SC - French knife

[Philip & Susan Troy]

Chris Stanifer wrote:
> 
> Master A...do we know if the blade is high-carbon,
> stainless, or high-carbon stainless?

I assumed, both from the stated age and the fact that it is stained,
that the knife wasn't stainless, high-carbon stainless or otherwise. I
figured it was some form of carbon steel.

Regarding the question of age, I was just commenting that the really old
chef's knives (and the design itself probably doesn't go back prior to
the mid-to-late 19th century), the ones that use a round tang and a
single peened tang-end instead of rivets, have been photographed with
Escoffier, probably in the mid-1930's, so if you see a design like that,
it may be that old. That's all. I confess in my not-quite-40 years on
this planet, I don't remember seeing anything like this old design in my
childhood, so Phillipa's idea of the knife's age may be on the money,
for all I know.

BTW, Phillipa, my oldest French chef's knives also say "France" on them,
followed by some nearly indistinguishable words. One of them, I'm almost
certain, says "Medal d'Or"... whether that is an old brand name, I have
no idea.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com