-
Currency
-
NEW
- All New Products
- New Kitchen Knives
- New Kitchen Tools
- Latest Vintage
- New Outdoor & Utility
- New Pantry
-
What's in my Basket? Series
- WIMB? - Marc Schechter
- WIMB? - Molly DeCoudreaux
- WIMB? - Geoff Davis
- WIMB? - Jen & Wes - @crazythickasians
- WIMB? - Josh Donald
- WIMB? - Kelly Kozak
- WIMB? - Jessica Sullivan
- WIMB? - Sylvan Mishima Brackett
- WIMB? - Michael Myers
- WIMB? - Ali Hooke
- WIMB? - Bruce Hill
- WIMB? - Dylan Carasco
- WIMB? - Spencer Horowitz
-
Japanese Knives
- Ashi Hamono
- Gihei Knives
- Godo Tadaharu
- Hado
- Hatsukokoro
- Hitohira
- Iwasaki Kamisori
- Jiro
- Kaji-Bei
- Kamo Shiro
- Kanehide
- Konosuke
- MAC Knife
- Masakane
- Makoto Tadokoro Marushin
- Mizuno Axes
- Morihei
- Myojin Riki Sesakusho
- Nakagawa Hamono
- Naozumi
- Nigara Hamono
- Sakai Kikumori
- Shigefusa
- Tagai
- Takada no Hamono
- Tanabe Tatara
- Tosa
- Tsukasa Hinoura
- Yoshikane
- Yoshikazu Tanaka
- Yu Kurosaki
- Wakui
-
Global Knives
- Allday Goods (GBR)
- A Wright & Son (GBR)
- Blenheim Forge (GBR)
- J Adams (GBR)
- John Nowill & Son (GBR)
- Wood Tools (GBR)
- Iisakki Jarvenpaa (FIN)
- Au Sabot (FRA)
- Chazeau Honoré (FRA)
- Fontenille Pataud (FRA)
- K Sabatier (FRA)
- David Margrita (FRA)
- Opinel (FRA)
- Eichenlaub Tableware (DEU)
- Friedr Herder (DEU)
- Windmühlenmesser (DEU)
- Florentine Kitchen Knives (ESP)
- Pallares (ESP)
- Helle (NOR)
- Andersson & Copra (SWE)
- Hults Bruks Axes (SWE)
- Kalthoff Axes (SWE)
- Morakniv (SWE)
- CCK (HKG)
- Zirh (TUR)
- Alma Knife Co. (USA)
- Bernal Cutlery (USA)
- Benchmade Knives (USA)
- Buck Knives (USA)
- Dexter Russell (USA)
- R. Murphy (USA)
- Rolin Knives (USA)
- Silverthorn (USA)
- Steelport Knife Co. (USA)
- Tactile Knife Company (USA)
- Zero Tolerance (USA)
-
Styles
- Bernal Cutlery Collaborations
- Knife Sets
- Carving Sets
- Japanese Kitchen Knives
- Western Kitchen Knives
- Chinese Style Cleavers
- Bread
- Butchery
- Cheese | Charcuterie
- Young Chefs
- Woodworking | Hobby | Craft
- Kamisori Razors
- Table | Steak
-
Pocket & Folding
- A Wright & Son (GBR)
- Andersson & Copra (SWE)
- Au Sabot Folders (FRA)
- Benchmade Folders (USA)
- Buck Knives (USA)
- David Margrita (FRA)
- Friedr Herder Folders (DEU)
- Fontenille Pataud Folders (FRA)
- Higonokami (JPN)
- Opinel Folders (FRA)
- Pallares Folders (ESP)
- Tactile Knife Company (USA)
- Vintage Pocket
- Zero Tolerance (USA)
- Fixed Blade, Axes & Outdoor Tools
- Scissors | Shears | Snips
- Left Handed
- The Vault
- Vintage
- Sharpening
- Kitchen Tools | Dinnerware
- Pantry
- Accessories
- Deals
- Gift Cards
- INFO
Vintage Meriden Cutlery Co Carving Knife 1855-1924
-
Regular Price
-
€63,67
-
Sale Price
-
€63,67
-
Regular Price
-
Sale
Sold Out
-
Unit Price
- /per
- Regular Price
- €63,67
- Sale Price
- €63,67
- Regular Price
- Unit Price
- /per
Carving knife from Meridan Cutlery Co. with English style carbon steel blade, and gutta percha handle.
Gutta percha a crystallized latex made from the latex of the Palaqiuim gutta tree native to the Malay archipelago had been used for centuries for knife handles among other uses was ‘discovered’ by Europeans in the early 19th century and became very popular as a moldable durable material. It revolutionized communications in being the first material to successfully insulate underwater telegraph cables in the 1850’s. It’s properties as a electrical insulating material led to over harvesting.
Meridan Cutlery Co (of Meridan Ct.) as the blade of the knife is marked was used roughly between 1855 and 1924 when the company was bought by cutlery giant LF&C also of Meridan Ct. Being that this mark was used for a good length of time it is not a great diagnostic feature in itself, I would assume it is from the later 19th or early 20th c from its general design.
Blade is nice and sharp and was not so sharpened down that it required a re-profiling but does have pitting from previous rust.
This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and towel dried soon after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.
Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.
We recommend hand sharpening on whetstones. We have found that most western knives perform best with a medium finish starting around 1000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Steel honing rods work well with this knife.
Recently Viewed
About Bernal Cutlery
We are a full-service cutlery shop offering sharpening services, Japanese and Western culinary knives, vintage knives, outdoor, pocket and craft knives, cooking tools and accessories. We also offer knife skills and sharpening classes, and more.
We are proud to serve kitchen professionals, knife enthusiasts and home cooks alike. Located in the Mission District of San Francisco, California.