Please delete if you think I'm breaking the rules. Over the last 5 or 6 years I have been collecting and refurbishing vintage knives. 75% carbon all German or French 90% before 1970. Even the rbeautifully referbished ones with and exotic wood handles and mosaic pins are tools and I'd hate to see them sit in some yuppies draw being wasted. Where is the best place to market vintage knives to professional chefs who appreciate the difference between a Henckels POS International and a 100 year old Sabatier Veritable Bresduck. Just trying to do the right thing and put these tools where they need to be. I've been in the business nearly 40 years at 53 I've owned 3 restaurants in NYC 2 for 15 and 17 years. Just starting a new vegan concept. I'm not trying to make a quick buck, I'd love to see the faces on some of the young chef's when they use a 75 year old Sab 8"carbon steel knife for the first time that cost them less than a new stainless one. The other thing is when buying a vintage knife you can bench test it, literally grab a few pounds of vegetables and cut and to make it more interesting I'll enter into a cutting competition with anyone. If you can beat me on a set cutting task I'll discount the knife by 20%, if you can't you pay a 10% premium that goes to charity. I can travel within the 5 boroughs and I have a commercial kitchen to play in.