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.
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.
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.
FYI that style of knife is called a Sabatier, and yes, it is French. That exact style has largely fallen out of favor, and the French no longer have much of a knife industry. But it still works!
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 !⚜️👍
Very nice work, I love to restore those old french knives. I don't know why everybody seems to glue the slabs with epoxy nonetheless, with a good peening they are well fixed, and you can easily replace them if they are damaged some day. Back in the days they never glued them.
I guess epoxy does provide a little sealing between the scales, so water can't as easily get between the tang and the scales. It also fills the gaps a little better, avoiding any hard to clean gaps. Still, having a scale flush with the tang would fix that, but using epoxy is a little more forgiving.
@@foundit6088 I've always had an interest in wood working but I've never had anyone to teach me and I'm a hands on learner. How did you learn your craft?
A low grit whetstone or diamond plate, less than 500 grit, for the heavy thinning of the edge. And then, for a Western steel like this, around a 1000 grit whetstone to create a sharp edge.
Just found a block with about twenty Wusthof knives in it, 40% other slots empty (?).... The handles have slight of mildew and a few old food spots, but they are in sturdy shape otherwise... How to treat ?
It's a nice knife I wouldn't keep that patina because it attracts rust and I would have mirror polished the whole knife to repel water stains that's just me, you did a nice job on it.
just polished the rest with 800-1000 grid up or some polishing paste. It looks like you make a belly edge but not 100% sure french chef knives have more strait profile. But it depending on your preference.
@@foundit6088 i personally dont like dead flat edge and when sharpening its not easy to maintain strait edge. And cherish that knife, hand forged knives are premium. It look like early to mid 20.century were you can see machine parts but the main part is hand made or industrial hand made.
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..
I have only used this knife to cut large stuff like melons so far. I don't really cut anything large enough that my 8" knives can't handle. I appreciate the advice and input from someone who uses knives like this. I will have to try thinning down some of my other knives someday like you said. Thanks!
@@jordanstephens826 two ways to go about it and it depends on the final geometry of the knife you are shooting for. One is way less work, requires a little bit more skill, and is in my opinion a better end result. Firstly I'm going to preface this with, you're going to want to grind/ sharpen down the bolster with the knife, if you don't you'll end up with a recurve near the heel. First option, is sharpen at a much lower angle to thin out behind the edge, think ~7 or so degrees or less, and with a slight rocking motion convex any shoulder that has been built. You can take this down to a "zero edge" then finish at your desired cutting angle. I like ~ 17 degrees per side for almost all my knives just because it performs well, and is where my natural sharpening wants to hold making it repeatable and consistent.
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 will have to try that with my belt sander one of these days. I used to have a bench sander but it stopped working. It was great for doing handles on axes. Thanks!
Great work.....I'm probably a nut for restoration and giving the old metal a Mirror Finish or a 50/50 Old/Polished Mirror Finish so others know its Old but New
Nicely done. I'd guess it's an old Henckles if forced to guess. Their stamping was extremely faint and shallow compared to most of the French knives of the time, and they also put the stamps in one of the heaviest wear areas on the blade. As such, most of them have now worn away. Even on great condition blades like this one.
Hey David, I appreciate the information. I figured that someone thinned the knife during sharpening and it has worn off. Its a great addition to our kitchen in any case. Thanks!
Nice old French-style chef knife. Yet, I would have used the opportunity, and the array of tools, to completely remove that silly little bolster to make sharpening the blade heel easier.
@@foundit6088 kind of glad you didn't, the problem with antique French chef knives these days is good luck finding one from the golden era of French cuisine. You have one, and kept the blade as it was; treasure it quirks and all.
I'd say for the tools you showed you did a good job. The only thing I would suggest is to impregnate the wood with catus juice. It make it so the wood doesn't soake up water blood juices. The only problem is you need a vacuum chamber. But good job thanks for sharing 👍.
That appears to be a Dexter carbon steel knife. I own a shorter model almost identical to yours. The S/N is 48910 branded into the wooden handle. These are very valuable and sharp knives. Be sure to care for it properly.
He didn't remove any material other than rust, fully restored the handle with fresh wood, and put a nice edge and polish on it. He deliberatly left patina on the blade and it was a first restoration. It doesn't really get any better than this unless grind a new blade out of it... Thanks for a nice video that's a good sized knife!
@@carson535 first off: there is nothing wrong about patina. Secondly: the handle scales were in perfect condition, no need to remove them. Moreover if one doesnt know how to make new scales fut properly they should keep their fingers off it. There was no need for destroying the scales while taking them off. They could have served as templates. As i wrote: beeing in perfect shape, no cracks etc. They were reusable. In regard to the blade - it was the part that maybe needed work done. But not by grinding off patina. The critical part of knife is the lower third of the blade's height(more or less) it ought to be as thin as possible. Slicing ability is most importatnt for kitchen knives. Instead of thinning out the blade he just gave the knife a new cutting edge at a higher angle. All things considered its a crappy "restoration" job. What started as a impressive piece of vintage cutlery ended as a hardly usable ugly piece of junk.
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.
Dexter 4898
Beautiful restoration, makes a newbie like me feel more confident to try my luck
Did you try your luck yet? Bringing an old, rusty thing back to usability is a great feeling! I dressed up an old camping knife just today!
IT WILL CUT! 🤠👍Outstanding Job! I really liked the final look! Great Job!
Thanks! Nice Doug reference
Your blade, sir. It will KEEL. Good job!
Thank you for sharing, it's a nice restoration
Nice knife! Looks like an old Henckels 108 series. Those were monsters. Good job on the restoration. That knife will last for years.
I appreciate the information. I looked at some Henckels 108 pictures and that could be it. The knife is a pleasure to use. Thank you!
@@foundit6088 I was gonna say the same
@@thenarrator1984
Sure you were…….
@@YogsenForfoth lol right. It didn't look like an old henckels to me because I didn't grow up with them.
You're right
its a sabatier
Beautiful job. I wold keep the old handle, fill it in and epoxy it to maintain the age.
Bro are you sure that's not Michael Myers knife
Sir, very well done. I hope you teach your kids these exceptional skills.
Thank you very much!
Mahogany I believe! Good job as always
A great video ! I'm now encouraged to do my own restoration.
Go for it! I watched a lot of knife restore videos myself and then decided I needed to try my hand at it too.
Great job!
nice job. great video.
Watching this video felt sooo good
Thanks!
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.
good job i like the finished result saved the knife otherwise it would have been lost to the dump
Thanks!
FYI that style of knife is called a Sabatier, and yes, it is French.
That exact style has largely fallen out of favor, and the French no longer have much of a knife industry. But it still works!
Love you videos, keep it coming.
Thank you!
Michael Myers: I need that knife!
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 !⚜️👍
Oh. Look. William Afton's knife.
What a great job. Well done. You should be proud of that knife sir.
Thanks!
Keep up the good work man!
Thanks!
Very nice work, I love to restore those old french knives. I don't know why everybody seems to glue the slabs with epoxy nonetheless, with a good peening they are well fixed, and you can easily replace them if they are damaged some day. Back in the days they never glued them.
I guess epoxy does provide a little sealing between the scales, so water can't as easily get between the tang and the scales. It also fills the gaps a little better, avoiding any hard to clean gaps. Still, having a scale flush with the tang would fix that, but using epoxy is a little more forgiving.
Great point!
Pretty neat!!
Thank you!
@@foundit6088
I've always had an interest in wood working but I've never had anyone to teach me and I'm a hands on learner. How did you learn your craft?
Good Job. Before glueing the handle I finish them as much as I can.
I will try that on the next knife I restore. Thanks!
Great tutorial. Now I’m going to get a couple of old knives into the world. I can’t find the puck so I’ll have to find an equivalent. Thanks!
A low grit whetstone or diamond plate, less than 500 grit, for the heavy thinning of the edge. And then, for a Western steel like this, around a 1000 grit whetstone to create a sharp edge.
great job, was entertaining to watch!
Looks like Michael Myers weapon has finally been recovered.
It will cut! Nice job!
Thanks Magdad!
That looks like a vintage Dexter model no. 48010 or 48012.
Are you retired ? What a great hobby to have.
Free time is nice to have!
try shellac from dry flakes, mix with alcohol, its much cheaper, but its not good with water, i would use linseed oil
I will have to find some in the store when I use up my open can. Its my first can of shellac and I really like using it.
Love it
this was very nice to watch, thank you very much man, subscribed and liked hahaha. Im looking forward to ur future projects!!!
Hey Byron, thanks for watching!
Nice job!
Just found a block with about twenty Wusthof knives in it, 40% other slots empty (?).... The handles have slight of mildew and a few old food spots, but they are in sturdy shape otherwise... How to treat ?
Great video and nice work.
Thank you very much!
Nice job.
Well done.
You don’t need a lot of tips 💪
Great job, dude! Only critique mimics @Kevin Deuschle... That blade can take a much lower angle and will be surgically sharp for quite some time.
You should've displayed the knife with a really nice Halloween ends mask cause dayum that looked like michaels knife in ends
THATS WHAT IM TALKING ABOUT
Not gonna lie it looks like michael myers knife 😅
Haha yeah it does! Thanks!
It's a nice knife I wouldn't keep that patina because it attracts rust and I would have mirror polished the whole knife to repel water stains that's just me, you did a nice job on it.
Thanks!
Looks like an old Lamson to me. The name would have been stamped into the handle.
Sure looks like mahogany to me
Thanks!
That's a bit rough, there's a few things you can improve on to make the process much smoother and easier for yourself. The end result is ok.
Not sure because of the ingrain but to me looks like Filipino mahogany 🤷🏼♂️ gave it a shot
I am going to look at some pictures and compare it with the piece of wood I have left. Maybe thats it. Thanks!
ive always wanted to give this a go, there is no where to buy old vintage knives in the uk that i have come across so far, searches online come up dry
just polished the rest with 800-1000 grid up or some polishing paste.
It looks like you make a belly edge but not 100% sure french chef knives have more strait profile. But it depending on your preference.
I will keep that in mind the next time I sharpen this knife. Thanks!
@@foundit6088 i personally dont like dead flat edge and when sharpening its not easy to maintain strait edge. And cherish that knife, hand forged knives are premium. It look like early to mid 20.century were you can see machine parts but the main part is hand made or industrial hand made.
Where can I purchase a restored knife like this one? Great job by the way.
If I was looking to buy a similar knife I would check eBay. Thanks!
handle scales look like red palm
I never heard of red palm before. I'll have to check it out. Thanks!
Michael Myers knife 🔪
Tis the season... Haha
I got an old switchblade from the 60s or so would you like to restore it for me?
2:05 Tree wood.
This knife copy of the French shefs knife the original one made by France 🇫🇷
8:29 some red head sprouted from a watermelon
Knife turned out hella dope, @foundit6088!
Great job!
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..
I have only used this knife to cut large stuff like melons so far. I don't really cut anything large enough that my 8" knives can't handle. I appreciate the advice and input from someone who uses knives like this. I will have to try thinning down some of my other knives someday like you said.
Thanks!
Have this exact knife , how would you thin and sharpen it ?
@@jordanstephens826 two ways to go about it and it depends on the final geometry of the knife you are shooting for. One is way less work, requires a little bit more skill, and is in my opinion a better end result. Firstly I'm going to preface this with, you're going to want to grind/ sharpen down the bolster with the knife, if you don't you'll end up with a recurve near the heel. First option, is sharpen at a much lower angle to thin out behind the edge, think ~7 or so degrees or less, and with a slight rocking motion convex any shoulder that has been built. You can take this down to a "zero edge" then finish at your desired cutting angle. I like ~ 17 degrees per side for almost all my knives just because it performs well, and is where my natural sharpening wants to hold making it repeatable and consistent.
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 will have to try that with my belt sander one of these days. I used to have a bench sander but it stopped working. It was great for doing handles on axes. Thanks!
Lovely work using very basic tools. I just realised that I own a small anvil and I have a belt sander. Very inspiring.
I want to quit my office job and join your team. ❤️
Thanks!
Great work.....I'm probably a nut for restoration and giving the old metal a Mirror Finish or a 50/50 Old/Polished Mirror Finish so others know its Old but New
I've noticed the higher carbon blades come out of the magic juice much darker.
Странный "мастер" сперва насадил рукоять а потом перешёл к черновой работе. Как сказал бы один мой знакомый, особенно удался арбуз!
selling this?
Does anyone know what the shape of blade in the video is called? Can't find any online/locally with the same triangular shape 😢
Nice work. not too much deformation, keep the main platform and blade characteristic.
Do you have instagram or twitter?
I don't have an Instagram or twitter. Thanks!
@@foundit6088 oh...
and some other social network?
Awesome video! Im glad i found your channel
Thanks!
Nicely done. I'd guess it's an old Henckles if forced to guess. Their stamping was extremely faint and shallow compared to most of the French knives of the time, and they also put the stamps in one of the heaviest wear areas on the blade. As such, most of them have now worn away. Even on great condition blades like this one.
Hey David, I appreciate the information. I figured that someone thinned the knife during sharpening and it has worn off. Its a great addition to our kitchen in any case. Thanks!
I do thinkt it's French, of the design called "canadien". Handles on the old German knives look slightly different.
a sabatier. priceless now. well done, sir!
Man, thank you, amazing video!
Thank you Ivan!
The wood used for the handle looked like mahogany to me.
Nice old French-style chef knife. Yet, I would have used the opportunity, and the array of tools, to completely remove that silly little bolster to make sharpening the blade heel easier.
Thanks!
@@foundit6088 kind of glad you didn't, the problem with antique French chef knives these days is good luck finding one from the golden era of French cuisine.
You have one, and kept the blade as it was; treasure it quirks and all.
That wood looks like Mahogany.
Thanks!
I vote mahogany, too.
That appears to be mahogany
Great job
Thanks!
@@foundit6088 bro,where are you?!?! I’m in Los Angeles and I have a knife that needs a new handle.
Great job
Thank you!
I just bought 6 vintage Henckels knives and came here looking for restoration advice. Nice work.
Great Job❤️🥰
Thank you!
I'd say for the tools you showed you did a good job. The only thing I would suggest is to impregnate the wood with catus juice. It make it so the wood doesn't soake up water blood juices. The only problem is you need a vacuum chamber. But good job thanks for sharing 👍.
That appears to be a Dexter carbon steel knife. I own a shorter model almost identical to yours. The S/N is 48910 branded into the wooden handle. These are very valuable and sharp knives. Be sure to care for it properly.
Not too shabby. Not too shabby at all. You owned that one you did.
Hiyaa!
Cool axe handle on the tool tote! Thanks for sharing this video 🤙
very nice and easy to listen to thanks
Cool knife
Niceee
Thanks 🤗
Its nowhere near a restoration. Disfiguerment i would say.
He didn't remove any material other than rust, fully restored the handle with fresh wood, and put a nice edge and polish on it. He deliberatly left patina on the blade and it was a first restoration. It doesn't really get any better than this unless grind a new blade out of it... Thanks for a nice video that's a good sized knife!
@@carson535 first off: there is nothing wrong about patina. Secondly: the handle scales were in perfect condition, no need to remove them. Moreover if one doesnt know how to make new scales fut properly they should keep their fingers off it. There was no need for destroying the scales while taking them off. They could have served as templates. As i wrote: beeing in perfect shape, no cracks etc. They were reusable. In regard to the blade - it was the part that maybe needed work done. But not by grinding off patina. The critical part of knife is the lower third of the blade's height(more or less) it ought to be as thin as possible. Slicing ability is most importatnt for kitchen knives. Instead of thinning out the blade he just gave the knife a new cutting edge at a higher angle. All things considered its a crappy "restoration" job. What started as a impressive piece of vintage cutlery ended as a hardly usable ugly piece of junk.