SC - Caidan Cooks Potluck

[Huette von Ahrens]

>I assummed that it was as old as I said because the woman's kitchen it came
>from is 86 and hasn't cooked in years!

>  As for its age, one pretty good indicator is how its handle is made.
>  Today a quality knife is recognized by having the hilt made like a
>  sandwich, with a flat tang between two similarly-shaped pieces of wood,
>  all rivetted together ... Older chef's knives, however, are likely to 
>have a tubular
>  handle like a sword, plugged into a sort of chape or collar at the wide
>  end of the blade, with a thin tang running through the tunnel in the
>  handle, peened over at the "pommel" end.

It's not enough to say Today and Older, exactly when did the change in 
design occur?  The knives my mother received as wedding gifts in 1962 had a 
flat tang and rivets. Thirty-eight yrs is close to the 40 year estimate 
originally made for the knife in question.

Bonne



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