The "Old Hickory" Butcher Knife is just as I expected.

I got an Ontario Field Knife that I reground that is one of my main kitchen knives. Like your dad, a couple of swipes on the steel keeps it good and sharp. I use a stone on it maybe once or twice a year (it gets used by me daily). Great kitchen knife. Just remember to dry it after you wash it.

When I started using carbon steel knives in the kitchen, I did notice that the reaction of the metal with the various foods did have a distinct odor. Reminds me of when I first started using cast iron skillets.


Ric
Ric
 
I been using them since my Grandma put a old Hickory paring knife in my hand to cut potatoes when I was 5. I turn 51 in Dec.
 
Old Hickory knives are relatively new to me. For a while, they were in the "have to try one someday" category. Then I saw Elstin Limehouse use a long butcher knife to disarming effect on Justified. Not too long after, I saw the 14-incher advertised as a butcher knife/machete on the Baryonyx site. A light went on.

This knife can be had a lot cheaper elsewhere, but it is worth the extra bucks to have Benjamin take the edges off the handle and put one on the blade. I don't really have much use for a blade this big in the kitchen, but I can't wait for melons to be in season.
 
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