Wear Ever 12.5" Flexible Slicer Carbon & Rosewood USA 1950s-60s

Name: Wear Ever 12.5" Flexible Slicer Carbon & Rosewood USA 1950s-60s
Brand: box of old knives
SKU: VIN1435
Price: 170.34 AUD
Availability: InStock

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Product Description

Carbon steel 12.5" flexible slicing knife made by Wear-Ever in Olean NY from the 1950s to 60s with a thin, flexible barely used carbon steel blade with (suspiciously Wusthof shaped from the same era with large, round pommel) rosewood handle with nickel rivets.

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About Wear-Ever

Olean, NY, made knives from the professional arm of Cutco, which mostly sold to restaurant supply businesses from the 1950s to the 1970s. Many of their knives feature a patented black plastic handle with a grooved center, designed by Thomas Lamb, an American designer who was part of the ergonomic design movement.

Despite Cutco's sometimes outrageous claims about their knives, the Wear-Ever knives were not bad for knives of the day; they mostly made stamped knives, but there are some forged ones that were likely contracted out

About This Knife

Specifications

Total Length:
Edge Length: 12.5"
Heel Height:
Spine Thickness:
Weight:
Orientation: Ambidextrous

Materials

Blade Type:
Steel Type: Vintage Carbon
Steel Hardness (HRC): 54-56?
Reactive: More Attention
Handle Type:
Handle Material: rosewood & nickel

Care Guide

This is a reactive carbon steel knife.
Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
Expect oxidation (color change, staining, spotting) with use.
Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
Use only on a quality wooden cutting board.
Do not use on hard surfaces like bamboo or plates.
Don't twist or scrape the edge on the cutting surface to avoid early dulling and edge damage.

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Recommended Sharpening Technique

Medium - Western Carbon

We recommend hand sharpening on whetstones to a low-medium finish starting around 400 and progressing to around 1000 grit with a monodiachrome strop finish. Gentle use with steel honing rods work well for as-needed edge maintenance. Avoid pull-through sharpeners and non-water-cooled mechanized sharpening. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.