CUTLERY CLASS

TIDIOUTE BRAND

 Approximately 25 miles east of Titusville, alongside the Allegheny River is located the small town of Tidioute, Pa.  Unknown to most folks in the area and even some local residents, is the significant cutlery history of the town in the era from the 1890’s to the 1930’s. Over that short span of years, five separate cutlery manufactories produced knives that today are sought after by collectors who covet the high quality and rare Tidioute brand of these old knives.  After 90 years, we have brought back the Tidioute name with our Tidioute Cutlery branded classic pocket knives. Much like the original Tidioute Cutlery Co. of circa 1909 to 1916, our new knives have blades made with high quality American made 1095 carbon steel and handled with a variety of materials that include the traditional materials, North American cattle bone and Ebony wood.  Also used is the unique and distinctly colored and figured Acrylic Acetate.  A tough synthetic but not to be confused with the cellulose acetate very often used in the original Tidioute Cutlery. Like all Great Eastern Cutlery knives, the Tidioute Cutlery brand knives are classically styled and of exceptional craftsmanship and quality. They are good enough to collect, but our emphasis with this brand is with function and performance rather than cosmetic beauty. We have intentionally manufactured them for those individuals who need a tough and durable pocket knife to carry and use on a day to day basis. Ounce for ounce, we feel they are the best buy of any traditional pocket knife made in the USA today. When you pull out your pocket knife, it should say Tidioute Cutlery. 

NORTHFIELD UN-X-LD BRAND      

The original Northfield Knife Company was incorporated and operated in Connecticut from 1858 to 1926. Their UN-X-LD Branded knives are highly collectable today. In 2006 Great Eastern Cutlery registered the unused Northfield UN-X-LD trademark, strictly to be used on only the most premium GEC traditional pocket knives. These new classic UN-X-LD knives have all the intricate cosmetic tooling and finishing you would expect to see on well made early 1900’s era pocket knives. The back springs and blades are strictly made with 1095 carbon steel, with all the blades stamp marked and finished to a mirror polish. The master blades are fitted with forged straight nail pulls and cut swaging. All the bolsters are coined and typically decorated with dimples, lines and angeled cuts.  The handle covers are processed here at the GEC Bone Works and are of exotic materials such as India Stag Antler, Wooly Mammoth Ivory, Cocobolo Wood, Snake Wood, and North American Cattle Shin Bone with intricately cut textured surfaces. The new Northfield UN-X-LD knives rival the orginals in materials and craftsmanship. They are always made in limited quantities with a portion of each run being serialized. Because of their quality and value they have become the most collectable factory knife made today.

Carbon Steel is a very traditional material which has several advantages over stainless steel such as edge retention, its willingness to take a keen edge, and its ability to gain a very high polish. However, the main downfall of carbon steel is that it will rust if not properly cared for.There are several easy steps you can take to prevent rust from forming on your knife.• After using your knife take the time to wipe off the blade with a rag or cloth. This very simple step will stop most rust from forming. Its also important to note that finger prints can cause carbon steel to rust.• Every so often put a coat of your favorite oil on the knife. It is especially important that if you use your knife in food prep that you use a food safe oil like mineral oil.• Lastly, over time you may notice your blade changing color. This is a natural process during which the steel gains a patina from normal use and age. A patina not only adds character to your knife but helps protect your carbon steel from rust which might cause pits. Many people find a satisfaction in watching how their patina develops over time while others “force” a patina in order to gain a more uniform coloration. Of course for those that like to keep their knife looking new a patina can be easily polished off. 

W.R. Case & Sons Cutlery Company is an American manufacturer of premium, hand-crafted knives that are passed down for generations. Based in Bradford, Pennsylvania, Case's offerings cover a wide range of product categories, from traditional folding pocket knives and fixed blade sporting knives to limited production commemoratives and collectables.The company's rich history began in 1889 when four brothers - William Russell (W.R.), Jean, John, and Andrew Case (a.k.a. 'The Case Brothers') began fashioning knives and selling them along a wagon trail in upstate New York. W.R.'s son, John Russell (Russ) Case, a former salesman for the Case Brothers brand, launched W.R. Case & Sons around the turn of the 20th century. Russ's father acted as his son's consultant, helping to stabilize the company's early finances while building a reputation as a dependable supplier of high-quality cutlery. 

• Always handle your knife with care!
• Cut away from your body, not toward it.
• If you drop your knife, let it fall. Don’t attempt to catch it.
• Never run with a knife.
• Don’t throw a knife to anyone. Hand it to them, handle first.
• Never point a knife at anyone.
• Do not use a locking blade if the lock will not lock open. Make sure the lock is working before using it.
• Keep your knife folded or sheathed when carrying or storing.
• Use a sharpening stone, not a power grinder to sharpen your knife. A power grinder can make the edge brittle and will void the warranty.
• Use the right tool for the job.
• Don’t use a knife for prying. It can cause the tip to break, possibly causing injury. 
• Use in a well-lit area, so you can see what you’re doing.
• Do not use a knife on “live” electrical items like appliances.
• Keep your knife clean, particularly the locking mechanism.
• Keep your knife oiled and sharp. A sharp knife is safer than a dull one.

• Carbon - This ingredient is essential to steel’s creation; all steel will have some amount of carbon. It is the most important hardening element, but as it is added it can reduce the toughness of the material. Carbon reduces the amount that the knife will wear over time. So, the amount of carbon in the blade tells you a lot about the quality of the steel. 
• Chromium - Combats corrosion. Stainless steel knives will have chromium as a major ingredient, typically at a minimum of 12%. Chromium will also increase the strength of a knife, but adding chromium in large amounts decreases toughness.
• Cobalt - Strengthens the blade.
• Copper - Combats corrosion.
• Manganese - Hardens the blade. If added in high quantities it can increase brittleness.
• Molybdenum - Maintains the steel's strength at high temperatures.
• Nickel - Adds toughness.
• Nitrogen - This element is sometimes used as a replacement for carbon in steel.
• Phosphorus - Improves strength.
• Silicon - Increases strength. Also, removes oxygen from the metal while it is being formed.
• Sulfur - Increases machinability but decreases toughness.
• Tungsten - Increases wear resistance.
• Vanadium - Increases wear resistance and makes the blade harder.