I got my Old Hickory!

P

Pondoro2310

Joined
Apr 13, 2014
Messages
522
9" Slicing knife. I have expensive high carbon stainless but I wanted to get back to simpler times. I could not find one in any hardware stores so I waited until I had to buy some lawnmower parts from the big online retailer and threw in the knife while shipping was free.

What edge angle is appropriate? I keep my high carbon stainless kitchen knives at 20 degrees per side (40 total), except one Santoku that I keep at 25/0.
 
Pondoro,

20/20 included is a fine all around angle. If you need finer slicing you could move to 15/15 (or less) but as you know, smaller angles also means more fragile edges.
You know your kitchen needs and style so judge your self accordingly. Keeping them sharp is the key.
Also, I'm sure you know the Old Hic knives will discolor being carbon steel. A nice, dark gray patina is a beautiful and well used look.
Thanks for buying Ontario. Have fun with them.

Best Regards,

Paul Tsujimoto
Director of Engineering
Ontario Knife Company
 
Thank you Toooj!

I was wondering if the carbon steel will stand up to a thin edge as well as stainless. I have an Old Hickory paring knife that I found with my dad's tools after he died, it will take a great edge and 20 degrees works but of course a paring knife sees less force applied than a slicer.

My knife came at about 22 or 23 degrees per side, I am sharpening it at 22, the edge was not super sharp but for the price I am not complaining. I wanted a carbon steel blade and I understand it will color or rust if not cared for. I will take care of it. I'll probably reduce the edge to 20 degrees "someday."
 
Pondoro,

You can take a carbon steel edge angle down with no issues. It isn't the steel as much as the thin edge that is the problem. Use care with thinner edges.
Good luck with the knife.

Best Regards,

Paul Tsujimoto
Director of Engineering
Ontario Knife Comapny
 
I really like the Old Hickory knives. I splurge every so often and buy me one or two. Very easy to sharpen and modify.
Maybe someday they could make a "robust line" with a thicker blade.
 
garry,

The Old Hic line is not going away. In fact we are finding ways to move this venerable line into the new millennium. You will see some new things in the future (maybe some thicker stock)
Because they are inexpensive, they are an easy and cost effective way to modify and play with knives.
Thanks for being a customer and for posting.

Best Regards,

Paul Tsujimoto
Director of Engineering
Ontario Knife Company
 
Someone asked once if we were replacing Old Hickory. I made this in response:

ztyKEVp.png
 
Toooj said:
garry,

The Old Hic line is not going away. In fact we are finding ways to move this venerable line into the new millennium. You will see some new things in the future (maybe some thicker stock)
Because they are inexpensive, they are an easy and cost effective way to modify and play with knives.
Thanks for being a customer and for posting.
Click to expand...

OntarioKnifeCompany said:
Someone asked once if we were replacing Old Hickory. I made this in response:

ztyKEVp.png
Click to expand...

I'm very happy to hear this, my family has been using Old Hicks for years both in the kitchen and as utility knives. The 7in Butcher knife is great as-is for utility tasks, and also just happens to make a great "Old Hickhart" Kephart pattern.. I don't suppose it would be asking too much to thicken the stock just a little bit, and make a spear point 4.5in blade knife? :rolleyes:;):D

 
I actually just bought an old model for very little money at a barn sale. It's about 5" long but not a paring knife. I haven't cleaned it up but it appears to be smooth, versus having the rolled in "stripes."
 
I have an OH skinner I modified into a nessmuk kinda thang.

I've used the dickens out of it and used for things I probably shouldn't have, but it's proven reliable and rugged.

Hard to beat it for the price.
 
I modded an Old Hickory boning knife (flea market $1.00 knife) into a Kephart design, but wasn't thrilled with it. So I further modded it into a Rat 3 semi-look alike. I used some scrap Micarta for the scales. I for one am satisfied with the blade thickness, too many small knives have blades that are way too thick.
17400391150_67ef08ff97_z.jpg
[/url]OldHick by OptimanBene, on Flickr[/IMG]
 
I'm glad to hear that old hickory is not on the chopping block so to speak. I don't own any yet, but appreciate them for what they are (inexpensive, carbon steel, traditional patterns, good performance). Updating them sounds like no easy task, as you'll never please everyone.

Myself I'm in the "don't make overly thick knives" call camp nowadays. I think moras at just fine in their "non robust" variations, and think that for a pseudo kitchen/camp kitchen set of knives like old hickory, extra thickness would hurt then more than help them. If anything, I'd make the grind higher, maybe that's just me though. I busy have found I really have no need for knives over 5/32- 3/16in thick, especially with low grinds.

The only other things I think I'd want to see on a re-vamped old hickory, might be some sort of mild lower guard (and a lanyard hole).

Thanks toooj. :D.
 
All,

Neat stuff. I love it when people take old beaters/garage sale finds and turn them into great users.
Old Hic is the perfect line to do that.

Best Regards,

Paul Tsujimoto
Director of Engineering
Ontario Knife Company
 
My Old Hickory is at least 70years old, a 6" boning knife that my Dad used for at least 50 years as a butcher (not a meat cutter...A butcher). It takes a dynamite edge, and holds it pretty well for a relatively soft steel. The patina is nearly black. Can someone tell me how the carbon steel in this knife (1095 I'm assuming) compares to a brand new Old Hickory?? Sorry for high jacking the thread but this question seemed to fit well here.
 
ichor,

The steel for your "Old" Old Hickory is the same as the "New" Old Hic knives: 1095.
That will remain the same. What has/is changing is the way we manufacture and process the knives.
As we have mentioned before; There is no plan to do away with Old Hickory.... just plans to upgrade the line.
Hope this helps.

Best Regards,

Paul Tsujimoto
Director of Engineering
Ontario Knife Company
 
SpikeHawk said:
I modded an Old Hickory boning knife (flea market $1.00 knife) into a Kephart design, but wasn't thrilled with it. So I further modded it into a Rat 3 semi-look alike. I used some scrap Micarta for the scales. I for one am satisfied with the blade thickness, too many small knives have blades that are way too thick.
17400391150_67ef08ff97_z.jpg
[/url]OldHick by OptimanBene, on Flickr[/IMG]
Click to expand...
:thumbup: I like this, off to find some Old Hickory.
 
Been cutting meat and veggies with my slicer, it is doing well. I spent 20 minutes or so sharpening it at 22 degrees per side. Original edge was about 23-25 as far as I can tell. At least that is the label on my Gatco guided sharpener. I realize it may not be exactly accurate. After six months or so I'll probably lower it to 20 degrees to see if I notice any difference. Most of my kitchen knives are set at 20.

Here are the three knives: Top one bought on the internet, prematurely aged with apple cider vinegar, middle one bought from an Amish guy at a barn sale, bottom one found in my late father's tools and effects:
 
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Wow! I'm glad I found this thread. It's kind of a "Hey, come back home, son" kind of thing. Even with all the stainless kitchen crap my wife has, my "go-to" kitchen blades are my OH lineup in the same drawer. And guess which ones keep getting the edge touch-ups?

We have good stainless stuff. I guess I should go ahead and sharpen 'em up for her. But alas, the Old Hickory cutlery reminds me of the old times and folks of my childhood that are long gone. But OH keeps on working. Some things just give that sense of trust.
 
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