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Home | Western Kitchen Knives | Wear Ever 11.75" Chef Stainless & Rosewood USA 1950s-60s

Wear Ever 11.75" Chef Stainless & Rosewood USA 1950s-60s

Name: Wear Ever 11.75" Chef Stainless & Rosewood USA 1950s-60s
Brand: box of old knives
SKU: VIN1374
Price: 85.93 AUD
Availability: InStock

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$85.93

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$85.93

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Product Description

Stainless 12" chef knife made by Wear-Ever in Olean NY from the 1950s to 60s with a thin-edged convex-faced blade mechanically ground on a centerless grinding wheel, with rosewood handle with nickel rivets.

This knife has been sharpened in about 1/4" at the tip, likely from a broken tip previously as the tip has a bit of a bend, priced accordingly.

Compare this knife to the new old stock Case XX we have listed concurrently to this one, it was likely made by Wear Ever.

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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: 16 7/8"
Edge Length: 11.75"
Heel Height:
Spine Thickness: .12"
Weight:
Orientation: Ambidextrous

Materials

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

Care Guide

This is a stainless steel knife.
It should be hand washed and towel dried. Dishwashers will degrade the edge and handle over time. Extended moisture exposure can still cause oxidation.
Use on wooden cutting boards for best results.
Avoid 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 Stainless

We recommend hand sharpening on whetstones to a low-medium finish starting around 400 and progressing to 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.