Ol Hickory Knife maintenance

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SpookyJim

Joined
Jul 29, 2015
Messages
7
I bought 3 Old Hickory knives on Amazon. So far they are by far the worst knife I've ever owned at keeping an edge. I'm fairly good at ves but frankly this brand has me stumped. Also they ru:mad:::grumpy: fast even when oiled. Any advice? Or just find a better brand of knives. Thanks
 
Don't worry about oiling them. Just wash and dry (completely) after each use. Consider trying to develop the patina by cutting onions or other acidic foods....the natural development of an oxide layer on carbon steel is the best rust deterrent. As for edge retention, are you losing the edge from corrosion? Or from use? Old Hickory is known for ease to get screamin' sharp, but not edge retention.
-Mark
 
I've had similar experiences with old hickory knives as well. The rust problem can be solved by first letting a patina form naturally or forcing one with acidic chemicals (there are instructions on how to do this), and then wiping the blades down with oil after use. As for the edge, I have noticed the knives get plenty sharp right after honing, but dulls even without use once oxidation starts forming along the edge. For that I just end up steeling or honing the knives more frequently.
 
Thank you. I was afraid that would be the answer. To much time for little results. I would rather have knives I can spend more time using than sharpening. Also what are the chemicals you mentioned & instructions? I'm going to do some research to buy a better knife. I'm glad I didn't buy more. Again, thanks for your reply
 
I need to find some recommendations on good knives. Expense is not an issue. You appear to be very knowledgeable, Any suggestions where to start?
 
The kitchen knife that has really wowed me in use has been an F. Dick Competition 9"
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F. Dick makes a variety of knives at a variety of price points, but the only one I can speak to from personal experience is the Competition. And it is outstanding.

I also have a very decent mid-level Henkel knife set, but the F. Dick really impresses me.

Since this is Blade Forums, it would really be helpful if you told us what price range you are looking at. There are really amazing knives out there, but if you tell us what you are willing to pay maybe people can come up with suggestions that you can use.
 
No particular range. Price is not an issue if it is a good quality item. I'm not rich, but I do have considerable disposable income. I would fit the price range with the quality of the knives. I've heard of the F. dick line. It was my bad for buying the knives I did without research. Again, thanks for the help.
 
Look into the Victorinox Fibrox kitchen knives for your kitchen. Not fancy, just the best bang for your buck tool.
 
If price is no issue I would check out a nice Konosuke gyuto. If that convinces you that price might be a little more of an issue, look at Tojiro DP, MAC and Fujiwara. All very nice knives.

If you prefer something a bit more European-style, look at Warther cutlery. Very, very good steel for a good price.
 
Many responses. Thank you very much. I'm impressed with all the replies. My only regret is not catching this site sooner. Everyone's comments have given me fuel for thought & help,
 
I use an Ontario field knife regularly in the kitchen. If my memory serves me correctly, Ontario also makes the Old Hickory line. I am able to keep a good working edge on it for months before having to use a stone on it by using a steel on it before I use it. Takes a couple of seconds to run it over the steel, its just part of the routine of using the knife now.

I just wash dry it when I'm done. The steel has developed a natural patina with use. The cool thing about the patina is it keeps changing as it gets exposed to different foods. Cut a lemon the other day and didn't clean off the lemon juice right away. Left a dark spot that looked like a crude side profile of a bear. Sometimes after drying the blade, I'll give it a coat of mineral oil.

Ric
 
Spooky, there are a lot of us here who can suggest great knives all day long. Help us out. What is your cooking style? You butcher your own meats? Chop a lotta chocolate? On a Paleo diet? Different knives are suited for different tasks and it helps to know what you might be cutting for the majority of your kitchen time. Generally, most tasks in most kitchens can be covered by having 3 different knives (your mileage may vary)....a decently sized chef's knife, a paring knife, and a bread knife. My go-to chef is a Kikuichi Elite Warikomi Tsuchime 9 1/2" gyuto...it's thin, hard, and cuts like a laser...great for boneless meat and most veggies. My back-ups are a Shun Elite (discontinued) that I've modified into a "gyuto" by shortening and dropping the tip, and a Zwilling Kramer in 52100 high carbon. My preferred parer is a Shun Elite. My bread knife is a Forschner Victorinox. I have others to suit my moods and to let guests and the rest of the family use.:D
-Mark
 
style is as important as steel with kitchen knives. And I hate to be presumptuous, but you are using wooden cutting boards right? Lots of options around, look for balance, I think kitchen knives are one of the things that should be bought in person if you are really serious about cooking.
 
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