First introduced in 1924, the Old Hickory® knives are the most venerable product line still in active production. The Old Hickory® knives feature a hardwood handle secured with brass compression rivets to 1075 carbon steel blades that are both very sharp and capable of retaining an edge better than most stainless knives. Proudly manufactured with artisan processes for over 90 years, Old Hickory® has stood the test of time and is proven to be the best carbon steel kitchen cutlery sold today.
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.
My 97 yr old mother had this same knife. I grew up on the farm using it all the time. Now, after 70 yrs of using hers I bought one. Actually bought three one for each daughter too. Hers is smaller now from all the shapening but even the handle is in good shape and is still in use.
It is very dull and will take a while to sharpen
Got it for my husband best knife in the drawer ! Will be purchasing more.
I’ve owned this beautiful knife for about a month and so far I don’t know how I’ve cooked without it for so long.
The handle Is sized great for my Mechanic’s hands and feels sturdy and the wood provides excellent grip.
The length and size of the blade always gets looks and complements when I brandish it while cooking with an audience. It holds an edge quite well but does require maintenance to stay razor sharp. I always wash it immediately after use then apply some olive oil to keep it from rusting.
My favorite part about it is how the steel has started to change colors, giving it a nice aged patina. I give it 5/5 stars and enthusiastically recommend it to anyone who enjoys using quality cutlery.
Great knives hope to order smaller ones when available