I had to laugh when you said your wife "hates these knives". My first wife used several of these knives about 30 years ago and I hated them. I remember arguing about it once, and I lost. Anyway, fast forward to the present and I now enjoy and use three Old Hickory's when camping... a chef's, paring, and boning knife. I also like it when the blades get stains/discoloration on them. My present wife doesn't care what our kitchen knives look like, as long as they are sharp.
correction: You DO want to leave those things on the knives. That patina will build up over time and afford a degree of corrosion resistance + Limiting the metallic taste imparted onto certain foods. Awesome vid, and awesome products!
I love my Old Hickory . Have several styles . Some modded from 7 in butcher and some stock . Latest is 5.5 in hunting knife with sheath and is my favorite .
I've had my Ol hickory chef's knife for about 45 years! I never wash the handle, and just wipe or rinse the blade. It is still as good as the day I bought it. I've purchased really expensive knives for the fancy knife stores, but I always go back to my Ol Hickory!
You are right about the gunk behind the scales. I loved the knives so much I bought some 2nd rejects from the factory for around 5 bucks and used brass pins and epoxy to put on some fancy wavy ash. Solved that issue and was cheap to do so.
I love getting retro wood handle knives at Goodwill. Skip over the made in china and go right for anything made in USA. Great for the grill and for the camp box.
When this country was being settled the butcher knife served as an all purpose knife. Good for cooking, hunting, self defense etc. Farmers had them and mountain men had them. Starting in the late 1700 for people heading west,special purpose knives like hunting knives were rare and expensive. Everyone could afford an Old Hickory, though. That's my story and I'm sticking to it.
Well the company that makes old hickory is from 1899. In early america there were not much knife manufacture or any kinda manufacture really. More like raw resources were shipped to europe, and then finished products were shipped to america. Most knives in those days like the butcher blades were made in for example Sheffield England. There was earlier knife than old hickory that is still in production the green river knife in america, but that too i think is from 19th century. If i remember correctly even americans were skeptical of the company at first since they had been so used to that quality mass produced factory knife with good steel comes from Sheffield
Ohhhh my, don’t put you knives in the dishwasher no matter what t says unless it is just a run of the meal utensil. The dishwasher beats a knife to hell and destroys the edge and a basically ruin the knife itself.
Grandma knives too. Both of my grandmothers used the butcher knives. They sliced everything from homemade bread with them to butchering white tailed deer. They're down to earth, working folk's knives.
Absolutely no knives are "dishwasher friendly". Except maybe if they are made from the high end true rust-free steels, but I think that the aggressive chemicals would still etch the edge away.
Right on Mark. Wipe these knives off with a soapy wet dish rag, dry it & then rub a coating of oil over the entire blade & handle. ( A food safe oil: Mineral, Olive or even butter works.)
Some of the best knife every made. My grandparents have a full set in an original knife block from the early 1930-40’s.
My favorite kitchen knives too. You can use a metal cleaner/polisher for the blade to remove staining.
Force a patina overnight in vinegar and polish them with cooking oil makes them more rust resistant and it looks great
I had to laugh when you said your wife "hates these knives". My first wife used several of these knives about 30 years ago and I hated them. I remember arguing about it once, and I lost. Anyway, fast forward to the present and I now enjoy and use three Old Hickory's when camping... a chef's, paring, and boning knife. I also like it when the blades get stains/discoloration on them. My present wife doesn't care what our kitchen knives look like, as long as they are sharp.
correction: You DO want to leave those things on the knives. That patina will build up over time and afford a degree of corrosion resistance + Limiting the metallic taste imparted onto certain foods.
Awesome vid, and awesome products!
I love my Old Hickory . Have several styles . Some modded from 7 in butcher and some stock . Latest is 5.5 in hunting knife with sheath and is my favorite .
Those old hickory butcher knives are awesome. Thanks for showing these, buddy.
I've had my Ol hickory chef's knife for about 45 years! I never wash the handle, and just wipe or rinse the blade. It is still as good as the day I bought it. I've purchased really expensive knives for the fancy knife stores, but I always go back to my Ol Hickory!
1095 great value.
You are right about the gunk behind the scales. I loved the knives so much I bought some 2nd rejects from the factory for around 5 bucks and used brass pins and epoxy to put on some fancy wavy ash. Solved that issue and was cheap to do so.
I have had a bunch for about 40 years. They’re great heavy duty knives.
I love getting retro wood handle knives at Goodwill. Skip over the made in china and go right for anything made in USA. Great for the grill and for the camp box.
When this country was being settled the butcher knife served as an all purpose knife. Good for cooking, hunting, self defense etc. Farmers had them and mountain men had them. Starting in the late 1700 for people heading west,special purpose knives like hunting knives were rare and expensive. Everyone could afford an Old Hickory, though. That's my story and I'm sticking to it.
Well the company that makes old hickory is from 1899. In early america there were not much knife manufacture or any kinda manufacture really. More like raw resources were shipped to europe, and then finished products were shipped to america. Most knives in those days like the butcher blades were made in for example Sheffield England. There was earlier knife than old hickory that is still in production the green river knife in america, but that too i think is from 19th century. If i remember correctly even americans were skeptical of the company at first since they had been so used to that quality mass produced factory knife with good steel comes from Sheffield
Ohhhh my, don’t put you knives in the dishwasher no matter what t says unless it is just a run of the meal utensil. The dishwasher beats a knife to hell and destroys the edge and a basically ruin the knife itself.
Those are some Great Old Fashioned knives👍
Loved the video Mark. I like that butcher knife!
I love them
The lines on the blade is from the cold rolling process
Carbon steel rocks I
They are man knives 👍🏻👍🏻
Grandma knives too. Both of my grandmothers used the butcher knives. They sliced everything from homemade bread with them to butchering white tailed deer. They're down to earth, working folk's knives.
Kitchen Classics
You're correct they're 1095.
Absolutely no knives are "dishwasher friendly". Except maybe if they are made from the high end true rust-free steels, but I think that the aggressive chemicals would still etch the edge away.
Same chef knife... I've had it for years..
It will take a very amazing chef knife to pry it away from my kitchen.
Only a lazy ass puts a knife in a dishwasher. BAD! Like you said, when you’re done just wipe it off.
Right on Mark. Wipe these knives off with a soapy wet dish rag, dry it & then rub a coating of oil over the entire blade & handle. ( A food safe oil: Mineral, Olive or even butter works.)
If anyone sees this & decides to throw their okc old hickory away because the tang rusts, let me know, i'll pay the shipping costs to salvage it.
Best commercial knives for slaughtering/butchering/hunting-skinning-field dressing.
Making a leather sheath is too easy.
YOU CAN POLISH THE SIDE OF THE KNIFE WITH ZAM
I have found that polishing them actually imparts a metallic taste that I dont get with that oxidation or whatever is going on there.
The rust looks too dirty to cut food.
It's not rust. Rust is oxidation, the black spots are a reaction from the steel with acidic foods.
If you buy the cleaver...you will find reasons to use it,trust me!
Give a man an ax, everything looks like a tree. Give a man a cleaver....
Hello sir
I want to chat with you about knives in personal may i ?
That’s why we have a comenta section....what would you like to talk about?
I am actually living in KSA . And the knife OLD HICKORY isn’t available in KSA . Can you send me a new pair of knives and i will pay you?
Cut fat off of meat? Only if I'm eating it.
Why are you cutting off so much fat from your meat? 😊
Fat is flavor!