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

C

Captain O

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These knives are the "old school" approach to kitchen cutlery, and are just as good as I remember as a child. I watched my father hone and mother use these knives (boning knives, butcher knives, paring knives) extensively. Mom would butterfly chicken, cut up steaks, dice vegetables, etc. for more than 15 years. Dad would make a few passes with these carbon steel knives on a butcher's steel and they were, once again, razor sharp. :thumbup:

Today, these old carbon steel knives are forged now, as they were in the 1800's. They may not be as "refined" as some of the modern "stainless steel, high-carbon" cutlery. But I think that they're better. Why? Because these knives take, and keep an edge. They cost less, and rely on "old technology" to serve well in the kitchen. They work now as they did when the American frontier finally closed... and they work very well! ;)

I'll be buying more "Old Hickory" knives as time goes on. :thumbup: :cool:
 
The bay and estate sales is where I build my collection on top I got from my grandmother.
 
I just bought two Old Hickory knives (butcher knife and slicing knife) for $3 total at an estate sale. They're in good condition and it didn't take much work on a stone to bring them to shaving sharpness.

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They're very handy and hold a great edge, don't they? So many people get wrapped up in "new and innovative steels" when some of the best, low-budget knives are staring them right in the face. While some fear "carbon discoloration" or "tainting food" as a reason for dismissing the carbon steel kitchen utensils, I think that a good patina, such as that on your older "Old Hickory" knives helps prevent such carbon transfer.

Any opinion for your experience?
 
I don't really think carbon steel taints food but it can certainly discolor it. I wouldn't chop certain fruits and veggies to be presented raw for guests.
 
I've been working on the edge of the Butcher Knife. This knife can shave the nu#z on a goat! :eek: ;) :thumbup: Yeah, this kitchen implement is, indeed a great cutting tool. So many times people sell these knives short. I am simply fascinated by how well these knives take (and keep) an edge. ;)

I'll buy at least one more next month. :thumbup: Buying these knives can get to be a habit.
 
I like everything about the Old Hickorys, look, quality, price! As for carbon transfer to food. I've never really noticed except for a little coloration and besides isn't iron good for you.:D And for edge retention they've always preformed fine. I don't mind the occasional pause to hit the butcher steel, if sharpening were such a grave concern for me I would prob. stick to an electric turkey carver.:rolleyes:
But this is all just opinion that I'm sure plenty disagree with.
Side note: Just replaced the Old Hickory Butcher knife I lost as a teenager and looking forward to deer season with it. I think the habit is easy to form, also picked up the Cabbage knife at the same time. At the quality and price how can you not buy 2?
 


Top - bought new on the net and patinated by use.
Middle - bought at a flea market
Bottom - found mixed in with my dad's old tools after his death

I use them for camping - I have high carbon stainless stuff for my kitchen. I camp with crazy gourmet cooks and we all bring too much cooking stuff. So I like a nice assortment of knives when I camp. The smaller two could also be steak knives in the camp, except I often use my pocket knife for steak. I agree, they are great knives. Unfortunately I share my kitchen with people who would get them wet and then leave them under something, rusting away. So stainless for the kitchen.
 
I finally got curious enough to search for why the blade steel is rolled with that particular pattern on these knives. Haven't found the answer yet. Does anyone have any ideas?
 
deltaboy said:
I'm going to get a Big 14 inch Butcher Knife from Old Hickory.
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I was all set to do the same. Then I was digging around in my stash drawer in the kitchen and found two or three Case branded kitchen knives that I have had since the 70's. They were my very first set of "good" kitchen knives back in the day and they still work just fine after 30-40 years. So, I discovered I didn't need any.
 
What's with the scallops on the flats? The old ones weren't made with them.
 
saxon said:
I finally got curious enough to search for why the blade steel is rolled with that particular pattern on these knives. Haven't found the answer yet. Does anyone have any ideas?
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Everybody did it. They're supposed to look hammer-forged.
It would be a funny sort of hammer.
 
saxon said:
I finally got curious enough to search for why the blade steel is rolled with that particular pattern on these knives. Haven't found the answer yet. Does anyone have any ideas?
Click to expand...

it must be for looks? i have some high carbon blades from Columbia and Taiwan that have almost the same pattern.
scott
 
Thanks for the ideas. I was also thinking that this could be the method of the day for making the surface of the blade stick less to the food being cut. Sort of like some of the modern chef's knives that have multiple vertical fullers along the edge to break the friction while cutting. Maybe that's thinking too much into it. Might just be a way to add some rigidity to a thin blade.
 
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