M E Peck 8.5" Carving Knife "Goffed" Forged Carbon Steel Stag (Sheffield ?) 1870s-1910?

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Late 19th C to early 20th C carving knife marked only M E Peck Warranted (without Sheffield), a maker that we cannot find any information on, it is most certainly of Sheffield manufacture, possibly M E Peck was a retailer and not a manufacturer.

The blade is very full; it has some shallow pits from past rust, but is free from active rust. Stag handle is nice and secure but does have a small hairline and is missing its two pinned (very English style) buttcap. A great example of the English carving knife blade shape that would be used for far more than carving roasts and meats; it would have been used as a multipurpose knife back in its day, doing everything that a chef knife is tasked with today.

This knife, made in Sheffield, is done with a "goffed" or American-style mass-forged blade done on a helve hammer with mold, it is not shear steel with a puddle welded iron bolster and tang.

Light Butchery OK

Safe for use around bones.

Carbon Steel

Reactive blade.

Convex Grind

Super smooth cutting feel.

Ambidextrous

Suitable for all users.

Listed Length:
Total Length: 13.5"
Edge Length: 8"
Heel Height:
Spine Thickness:
Weight:
Orientation:

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

  • 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.

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.