This is the Old Hickory Butcher Knife, model 77. I bought and a sheath it for use as a general outdoor knife, as it has a lot of the features I want in a nice camping knife: full tang, carbon steel blade, wooden handle, nice edge and blade shape. It kind of reminds me of a bowie. You can find these knives for about $7. Yup, seven dollars. Here are the details...
Handle Details: The handle is about 4.7" long and made of American hickory. It's straight, and swells just a tiny bit toward the butt. It's buffed and given a burnt look. The left handle scale is etched OLD HICKORY, while the right scale is blank. Both scales are held on via two brass rivets. The blade tang is fully exposed. There was no lanyard hole, so I drilled one myself. This size and shape of handle is really nice for kitchen work, but also gives a very satisfying grip in the woods. There were no splinters or cracks in the wood, and it required very little sanding. It did not irritate my hand at all, even when dressing deer and chopping wood with it. I used the butt only once, just to play, and I broke a cinderblock with it. The wood was slightly dented, but otherwise unharmed.
Blade Details: The blade is 7" long, and made of 1095 carbon (not stainless) steel. It's .056" thick and is hollow ground. Rockwell on mine tested at 56. It is shaped like a typical butcher knife, with a slight clip point and a swell that rises above the rest of the blade in the back. This is to hammer on; at least that's what I've always used that swell for. It came out of the package with a pretty dull edge, but was made sharp in a few minutes. I decided to make this a Scandanavian edge instead of the hollow grind, and this took about an hour to do. But the performance is much better. This blade keeps a very sharp edge, like all carbon blades. However, it tarnishes very easily. I got a nice, dark patina on mine after only about 20 minutes of work chopping wood.
The blade lends itself very well to chopping as well as slicing. Like a bowie. It's plenty thick enough for medium to heavy chopping, while still having a thin enough edge for skinning game. I think this might be my outdoor knife of choice when I go into the woods; it just does everything so darned well.
I also purchased this brown leather belt sheath for it at the whopping price of $4 http://www.bladematrix.tv/index.asp?PageAction=VIEWPROD&ProdID=35015. This keeps it at my side and truly makes this kitchen knife a real outdoor beast. Try it out for yourself, and see how you like a quality knife and sheath for $11 that will give you plenty of use in the woods.
Check out the Old Hickory line here... http://www.ontarioknife.com/oldhickory.html
Handle Details: The handle is about 4.7" long and made of American hickory. It's straight, and swells just a tiny bit toward the butt. It's buffed and given a burnt look. The left handle scale is etched OLD HICKORY, while the right scale is blank. Both scales are held on via two brass rivets. The blade tang is fully exposed. There was no lanyard hole, so I drilled one myself. This size and shape of handle is really nice for kitchen work, but also gives a very satisfying grip in the woods. There were no splinters or cracks in the wood, and it required very little sanding. It did not irritate my hand at all, even when dressing deer and chopping wood with it. I used the butt only once, just to play, and I broke a cinderblock with it. The wood was slightly dented, but otherwise unharmed.
Blade Details: The blade is 7" long, and made of 1095 carbon (not stainless) steel. It's .056" thick and is hollow ground. Rockwell on mine tested at 56. It is shaped like a typical butcher knife, with a slight clip point and a swell that rises above the rest of the blade in the back. This is to hammer on; at least that's what I've always used that swell for. It came out of the package with a pretty dull edge, but was made sharp in a few minutes. I decided to make this a Scandanavian edge instead of the hollow grind, and this took about an hour to do. But the performance is much better. This blade keeps a very sharp edge, like all carbon blades. However, it tarnishes very easily. I got a nice, dark patina on mine after only about 20 minutes of work chopping wood.
The blade lends itself very well to chopping as well as slicing. Like a bowie. It's plenty thick enough for medium to heavy chopping, while still having a thin enough edge for skinning game. I think this might be my outdoor knife of choice when I go into the woods; it just does everything so darned well.
I also purchased this brown leather belt sheath for it at the whopping price of $4 http://www.bladematrix.tv/index.asp?PageAction=VIEWPROD&ProdID=35015. This keeps it at my side and truly makes this kitchen knife a real outdoor beast. Try it out for yourself, and see how you like a quality knife and sheath for $11 that will give you plenty of use in the woods.
Check out the Old Hickory line here... http://www.ontarioknife.com/oldhickory.html
