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26th April 2009, 11:46 AM
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#1 |
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Member
Join Date: Jun 2008
Location: The Sharp end
Posts: 2,928
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Antique carving knife or.....?
Bought this one today off of a dealer I know.
Thought initially it was just an antique carving knife of some sort, but have a look at the construction, its VERY thick and all hand made. Any thoughts?     
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26th April 2009, 12:48 PM
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#2 |
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Join Date: Dec 2004
Location: Ann Arbor, MI
Posts: 5,503
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The handle and integral bolster bring Central Asia/ Afghanistan to mind.
Now, don't you dare to discover a " Made in France" stamp on the blade: it would ruin my theory:-) |
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26th April 2009, 12:58 PM
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#3 |
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(deceased)
Join Date: Dec 2004
Location: East Coast USA
Posts: 3,191
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19th century chefs knife.
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26th April 2009, 02:32 PM
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#4 | |
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Location: The Sharp end
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Quote:
Hi Ariel, Well, to be honest that was the first thing I looked for, and pretty much expected to see, or a 'Sheffield Steel' stamp or similar. I've had a lot of 19thC trade/butchers/carving knives over the years and this just somehow doesn't 'feel' right for one, but it seems to be about that age.  Truthfully, I was hoping for, as you say, Afghan/C. Asia I guess cleaning the blade up and a light etch might put it to rest? Regards Gene Last edited by Atlantia; 26th April 2009 at 05:11 PM. |
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26th April 2009, 02:38 PM
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#5 | |
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Location: The Sharp end
Posts: 2,928
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Quote:
Is that a definate? Its quite rough and obviously hand made? Also the blade is really thick! I agree it looks like a modern chefs knife, but Ive not seen any antique chefs knives of this style so I kind of thought they were all of the standard butcher/trade knife shape/style of construction. Regards Gene |
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26th April 2009, 07:46 PM
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#6 |
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Join Date: Dec 2004
Posts: 1,247
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I tend to think chef's knife as well. It's actually only a few millimeters thicker (at most) than the modern one we've got in the kitchen.
F |
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26th April 2009, 08:15 PM
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#7 | |
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Location: Ann Arbor, MI
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Quote:
Another brilliant insight just bit the dust! |
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27th April 2009, 01:09 PM
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#8 | |
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Member
Join Date: Jun 2008
Location: The Sharp end
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Quote:
Hi Fearn, Your estimate of width is bang-on. The blade is around 5mm thick, which compares to 1-2mm on the similarly sized modern 'chefs' carving knives I've got in the kitchen. One thing though, that does make it around twice the weight of the largest carving knife in my kitchen at a little over 300g. What's weirding me out about it is that its made like an early knife but the style appears to be later. Regards Gene Last edited by Atlantia; 27th April 2009 at 03:16 PM. |
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28th April 2009, 12:33 AM
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#9 |
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Member
Join Date: Dec 2004
Location: Santa Barbara, California
Posts: 295
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As Crocodile Dundee would say...
"It's a noife, mate!"
Actually looks like a good heavy-duty kitchen knife, maybe made for a butcher. I'll bet that it takes a nice edge. Also, I would have thought that a knife from Afghanistan would be full-tang. |
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