Pocket knife

“ FIG. 20.—PAIR OF DECORATED SPOONS.
(In the Victoria and Albert Museum.)
Strange to say that although knives and forks have been crossed in reverence, to cross knives has been deemed unlucky, and to present a maiden with a pair of scissors—two crossed blades—has long been held by those who believe in such signs as unlucky.{95} To give a knife is to "cut luck"—so the legend runs; hence so many when presenting a pocket knife will demand a penny (as the smallest coin when silver pennies were in circulation) in return. ”

“ Watson, this knife is surely in your line?”
“It is what we call a cataract knife,” said I.
“I thought so. A very delicate blade devised for very delicate work. A strange thing for a man to carry with him upon a rough expedition, especially as it would not shut in his pocket.”
“The tip was guarded by a disk of cork which we found beside his body,” said the Inspector. “His wife tells us that the knife had lain upon the dressing-table, and that he had picked it up as he left the room. It was a poor weapon, but perhaps the best that he could lay his hands on at the moment.” ”

“ This knife has three blades forged from a very high grade steel, namely, a spear point blade, a sheep’s foot and a pen blade. Made with a fine stag handle fitted with German silver bolsters and shield. Full brass lined. An extra heavy, strong knife for all around use. Length of handle, 35⁄8 inches; length with large blade open, 61⁄2 inches. Shipping weight, 6 ounces.
Men’s Vest Pocket Knife.
A thin model knife. Celebrated Rodgers brand. Genuine stag handle. Two blades, made of a very high quality steel. Shpg. ”

“ Christmas was the time for new pocket knives, and very useful they were. My father taught us to whittle water-wheels, which could be run only when an occasional rain made Long Hollow run. The axle for the wheel might be a piece of wood or a section of dried cornstalk, less durable but much more easily fitted with paddles than hard wood. ”

“ Thus a knife an inch long, weighing eight pennyweights six grains, containing seventy odd blades and instruments, cost £30 in making: scissors the eighth of an inch long, twenty-five of which weigh but a grain, sold at 3s. per pair: a knife, mounted in gold and pearl, containing thirty blades, is valued at £30; pocket-knives with twenty-six parts are sold at six guineas; the very best two blades mounted with pearl and gold, made by Crawshaw, are in common sale at two guineas in Sheffield. ”

“ Except on an extended trip you will not need a sheath knife. One with a five-inch blade and housed in a leather sheath with belt loop is best. A good butcher knife makes an admirable implement for the purpose. The waterproof match box of metal or rubber should always be carried on the person and see to it that it is kept well filled. The supply for this pocket safe is to be drawn from the moisture tight match can carried in the pack sack. ”

“ The kinds of knife in which the housewife is particularly interested are: carvers, vegetable slicers, parers, fruit, cleavers, etc. Subdivided, they are: paring, bread, meat, poultry, carving, cake, boning, paring (small pocket type style) , spatula, lemon, grape and orange, curved in French, German and American fashions, cleavers and scrapers.
Where it is necessary for a knife to conform to shape in paring, a flexible knife is more comfortable than a stiff one. ”

“ GUN SLING. Cutlery.
Knives.
Tools.
Do not be induced to encumber yourself with one of those ornamented, highly polished, useless abominations popularly known as hunting knives; they are worse than useless, and only serve to exasperate the owner. For general rough and ready work, nothing is better than a strong well-made butcher’s knife. The blade should be continued through the handle, which is formed by pinning two cheeks of hard wood or horn together. The hand grip should be long, and the steel sufficiently soft to be cut by a common hand saw file ”

“ With knives like the corrugated types, there are often metal wire handles drawn out on them. The corrugations on these blades are to obviate tearing and reduce, some think, the pressure necessary in cutting.
Handles themselves are made of various things,—woods, rubberoid, celluloid, metals, stag and in the case of table knives, mother-of-pearl, shell, silver over nickel, etc.
The kitchen knife handle must be able to stand all heats, be impervious to hot water, be smooth and comfortable in shape, and must be nicely finished so as to give the worker a feeling of worth-whileness in his job. ”

“ Descended from his flint knife is the abounding variety of steel cutting tools all the way from the razor, concave on both sides, to the axe, doubly convex. As the arts have become more specialized, as artificial power has been introduced, the contrasts of the form of one tool with another have grown more and more striking. The bar which slices metal is stout of build, and rectangular in section, while a lancet is little wider or thicker than a [90] blade of grass. The knives which divide leather, rubber, and rope, differ much from one another ”

“ In France, these instruments, both in silver and tinned iron, are made so as to bear some resemblance to the fingers, of which they are the substitutes, and they are used exclusively in the business of conveying food to the mouth; while the knives, being narrow and sharp-pointed, can answer no purpose but that of carving.—In England the case is different. The steel forks, in common use among the people, are incapable of raising thin viands to the mouth: while the broad, round-pointed knife was obviously intended for this business. ”

“ The housewife’s best method of sharpening or rather keeping the edges straight and keenly cutting is the steel. When the knife really gets dull it should be ground. The use of the stone or carborundum by the ordinary operator often wears the steel. However, if the use of the grinder or the stone or the carborundum is really known, time and money will be saved in the sharpening process. Sharp knives save temper, save food to a great degree, and therefore if you can’t sharpen knives yourself send them out to be taken care of once or twice a year. ”

“ I have seen flint knives in outline very like Fig. 240 in the museums at Cracow, Moscow, and Kiev. Some are highly polished by friction and may have served as sickles.
It is difficult to assign any definite use to the British form of knife, but as the curvature is evidently intentional, and as probably it was more difficult to chip out such curved blades than it would have been to make them straight, there must have been some advantage resulting from the form. As both edges of the blade are sharp, it is hard to say whether the convex or concave edge was the principal object. ”

“ These knives are usually about eighteen inches long, with a broad, sharp, murderous blade. The handles are of tortoise or ivory, often carved richly, or inlaid with figures of the Virgin, the Saviour, or the crucifix. The knife is kept open by a curious little wheel, between blade and handle, and is used indiscriminately, to slice a melon or lay bare a quarrelsome neighbor’s heart. ”

“ To this end there are some good implements on the market: strong, well balanced and riveted to give good service. Knife blades for this work range from 5′′ to 14′′ in length and are in various styles.
[156]
The cleaver is a good thing to have should the butcher sometimes neglect to break a furtive bone. These come in pleasant weights and dimensions, the one with blade 6′′ long by 21⁄2′′ wide, weighing in all one pound.
In connection with knives for fruits and vegetables you will be interested in the story of the late product of steel which is so fast coming to the markets of the world. ”

“ It should have a handle easy to grasp, a long, thin, sharp, pointed blade, and be of a size adapted to the article to be carved and to the person using it. A lady or a child will prefer a small knife. Be as particular to have the knife sharp as to have it bright and clean; and always sharpen it before announcing the dinner. It is very annoying for a person to be obliged to wait and sharpen the knife, or to turn the meat round to get it into the right position. Never allow a carving-knife to be used to cut bread, or for any other than its legitimate purpose. ”

“ Though the entire cost of keeping the saws in proper condition is borne by respondent, the knifemen are required to sharpen their own knives outside the scheduled shift of eight hours, and for this activity they are not compensated. The sharpening of these knives is done either before or after the work shift or during the lunch hour in a room equipped by respondent with an emery wheel and grindstone. A knifeman ordinarily sharpens from two to four knives a day. At the time a man is hired for, or promoted to, a knife job, it is understood that he will be required to sharpen knives. ”

“ Two men will be required to work the instrument promptly,—the one to bind the condemned, the other to drop the axe. The bascule is so arranged that the whole weight and length of the trunk will rest upon it, leaving the head and neck free, and when prone it will reach to the grooves, leaving space for the knife to pass below it. The knife itself is short and wide, with a bright concave edge, and a rim of heavy steel ridges it at the top; it moves easily in the greased grooves, and may weigh forty pounds. ”

“ On taking up these, each owner of the knives will imagine that his remains on the table and his neighbours’ are being used. Even if he suspected a substitution, that would not account for the trick.
Ingenious Variation.—One knife is laid on the cup with its handle outside to maintain the balance; a long knitting-needle, fastened to the knife-handle with a lump of sealing wax, while a leaden bullet at the other end and knife point serves as counterpoise. The glass table is used, and the Magician withdraws to a distance. All of a sudden though, the knife leaps off from the cup. ”

“ Section knives, during the process of sharpening, are subjected to three distinct processes: 1, Grinding; 2, Honing; 3, Stropping.
Grinding is one of the most important, though it is probable that it will rarely be undertaken by the microscopist himself. More knives and razors are spoiled in grinding than in any other way. We have now in our possession an excellent knife, which in an evil hour we entrusted to a New York cutler, and received it back utterly ruined, the temper being entirely taken out of the blades! ”

“ The chief point being that a very sharp edge is to be kept on the knife, and that the burr is on the cutting edge. The knife is to be held in the right hand, placing two fingers on the top with the thumb underneath. The leather must be placed on a piece of marble, lithographic stone, or thick glass, and held tightly strained between finger and thumb of the left hand. Then by a series of pushes from the right hand, the knife takes off more or less according to the angle given. The burr causes the knife to enter the leather; if the burr is turned up the knife will not cut but run off. ”

“ Most larger skins need thinning with a special tool, though an experienced hand can manage to thin a heavy hide with a common draw knife.
An empty lard tub, a half barrel or a large earthenware jar to hold the tan liquor, a fleshing knife and a fleshing beam are necessary to begin with at least. Any smith can make a knife of an old, large file or rasp by working both sides to a blunt edge and drawing the upper end out in a tang for another handle. A piece of old scythe blade with cloth wrapped around the ends will do, or a dull draw knife, either. ”

“ A butcher knife of good make is one of the best and cheapest of sheath knives. The common mistake among amateur hunters is that of buying too heavy a knife with too thick a blade. Unless you expect to indulge in hand to hand conflicts, or cut brush, such a weapon is excessive. I myself have carried for the last seven years a rather thin and broad blade made by the Marble Axe Company on the butcher knife pattern. This [67] company advertises in its catalogue a knife as used by myself. They are mistaken. The knife I mean is a longer bladed affair, called a "kitchen or camp knife." ”

“ The bronze objects, according to Dr. Forel (B. 462) , amount to 48, viz. 11 winged celts, two lance-heads, six knives, two sickles, 14 bracelets, two rings, five hair-pins, and six diverse objects. One of the knives, which is finely ornamented and one foot in length, has the peculiarity that the handle contains less tin than the blade (Fig. 17, No. 16) . Another knife was adapted for side-plates to be riveted on its handle (No. 11) ; while others were socketed and tanged (Nos. 17 and 18) . Some of the hatchets have a side loop, and others are devoid of it. ”

“ There were three empty wine-bottles, a hammer, a chisel, gimlet, and some other tools, also three or four fishing-lines many fathoms long. But what pleased me most were two knives, one shutting up, with a lanyard sheath to wear round the waist; and the other an American long knife, in a sheath, which is usually worn by them in the belt. Now, three or four years back, Jackson had the remains of a clasp knife—that is, there was about an inch of the blade remaining—and this, as may be supposed, he valued very much ”

“ They all wear their hair very short, strip themselves stark-naked, and besmear themselves from head to foot with butter, or some sort of grease, whilst, along the outside of their arm, they tye a long, straight, two-edged, sharp-pointed knife, the handle reaching into the palm of their hand, and about four inches of the blade above the knob of their elbow, so that the whole blade is safe and inoffensive when the arm is extended, but when it is bent, about four inches projects, and is bare beyond the elbow joint ”