In this restoration video, I restore a beautiful vegetable slicer from the early 1900s.
More about the restoration process:
When I saw this piece for sale, I knew from the start that it would be the subject of an exciting restoration video. The restoration process went well without problems, but it was interesting mainly because I used some new machinery.
I cleaned the wood and the rust with a 2000-watt laser. It was satisfactory, and everything went faster than with the traditional sandblaster. If you want to learn more about this machine: www.sfxlyxc.com/?aff=2198
I also decided to give this vegetable slicer more personality by using a CNC engraver for the first time. It took a while to get the hang of it, but the result was very satisfying, and I cannot wait to engrave/carve something at a bigger scale.
More about CNC TTC450 here: www.twotrees3d.online/product...
I also wanted to keep a vintage vibe, and I succeeded. I didn't want to insist too much on the wood and preferred to keep the scars of the past. The blade was sanded with progression grit from 100 to 2500! Even so, tiny traces of rust pitting remained, but it didn't bother me; it looked brilliant and did the job of slicing the cabbage.
Although it looks like a rather primitive antique piece, it is made up of many parts, and one was missing, although that slot was never used; for the design, I decided to make a new piece out of aluminum.
All the metal parts were nickel plated and then painted olive green.
I worked on this cabbage slicer for two weeks with much love and patience, and I'm thrilled with how it turned out. It works great and will be very useful in my kitchen!
Please ask me if you have any questions about what I used and why! I answer every one!
More about Mandolin Vegetable/Cabbage Slicers:
This antique slicer is known as a kraut (cabbage) cutter, although, besides cabbage, it could be used for a variety of foods, such as turnips, carrots, and beets, to name a few. Homemade sauerkraut (pickled cabbage) is a way to preserve cabbage by layering and pounding thinly sliced cabbage and salt in a crock or other suitable container. It is then left in a cool place to marinate or pickle in its juices.
Before kraut cutters were invented, cabbage was cut by hand with a knife. Early cutters were quite roughly made. Most were wooden boxes with a slot cut out of the bottom to which a scythe blade was attached so that it was slightly higher than the bottom. Cabbage cutters later became more refined. Some even had two and three blades. Other improvements made were holders to keep your hands away from the blade as you ran the cabbage over the blades.
Records show that cabbage cutters and the making of sauerkraut came to America as early as 1848 when people from Germany and Central Europe immigrated. Some people still make homemade kraut today.
If you have more information or one just like it, please write to me! Also, remember to subscribe for future restoration projects!
Cheers! Johnny.
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