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.

Great product

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.

I bought this knife as a gift for my mom and was frankly disappointed by the fit and finish. The handle scales weren't aligned with the blade properly and were rather rough. I didn't really want to give it to her as it was. As a finished product I would give it maybe two stars.The nice thing is that it was easy to finish the scales with a little sanding and grinding. After a half-hour of work, the knife looked pretty nice. It didn't take long to get it sharp enough to shave hairs off my arm.I decided to think of it as an unfinished knife kit. As such, it's still a pretty good deal for the price.If you're looking for a finished knife, you'll be disappointed. If you're willing to put it some work, you can get a really nice knife.

The Ontario Knife Company Old Hickory Butcher Knife is a beautiful and sharp addition to my kitchen. Its initial sharpness impressed me, and I kicked off a patina process with strong, inexpensive coffee. I anticipate this knife will serve as a durable, long-term companion for my butchering needs. Highly recommended for its quality and versatility.

Awesome butcher knife! heavier and thicker blade than rada usa butcher knife.pro:Sharp, Full TangBig knife more to machete sideTough and durable for light to medium outdoor adventureMedium: not too thin blade as compared to 3 mm thinner "made in usa rada butcher knife alu."Rugged old skool feel (some my not like the "roughness brick appearance")Good price for $15Made in USACon:The handle just right length for middle sized hand like mine (a bit small for bigger hands), but i think its too chubby and boxy. I'll rounded it pretty soon.Questionable Blade vs Corrosion and Walnut handle durability vs waterNot good for stabbing/forkingThree brass pins in smaller diameter might be better..Overall:Great knife as always: after i tested it myself.Note: Amazon shipped it so fast! 2 days shipping, arrived in the next morning??? waw its the fourth time they did it(other stuff). Sometimes i felt not ready for it since i might stick to the estimated delivery date...meaning Item might not be attended overnight. Fast is great, Thank you, but dont be too fast (or too slow) please.

Sharp blade, great length for carving a prime rib or brisket, very sturdy, comfortable in my hand.