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 SMP Silver Salon Forums
 Wanted To Buy
 looking for some knives
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| Author | Topic: looking for some knives |
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suzy Posts: 4 |
posted 11-15-2004 10:48 PM
  
I am having a hard time finding replacements for some Gorham Chrysanthemum (not "Imperial Chrysanthemum) dinner knives. Any body have any ideas? Thanks. IP: Logged |
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Paul Lemieux Posts: 1792 |
posted 11-16-2004 01:12 PM
Hi suzy. Are you talking about Gorham's bright-cut engraved Chrysanthemum pattern? If so, I am not aware that they even produced dinner knives in that design (or in any of their bright-cut patterns of the time, like Jac Rose etc.). I think that sets of those bright-cut patterns included mother-of-pearl handled knives instead. The Gorham CD ROM will show whether or not Chrysanthemum was made in the form of dinner knives. I will try to check my CDs tonight and will post my findings. IP: Logged |
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suzy Posts: 4 |
posted 11-16-2004 02:21 PM
Thanks, Paul. Maybe that is why I can not find the dinner knives- I just inherited this set and really do not know much about completing sets, but if no knives were made in this pattern, what is a good suggestion to match the set with? I assume they are brilliant cut because they do have the shiny engraving details on them. The back is marked "T" then the lion,anchor,and G over the word sterling. Thanks for your help with this. IP: Logged |
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Paul Lemieux Posts: 1792 |
posted 11-16-2004 04:48 PM
Hi Suzy. If you want to match your pieces with knives like the set would have had originally, you can go after some of the MOP-handled knives. These have rounded mother of pearl handles with decorative sterling ferrules and silverplated blades. They are readily available on eBay and elsewhere. However, if you prefer silver to MOP (personally I do not like MOP items as much as all-silver pieces), then you might try finding dinner knives in a plain pattern of sterling that will match or complement your Chrysanthemum pattern in shape, but will not have any engraved decoration. Gorham did make all-silver (blade and handle) knives in Chrysanthemum. These are not dinner knives, they are breakfast/tea/youth knives, and they will be difficult to find in quantity and possibly expensive (you may be able to find one or two here and there, but if you need a set of 6, 8, or 12, that will be hard). Also, because they have unserrated silver blades, they do not work to cut many food items. I guess I would advise finding knives in a plain sterling pattern with silver handles and silverplated or stainless blades. Pattern suggestions are "Antique" and "Pointed Antique". These patterns were made by most makers, and you can use knives by makers other than Gorham if you want. IP: Logged |
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suzy Posts: 4 |
posted 11-16-2004 05:42 PM
Thanks for all your suggestions, Paul. Honestly, I hadn't thought of going with another silversmith line- how foolish of me. I agree, I want to go with silver knives for this, not MOP. I have scoured eBay for the specific knives, but now will scour it for comprable. Thanks for all your help! IP: Logged |
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Dale Posts: 2132 |
posted 11-16-2004 09:55 PM
You could always do what traditional cooks did: cook things until they fall apart. That way, nobody needs a knife. The roast is done when it has disolved into little pieces. The chicken when the meat falls off the bone. Sometimes Victorian cookbooks recommend boiling veggies for a few hours. IP: Logged |
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wev Moderator Posts: 4121 |
posted 11-16-2004 10:04 PM
It's a wonder the Victorians survived. . . IP: Logged |
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Dale Posts: 2132 |
posted 11-17-2004 12:14 AM
In a world before modern dentistry, this was the only way older people could eat. Actually, my grandmother cooked this way. She would boil carrots for hours. And always saved the boiling water for soup. At the end of supper, she put all the leftovers into a pot with the boiling waters. This went over the pilot light in the oven. And by lunch the next day, she had soup. Which she served with a soup ladle, thus explaining the mysterious function of that piece. At her house, it was soup day after day. It actually is an elegant and nutritious and easy way to make a lunch. All the work is done the night before. IP: Logged |
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wev Moderator Posts: 4121 |
posted 11-17-2004 01:02 AM
And it's nutritional value is very close to zero -- but agreed, it does taste awfully good. [This message has been edited by wev (edited 11-17-2004).] IP: Logged |
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suzy Posts: 4 |
posted 11-17-2004 03:13 AM
I'm so glad I found you guys: slightly nuts but then, hey, isn't that what life is for? you will be hearing a lot of questions from me in the next couple of months as I seem to have inherited enough sterling (from chantilly to Revere and many odd pieces that who knows what they are!) to outfit Buckingham Palace. Right now I am still sorting and playing the mix & match game. Any ideas for a good complimentary knive (not MOP-my husband hates those style of knives) greatly appreciated. P.S. The soup sounds a little nasty. IP: Logged |
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