79-8" Old Hickory® Cook Knife

Back by popular demand, a classic combination of hardwood and 1075 carbon steel that is a must-have for any kitchen. It slices, it dices, and it screams Americana. Old Hickory® has been proudly made in the...

$27.25

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Back by popular demand, a classic combination of hardwood and 1075 carbon steel that is a must-have for any kitchen. It slices, it dices, and it screams Americana. Old Hickory® has been proudly made in the U.S.A. for over 90 years.

USE & CARE

Please note that the Old Hickory knives are made with carbon steel. We have been making Old Hickory since the early 1900's. Carbon steel knives require extra care to prevent rusting and oxidation of the surface. Old Hickory should not be placed in a dishwasher or allowed to soak in a sink. We recommend cleaning the blade with a damp sponge or cloth and dry thoroughly. Some people go a step further and apply a light coating of vegetable oil to the blades surface. If your blade shows signs of rust, use some steel wool to remove it and then apply some oil to the blade. To keep the blade razor sharp, use a honing steel, sometimes referred to as sharpening steel, or sharpening stick. After years of use, the steel blade will develop a patina, a darkening which is desirable and an indication of its age. Old Hickory knives are durable and affordable, but do require special care.

Thank you for bringing these back. I have been using a 10" one for 40 years and it is so much better than the others I have used!

Excellent

Excellent, couldn’t ask for better

Never received the items

I'm sure the knives are awesome. But I never received them. I was told by customer service that there's nothing they can do. UPS has not been helpful at all. So I'm out my money with no knives

Don't expect it to cut anything firm

I am a chef, professional knife sharpener and an amateur knife maker. I've used
The Good:
The price- this knife is cheap.
The steel- As with most simple high carbon steels, the steel in these knives sharpens quite easily. The heat treatment is also acceptable, though I would prefer it to be a bit harder. But, if you have a belt grinder, you can buy this knife and regrind it into something that cuts well and sharpens easily and you're only out $25.

The Bad:
Just about everything else. These knives have some of the crudest grinds of any commercially made knife that I've seen; they are so thick behind the edge, and transition so abruptly from the bevel to the blade face, that they can't cut anything that isn't soft like a tomato. I literally have spatulas that cut things like carrots just as well as this knife. And they don't thin out into a usable tip at all. If your rock chopping (like most cooks in the US), the blade height isn't sufficient to keep your knuckles from hitting the cutting board unless you have very small hands. Unfortunately, unless you have the time, skills and equipment to reshape this thing, you'd get better results buying a thin $8 knife from a big box store