Scalping knife

“ 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. ”

“ The saws and the more expensive loin pulling, ham skinning, shoulder trimming and sparerib knives are furnished by respondent. All of the knives as well as the saws must be 'razor sharp' for the proper performance of the work. Respondent's production manager and one of the knifemen testified a dull knife would slow down production which is conducted on an assembly line basis, affect the appearance of the meat as well as the quality of the hides, cause waste and make for accidents ”

“ The men hardly had to be asked to surrender their knives. They gave them up voluntarily, so anxious were they to have their blades bright and sharp. The weapons were placed in a box that I had prepared for them. In order to delay matters I gave the grinder half a dozen cutlasses from my own cabin that were to be finished before the knives were ground. All day long, almost without a moment’s rest, the old knife-grinder tramped and sang as the rusty steel struck prickly stars from the whirring wheel. ”

“ It is very sharp at the point, and the fact of being made from the finest Razor Steel, Hand Forged, Nickel Plated, makes it a very durable knife for Carpenters, Farmers, or Wood-Workers. Price 75 cents.
“GOOD LUCK” KNIFE.
Given for new subscriptions amounting to 50 cents and 15 cents cash additional.
This is our Good Luck Knife; the cheapest and best ever made. It has two strong, hand-forged, razor steel blades; German silver bolsters; is brass lined; cocoa handle, round corners. This is a genuine “Boys” Knife, but is made from better material than most of the boys’ knives. ”

“ 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 ”

“ 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. ”

“ 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 ”

“ In the purchase of a pocket knife, choose one that is small enough to be a constant companion; one, or at most two blades will be found sufficient for one handle. A very convenient description of knife is to be met with in most hardware shops. The handle is straight and flat. A stout stick-cutting blade is at one end of the haft, and a strong scalpel-shaped pen blade at the other. The miniature tool chests sold under the name of pocket knives to emigrants are jacks of all trades in their way, having all sorts of supposed capabilities, associated with a general tendency to uselessness. ”

“ They are careless and in haste, and as a consequence they burn the steel or fail to work it sufficiently, and the result is a useless tool.
The steel may be of the very best quality, however, and well forged, and yet the knife may fail from being badly tempered—too soft or too hard. If too soft, the edge is soon dulled; the knife requires to be frequently honed, and the time wasted in keeping it in order is a serious drawback. If too hard, it is impossible to give it a keen edge, for the metal crumbles away as soon as it is honed or stropped very thin, and the edge becomes ragged and dull. ”

“ 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. ”

“ This mistake is sometimes made in using the oilstone, by rubbing the tool on both sides instead of on one only. All the grinding and sharpening must be done on the bevelled side. As the plane iron is only a thin chisel, the sharpening of the latter tool is performed as in the case of the plane iron, and the same care should be taken to keep the bevel clean cut.
A good grindstone is a shop necessity, and, one might add, a household necessity, because every household uses knives, and the dull knife is an altogether too common nuisance. ”

“ 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. ”

“ The owner does not find this out until he discovers that the knife is ruined, because nothing is more easy than to cool the blade and grind off the tell-tale blue spots. When charged with his rascality, the cutler always denies it and lays the blame 88on a “soft spot in the steel”—a miserable subterfuge—too transparent to deceive the least experienced.
20. Nothing is more easy than to heat a thin rod or stout wire red hot by holding it against a dry grindstone rapidly revolving. We have often kindled fire in this way. ”

“ 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." ”

“ And it had been so simple, thought Nelson. He handed Glynnis the extra pack. "Take this." She accepted it wordlessly and slipped her arms into the straps. "Oh," he added, as an afterthought. "Let me show you something." He reached into the pack and drew out a knife. A good one with a long plasteel blade that would not chip or corrode like hers. He handed it to her and imagined her smiling face in the darkness.
"It doesn't feel like metal," she said, after she had taken the knife from its scabbard.
"It isn't. It's a kind of plastic, stronger than most metals. Do you like it?" ”

“ It's forbidden to shecht a sick one because it improves [its value] . A gentile's knife that he sharped on his stone (see below #121 end) , or if it was fine and unblemished and he stabbed it in hard earth ten times and then shechted with it, it's permitted. If he shechted with it without kashering, he rinses the cut. If he trims off some, it's praiseworthy. ”

“ 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. ”

“ Would they not rather have left it open so as to admit others to suspicion, and not fastened it, and suspicion too, on themselves? For the crime was premeditated, the knife was not a common one, and must have been procured on purpose by some person versed in anatomy. It was, in fact, more of a skewer than a knife, such a skewer as is used in ham and beef shops to join together the pieces of brisket. ”

“ 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 only protection against this is either to entrust the knife to a man of known carefulness and integrity, or to stand over him while he does it. If the knife be ground under the owner’s eye, no fear need be entertained, because it is easy to insist upon the use of plenty of water.
The grindstone used for section knives should be of fine grain, and it should run true and be very straight across the face, otherwise it will be impossible to grind the knife true, and this, as we have seen, is a necessity. ”

“ Their meat, being often newly killed, is very tough, and, as nothing is sufficiently subdued by the fire, is not easily to be eaten. Carving is here a very laborious employment, for the knives are never whetted. Table knives are not of long subsistence in the highlands: every man, while arms were a regular part of dress, had his knife and fork appendant to his dirk. ”

“ 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. ”

“ Some persons prefer to turn the knife over, drawing it first from the left hand and then toward it, sharpening each surface alternately on the same edge of the steel. This is more difficult to do, as you cannot so surely keep the blade at the same angle,—and this is the most important point. If held at any other than the proper angle, either no edge is made, or it is taken off as soon as obtained. ”

“ The finished blade is then riveted into the scales or handle, which may be of ivory, bone, horn or other material; and when thereafter the razor is set on a hone it is ready for use.
The processes employed in making a table-knife do not differ essentially from those required for a razor. Table-knife blades are forged from shear and other steels, and, if they are not in one piece, a bit of malleable iron sufficient for the bolster or shoulder and tang is welded to each, often by machinery, especially in the case of the cheaper qualities. ”

“ 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. ”

“ Such knives were by no means an uncommon decoration of the table at the period when this was designed: it is now a branch of art utilised until all trace of design has gone from it; for we cannot accept [9] the slight scroll work and contour of a modern silver knife-handle as a piece of art-workmanship, when we remember the beautiful objects of the kind produced in the sixteenth and seventeenth centuries, gorgeous in design and colour, and occasionally enriched by jewels or amber. ”