Yes, the Dexter-Russel "Beef Skinner" that I posted above is an NSF certified "Sani-Safe" knife with a white PP handle and stainless blade.
Neat old Butcher Knife
- Thread starter Lee Barner
- Start date
Yes, the Dexter-Russel "Beef Skinner" that I posted above is an NSF certified "Sani-Safe" knife with a white PP handle and stainless blade.
I have a number of collector knives, but this one is nearest and dearest to my heart. It was given to my parents as a wedding gift when they were married in October of 1936. This kitchen knife was used almost daily until my mother's death in 2008. I remember my dad showing it to me when I was just an ankle-biter; it was in a kitchen drawer in their home when I left to get married and join the Army in 1961. I salvaged it from my mother's effects when she died, and I treasure it for the memories and the solid evidence of their frugality during and after the Great Depression days.
John
John
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Can anyone ID this brand of knife??.
All I can make out is Kard.. A search only comes up with Kabar or the Persian name for "knife"
The wood handle is not black, I just wiped it with acetone and came right off to regular wood. Knowing my grandfather it is black shoe polish
It is very very old. I think it is a boning knife.
All I can make out is Kard.. A search only comes up with Kabar or the Persian name for "knife"
The wood handle is not black, I just wiped it with acetone and came right off to regular wood. Knowing my grandfather it is black shoe polish
It is very very old. I think it is a boning knife.
Attachments
Pretty sure that was made by Ka-bar. They are famous as the first makers of the official USMC combat knife. That military knife, although made by a number of other manufacturers today, is still generically known as the "ka-bar" since WWII.
John
John
Could very well be Ka Bar
my parents and Grandparents lived in New York and New London Ka bar has a long history in NY. I can not find any "kitchen" cutlery on the web about Kabar. Their web site has a lot on their history,KA-BAR Knives, Inc
Ka-Bar 6-inch Fillet Knife
[ame]https://www.amazon.com/KA-BAR-KA1450-BRK-Ka-Bar-6-Inch-Fillet/dp/B00373ZEKI[/ame]
This ia a modern one with a rubber handle, but check the blade. If you search on “Old Kabar Fillet Knife”, you will find a number of similar blades on wooden handles, although I havw not come across your specific knife.
[ame]https://www.amazon.com/KA-BAR-KA1450-BRK-Ka-Bar-6-Inch-Fillet/dp/B00373ZEKI[/ame]
This ia a modern one with a rubber handle, but check the blade. If you search on “Old Kabar Fillet Knife”, you will find a number of similar blades on wooden handles, although I havw not come across your specific knife.
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Absolutely KA-BAR. Almost all of the manufacturers that we associate with military knives and bayonets didn’t start out that way. They were selected as government suppliers because of their cutlery experience. The kitchen knife market is huge. Even Randall makes a carving set.Could very well be Ka Bar...
Here’s a link to KA-BAR kitchen knives that recently sold at auction.
https://www.ebay.com/sch/i.html?_fr...n+knives&LH_Complete=1&LH_Sold=1&_stpos=48324
Here's a knife that belonged to my wife's grandmother. I can barely make out "Russel" stamped on the blade with something below that. There is also some sort of design stamped in front of the "Russel" but I can't make that out either. This is a sharp knife and goes through watermelons like butter, which is about all I use it for.
The 5 small handle rivets is typical of early knives. The line below Russel could be, “Green River Worx”. When worn, their logo looks like <>I can barely make out "Russel" stamped on the blade with something below that. There is also some sort of design stamped in front of the "Russel" but I can't make that out either.
DWalt
Member
I have a number of collector knives, but this one is nearest and dearest to my heart. It was given to my parents as a wedding gift when they were married in October of 1936. This kitchen knife was used almost daily until my mother's death in 2008. I remember my dad showing it to me when I was just an ankle-biter; it was in a kitchen drawer in their home when I left to get married and join the Army in 1961. I salvaged it from my mother's effects when she died, and I treasure it for the memories and the solid evidence of their frugality during and after the Great Depression days.
This one goes back to at least the mid-1960s. It's still in daily use.
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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.
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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
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
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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.
DWalt
Member
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.
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Jack Flash
Member
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?
I won't repeat it all here but any of you think the "Kilt A Bar" story was a little ... fanciful?
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.
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