Friend and Simichrome to get the shine back into it, and then do a forced patina (either ground beef or mustard, I suppose...)

    I'm pretty excited to have an opportunity to use a tool like this that's likely 175+ years old. It's going to be my new barbecue/chicken chopper. Any suggestions on how best to approach cleaning up the blade and bolster without damaging the signature?

  2. #2
    Senior Member Deckhand's Avatar
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    Wow! Great score! Chef Niloc loves those!

  3. #3

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    You east coast guys suck. I've never seen anything remotely close to that at any garage sale, flea market, resale shop, antique store, or otherwise around here.

  4. #4
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    Nice score looks in really good shape

  5. #5
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    El Pescador's Avatar
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    Where's Colin or Ryan when you need them?

  6. #6
    Senior Member Duckfat's Avatar
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    Wow that is sweeet! Nice score.

    Dave

  7. #7
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    Those are sweet, I scored one off Fleabay for $20 cuz nobody else bid on it. You should have Dave put an awesome edge on yours, like he did for mine-You won't believe how good it'll perform!

  8. #8
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    Chickens beware!

    Hax the Cook CLEAVERS RULE!!!
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

  9. #9


    Dave Martell's Avatar
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    Nice score! Here's some Beatty info that (I believe) Colin posted awhile ago...
    Attached Images Attached Images    

  10. #10
    GoogleFu San steeley's Avatar
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    That is nice and a early one too.

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    A clever cook can make good meat of a whetstone.” Erasmus

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