Ontario Knife 750-4 Paring Knife, Carbon Steel Blade, 7-1/2 in L, Brown

This is many times better better than every other knife in my kitchen drawer, and didn't cost more than any one of them.I bought the Old Hickory after a minor epiphany. It began when I was trying to sharpen a paring knife that I use all the time in spite of the fact that it's almost dull to the point of uselessness. It's a Chicago Cutlery knife which is made from some mysterious stainless steel, and needless to say I was just ripping minute chunks out of the blade without really improving the edge a bit. It occurred to me all at once that I would never tolerate such poor quality in a camping or hunting knife, but I have never questioned the overt lousiness of my kitchen knives.Part of the reason for that is that I see no need to spend a ton of cash on something for chopping vegetables and cutting sandwiches. I looked around, and saw that the Ontario Old hickory knives were pretty cheap,and made from 1095 carbon steel. I had used that steel extensively in the field, and knew it would take both a harsh beating and an razor's edge, so I figured I'd give one a try. When I got the Old Hickory, I spent a few minutes on it with an Arkansas stone, and sure enough I was cutting paper with it in no time. For kicks, I tried that with the Chicago cutlery, and it just tore the sheet. You can see the results in my customer image.Nothing is perfect. Old Hickory knives look awful. They won't be shiny like stainless unless you polish them all the time (and you shouldn't do that). They will rust if you don't wash and dry them after you use them. You will have to touch up the edge once in a while, and the handles are uncomfortable.On the other hand, the cheapest knife in my drawer is now razor sharp. When it gets a little dull, I'll run it across a stone a few times and be good to go. Now that my expectations have been met by this unassuming paring knife, I think I'll buy a full set of Old Hickories, pitch out my other knives, and call it good.

Old hickory is great for anyone that just wants good knives thata are easy to sharpen and to care for. They are double-riveted wooden handled (the handles are so good that I still us one of my mother's Old Hickory knives that is at least 70 uears old) and you can sharpen them with a few swipes on a good steel.This paring knife fits the hand well for all but the biggest (maybe) and smallest hands. It was made to be used daily, not just admired. Just remember it is not "stainless" and it can rust easily. Wash it quickly by hand and wipe it off and you're fine.I have about 8 Old Hickory knoves (a couple or so that Ontarion Knives evidently doesn't make since acquiring the brand) and I love them all. You would have to put up a heck of a fight to take them from me. Also, they make really great gifts for beginning cooks. They're inexpensive for what they do and all but impossible to hurt as long as you wash them by hand and dry them quickly.

The Old Hickory paring knives are good quality, workhorse knives that are not the ones to buy if your main goal is to impress people. You probably will find they need sharpening as delivered to obtain their best performance. The good news is that their carbon steel blades are easy to sharpen and hold a good edge, even with dishwasher washing. Over time, the blades should develop a black iron oxide conditioned surface, similar to cast iron cookware. I bought a couple of these for my mother to replace ones that had disappeared after many years. Her initial impression was that the blades were thicker and stiffer than she preferred. She didn't realize that the lost ones had been sharpened for so many years that their blades had become almost as thin and flexible as a filet knife.

Easy to sharpen! Love this traditional light weight knife. I have a set and added this to it! It does discolor but that's what it's supposed to do because the amount of carbon in the metal making it soft. If you keep it sharp and care for it, you'll understand how this is a great knife. I grew up with high carbon knives that turned black. I found the benefit of this knife over steel shiny knives is that it can be sharpened quickly and easily. My wife, by her own choice of all the knives in have in the kitchen, uses the chef knife in this brand and it's her most used knife. I sharpen it often to keep her happy. She is petite and the chef knife makes food prep easy and light weight without sacrificing performance. I was lucky to find this brand still being made.

The nice thing about Old Hickory knife blades is that you can get a good sharp edge on them like no other knife in your kitchen. You do need to provide a little care for the knife. I use it, clean it, dry it and put it back in the drawer. Don't leave it laying around with water or food on it as it will eventually rust. You shouldn't soak any wooden-handle knives anyway. It only takes a minute to run soap and water or even an SOS pad over it, rinse it, dry it and put it away. I've had the 10-inch carving knife for about 30 years and looks fairly new and it's always sharp. I run it lightly over a whet stone about once a month to keep the edge.

They’ve always been good high quality carbon steel knives the kind that rust. I know for a lot of people they don’t like this happening but it’s to me is the way you know you have quality . Now I’ll explain these stainless steel ones won’t keep an edge they way the old hickory will I’ve seen all my family members own these knives and you wouldn’t law a stainless one on them ! Two many times I’ve seen them sharpened down to a tooth pick and best potato peeling and slicing knives ever . We’re we live we use to find them in about every store you went to but the ones I purchased from Amazon were the first I’d seen in years ! It’s good to know you can rely on Amazon to have all the new ,all the vintage and haritage things that hard working Americans are so use to having enjoying seeing are children grow up with these in there life to ! Thanks agin Amazon

Simple product, well made. High-carbon utility knife with a strong blade, riveted tang in hardwood handle. Ships razor-sharp & sharpens easily. They haven't changed the product and how it's made in 60 years: this matches the 3 & 4" ones my father bought for leather crafting in the 1960s. Thank god: a quality product someone hasn't tried to make cheaper.That said, the cost of this product line is really reasonable. This is a well-made & robust but inexpensive utility knife you won't fret about if it goes missing. Without a full tang I don't think you'd baton wood with it, & handle is too small to make a good bush knife. Perfectly good for leatherwork, camp kitchen work, general utility use. Perfect for what is intended to accomplish.

El producto como tal tiene detalles de baja calidad, a esto me refiero que viene con un filo deplorable, la columna o espina del cuchillo tiene bordes bruscos y necesitan limarse o lijarse, la madera en el mango tiene un acabado pobre y de baja calidad, no es de espina completa (significando que el acero llega al final del mango). Pero no todo es malo, una vez lijado tanto el borde o columna del cuchillo como la madera del mango, aplicando una capa de aceite mineral y afilarlo con piedras japonesas, El acero del que esta hecho es digno de un filo que te hara temer al cortar cualquier alimento. Deberas tener cuidado ya que es de alto carbono y NO es INOXIDABLE, limpialo y secalo inmediatamente desdpues de cada uso. Lo recomiendo si estas dispuesto a darle un mantenimiento adecuado e invertir tiempo en el (no mucho pero suficiente)

Good kicthen knife, really good value for money, But best to get the full set, i bought this one as it was so cheapJust be very carefull you dry it well.

Perfect knife according to my wife who has been using it daily since we got it. It has a nice blade, which is also very sharp. So if the wife is happy so am I.

Tough, rugged little knife. Only thing is that I prefer my paring knifes in stain resistant steel as they do get a lot of acidic fruits action.