Difference between Ontario work knives and Old Hickory

[me2]

Does anyone know the difference between these two? Its difficult to tell from the pictures on the website at knifecenter. Here are 2 links to what I think are basically the same knife:

http://www.knifecenter.com/kc_new/store_detail.html?s=ONW5065
Ontario Hop Field Knife

http://www.knifecenter.com/kc_new/store_detail.html?s=OH78
Old Hickory 8" Butcher Knife

The field knife doesnt have the pattern on the blade like the O.H. does, but is there any other difference?

 

[udtjim]

Good question. I have a very old Ontario knife like the one pictured. Mine has the design or lines on the blade. It does not say Old Hickory on it. Its a very good knife which I use in the shop for chopping knots and bark off my walking sticks.

 

[Sword and Shield]

Same stamping, same handles... I'll bet one more bit of finishing on the OH to give the lines.

 

[fishface5]

The OH says "The blade is tempered and hand ground to retain sharpness, and the handle is flame burnt and buffed for a unique antiqued finish." So there's a little more finish work in it. Also, the Ontario seems to be a full flat grind, and the blade shape of the OH is a little different, bolo-style, so slightly more costly to produce.

I'm getting the 8" OH chef's knife to grind down to a sanrtoku, and the 14" blade butcher knife to try out as a small machete. Cuz they're cheap! But my folks have had one for decades in the kitchen, it's done real well.