MEMORY LANE : Grinder was at sharp end of knife trade

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The cost of a knife in the late 19th century was around 5-10 shillings, which is approximately £3-£6 in today’s money.

  • The grinder would begin his day by sharpening his knives and preparing his equipment.
  • He would then travel to his first customer, often walking 20 miles or more, to sharpen their knives.
  • The grinder would work tirelessly throughout the day, sharpening knives for various customers, including farmers, butchers, and other tradespeople.
  • At the end of the day, the grinder would return home, exhausted, and would often spend the evening relaxing and preparing for the next day’s work.The Grinder’s Income and Expenses

    • The cost of a knife in the late 19th century was around 5-10 shillings, which is approximately £3-£6 in today’s money. The grinder would typically charge a maximum of tuppence per knife, which is approximately 1/20th of the cost of a knife.

    This innovation revolutionized the process of sharpening knives, making it faster, easier, and more efficient.

  • Stones and whetstones were the primary tools used for sharpening knives in ancient times.
  • The Egyptians, for example, used a type of stone called obsidian to sharpen their knives.
  • The Greeks and Romans used a type of stone called sandstone to sharpen their knives.The Advent of Mechanical Innovations

    • The introduction of mechanical innovations marked a significant turning point in the history of knife sharpening.

    The vendor, a local antique dealer, was puzzled by the unusual design and decided to investigate further.

    This marked the end of the high-carbon content knife, high-carbon steel was no longer the preferred choice for making knives and high-carbon steel knives began to decline in popularity. The decline of the high-carbon content knife is attributed to the discovery of the V or V pattern of the steel’s crystalline structure. This pattern was discovered by French metallurgists, who found that the steel’s properties changed dramatically when heated to a certain temperature. The high-carbon content in the steel would form a series of interconnected V-shaped crystals, which were incredibly hard and brittle. This pattern was observed when the steel was heated to around 600 degrees Celsius. However, the V pattern had a significant drawback: it was prone to cracking and shattering when subjected to stress or impact. This made high-carbon steel knives particularly susceptible to chipping and cracking, which ultimately led to their decline in popularity. In contrast, the new pattern of knives adopted in France featured a flat, blunt bulbous end, which was much more resistant to cracking and chipping. This design change was a significant departure from the traditional high-carbon steel knives, and it marked a turning point in the development of knives. The new pattern of knives was likely influenced by the work of French metallurgists, who were experimenting with different steel compositions and heat treatments.

    The Decline of the Bulbous-Ended Knife

    The bulbous-ended knife, a staple of medieval and early modern European cuisine, began to fall out of favor in the late 18th century.

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