By 1970, Dexter-Russell had captured approximately 40% of the US commercial kitchen knife market. Competitors like and Ontario Knife focused on hunting or consumer lines, but Dexter stayed with meatpacking plants, restaurants, and institutional cafeterias.
In 1848, the firm was acquired by , a New England industrialist who renamed it the Dexter Edge Tool Company . Under Dexter’s leadership, the company shifted focus to high-quality, forged knives for leather workers, cobblers, and harness makers. Unlike many competitors who used lower-grade iron, Dexter adopted early crucible steel methods, imported in part from Sheffield, England. dexter knives southbridge ma
The 1920s brought a major shift: the adoption of . Dexter-Russell was among the first American cutlery firms to use high-carbon stainless (e.g., 420 and 440 series) for commercial knives. This allowed blades to hold an edge longer and resist corrosion – critical for fish, poultry, and fruit processing. By 1970, Dexter-Russell had captured approximately 40% of
During World War II, Dexter-Russell produced thousands of and M1910 trench knives (modified for close combat). The company received the Army-Navy “E” Award for production excellence. 5. Technological Innovation and the “Green Handle” (1950–1990) The post-war era saw Dexter focus almost exclusively on foodservice and industrial cutlery . In 1956, the company introduced its iconic green polypropylene handle (a textured, slip-resistant grip) – a design that remains in production today. Unlike wooden or bone handles, the green poly handle was dishwasher-safe, cheap to mold, and easy to identify in busy kitchens. Under Dexter’s leadership, the company shifted focus to