- 14 hours ago
find more Series on RealTV :
https://realtv.mytvchannel.org
https://realtv.mytvchannel.org
Category
📺
TVTranscript
00:00Up next on American Restoration.
00:02What's this?
00:03Somebody send it on for restoration.
00:05All right.
00:06Do you know what this is?
00:06No, just that it's fragile and it's sharp.
00:10God, what is that?
00:11That's bad.
00:13Oh, man, that's cool.
00:15I've called Rick up to come see my 1950s stamp machine.
00:19You have a key?
00:19No, the lock is actually bent.
00:21Not knowing what's on the inside?
00:23I don't know.
00:24Pull up over in here.
00:25Redley and I were just on our way to do a little picking,
00:27but all of a sudden, we hear a loud knock.
00:30Come for me.
00:31That thing's done.
00:32Going to need a new motor.
00:34You didn't say it.
00:35I think you just said, did you?
00:37Remember back in the day when things were made by hand
00:39and people took pride in their work?
00:42My name's Rick Dale, and I bring these things back to life.
00:47Every restoration has its own set of challenges.
00:51There's no owner's manual for what we do,
00:53but there's no job we can't handle.
01:08What's this?
01:09Somebody send it on for a restoration job.
01:12All right.
01:13From time to time, people ship items to us
01:15that they want to have restored,
01:16and I just love getting the tear right in to see what's inside.
01:20Do you know what this is?
01:21No, it's fragile and it's sharp, so you be careful.
01:24It says right on it, sharp blade in red.
01:28Pull it.
01:29God.
01:30That's cool.
01:31What is it?
01:32You know what it is?
01:32Slicing machine.
01:33It's called a burkle.
01:34It's the first meat slicer that was manufactured in the United States.
01:37This is the slicer of all slicers.
01:39All the New York delis, all the famous delis,
01:42this is what they use.
01:43This thing was meant to slice bone and all.
01:45I mean, it just sliced through whatever it wanted to go through.
01:47It was bad.
01:48I bet you it's not even that sharp.
01:50Oh!
01:51Is it sharp?
01:52Yeah, it got me.
01:53That hurt.
01:55All right, so what you would do is you put the meat under here,
01:58push it down.
01:59This slides in and out.
02:00Okay.
02:00Okay, so you get your depth of your meat,
02:02and then this thing here is going to turn,
02:04and this is going to send it through.
02:05This has got to be one of the baddest pieces that's ever came into the shop.
02:10It looks a lot like meat slicers around today,
02:12but it's almost 100 years old.
02:14So how much do you think it's going to cost to restore this thing?
02:16Well, I bet we have 10 hours tearing it down.
02:19Then once we get it apart, I mean, this is all nickeled here.
02:22There's nickel all over the side of it.
02:23This is nickel.
02:24I mean, there's a lot of time in this thing.
02:26And then put a nice paint job on it,
02:28and I bet you we will have 20 hours putting this thing back together.
02:32That's a lot of time.
02:32Oh, yeah, I mean, we're looking at probably $4,500.
02:37Whoever has to tear this down could possibly lose some fingers.
02:40Well, just be careful.
02:41I mean, get that blade off, and you'll be all right.
02:42Okay?
02:43Yeah.
02:43So let's get this thing apart, and don't lose any parts, all right?
02:47Any bodily parts.
02:48Might end up with half a kid left.
02:58All right, here we go.
03:00For the past few months, Brett Lee's been pretty much begging to go on a pick.
03:04And today, I'm going to actually let him go on one.
03:06So Ron and Brett Lee are hitting the open road.
03:08And who knows?
03:09Maybe he'll surprise me.
03:11All right, Kyle.
03:12Think we can tear this thing down without taking a hand off?
03:15I think so.
03:15Or a finger.
03:17We're going to need, like, a torch or something.
03:20Unless you're going to heat them up with your good looks.
03:22Look at some heat for this meat.
03:24Someone calling a chef?
03:27My dad is having me chared on this meat slicer.
03:30This thing is pretty gnarly, and I really don't want to lose my hand.
03:33So I'm having Kyle and Dave help me out with it.
03:37Oh, nasty.
03:38What?
03:39That's gnarly right there, man.
03:40Brush your hair with this.
03:42Do you know how much crap this is in here?
03:44That's pretty gross, huh?
03:45Now it's in my hair.
03:54While my guys get cranking on the meat slicer, I'm going to meet up with a new potential
03:58customer who called me earlier and told me he's got something he'd like to get restored.
04:06Oh, man, that's cool.
04:09That's cool.
04:10I've called Rick up to come see my 1950s stamp machine.
04:14Check that thing out.
04:17John, where'd you get your hands on this thing?
04:19I found it in the desert, hiking with some friends.
04:21Oh, really?
04:22Yeah.
04:22We came upon a pile of these laying in a shed.
04:25Wow, that's pretty cool.
04:26So when was that?
04:27How many years ago?
04:28About 40 years ago.
04:30Wow.
04:31These things were the silent salesmen.
04:33What you do is you go to the post office and you get your stamps.
04:36Well, they'd close, right?
04:38But they still had people needing stamps.
04:39So they'd put these in drugstores and all over the place.
04:42So you could come in and you could buy your stamps without having the post office.
04:45You know, have it to give it to you.
04:46It's quite the piece of American memorabilia, really, you know?
04:50Mm-hmm.
04:50This thing is so friggin' cool.
04:53Stamp machines have been around since the early 1900s and were one of the first coin-operated
04:58vendors ever made.
04:59Not only were they a really convenient way for people to get the postage they needed,
05:03they were a great marketing tool.
05:05So what are you thinking about doing to it?
05:07Well, I'd like to see it be functional again.
05:10Okay.
05:10I'd like to be able to put coins in it and see these come out with a couple of stamps
05:14in
05:14them.
05:15Okay.
05:15So what you want to do is you want to get a totally restored original.
05:18Yes.
05:19Get it as close as you can.
05:20Oh, I'll hit it right on the head.
05:22When I get it open, I'll be able to tell what it held.
05:25I'll do a little research and see how many stamps it held.
05:27The lock.
05:28You have a key?
05:29No.
05:29The lock is actually bent.
05:31If it's messed up, I don't know.
05:32In the post office, they used a certain kind of lock.
05:35So I'm really going to need to get inside of it and be able to tell.
05:37And how much do you think that'll cost?
05:41Not knowing what's on the inside and the body work and then rekey your lock.
05:46With all that, I'm probably going to be between $900 and $1,200.
05:54Because I really want it looking just like it was.
05:57So how does that sound to you?
06:01Well, I'm looking forward to fulfill this childhood dream.
06:06Awesome.
06:07Awesome.
06:07Thanks.
06:08Rick gave me an estimate of $9 to $1,200.
06:11I'm really hoping he can keep it under budget.
06:13I can't wait for this to be done, set up, and a piece of working history.
06:27All right, Ron.
06:28It's about time.
06:29I've been dreaming about this.
06:30And it's finally happened.
06:32I'm going picking today.
06:33I'm stoked.
06:34I'm ready.
06:35God, I hope so.
06:36Today, Ron is taking me out for my first time picking, and I can't wait.
06:40This is your opportunity to really shine.
06:42I want you to go back and show Rick that you're not a screw-up.
06:46Screw it.
06:46What's a...
06:47Really, do you hear that noise?
06:49That noise?
06:50That's always like that.
06:51No, dude.
06:52That can't be right, man.
06:53Pull up over in here.
06:54We've been on the road for over an hour now, and all of a sudden, Brentley's truck starts
06:58making a loud, knocking sound.
07:00Whatever it is, it doesn't sound pretty.
07:05All right.
07:06All right.
07:08Well, we can go shut her off.
07:11Man, this sucks.
07:12Especially because it's the shop truck I always use.
07:15Why does this stuff always happen to me?
07:17Bone dry, dude.
07:18Bone frickin' dry.
07:20Here's a golden rule.
07:21Engines have to have oil.
07:22The oil level in Brentley's truck is completely empty.
07:26That means this kid's been driving around for months without even checking it.
07:29At this point, we have no other option but to get this thing towed to a nearby auto shop
07:34and have somebody take a better look at it.
07:3621 is locked and loaded.
07:3824.
07:39Here we go, guys.
07:41This is exciting.
07:42Yeah.
07:43Rick's been restoring a 1950s stamp machine for me.
07:46I'm hoping that he's going to have it looking beautiful.
07:48One, two, three.
07:50Yes!
07:51Two or three days, and we're going to have you back on the road.
07:54Hey, Rick.
07:55Yeah?
07:55My truck broke down the way out here.
07:57Truck broke.
07:58All right.
07:59Hey.
08:00What the fuck was that?
08:02Ah, fuck.
08:18Hey, Brian.
08:18Hey, Rick.
08:19How's it going?
08:20Good.
08:20How are you?
08:21Locked out like usual.
08:22My buddy Brian just showed up to take a look at the lock on this old stamp thinning machine.
08:26He's helped us out a bunch in the past, and I'm convinced if anybody can figure this out,
08:31he can.
08:32What do you got for me?
08:33It's an old stamp machine.
08:35Okay.
08:35And it had a lock mechanism on the front of it.
08:37When I look at the lock, it looks like something that's made by Eagle Lock Company way back
08:42when.
08:42The main way I can tell is I've been doing this since I was 10 years old, and they used
08:47a lock very similar to that in the mailboxes.
08:49Do you think you can key it, or?
08:51See the little flat springs in there?
08:53Oh, yeah.
08:53I see them.
08:54Two little flat springs, and there's two levers in there, but I'll be able to tell I can put
08:57a key in there, wiggle it, and it should make some little marks on there.
08:59But it's got to be able to turn at least this much so that I can actually get on the
09:05wafers
09:05and make the marks.
09:06The way the lock is assembled, if you take it apart and you drill off the tops of them,
09:09you don't have enough left of it to put it back together.
09:11So if it comes apart, it's not going back together.
09:13It goes into trash.
09:15Yeah, I can feel a little bit of...
09:17I don't know if you can see it or not, but there's a mark right there.
09:21So that's one of them.
09:22Okay.
09:22And there's another one, little tiny one, next to it.
09:25Right.
09:25So those are the levers.
09:27That's what I want.
09:28Make that mark on there.
09:32It's like a chalkboard you got going on there.
09:34My teeth are...
09:35You like that, huh?
09:35I don't like that.
09:42There you go.
09:43Check that out.
09:44Look at that.
09:45Piece of cake.
09:46It's like I knew what I was doing.
09:47That's cool.
09:48Thank you very much.
09:49You've saved my butt again.
09:50My pleasure.
09:51Now that Brian re-keyed this lock, it's time to get this thing flying through the line.
10:01Just it?
10:02Yep, this is it.
10:03Earlier, Rattli's work truck broke down while we're on the road.
10:07Now, we just pulled up to the auto shop, and hopefully, we can find out how much the damage is.
10:11You want to go ahead and start it up?
10:13Yeah.
10:13Let's see what it sounds like.
10:14Here we go.
10:19I think you should have that off.
10:21Hey.
10:24That thing's done.
10:25Gonna need a new motor.
10:27You didn't say it right.
10:28I think you just said, did you?
10:30It's done.
10:31It's completely...
10:33Nothing can be done to it.
10:35Not outside of putting another motor in it.
10:37It takes two or three days, and we're gonna have you back on the road.
10:41Two or three days?
10:42I'm not gonna be stuck in the middle of nowhere for that long, especially with Brett.
10:47It's time to do the nasty.
10:48Let's go call Rick.
10:56Hey, Rick.
10:57Yeah?
10:58My truck broke down the way out here.
11:01How'd it break down?
11:01Well, it was dry on oil, so...
11:05Oh, no, no, no, no.
11:06I love it.
11:07Let me check it out.
11:09All right.
11:11Hey.
11:12What the fuck is it on?
11:15Riley didn't put oil in the engine.
11:18He...
11:18What the f***, man?
11:19Nope.
11:20It started ticking.
11:20I looked over, and the oil gauge was in the red, and the motor's done, dude.
11:25It's done.
11:27This isn't just a prank, David.
11:30Wish it was, my man.
11:31Wish it was.
11:35I'll never get this off call.
11:45Earlier, we got in a really cool meat slicer from the early 1900s.
11:49Hey, I'm looking for Dwayne.
11:51I'm Dwayne.
11:52Since it doesn't look like Ron and Brett Lee are getting back to town anytime soon,
11:56now I have to drop off a bunch of parts for this thing to get painted
11:58using a special procedure called powder coating.
12:01There's so many moving parts on this meat slicer
12:03that if we use regular paint, there's a chance it would wear off.
12:06This method should stand the test of time.
12:09We need to try to match this color.
12:10Okay.
12:10Okay, that's gonna be on everything.
12:11Okay, I'll help my guys get on it right away.
12:14Okay, bud.
12:14I'm trusting you now.
12:15Yes, we'll have it ready for you.
12:17All right.
12:17Thanks.
12:18Take care.
12:19Powder coating is a better way of painting.
12:21You don't have the chemicals and the fumes as you would a liquid paint.
12:26First is a pre-treatment.
12:28All of your parts are ran through a phosphoric acid mixed with water,
12:31and what that does is help take the oil and dirt off the product
12:34and also helps with the etching onto the product.
12:37Once it's pre-treated, it's hung on a rack,
12:39then it's placed in our oven at 420 degrees,
12:43and then it's powder coated at a high temperature.
12:46The powder is actually charged electrostatically,
12:49and that's what allows it to stick to metal.
12:51It is thicker than paint, and it will last 10 times as long.
12:54Once Rick sees this meat slicer,
12:57I guarantee you he's not going to want a liquid paint anymore,
13:00and we'll be seeing Rick more often.
13:08A little while ago, Ron and Bradley got stranded out in the desert
13:12after breaking one of my trucks.
13:14So while Phil's finishing up with the bodywork on his stamp machine
13:16and Ted makes new graphics,
13:18I'm on my way out to go pick up Ron and Bradley.
13:22For this piece, I'm sketching my designs on the computer
13:24using images of what it originally looked like as a reference.
13:28Once that's done,
13:28I'm going to tape off the surface of the stamp machine
13:30with a new design and paint them on.
13:33Yeah.
13:34There we go.
13:35That'll work.
13:43While I wait for the parts for the meat slicer
13:44to get back from the powder coating,
13:45Rick's had me make a new sharpening stone
13:47since the original one was broken.
13:48The customer wants to use this thing for a long time,
13:51so we need to make sure that the blade can continue to be sharp.
13:55Not bad.
14:04Hey, Ron, I'm on my way.
14:05I'll be there in like 30 seconds, all right?
14:08Dude, don't worry about it, Ben.
14:09Everything's cool.
14:10We got everything handled.
14:11Everything's cool?
14:12What do you mean, cool?
14:13I mean, you don't have to worry about anything, all right?
14:15We got this handled.
14:16We took care of it.
14:17We actually have a surprise for you.
14:19Yeah, just hang on.
14:20I'll be there in like 30 seconds, all right?
14:22Bye.
14:27What the hell are you guys doing with this?
14:30Did you buy this?
14:31Yeah.
14:32This...
14:32How'd you buy it?
14:34Well, I did some cash, which I had,
14:36but most of it went on the card.
14:38The card, dude.
14:40You can't do that.
14:41You cannot make such a big purchase without letting me know.
14:44Well, I just...
14:45I honestly just thought that, you know,
14:48Bradley's truck's down.
14:49That's not going to be any good for us whatsoever.
14:51First, my idiot brother and Bradley break my truck,
14:53which is going to cost me thousands of dollars.
14:56And now they go and buy this box truck.
14:57On the company card, I swear,
14:59if he wasn't my blood, he'd be fired.
15:02Which pay?
15:03I put about seven on the card.
15:06Dude, before you blow up,
15:08will you just please look at it?
15:09I've driven it.
15:10It's a champ, dude.
15:12It'll carry a ton.
15:13Just walk around it.
15:14Take a look.
15:14It's clean for us to put your logo on.
15:16It's gas, not diesel.
15:18A lift gate.
15:19This thing is a monster.
15:21But with expanding the business,
15:22this actually might come in handy, I guess.
15:25Even a blind squirrel finds enough every once in a while.
15:28I don't know.
15:29I mean, it's not really in the budget right now,
15:32but I don't know.
15:33I think we might be able to make something out of this.
15:35I mean, you can haul more load.
15:38It is a pretty sweet truck.
15:41Just go ahead and meet me back at the shop.
15:43You know, and Ron, next time, call me first.
15:47Don't think you did a great thing.
15:49Just call me.
15:50I think you're going.
15:51You ain't driving.
15:52You better be scooting your ass all the way across.
15:55Hey, babe.
15:56Dave is here for you.
15:57I came to Rick's restoration today
15:58to pick up my Burkle meat slicer.
16:01Okay, here we go.
16:02Oh, wow.
16:04Oh, this sucks.
16:06The only time I don't put oil in,
16:08something happens.
16:09So now they expect me to check the oil every day.
16:13Oh.
16:24We've been working on this really cool stamp machine.
16:27And now Kyle's putting it back together.
16:29And just in time, because the customer should be here any minute to pick it up.
16:34Okay.
16:38All right.
16:38I think we're good.
16:44Rick.
16:45Hey, John.
16:46How you been?
16:47I've come to Rick's restoration today.
16:49Rick's been restoring a 1950s stamp machine for me.
16:52I'm hoping that he's going to have it looking beautiful.
16:54This is exciting.
16:55Yeah.
16:57All right.
16:58Okay, so here it is.
17:00You ready?
17:00I am ready.
17:01Here we go.
17:02One, two, three.
17:05Yes.
17:06What do you think?
17:07I love it.
17:08Wow.
17:09We went and redid the whole paint job on the front.
17:12The face of it, you know, we stripped it all off and then repainted it.
17:15And then we lettered it and then cleared it over.
17:17So it's got that porcelain look like, you know, it used to have.
17:21And everything is exactly like it was.
17:23That's the original lock in there.
17:24Right.
17:25And we made you a key.
17:26We had a guy come over and show us how to notch it all out and fit the key in.
17:31So now that works.
17:32And these are the correct stamps for this time period.
17:36Yeah.
17:36Yeah.
17:36This is the correct stamp for this time period.
17:38Exactly.
17:39And how we knew that was because of this four and this three.
17:41What the deal is with the three is that you would have three three cent stamps, which would
17:45equal nine cents, but one cent actually went to the shop owner.
17:50Man, that thing is beautiful.
17:51It looks like it's new, ready to be put in a grocery store or something.
17:56You want to see it work?
17:56I want to see it work.
17:58All right.
18:02Wow.
18:04And there they are.
18:05Four one-setters.
18:07Right there.
18:07Just like the olden days.
18:09I couldn't be more pleased.
18:11Good.
18:12Good.
18:12I'm glad you like it.
18:13And thank you for giving us the privilege to do it.
18:15I really, really appreciate it.
18:16It was awesome.
18:17My childhood dream was fulfilled today.
18:19The thing is complete.
18:21I'm going to be able to hang it up and enjoy it forever.
18:31A little while ago, a customer sent in a really cool meat slicer that we've been fixing
18:35up.
18:35We got all the parts back from being powder coated, and Ted just finished up with the detailing.
18:40Now Kyle and Cowboy are putting it back together.
18:46I'm ready for a sandwich.
18:52Hey, babe.
18:53Dave is here for you.
18:54Dave, this is Rick.
18:55Hi, Rick.
18:56How are you?
18:56Nice to meet you.
18:58He's here for...
18:59The meat slicer.
19:00The meat slicer.
19:00The Burkle meat slicer.
19:01How did it go?
19:02You want to see it?
19:03I'm dying to see it.
19:04Awesome.
19:04I came to Rick's restoration today to pick up my 1913 Burkle meat slicer.
19:09The meat slicer was in pretty bad shape.
19:11It needed lots of work and paint, and so I really hope Rick was able to put it together
19:15and make it look as good as new.
19:17Okay, here we go.
19:20Wow.
19:22What do you think?
19:23Are you kidding?
19:24Oh, my God.
19:27Look at that.
19:29When Rick first pulled off the black cover, it was amazing.
19:32I couldn't believe it because what it looked like before and what it looks like now, I
19:37mean, I imagine that's what it looked like brand new.
19:39What do you think?
19:40I mean, I think it's fantastic.
19:42Look at the color and the details here.
19:44Yeah.
19:45You know, what we did was we tore it apart.
19:47We ended up fixing these stones for the sharpening wheels.
19:50Okay.
19:50Okay.
19:51Is this a new blade, too?
19:52No.
19:53That's the original blade.
19:53That's the original blade.
19:54Wow.
19:55On the color end of it, I thought I was going back and forth with thinking, do I want to
19:59paint this and have you call me, you know, six months later and say it's starting to
20:03paint, it's starting to come off.
20:04You know, I didn't want that.
20:05So I delved into powder coating.
20:07It's sort of like the way porcelain's done.
20:09It's heated up to like 500 degrees, and it ends up in less chips, less mix, stuff like that.
20:14Okay?
20:14So the paint's going to stick and last.
20:16Yeah.
20:16It'll take a hammer.
20:18Wow.
20:18And it won't wear off at all.
20:20Phenomenal.
20:21I couldn't even imagine that it would look so good, really.
20:24It looks brand new.
20:25When I was a child, it looked like an old machine already.
20:29The meat slicer's been in my family since the 1930s, and we've used it to slice prosciuttos
20:34and capocolos and cold cuts to make sandwiches for all of the kids, and so we grew up using
20:39the slicer.
20:40Rick, do you happen to have salami or prosciutto around here?
20:43We've got a nice turkey.
20:44A nice turkey.
20:46Okay, so we put it in here.
20:48Now you have to set how thick you want it.
20:50Okay.
20:51Over here.
20:51So, what did you say?
20:52Four?
20:53Yeah, four's good.
20:54Okay.
20:54Let's see what four does.
20:55All right.
20:56Here we go.
20:57Wow, look at that.
20:58Looking good.
20:59Look at that.
21:00That's working great.
21:01I mean, it's turkey, but what can I say?
21:03It's processed turkey, too.
21:04It is.
21:05That's right.
21:05It's processed.
21:05It's not homemade prosciutto.
21:06No.
21:07But it'll do for today.
21:08Yeah.
21:09Rick, it's unbelievable.
21:10It looks beautiful.
21:11It's great.
21:12Thank you very much.
21:13It's great to do.
21:13Thanks for bringing it in.
21:15I can't wait to get the slicer home so my father can see it.
21:18My father is 84 years old, and he remembers it his whole life.
21:22So, it's just a wonderful thing to be able to have and to bring back home and to use again.
21:30Where the hell is the dipstick anyways?
21:33Earlier, Bradley ran the oil dry and seized the engine in one of my work trucks.
21:37Where the hell is the dipstick?
21:38As punishment, he's got a new job around here and a new nickname, dipstick.
21:44Oh, this sucks.
21:46If I could just get the damn dipstick in.
Comments