I restored this old chef's knife and put it back into use. It turned out great and we look forward to adding it to our collection of cooking and chef's knives.
Only thing I'd say as a chef with a few vintage sabatier knives that have been re-handled and polished up for proper use, is they will take and hold a pretty low angle edge while also being quite thin behind the edge with regular honing. They're tough knives. unless you intend to keep that knife for heavy use kitchen tasks ie splitting lobster and the like thin it some more it'll cut better and still treat you very well..
That was fun! The finished product looked great too! Not over done, not under done, juuust right! Try this if you like... Clamp your belt sander upside down on your work bench and bring the handle to it for better control. A vise would be better than clamps. For the record, I'm a fan of ScoutCrafter too. Thanks for the fun video!
I enjoyed this video very much. Not just for the restoration job you did, but for your mannerisms, and the way the video was filmed and edited. Excellent job.
Top job ⛩️ - this Piece would also Make an excellent Wedding Cake Cutta''. To this End ...engraving the Knife either with Date of Restoration or Own Signature with Some scroll Embellishments would Go Down Well !⚜️👍
That looks like a vintage Dexter 48912. I purchased one that looks just like yours at an estate sale for one dollar. It was listed as a 1940-50 era knife at the sale. I haven't taken on the project of cleaning it yet but I'm glad I found your video. It will be very helpful for me. Thanks and I subscribed.
