Old Hickory 753 - 3 1/4" Paring Knife


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sm
February 26, 2008, 03:51 AM
Old Hickory 753 - 3 1/4" Paring Knife.

http://www.ontarioknife.com/oldhickory.html

This is a 1095 Carbon Steel , heat treated blade of 3 1/4" (as listed )and total knife measures 6 3/4" in length.

Just simple kitchen paring knife with a hardwood handle and brass rivets.
The tang only inserts into handle 1 1/2"

Mom & Pop hardware stores carries these for around $4

Yes, this the knife I share about often. I go way way back with using one of these.
Legal blade length here is 3 1/2 ".

Sure, I would prefer a longer handle and full tang, still for $4, and 1095 carbon steel, and what all I and others have used these for, I and others are not going to fuss.
Actually we are quite complimentary about this knife.

I normally drill a hole into the handle before I ever take one out of the vacuumed sealed , plastic onto cardboard package.

I will use a toothbrush holder often to keep one in. I am not trying to hide anything, just a oval-ish toothbrush holder allows me to safely carry one in my truck, back pocket afield , or have in a desk drawer, when traveling and toting to and into a hotel room...whatever.

Index cards, since I use these often, make sheaths, then again I have just used cardboard...

Hole in the handle allows me hang on a nail, or attach a lanyard, which I will do when in or around water, or using it where dropping it from a height would not be good.

While I prefer rawhide , the thin cord, like many are familiar with in building duck blinds, is often used. Just get a length, tie a square knot and then insert the folded end opposite of knot, pull through and do a slip knot.
Easy to take on and off...

Of late, since I have it, the beaded key chain can be bought in bulk at the hardware store in brass, or nickel, and in two sizes. I last used a small brass beaded key chain about 24" long.
Just removed this chain from around my neck, put onto knife and good to go.


I have used to cut a B-Day cake in a office setting, deli meats, cheese and whatever else a office setting in a lunch room needs a knife for.

This is my kitchen knife at home.
I supplement with my pocket knife, a Case Peanut.
I rarely use a bigger knife.

I have cleaned fish and game.
Duck blinds being built, picking the lock on the duck cabin to get in, and ...

I have cut garden hose to splice back, rope, cord, twine for garden use, pruned rose bushes, cut small branches , including for a sling-shot fork.
Cut feed , seed, and whatever else sack one can think of.

Open a bottle top, open a can of soup, tighten a radiator hose, cut heater hose to fit, scrap off an old gasket...

Remove and put back the crane screw on a Model 10 and 64 , Colt Python, Detective Special, remove stocks from a Bone Stock Gov't Model of 1911 and Custom Caspian 1911...

Cut branches, make a shelter , whittle kindling for a fire, whack a magnesium fire starter to start the fire...

Makes a pretty good door stop too...

For $4, I can't afford to not have one of these , and others scattered ...like one most likely still on a roof and maybe the next time it rains it will come down...

Sharpening.
My go to stone is a Norton 3" combo corse/fine India stone. About $5.
Freehand sharpening allows me to very quickly to touch up this knife, and if I need to get more serious like after cutting a vent hole in aluminum, or scoring drywall...it does not take long to repair any nicks or damage I may have done.

I have used any stone from a .59 no name from a gas station to emery paper, to the bottom of a ceramic coffee cup, cereal bowl or cookie jar to...
I like my Norton India best.

Strop on cardboard, jeans, hand, shoes, fencepost...

$4, means I don't care if I lose it, or abuse it.

On some of these I have taken a half round file, and made a very shallow finger notch where handle meets steel.
Some have reflective tape in green, orange and white.
These knives are users and out on the property, farms, and ranches, just easier to see if dropped or walked off from.

Re: Rust.
These get a patina and I normally introduce that right off the bat.
I honestly never have had a problem with one. Unless one is forgotten and left out in the rain or similar.
Then a bit of oil, steel wool and in no time good to go.

At home and in the Kitchen, Mineral oilworks fine on the handle and steel.
I am out ,so of late PAM cooking spray is what I am using.

Out and about...ain't no telling.
Those around property trucks might get John Deere oil oil or stuck in the tin of Crisco that has been in the work shed since Ike was President.


Quite a few of these live in vehicles, and are in kits with vehicle emergency needs with first aid kits, and there might be a .22 pistol stuck in with one.


Folks asked again, so there is the knife for about $4 that I have used forever and still do and recommend folks at least get one, and mess with.
If nothing else, to learn how to freehand sharpen with.

These are great to dull on purpose the point and edge and let a kid learn about responsible knife use with supervision.
Get kids bigger, earned being ready, take a file, put back a point and edge, sharpen with a stone and the kid is good to go.





Steve

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Brian Dale
February 26, 2008, 04:19 AM
What's the advantage of rawhide? It looks better?
(I'm serious)

For me, small and sharp is good; big and awkward is bad.

I've had cheap, stainless paring knives in lunch boxes, the car, elsewhere...I didn't care if they got lost. I've since discovered that I don't seem to lose them.

I need one. Maybe more, in time.

HiWayMan
February 26, 2008, 08:41 AM
Chicago Cutlery puts out a nice paring knife. Blade is 3-1/4", handle is 4-1/2". Full tang construction. I stippled the handle and fjimped the top of the blade, made a simple leather sheath and was good to go. It is my left hand knife now.

Best part is I picked it up at Wally World for $6.

sm
February 26, 2008, 12:52 PM
Brian-

I like Wood-n-Blue-Leather. It is a Southern Boy Thang *grin*

HiWayMan,

Chicago Cutlery, the ones I like had the Cherry Wood handles. The steel was carbon steel.

Now I have not looked at them in some time, but it was my understanding CC had dropped the Cherry Wood series , and were importing a stainless steel knife from overseas.

Hurt my feelings, as I grew up with Chicago Cutlery made in the USA, along with Old Hickory and Case kitchen knives made in the USA.

Some other old names too...
Old Hickory is still made in the USA...

I'd have to research Chicago Cutlery to see what blade steel they are doing today in what lines they offer.

Zeke/PA
February 26, 2008, 07:28 PM
My last order from SMKW included 4 Old Hickory paring knives.
After they were subjected to a Zeke style hone I gave one to each of two daughters and placed the others in the kitchen knife block with several other Old Hickory patterns.
Zeke

CZ.22
February 26, 2008, 07:52 PM
Need to get a few of those. Haen't seen them around at any stores I frequent, but they carry them for cheap at the gunshow. I also need to get a stone- I'll try a Norton -and learn to sharpen. My GLOCK knife and, more importantly, my Case Yellow Handle Medium Stockman, CV, my first knife ever, are kinda lacking in the Sharp department as we speak (and yes, I've honed them.)

sm
February 26, 2008, 07:59 PM
Sometimes the best defensive weapon ,is a sharp paring knife in a glove box, to cut up an apple and get that wonderful child that has turned into a screaming heathen to shut up and start smiling again, and allow mom to finish a road trip to go see Grandma. - lady I know


This is lady that went to a yard sale and asked her husband later.
"Honey, these were only 25 cents each, are these worth a flip or did I waste my money?"

Case kitchen knives from paring to Cleaver for 25 cents each!

*she-done-good*

plumberroy
March 25, 2008, 01:08 PM
I know I am dragging up an old thread but after reading this and Steve's thread on the russel woods walker knives I though I'd chime in I had looked at the russel woods walker knife I while back I liked the idea but have a hard time buying Tiwain japan china stuff I am also a fan of old hickory kitchen carbon steel and Made In the USA. so I have carried for a while a 703 old hickery paring knife (I like the beefier handle)I carry it in a peice of leather 6"x6" with 2" folded over and rivited rivits along the bottom and a couple rivits placed to make the knife fit snug in the fold over I end up with a peice of leather 4"x6" with a knife pouch It stays up right in your back pocket and you hardly know its there
Roy

SeanSw
March 25, 2008, 01:51 PM
Two years ago I purchased one of the Old Hickory paring knives for kitchen use. It was not very sharp and needed the edge bevel reset to something more suitable for a paring knife. The edge never stayed around long and the blade was slightly too short and thick for my preference. On the first day I ran that knife through 250 pounds of red potatoes and each one was a struggle.

Yeah, it was only a few bucks, but you can get food service pairing knives for about the same price which, IMO, are superior.

There are a few Old Hickories in my collection and the newer ones don't compare to the old. I don't care if they're still using 1095 carbon steel, the paring, skinner, and 2 sticker knives are all too soft. I'll let the cleaver slide because it's so big but my older slicer and butcher knives are significantly harder steel.

Despite the nitpicks I do like the rest of the lineup. I think the value of Old Hickory knives lies in their size and strength for low cost, and this value is maximized by other knives in their lineup. They are a lot of knife for the money and knivesplus.com is still selling them cheap.

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