Old Hickory VS Henkels Twin Four Star II

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plvaulter06

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Dec 4, 2010
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I have a 10" Old Hickory kitchen knife made by Ontario Knives. It is made from simple heat treated and tempered 1095 carbon steel. ($10)
I am a skilled sharpener and keep this knife sharp enough to shave with!

I am just wondering how this knife would perform compared to something super high end like J.A. Henckels Twin Four Star II 8-Inch Stainless-Steel Chef's Knife ($165) made from Ice hardened, forged high carbon stainless steel.

obviously, it will be more resistant to rust. But as far as the blade goes, would it out perform my Old Hickory? (to be able to take, and hold an edge as well?) Or is it just a status symbol for chefs?
 
FWIW, My Old Hickory knives seem to take and hold (if they don't stain) a better edge than my kitchen knives using X50CrMoV15 --which I believe is what Henckels uses as well.

However, I'd also say that Old Hickory knives have the downside of poorer balance, construction, geometry, and a tendency to taint certain foods with a metallic taste.

Edit--You quoted the Henckels knife as $165 but everywhere I look shows it for $120-ish. Also, although I'd argue the Henckels knives are better than Old Hickory in most ways, I do consider them overpriced/rated compared to many of their counterparts. Despite Henckels marketing, they're not forged from a single piece of steel, but made from pieces welded together, they have a poor bolster design, and thanks to relatively soft steel-arrive sharpened at too wide of an angle, usually 20 degrees per side.
 
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your old hickory is probably better than the henkels, but there are some really good japanese knives out there that while more delicate could cut circles around the old hickory.

Me personally, I'd like a regular carbon steel knife like the Old Hickory but in an actual chef's knife shape... And I just yesterday found that knife! Google "r murphy" knives, I plan on getting one some time :)
 
Henkles Four Star II is not considered “super high end” as far as kitchen cutlery is concerned. Far from it!

I personally consider Henkles as a “basic” starting point for cooks but never recommended the Four Star line because of their thickness and lower performing steel. Lower performing compared to what is available, NOT because it doesn't perform adequately! Don’t get me wrong, they would make a fine improvement over your Old Hickory but that is not solely because of the steel. Some of the most important differences of any knife boils down to its size, shape, balance and ergonomics/handling characteristics. There’s more to a knife than its steel alloy and to me, the perfect knife must combine all of these things, becoming one with my hand so that using it is precise and effortless. A stainless steel is much more important in the kitchen than anywhere else because of the constant contact with corrosive liquids and the fact that a Non-stainless/carbon steel imparts a metallic taste and discolors many of the things we like to eat! So, for all-around/all-purpose use a stainless steel is considered mandatory by most cooks.

For similar money to the Four Star II’s I’d say try a Japanese style French Chef’s knife such as THIS one from KAI. With a well hardened core of VG10 it runs circles around everything else in its price range and the thinness of the blade/edge makes for superior slicing ability and a much longer lasting edge. Combine that with the excellent balance and ergonomics and you’ve got one of the finest “tools” ever designed for the kitchen. If you are used to a traditional forged bolster Chef’s knife it will take a little time to adjust to the lightness and you can forget using a knife steel to “touch them up” because they are harder than most sharpening steels. Use a Japanese water stone or a Ceramic stone. One thing to consider with ANY of these “super high end” kitchen knives is, DO NOT go chopping through bones and frozen items because the edge geometry is not designed for that! Use a cleaver and/or a saw. Also, NEVER run them through the dish washer, always hand wash and keep them in a proper knife block to protect their edges. When you think of your lifetime and how much time is spent in the kitchen it is foolhardy to not invest wisely in good kitchen cutlery.
 
the last henckels kitchen cutlery that i really liked was the high carbon non-stainless issues. i have one 12 in. breaker - butcher carbon knife that has "for slicing not chopping" stamped in blade. i.m.o. the global line far eclispes henckles--in fact i prefer the victornix over many higher priced models. for chopping up veges i love my carbon forged murray carter.cutting of fruit & smaller things like olives my phillip dobson parer in m4 has no peer.
dennis
 
Howdy and welcome to Bladeforums!

There are many forums here. We even have a forum for kitchen cutlery
BladeForums.com > Knife Specific Discussion > Kitchen Cutlery & Tools
http://www.bladeforums.com/forums/forumdisplay.php?f=842

I think Tony A raises a good point. Steel is only a small part of cooking knife performance. Balance and blade geometry count for much. I have some Henkels 4-star that we got in the 80's. The Henkels are a delight to use because they are so well balanced. The blade shapes are good, as well.
 
i used and carried old hickorys' for years...in fact i just bought 5 "stickers" to re-handle for some guys on a muzzleloading forum....

i remeber all the old folks in my family having them in thier kitchens and my Cherokee grandmother had one in a beaded sheath hanging on her hall wall...

excellent knives, i love them and you can't beat the price for quality.

God Bless

Lee
 
I really like my old set of Chicago Cutlery knives but sadly I don't think they are made in the U.S. anymore like mine are. I can't attest to the quality of newer ones but the old models are excellent if you get them off eBay or similar places.
 
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