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Harrison Bros & Howson 10” Ham / Salmon Slicer Double Shear Steel Sheffield 1920s-50s

Harrison Bros & Howson 10” Ham / Salmon Slicer Double Shear Steel Sheffield 1920s-50s

Name: Harrison Bros & Howson 10” Ham / Salmon Slicer Double Shear Steel Sheffield 1920s-50s
Brand: Bernal Cutlery
SKU: VIN1483
Price: 105.48 GBP
Availability: InStock

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£105.48

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£105.48

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Product Description

Narrow, semi-flexible carbon steel (double shear steel) slicer made by Harrison Bros & Howson (1849-1959) in Sheffield, England.

The narrow shear steel blade has a great biting, cutting feel and a long-lasting edge for a western steel.

Blade has been sharpened in a little (it started out very narrow), and had a little incorect grinding done at the base, especially near the round guard eaving some grinding marks on the side. Nothing too big and no permanent damage.

Stag tip handle has a silver-plated ferrule and is nice and secure.

Complete your kit

About This Knife

OK for soft raw fish bones, not for heavy bones.

Carbon Steel

Reactive blade.

Specifications

Listed Length:
Total Length:
Edge Length: 10"
Heel Height:
Spine Thickness:
Weight:
Orientation:

Materials

Blade Type:
Steel Type: Shear Steel
Steel Hardness (HRC): 54-56?
Reactive:
Handle Type:
Handle Material: stag, silverplate ferrule

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.

Dive Deeper

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.