Old Hickory Chef's knife

D

dcpopo

Joined
Aug 20, 2004
Messages
144
Just picked one up on ebay for about $7.00. The 8" version. Pretty thin and flexy compared to my $80 german (cherman knifes):)

I do a lot of prepping when I cook and so far it can't be beat for the $$. It's very light so more pressure is required. We'll see how it stands up over time. I think I want to hit it with the sharpmaker and see if I can better the edge a hair.

Also started to patina almost immediately... I actually prefer the look over SS.

Best,

-Coop
 
I got a set years ago and they've held up and performed well, especially considering the price. I use them all the time.

I thinned the edges and maintain them with either my Sharpmaker or a ceramic crock stick. They don't hold an edge super long, but a few swipes on the stick and they're ready to go.

After I use one, I wipe it off with ther scotch pad side of a soapy sponge, then the soft side, then I run them under very hot water and wipe them with a towel. Do that and you'll have no problems with rust.
 
Needed a cleaver and bought an Old Hickory over the weekend.

Been eating more fish recently and I needed something to hack the heads & tails off.

The Old Hickory was much less expensive than the Forschner and Dexter Russell, not to mention the "fancy" German knives.
I'm sure it'll chop very well; looking forward to using it.
 
I have one I value very much (patina and all)! It is used often and taken very good care of. I think it will last the rest of my life.
 
They are thin and carbon steel, take a really good edge and are superb slicers.
Tread 'em well and they'll last a lifetime.
Great knife for the money IMO.

Peter
 
I love mine. I do 90% of my kitchen food prep with my OH Chef's knife. Very thin, very flexible, and very sharp. My wife and I have several "nice" kitchen knives (nothing fantastic, but supposedly "better" than OH), and none of them hold a candle to my OH knives.

I've been using and pretty much abusing the OH for the better part of 2 years now, and it's been a pretty good 8 dollar investment:)

I love the point and flex of the knife so much that I'm toying with the idea of getting another one to revamp the grip and give it a wrapped nylon cord grip for extra strength and use it as a general use camp knife.
 
i have some that are ~ 30 yrs old now and they have held up just fine, i have certainly gotten my $$ outta them no complaints at all,
 
Zeasor said:
dcpopo--- The wooden handle will shrink over time if not properly treated.
Click to expand...

I have a couple OH's that we're not using as much, but they are great knives to have. If you want a hard-working inexpensive set, OH is the way to go. We've been using our old Chicago Cutlery brand a little more these days, with the OH as back-ups.

The handle issue mentioned by Zeasor is a big one - part of why I semi-retired our old OH set is the condition of the handles. After we move, I'm going to make a project of restoring and sealing them, with marine epoxy or something similar.

thx - cpr
 
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