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Help identifying knives

Discussion in 'General Knife Discussion' started by Reefer, Jul 18, 2019.

  1. Reefer


    Jul 18, 2019
    Hi guys new to the forums hope you are all well.
    I was given these knives from a friend who works in a recycling plant and was just wondering if you could give me any info on what type of knives they are and how old as i cant seem to find them through google
    Thanks for any help
    imger photo link
  2. Currawong

    Currawong Gold Member Gold Member

    May 19, 2012
    Can't help identify them, but here are your pics embedded


    Edgeoflife likes this.
  3. tltt


    May 1, 2008
    Nordscan was a restaurant and kitchen supply that was active mainly in England 70's, 80's. The knife itself is based on the Chicago Cutlery line.

    The stone is a scythe stone, here's the history of the company. That version of the name pops up in England mostly - https://www.referenceforbusiness.com/history2/89/Carborundum-Company.html .

    Here's a good break down of Forschner and Victorinox's business dealings -

    https://www.katom.com/vendor/victorinox-swiss-army/history-victorinox-forschner.html .
    Last edited: Jul 18, 2019
    Reefer and GIRLYmann like this.
  4. DocT


    Mar 25, 2012
    That Victorinox is a decent knife. Googling Nordscan knife brings up a lot of different and expensive Japanese makers, but no information.
  5. eisman

    eisman Gold Member Gold Member

    Sep 9, 2009
    Indeed, that Vic is a GOOD Chef's knife. I'd have it professionally cleaned and sharpened. It will outlast you even with daily use.
  6. unwisefool

    unwisefool Gold Member Gold Member

    Jan 22, 2007
    I would use them and not worry about it too much, I doubt that they are worth enough to justify a lot of investigation into their origins.
  7. Reefer


    Jul 18, 2019
    Thanks for the info guy's i will deffo use them the nordscan one is quite sharp but the Victorinox is blunt i'm learning to sharpen them
  8. eisman

    eisman Gold Member Gold Member

    Sep 9, 2009
    Take the thing in and get it professionally sharpened before you ruin it. Kitchen knifes are not like field knives.

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