Shrade Lobster

A place to discuss & share pictures of anything that relates to knives.
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e3ck
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Shrade Lobster

Post by e3ck »

Here's a little something I aquired a few days ago
Supposedly from the Bill Moran estate sale.
Evenly so, it's a Shrade Walden NY

The emblem says; Master Technitian Conference
Chrysler Corp.
Member 4 Years

I can't get a decent pic. of this little fellow for nothing :x
It is in extremely good condition
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Gr8Scout

Post by Gr8Scout »

Nice. The pattern goes back to the Schrade Cutlery (tang stamp) days. Looks like 'marine pearl' from your photo. Chrysler had a long relationship with Schrade. Most of the knives I have seen with 'Master Tech' shields came from the seventies and eighties. I have a letter from the previous owner of one of mine who stated he recieved the knife in 1987.

Thanks for showing this. Goes to illustrate that anything displayed here can add a nugget of knowledge that is important to someone else.

Phil
e3ck
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Post by e3ck »

Thanks :)
What year did they stop using Walden on thier stamp?
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glennbad
Gold Tier
Gold Tier
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Post by glennbad »

They stopped using "Walden" on their stamp in 1973. So the knife should date between 1946 - 1973, if I am reading it correctly.

Here is one of mine:

Image

Glenn
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justold52
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Location: Bloomington, ILL the sick state

Post by justold52 »

Thanks for showing these.

Now I have a problem. To me it looks like one is a cell handle and the last one looks like a shell handle?

I am always wrong so tell me PLEASE! ::huff::
A sign In a Chinese Pet Store: 'Buy one dog, get one flea.'
e3ck
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Joined: Sat Aug 26, 2006 11:20 am
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Post by e3ck »

The one I have is celluloid, simulated Goldlip, MOP, extremely nice piece of plastic on this one though :lol: I got a new camera and it ain't co-operating with me :mrgreen:
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nmikash
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Location: Lake Co. Ohio

Post by nmikash »

e3ck: Try turning off the flash and use macro mode in a bright lit room- that usually cuts down on the glare/washed out color quit a bit. Also try taking the pic at different angles.
"A good cook changes his knife once a year-because he cuts. A mediocre cook changes his knife once a month-because he hacks."
[An excerpt from the Chuang Tzu]
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