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Help identifying this vintage carbon slicer? 56k warning :)
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Thread: Help identifying this vintage carbon slicer? 56k warning :)

  1. #1
    Senior Member jayhay's Avatar
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    Help identifying this vintage carbon slicer? 56k warning :)

    My uncle knows I'm a knife nut, and also shares a love for vintage carbon. He found this knife at a estate sale and grabbed it up for me. It's old, rusts like crazy (almost instantly) and has no markings.

    It needs some TLC, as it has been used hard. But I was hoping someone here could help me with any info/history/brand. The knife itself has some hash-mark like imprints that runs close to the edge of the blade. The length of the steel is 11 3/4". I'd love to get it in working order. Thanks and enjoy!








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    RE: hash lines, scoring

    Jaw marks from sort of a vice ?

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    Senior Member jayhay's Avatar
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    Quote Originally Posted by add View Post
    Jaw marks from sort of a vice ?
    That's a good thought, never crossed my mind. But why would someone clamp a knife so close to the blade?

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    Dunno.
    Perhaps put in edge up so a file could be used to sharpen the thing?

    That is an old tool with a lot of history.
    History that may include other chores besides simple dedicated use in a kitchen ...

    Ever see the Primitive Pete education films in Jr. High shop class?

    Er, sorry I can't help on the id. Lotsa good brains around here for that though.

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    Senior Member jayhay's Avatar
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    Never seen Primitive Pete, but thanks for your feedback. I'll try to find one of those videos

    Hopefully someone around here might just know a thing or two about it.

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    know not vice marks. A cook did that for better grip, it was very common to see back in the day. those marks on the blade was someone taking a bench grinder to the edge and screwing it up. I would say this is a vintage American probably 1960's. the profile was a little wider and the tip a little more rounded. It looks the way it does now, because it wasn't sharpened by someone who knew what he was doing and kept using the bench grinder and essentially ground off about 1/4 to 3/8" of the blade. it probably looked very close to this one http://i.ebayimg.com/t/Vintage-Full-Carbon-Steel-Chef-Carving-knife-Full-tang-15-folded-metal-nice-/00/s/MTYwMFgxMjAw/$(KGrHqZ,!ngE-5UJRT-wBP475wN5Qg~~60_57.JPG
    I haven't lived the life I wanted, just the lives I needed too at the time.

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    Senior Member jayhay's Avatar
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    Quote Originally Posted by sachem allison View Post
    know not vice marks. A cook did that for better grip, it was very common to see back in the day. those marks on the blade was someone taking a bench grinder to the edge and screwing it up. I would say this is a vintage American probably 1960's. the profile was a little wider and the tip a little more rounded. It looks the way it does now, because it wasn't sharpened by someone who knew what he was doing and kept using the bench grinder and essentially ground off about 1/4 to 3/8" of the blade. it probably looked very close to this one http://i.ebayimg.com/t/Vintage-Full-Carbon-Steel-Chef-Carving-knife-Full-tang-15-folded-metal-nice-/00/s/MTYwMFgxMjAw/$(KGrHqZ,!ngE-5UJRT-wBP475wN5Qg~~60_57.JPG
    Thanks for your input. Bench grinder makes sense too. It does look a bit like the one you posted, but the handles are quite different. I'm just really curious if someone has a lead on the make. The steel itself is quite stiff and make a nice sound on the cutting board. It's also quite hard. This knife is going to take some work. I don't know if my stones would be up for it.

    But the knife kind of excites me in an old school kind of way. Super reactive, crude and tough. I need to show this blade, which is probably double my age, some love

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    Quote Originally Posted by jayhay View Post
    Thanks for your input. Bench grinder makes sense too. It does look a bit like the one you posted, but the handles are quite different. I'm just really curious if someone has a lead on the make. The steel itself is quite stiff and make a nice sound on the cutting board. It's also quite hard. This knife is going to take some work. I don't know if my stones would be up for it.

    But the knife kind of excites me in an old school kind of way. Super reactive, crude and tough. I need to show this blade, which is probably double my age, some love
    I was going more for blade shape then handle. the steel is more then likely 1095, that was the predominant steel at the time for cutlery. You may never find the name of the maker. there were a lot of regional makers and a lot of contracted works from larger cutlery companies that never stamped their work. Most of them were made for hardware stores and dept. stores or groceries, these would in turn have there name stamp on the blade or handle or not. I have had thousands of vintage pieces pass through my hand that never had a makers mark. Many of them were Identical to the one you have the only difference would be the rivets or the wooden handle. If you were to take off the handle, the blade dimension are surprisingly uniform across the decades. It should be very receptive to the stones and take a scary sharp edge, The retention isn't the best, but a few swipes on the steel or on a strop and you are good to go. congratulations on your new knife, it will surprise you.
    I haven't lived the life I wanted, just the lives I needed too at the time.

  9. #9
    Senior Member jayhay's Avatar
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    Thanks again for the great info. This forum is the best!

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    Senior Member jayhay's Avatar
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    Hey Guys, just wanted to give you an update.

    I cleaned it up, sharpened the bastard (bester 500-1200, rika 5000, chromium oxide leather strop), re-profiled the tip and sanded/oiled the handle. First time I've tried something like this. The results are far from perfect, but I'm happy with the end result considering it was done with just some elbow grease. And she is nice 'n sharp.

    Before:


    After:





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