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Home | Western Kitchen Knives | Wheatly Brothers Bread Knife Carved Handle Carbon Steel Sheffield Engl

Wheatly Brothers Bread Knife Carved Handle Carbon Steel Sheffield England ~1890-1920

Wheatly Brothers Bread Knife Carved Handle Carbon Steel Sheffield England ~1890-1920

Name: Wheatly Brothers Bread Knife Carved Handle Carbon Steel Sheffield England ~1890-1920
Brand: box of old knives
SKU: VIN1390
Price: 105.2 EUR
Availability: InStock

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€105,20

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€105,20

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Product Description

Antique Sheffield bread knife with 6.25" carbon steel blade and carved wheat handle made anywhere from the mid 19th to early 20th century.

This knife had been sharpened in and lost the proper shape of the edge, it has been re-ground and thinned here at Bernal

The hand forged blade has a 'puddle weld' where the iron tang was forge welded to the steel blade, this was a common Sheffield practice to save steel and make working the tang easier, especially on shear steel which was made in smaller amounts than bessemer steel.

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About This Knife

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Carbon Steel

Reactive blade.

Convex Grind

Super smooth cutting feel.

Specifications

Listed Length:
Total Length:
Edge Length: 7"
Heel Height:
Spine Thickness:
Weight:
Orientation:

Materials

Blade Type: Carbon Steel
Steel Type: Shear Steel
Steel Hardness (HRC): 54-56
Reactive: More Attention
Handle Type:
Handle Material: carved beechwood

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.