(Knife kick continued) Old 1800's Knife Cleaned Up & Sharp

cshold · Post by **cshold** » Tue Dec 13, 2011 5:23 pm

Is it just me, or does it seem the knives of long ago sharpen up so much easier & seemingly sharper than knives of today?

Pitchy · Post by **Pitchy** » Tue Dec 13, 2011 5:49 pm

Nice knife and i like how ya have it on your pouch strap, i have something similar on mine.

cshold · Post by **cshold** » Tue Dec 13, 2011 6:22 pm

Pitchy wrote:Nice knife and i like how ya have it on your pouch strap, i have something similar on mine.

Thanks Mr. Pitchy my friend

Seems the older I get the more I like the old school toys.
Also seems if you want to buy made in the USA, you have to
almost buy "pre 64" everything.

Bill in Oregon · Post by **Bill in Oregon** » Tue Dec 13, 2011 6:48 pm

Casa: Nice find!

adirondakjack · Post by **adirondakjack** » Tue Dec 13, 2011 7:45 pm

NICE patch knife! yes, the old chicken bone hardened steel did take a better edge easier, but it didn't hold as well as modern stuff.

Rube Burrows · Post by **Rube Burrows** » Tue Dec 13, 2011 7:47 pm

Very nice. Looks like its ready to do some more work.

ollogger · Post by **ollogger** » Tue Dec 13, 2011 7:49 pm

i like
looks SHARP

Buck Elliott · Post by **Buck Elliott** » Tue Dec 13, 2011 9:27 pm

I like the pouch, and the way you carry knife and short starter... Very compact and classy...

turnkey · Post by **turnkey** » Tue Dec 13, 2011 9:43 pm

I know what you mean. My sharpest knife is an old carbon steel Case butcher I found at a garage sale for .25 cents.

Borregos · Post by **Borregos** » Wed Dec 14, 2011 7:30 am

adirondakjack wrote:NICE patch knife! yes, the old chicken bone hardened steel did take a better edge easier, but it didn't hold as well as modern stuff.

+1

1894c · Post by **1894c** » Wed Dec 14, 2011 4:23 pm

better steel--less additives..?

adirondakjack · Post by **adirondakjack** » Wed Dec 14, 2011 4:54 pm

rjf415 wrote:better steel--less additives..?

I think it has more to do with the rest of the process in manufacturing. They choose steels that do the end job, but also those easy on tooling, FASTER to machine, etc.

I love stainless for some things (like boat props) but the world is gone crazy with SS knives and most of em are stuff. Take a $2 second hand store common carbon steel kitchen knife from the 1950s and rework it, yer often better off than a $50 "new" knife.

lthardman · Post by **lthardman** » Wed Dec 14, 2011 6:07 pm

Modern knives are almost always made from stainless steel. One exception to that is the CASE live of Chrome Vanadium steel. It is generally accepted that the older steels will take an edge quicker, but that they don't hold it as long. Personally, I have not seen that much difference on edge holding ability, but I can vouch for the old steels being generally easier to sharpen. One things is for sure, the older steels will stain and tarnish (build character) a lot faster than stainless. Keep your blade oiled on that beauty. It looks a bit bigger maybe, but it could be an old patch knife.

Birdman · Post by **Birdman** » Wed Dec 14, 2011 7:20 pm

Cleaned up good. I also like your setup.

adirondakjack · Post by **adirondakjack** » Wed Dec 14, 2011 10:36 pm

Most consumers wouldn't know a sharp knife unless they had their hand cut off with one.

People like shiny, they like "dishwasher safe".....

When you take a simple Russell pattern carbon steel knife and make it sharp enough in two minutes to julienne newspaper on a bias, cutting .030 wide strips without dragging, then we got ourselves a winner. I have only ONE SS knife that will do that, and it took a LOT of work to get it there.

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