(Old Hickory) Quite Possibly the Most Underated Kithen Knives!!!!!!

J

jtallant

Joined
Apr 26, 2007
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113
A friend of mine stopped by today and asked me to sharpen a few Old Hickory kitchen knives. I've seen them in stores but allways stayed away from them cause to me they looked cheap. Boy was I ever wrong!!!!, and regret buying a set of fairly expensive knives myself.

When I seen they are made in the USA by Ontario Knife Co., use forged 1095-C steel blades, and are extremely value priced. I couldn't help but conclude they are the best kitchen knives vs. cost in the industry!!!

I only wish they would come out with a slightly wider selection. Namely a santoku, and a couple serrated versions would be nice.



*Edit*
Can a moderator please correct my lack of spell checking in the post title please. LOL!!!
 
Agreed. They're tough and sharp and stay that way with little effort. I find them most effective in my kitchen.
 
I agree completely. I have a Old Hickory butcher knife that I am going to turn into my first semi-homemade knife. I'm going to reshape the blade and alter the handle a bit......as soon as I get the proper tools:D
 
Yeah, they are decent blades. With a proper edge, they'll do anything you ask of them. A nice, tough 1095 that takes a good edge with little effort.
 
1095 has been used for knives for a very long time .As long as it's heat treated properly you'll have a fine blade.
 
Old Hickory, the only knife, correction, the only piece of steel that has actually RUSTED before my eyes.

I opened the shrink wrapped/carded package and the shiny knife went to patina, then to rust in about 30 seconds. My only though was 'this would be great for a science class'.

About two years later (two weeks ago) I pulled a rust covered newspaper out of the kitchen cabinet , well my wife did as she was doing a complete kitchen cleanup , and to my surprise out comes my long forgotten piece of rusted kitchen steel .

After a couple of passes of elbow powered sandpaper, I must say it's looking rather good. :) I'll try to finish of the harder spots today with a fine drill powered wire brush.

Sadly tropical island weather + non stainless steel = No good for the kitchen.

I see no nutritional value in rust. :barf:

Edited to add: Actually my COLD STEEL Twistmaster (steel?) has a uniform patina, no rust. I still would not place it anywhere near my food.
 
My mother-in-law has one and it doesn't hold an edge very well; almost dulls before your eyes. May have been heat treated too soft. But then, it's no worse than all the other crappy knives she won't get rid of.
 
I have one I bought at a yard sale a few years back. It cleaned up good and took a nice edge. I use it when I am working outside when a pocket knife won't do. They are tough knives and hard to beat for the price. It may not look like a $150 kitchen knife, but it can function like one.


John
 
johnwaynesandw said:
I have one I bought at a yard sale a few years back. It cleaned up good and took a nice edge. I use it when I am working outside when a pocket knife won't do. They are tough knives and hard to beat for the price. It may not look like a $150 kitchen knife, but it can function like one.


John
Click to expand...


Very well spoken!!!!
 
I have a couple and they do take and hold a good edge, but (and this might be a big one) they don't have an edge on them when you buy them:eek: . I'm not talking not sharp out of the box, but no edge at all. Mine were not ground all the way down to the edge so quite a bit of grinding was in order before they would cut anything.

Not a huge fan of the handles either, but they are decent.

If you don't mind some grinding they are a steal at the price, except the stainless filet knife which isn't good at all.

Sverre
 
Mine had an edge on it, wasn't bad either. The handles, soak em in mineral oil and they'll be fine. I just wish they made a real chef's knife
 
Hard to find in estate sales or the flea market around here - because NOBODY lets go of them. You will find boxes of cheap stainess everywhere, tho.

My wife recently pulled out three from her rotation because I got her a new santoku for Xmas - now they're all mine!
 
To those people here with the good sense to appreciate Old Hickory knives and 1095 steel:
THANK GOD SOMEBODY AROUND HERE HAS THEIR HEAD SCREWED ON STRAIGHT! Enough said.
 
My father has used one of these knives as a beater for years.
It's sharp, strong and cheap. When I was a kid I used it
for everything from cutting rope to cleaning the lawnmower.
It's still sitting in my parents garage waiting for more work
after 30+ years of use. It has some rust on it but who cares?
It gets the job done.
 
I have a block full of various German-made Henckels and a Sabatier or two. The ancient carbon-steel Dexter boning knife that was my Grandad's out cuts all of them. It's the go-to knife for my wife and I when there is a serious cutting job at hand. A few swipes on the Sharpmaker and that sucker will reduce a pork loin to paper-thin slices!
 
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