The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1885-03-06
CARvERS.
Al, About Tbnir style snd Quaiity-Ameri-
can Versus English Cutlery.

AK ABOUT Ibalr style onO Uuanty-Amert-
can Versus English Cutlery.
Notwithstanding Sheffield is known
the world over for its manufacture of
cutlery and sharp-edgec tools, it has
been forced TO relinquish the bulk of
the American trade because the ingeni-
ous Yankee has Learned how to make
kn'res and forks which. are not only
just az good in metal, but better in
finish and design. and decidedly cheap
er than fore On manufacturers can CON-
pete with. One fatal defect which hast
ened the dtath-knell OF British cutlery
on this sid. was the fact that the han
dies, both ivory and horn, We're not
tempered to resist climatic influence.
Though farther north than Chicago, the
climate Of Great Britainis much milder,
and because of its oceanic exposure, the
atmosphere is more humid. Knives
mounted in Sheffield and received in
Chicago were all right till the cold
weather came. but lights of extreme
frigidity proved so disastrous to the
British cutlery that ivory, pearl and
horn handles would cut up like so much
corn ia a hopper 4 downtown firm.
which is the largest Of the kind in the
world, had o night-watchman who
heard strange noises in the cutlery de-
oartment every night, and not only be-
lieved it to be the abode of ghosts but
actually gave up his situation from
sheer fright The stock was over
hauled, and it was found to be dam
aged to the extent of several thousand
dollars. Even in showcases of retail
houses or in any locality where they
would be exposed to low temperature.
the handles of these goods would crack
beyond the possib lily of concealment
or repair.
Recognizing the fact that if English
goods were to be driven to the wall the
American substitute must not only
equal them IN poin: of material but
surpass them in design and finish,
the Eastern capitalists lent aid to
home skill. and Che result was not
only better class Of goods than they
had been buying from Sheffield. but
the best that have ever been put on
the American market.
Among carving-knives the OId-fash-
toned nine-inch euraight blades have
given place to variety Of shapes,
the cutting edges generally describing
some part of circle. A variation of a
Turkish cimiter is the. most popular
blade. For steak or game a siN-inch
inch knife is used. while the Christmas
turkey or family roast can not be
attacked with better implement than
a ten-inch blade For some reason
known only to themselves the cMryers
in hotels and restaurants are still faith
full to the "slicer.' 81 blunt-ponted.
perfectly straight blade VIII oh has The
appearance of an oYergrown case
knife. 1t varies in length from twelve
to sixteen inches, and is so flexible that
one can almost tie knots in it. An Cd
dity in the cutlery stock is the jointing
carver. designed for separating the
jo nts of poultry and game If doubtful
age. The blade is a long and very
narrow steel, with an almost needle
point.
Carvers are seldom preferred with
irory handles. which discolOr. crack.
and do not resist washing well. There
are, however, beauties made from ele
plant and walrus tusks, elaborated
with hand-wrought designs. which
make set worth $50. Where the
decoration is done by machinery she
cost is a third less, while much more
durable knife. containing the. same
metal. finished with stag horn. cam be
had for 80. American carvers have
tho addition of a knive-rest, which
protects the table linen and guards
against wounding the hand of a novice.
The attachment is movable, and is to
be found on all grades-even the, 81
carver.-C Chicago Tribune