Ontario Knife Old Hickory Butcher Knife, 10-Inch Blade

I knew old hickory still could do a decent knife, after several poor quality old hickory knives recently this one has restored some faith in them. Nicely done and fitted grip scales and (hooray!) a decent edge with even bevels. I use this as a camp knife for clearing brush and branches and light chopping as well as bigger food prep duties and it does an excellent job, needs wilson wrap on the grip to really make it shine though. It weighs 9.25 oz. and is .094 inch thick. Now as to the rust issues some other reviewers have pointed out, these DO NOT rust instantly when touched by a "drop of water", this is gross exaggeration bordering on outright deceit, one picture even shows rust "spots" which form when left to air dry WITHOUT wiping it off after washing it (otherwise rust forms light patches as opposed to spots). I force a patina on all my old hickory knives ( intentionally putting a slight coating of oxidation on them with mustard, potatoes etc. to make them look more like antiques), this process involves leaving them soaking in corrosive materials and this takes time and certainly is not "instantly". On this particular knife I began the process by shishkabobbing three potatoes onto the knife and leaving them there. It took over 4 hours for a small amount of rust to form, not instantly, and this was washed off with a steel wool pad in under a minute. There is simply no way for rust to form in a few minutes with water. And just so you know rust is brown and a patina is black, rust is damaging to a knife and patina is beneficial ( it actually helps prevent rust). I don't oil my blades or none of that, I use them everyday indoors and outdoors and just wipe them dry when I'm done and have NEVER had a single issue of unexpected rust ( when I'm an idiot and leave a blade out in the rain, in a sheath wet or forget to wipe it off overnight then yeah I get some rust, but that's my fault not the blades). Stainless cutlery is about half a century old, what was used before that? Stuff that rusted when neglected, minimal care will gain you a high performing knife that'll literally last a lifetime.

You have to take proper care of this knife. It is not made of stainless steel. It is made of carbon steel. Carbon steel is easy to keep sharp. Just a few strokes of a KitchenIQ knife sharpener and it is almost razor sharp. And by the way, it comes out of the package extremely sharp. The handle is made of hardwood and there is no cross guard to keep your hand from slipping down from the handle on to the blade and cutting yourself. So be careful. It is an old fashioned knife just like what your great grandparents used. It's not a modern day knife.You really shouldn't put it in a dishwasher and for heaven sake's don't leave it in the sink because it will rust quite readily. You should hand wash it and then immediately dry it with a towel. To recap: it's not a modern stainless steel knife with a safety grip. It's an old fashioned carbon steel knife with NO safety grip. It is reasonably priced and made in the USA. Yes, I still recommend the knife as long as you take proper care of it.

This is a high quality high carbon steel butcher knife. These knives get better with age just like cast iron skillets do: the blade will darken to black over time, they are easily sharpened and hold an edge well. When you wash these knives just wipe them dry and they are fine. If water is left on these it will cause rust spots. Don’t freak out... it’s easily wiped down with oil or bacon grease or lard... etc. the metal is going to discolor naturally with each use ...just let it happen. I grew up with these being the “good” knives that were reached for in the kitchen in my family, and they do what a knife should do and they do it at a very good price. In my opinion this brand is the most underrated and overlooked high quality knife out there. 100% Turd Ferguson approved and recommended to anyone with common sense and a homestead bearing. I assure you, if I owned the company I would be charging much more than double the price these are sold for now.

Great knife, great weight, great blade, great heft. Best knife to use during bbq's and to cut up some ribs. One problem however is rust. Make sure you read my whole review before you make a decision on buying this product. I got this knife, opened it up, used it, washed it by hand, and left it out to air dry. I am not exaggerating when I say 10 minutes later when I went to go put it away, it had already rusted. I mean 10 minutes from being washed, and there was rust all over the knife. I have never seen metal rust as fast as this knife. The description claims that this is made from carbon steel, however this blade acts like its made from iron. It sharpens great and rusts fast. This is not necessarily a bad thing. All it means is that this knife needs to be hand washed, immediately dried, then wiped with oil. All I do is get a napkin or paper towel or rag, poor a couple drops of olive oil on it, and wipe the blade down. I have not had any rust grow on it since I started doing that. I think it is a good trade off for how useful the knife is to have to spend 30 seconds to take care of it every time you use it.