Neat old Butcher Knife
- Thread starter Lee Barner
- Start date
Just approximate, guesstimate ages. Go by the logo’s, blade material and construction. Early knives typically have a number of smaller handle rivets (5 or more). Harrington knives from the 20th Century (pre ‘33) have the arched Harrington Southbridge Mass logo on the blade and have larger rivets (handle pins) that appear to be nickel silver. Later knives have brass rivets.
I don’t know a lot about the Russel knives, but early ones are marked on the ricasso, “J. Russel & Co, Green River Worx”, with a diamond logo. it’s a safe bet it’s a more recent knife if the blade is stainless (like my cleaver) and it has larger pins. If it’s marked Dexter - Russel, you know it’s post 2000.
I’d guess your large Scimitar is from the late 40’s - 50’s, but that’s just a guess.
I don’t know a lot about the Russel knives, but early ones are marked on the ricasso, “J. Russel & Co, Green River Worx”, with a diamond logo. it’s a safe bet it’s a more recent knife if the blade is stainless (like my cleaver) and it has larger pins. If it’s marked Dexter - Russel, you know it’s post 2000.
I’d guess your large Scimitar is from the late 40’s - 50’s, but that’s just a guess.
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Thanks again. My wife was curious about the age. She thinks it was probably her Grnadpa’s before he passed away. That time frame would fit with that scenario.
DWalt
Member
We have a similar old carbon steel butcher knife with a 9" blade, wood handle panels are stamped (branded) "CHAS. KOSIK". Wife's favorite for many things. Anyone ever hear of Kosik?
Pisgah
Member
Ontario Knife Company still puts out a line of Old Hickory knives. For good, solid, everyday working knives they can't be beat. I just got a 5.5" Hunting Knife and sheath, and just ordered one of their Trout and Bird belt knives. They won't win any beauty contests, but they'll do any job a knife ought to do and cost anywhere from $15 to $35 or so depending on the model.
That Old Hickory hunting knife was (and may still be) selling for $19.99,with a pretty nice sheath, quite a bargain.
This style of butcher knife seems to be enjoying a resurgence in popularity. I have been reading about a fair number of hunters who take a minimalist approach and rely on Old Hickory knives for all their hunting chores. Of course, they work quite well in the kitchen, but thrifty outdoorsmen have also found them to be well up to many of the additional tasks they may encounter in camp.
If imitation is the sincerest form of flattery, then Condor Knife Co. has paid a huge compliment with the release of their Condor butcher knife, an obvious homage to the 7” Old Hickory.
BTW, if you ever had an urge to try the OH 14” butcher knife/machete, it is selling a lot of places for under $20, down from the $27 street price a year or two ago.
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OLDSTER
Member
MILs ?? If it had been in my MILs house, I'd probably turn it into law enforcement; LIZZIE BORDEN ????
Jack Flash
Member
Interesting thread.
I have two knives in the kitchen that have been my favorites for years now. I originally got them at a yard / garage / estate sale. There's no marks on them so who knows who made them.
When I first bought them, it was just because they were ultra cheap, a couple of bucks each IIRC. I just wrapped them in plastic and stuck them in the garage and promptly forgot about them for years.
Then one day when cleaning out junk, I noticed them and really looked them over for the first time. Man they were sharp! They are a nice size and shape and now are my favorites. They sharpen easily and hold an edge for a long time. No idea where and when they were made. Hit those garage sales!
I have two knives in the kitchen that have been my favorites for years now. I originally got them at a yard / garage / estate sale. There's no marks on them so who knows who made them.
When I first bought them, it was just because they were ultra cheap, a couple of bucks each IIRC. I just wrapped them in plastic and stuck them in the garage and promptly forgot about them for years.
Then one day when cleaning out junk, I noticed them and really looked them over for the first time. Man they were sharp! They are a nice size and shape and now are my favorites. They sharpen easily and hold an edge for a long time. No idea where and when they were made. Hit those garage sales!
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Well here is the google search on ECKO. Interesting story, Edward Katzinger Co. started in 1888. " It purchased Geneva Cutlery Co. of Geneva, New York, in 1934".
History of Ekco Group, Inc. – FundingUniverse
History of Ekco Group, Inc. – FundingUniverse
BubbaBlades
Member
Modified Butcher Knife
This is a Ontario Tru-Edge Butcher Knife that I modified with a heavy-duty handle.
This is a Ontario Tru-Edge Butcher Knife that I modified with a heavy-duty handle.
Dan Carey
Member
I have a set of three Goodell butcher knives that I got in the late 50's/ early 60's at a raffle at our local gun club. Tickets were $.25 ea. and I bought two on the advice of my Dad! The bottom is a slicer of the same vintage but the makers name has long since disappeared. They've served me well over the years.
The only "better" knives that I have are some Japanese knives that I picked up while working in Japan.
The only "better" knives that I have are some Japanese knives that I picked up while working in Japan.
Attachments
I use to buy Russel and Green River from Tennessee Net and Twine Co. That was 30+ years ago and I don’t know if they are still in business. I remember when laws came out banning wooden handles and they sold out cheap and sold reground used commercial knives cheaper.
DWalt
Member
I've understood that health regulations prohibit wooden handles on cutlery used for commercial food processing and preparation - too many places for bacteria to hide. Molded plastic handles seem to be the norm. Is that correct?
Yes, wood handles are a potential liability. The majority of professional kitchens now use products that are NSF certified (National Sanitation Foundation). It’s a guarantee that the materials are suitable for the intended use. It offers certain legal protection, similar to the way UL certification protects manufacturers and users of electric products. I don’t know that it’s required everywhere, but it’s smart to take the utensils out of the equation.
Wood handles and cutting boards are fine when properly used, cleaned and conditioned. I use wood boards for raw vegetables and breads, but I certainly wouldn’t use them with raw poultry.
NSF International | The Public Health and Safety Organization
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As with cutting boards, wood vs "plastics" have been debated for a long time
For home use wood is fine. As to commercial regulations I don't know.
Plastic can harbor bacteria as can wood if not cleaned properly.
I have both a well sealed maple block board and a "synthetic plastic. The wood is actually easier to clean
The use of household vinegar is very good for disinfection as well as plain soap water.
Wood Versus Plastic Cutting Boards | Serious Eats
Which Type of Cutting Board Is More Sanitary: Plastic or Wood? | Cooking Light
Are Plastic Cutting Boards Better Than Wood? – Consumer Reports
For home use wood is fine. As to commercial regulations I don't know.
Plastic can harbor bacteria as can wood if not cleaned properly.
I have both a well sealed maple block board and a "synthetic plastic. The wood is actually easier to clean
The use of household vinegar is very good for disinfection as well as plain soap water.
Wood Versus Plastic Cutting Boards | Serious Eats
Which Type of Cutting Board Is More Sanitary: Plastic or Wood? | Cooking Light
Are Plastic Cutting Boards Better Than Wood? – Consumer Reports
In addition to its classic Green River knives, Dexter-Russell has a line of poly-handled Sani-Safe knives meant for commercial use. Many of these mimic the classic patterns.
Dexter Russell 04113 Sani-Safe 12" Butcher Knife with High Carbon Steel Blade and White Polypropylene Handle
I believe these can be had in stainless, too, for those who are squeamish about the commercial use of carbon steel.
Dexter Russell 04113 Sani-Safe 12" Butcher Knife with High Carbon Steel Blade and White Polypropylene Handle
I believe these can be had in stainless, too, for those who are squeamish about the commercial use of carbon steel.
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