This one goes back to at least the mid-1960s. It's still in daily use.

I worked in a IGA store when I was a kid. It was one step below a supermarket. Biggest store in town. They had two huge walk in coolers and four butcher blocks. All wood and knives were wood handles. Every night when store closed I had to scape the blocks,
Salt and wire brush, scrape again and cover with layer of table salt and lay cheese cloth over top. No messing with the knives or butchers would raise hell. They had their own knives. Later in the 70s the FDA or health dept outlawed wood blocks and knife handles.

Vintage knives.
Ha.
I bought these and the board they are resting on nigh onto 50 years ago.

These are our 'tier III' knives.

Momma can do whatever she pleases with them as long at they never see the inside of the dishwasher.

I keep them exceptionally sharp because they should be and I can.

I refer to these as the 'commoners' knives as MY knives are not fair game to the masses.

I believe that the Chicago Cutlery brand of knife has been an exceptional value. Great product and great price.

You'll notice the bread knife has little obvious 'age'. It is because instructions were given to cut bread only and nothing else then wipe it down and put it back into it's sheath.
I have never had to sharpen that one and I don't want to.

enjoy,
bdGreen

You guys are making me hungry with all this talk of butcher knives. I’m gonna have to fire up the Weber Smokey Mountain and throw on some fresh kielbasa and spare ribs.

Some years ago, and far away, we had a married couple as friends. They had a large wooden butcher block table in their kitchen, the top of which which was very worn down and concave - the depression was probably at least 3"-4" deep at the center. It was close to being big enough to put a side of beef on it, maybe 3' x 3'. I think it came from an old slaughterhouse in town which had closed. That thing must have weighed a ton.

All this talk about KA-BAR knives reminded me of the ad about how they got their name.

I won't repeat it all here but any of you think the "Kilt A Bar" story was a little ... fanciful?

__________________
You're shy a few manners.

I have a butcher block table about 32”x 60” and only about 2.5” thick. These tables were used in small stores and restaurants until wood was outlawed. Some businesses got around the law by having tables covered in stainless steel. I guess it was cheaper than buying Stainless table replacement. I drug it home years ago and it’s a junk catcher in my basement now.