Considering a Old Hickory 7" Butchers knife or something like it for outdoor work

wildmanh

wildmanh

Part time Leather Bender/Sheath maker
Joined
Jul 9, 2000
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For the last few years, I've been leaning more towards thinner knives for general use. I typically carry a 3 or 4 blade combo. Normally Something smaller like a folder for delicate work, a Machete or H.I. Khukri for chopping and something in the middle which I do most of my general knife work with. I have a few multi knife combo's that work, but am in the market for something a little different.

I want something with a 7" to 8" long Blade thats only around 1/8" thin. I have a 10" Old Hickory Butcher knife but it's a little long for what I want and it has to much over lap with my 12" Ontario or Fiddleback Machete. Something that slices really well, but still has enough heft and forward weight to do some light chopping.

Right now, I'm looking at three options:
#1. Buy a 7" Butchers knife
#2. Cut my 10" down to 8"
#3. find a different knife in this size range.

What do you guys think? Is there something out there [7" Butchers knife or other] that will fit the bill or should I modify my 10" to work? Feel free to throw out some ideas. But remember, it has to be inexpensive, thin and forward weighted. Thanks!
 
I have an old hickory 6" bucther knife I made a sheath for and it works decent, But find I use a old hickory 8" slicing knife I modified to a 3 1/2 sheepsfoot blade much more .
Roy
 
Roy, do you remember where the balence point was on the 8" Slicer before you cut it down?

Got pics of it now? I've been tempted to buy one to do the exact same mod and would love to see yours if you have pics.
 
That was a common woods knife for hunters back in the day. Grab your gun, a knife from the kitchen and away you go. I used one for about two years as my go to woods knife. Old hics are fairly cheap and come in a variety of sizes. Can't beat 'em and +1 on the Russel.
 
wildmanh said:
Roy, do you remember where the balence point was on the 8" Slicer before you cut it down?

Got pics of it now? I've been tempted to buy one to do the exact same mod and would love to see yours if you have pics.
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The house we live in was bought in estate there was lots of kithen gadgets left in the draws this knife was among the stuff. My wife didn't like the handle ,and didn't use it . I was bored one day and have a dremel :D this is what I came up with. It has become my most use fixed blade
Roy
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This is my 10" Dexter Russell Sani-Safe yard knife. I use it as a mini bolo/mini machete for keeping the brush and stray limbs from the neighbors weeds at bay.

They make an 8" version for a very reasonable price. The grip is outstanding.

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I also found an old carving knife with the tip broken off and much of the metal removed over its years of service. I re-shaped the blade and handle into more of a Kephart like knife.

KitchenKephart2.jpg


The blade on this one is only ~5".
 
Ive been using a 8" OH butcher knife for yard work for a while. Its amazing, but its able to pass the 2x4 chop test, with a good edge. 2 times through a 2x4 or once through a 4x4 and it will still shave my arm.
 
Here are my 2 Old Hickory knives, both of which have been shortened. They are fine campknives and throw great sparks, are super slicers and won't back down to do a little light batonning. Great knives!! The larger one has a 6 inch blade and the smaller one has a 5.5 inch blade.

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+1 for the Russell 6" or 8" butcher knives. I think they are a little heaftier than the Old Hickory with a better finish. I think the OH will cost a little less.
 
I use an Old Hickory 14" butcher knife for yard work. I added a guard and contoured the handle slightly. It's the perfect tool for cutting prickly plants like thistles.

I imagine the 7" would make a great hunting knife, it's thin enough to slice well, but still thicker than other knives I've used to break whitetail deer sternums, etc.
 
I found the steel in Old Hickory knives to be quite soft... wouldn't hold an edge worth a damn. Tough steel, though.
 
upnorth said:
Take a look at the Becker Magnum Camp.
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A little thicker than you mentioned above, but one hell of a knife. It is a slicing beast. I got mine for Christmas and it is now my go to knife for anything. I have not used any of my kitchen knives since I got it. It is not as beefy as the BK9 or BK2, but I would trust it to take any kind of beating I could give it. Plus it has been a lot of fun to modify.

All that said, I have seen a lot of the knives in this thread on that auction site, paired up with a traditional type leather sheath. I am thinking about taking one for a spin, too.
 
Gents, thanks for the ideas and pictures. Right now, I think I'll stick to modding my 10" into what I want. Won't cost me anything except a bit of time and will give me a fun project to do durring these cold winter days.

A few years ago I got in on one of the BK5 pass-arounds and had it over Thanksgiving. I rather liked the knife and you are correct, it would be about ideal. The main problem is Money, it's out of my price range for now. Maybe one of these days . . . But for now, I'll stick with something less expensive to play with.

Am trying to deside if I want to modify the Old Hickory's handle or if I should leave it for now. . .
 
About 35 years ago, I bought a Russell Green River (or Red River??) 7" blade from a make-it-yourself knife store and put a nice, walnut handle on it. Mine was called the Dadley --- or something close. It's more of a spearpoint. It's in my camp box and everyone who uses it wants one. I bought several more Dadley blades after that, they've all been finished up and given as gifts. Don't know if they are still available.
 
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