It is a lot of work, but I like my new Old Hickory "Sticker".

C

Captain O

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Talk about an "unfriendly" appearance! This knife is little more than a dagger... wait, it is a dagger! There's hardly a taper from the front of the blade to the back. Technically it could be considered a "drop point" dagger, but it is a dagger. I should find it useful in the field, as long as I can put the knife carefully into a sheath. The 1095 steel is "tough as nails" and it is hard to reestablish an edge. Once it has the edge, it should hold it nicely. :cool:

The following question may seem academic, but I'll ask it just the same. Should I attempt to put a patina on the blade, or should I preserve its silver appearance? (I know this won't affect the knife's edge holding ability, but it may keep it from rusting). :confused:

I do like this knife. :thumbup:
 
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Yes, a picture please! If you are planning on using it it will develop a natural patina fairly quickly. Those blades do take a nice edge, my mom still uses them in her kitchen:)
 
scattershot said:
Got a pic?
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Honestly, I don't know how. If you go to the Ontario Knife Company website and go to the Kitchen Knife section. If you go through the "Old Hickory" line, you can find a picture of the "Sticker".

I liked what I saw and know that I can put it to good use in both the kitchen as well as the field.
 
Captain O said:
Honestly, I don't know how.
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Take a photo of your knife, download it to your PC. Set up an image hosting account (eg Photo Bucket). Upload your pic to that. Post the image code here.

If you use a phone or an Ipad, rather than a PC, take a pic of your knife, then upload directly to your image hosting account.

If you use Google, you can also upload code directly.

If you just want to post a generic pic, find the pic in the catalogue you mentioned, right click on the pic, copy the address for the image. Post it here using the 'Insert image' icon.

:thumbup:
 
Captain O, just pulled these out of a drawer in our kitchen and took a picture for you; some of these are from the mid-late 1970's and at least one paring knife is from the late 1990's. They will gain a quick patina from use - when you wash them go ahead and dry right away, they will rust FAST (but it will wipe right off and contribute to the patina). When you roll the blade around in your hand and let it reflect light it will reveal some very pretty bluing, like that on a gun. I had one more of the big knives, but it lost a rivet along the way and the resultant hole bothered my wife (unsanitary in her mind) - now I see that knife is "missing" - no doubt she disposed of it! OH

Old_Hickory_Kitchen_Knives_2_.JPG
 
Too bad. Cutlery rivets are pretty easy.

Speaking of daggers, Cap, I assume your western state doesn't have one of those anti dagger and dirk laws. Because obviously you know, understand, and comply with the relevant laws of your jurisdiction.
 
sp: No, Oregon doesn't have any problem with these as sheath knives. This is also an "automatic knife" friendly state. It's not bad here, especially in the rural and semi-rural areas. Presently, I live in a town of less than 2000 people. It is relatively quiet. Besides, the Sticker has an "Old West" or "Mountain Man" look, and we have a large number of hunters/shooters in our little hamlet. As long as it isn't concealed, it is legal to carry a dagger.
 
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BTW, we had a number of those in our kitchen during the 1960's I never had forgotten how quickly they rust. They also keep an extremely sharp edge. This is why I bought it. I may go on to buy both a butcher knife and slicer a little further down the line. These are superb knives, and the picture took me back a good 50 years to my childhood.

Contrary to popular belief, the 1960's were some wonderful years!
 
Old Hunter said:
Captain O, just pulled these out of a drawer in our kitchen and took a picture for you; some of these are from the mid-late 1970's and at least one paring knife is from the late 1990's. They will gain a quick patina from use - when you wash them go ahead and dry right away, they will rust FAST (but it will wipe right off and contribute to the patina). When you roll the blade around in your hand and let it reflect light it will reveal some very pretty bluing, like that on a gun. I had one more of the big knives, but it lost a rivet along the way and the resultant hole bothered my wife (unsanitary in her mind) - now I see that knife is "missing" - no doubt she disposed of it! OH

Old_Hickory_Kitchen_Knives_2_.JPG
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Go ahead, and buy another one. She'll be glad that you did. Trust me on this one, it will be a few well-spent dollars.

Go for the "frugal, yet positive" approach! It's a good one.
 
I am going to wind up buying another "Old Hickory" knife. Something a bit longer and heavier for heavier kitchen work. These are simple, efficient and effective knives meant fo hard work. It reminds me of a old line of canned foods called "Scotch Buy" fruits and vegetables. Their tag line was "It ain't fancy, but it sure is good."

That applies to these knives and kitchen implements.
 
If you want something a little bigger that will fit in your KaBar sheath, get the #7025 7" Butcher knife. It is a great go to utility knife, all I use hunting anymore.
 
Bartleby said:
If you want something a little bigger that will fit in your KaBar sheath, get the #7025 7" Butcher knife. It is a great go to utility knife, all I use hunting anymore.
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I'm afraid that it wouldn't fit my Kabar sheath, as I have a Mark 1 USN Deck Knife. The blade of my Deck knife is 5.125" long. My "Sticker" sports a 6" dagger blade (7/8" too long). I'll have to get a Marine Kabar sheath to fit it.
 
I'm getting the edge down on this bad boy. (It took a while to get the tip down to an extremely sharp edge). This thing is a beast!

I love it!
 
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