Carbon steel knives

[Demented]

I collected antique and vintage butcher’s equipment and cutlery for years, I packed everything up to move in 2000, after several years in storage it was time to let it go. What I kept of the collection are the knives I use daily and a couple I don’t use, just like.

Sabatier from France, forged in the 1940’s and 50’s.

Gustav Emil Ern from Germany, forged in the 1960’s and 70’s. The Chef'sknife has a 14" blade.

A mid 19th c. English carving knife, early 20th c. F Dick Salmon knife, the last two are both mid 20th c. American butcher and French fillet.

Anyone else have cutlery with history?

 

[Sullybob]

I don't have any kitchen cutlery with history.

Great looking collection. I have been told the the older Sabatier from France were really good knives.

 

[Jim]

Nice collection!

 

[kingfisher]

Which knives are your daily users?

 

[Orca]

Nice collection of knives. I also have been collecting for years and have made a few knives from 01 tool steel with micarter handles. I try to use all my kitchen knives and only keep the high end folders put away. With that assortment you could butcher up most anything. Enjoyed seeing your collection.

 

[Mr_Amazing]

Oddly enough, as the garage was being cleaned up a bit a few years ago, my father found a nice carbon steel knife in it. Sure, the blade had a little weathering to it, but with a little elbow grease, a sharpening, and some use of the knife steel prior to use and that bad boy can cut anything.

 

[vern]

Nice looking collection...My Grandfather was a Butcher. I have his tools my dad passed down to me. Something about the look and feel and the way they hold an edge that is really different from today's stainless.

 

[Demented]

Which knives are your daily users?

The 14” Ern chef’s knife is in hand more than any other, it’s my favorite for prepping carrots, celery, garlic, onion, or whatever, I find I’m more comfortable with it that any other in my collection, since it’s been around 15 years (longer than any other), it’s not surprising. The 10” Sabatier chef is next , mostly for smaller items and lesser amounts, the paring knives follow as I'm peeling something or other on nearly a daily basis, followed by the carving and slicing knives, least used are the butcher and fillet knives. Other than the antique carving and salmon knives, which are not used at all, there’s not one knife that doesn’t see use on at least a monthly basis.

Here’s a picture of how I keep them in the kitchen, I made the knife rack, the Sabatier knives are in a block on the counter.

 

[Luc]

Nice!

 

[Jim]

Do you intentionaly remove the patina from your knives? One of the great joys for me is watching the multicolor patina develop on my carbon knives.
A big brisket is excellent for that, gives blues and purples.

 

[Demented]

Do you intentionaly remove the patina from your knives?

Yes, I normally polish my knives two or three times a year, though it's been a little over a year since I polished them last.

 

[Jim]

Barkeepers friend?

 

[Demented]

Wright's Silver Cream.

 

[Jim]