I have been looking at Ontario's Old Hickory line-up for a couple weeks. I love carbon steel. Sure, you have to care for it more than stainless, but it just takes and holds a fantastic edge. I have noticed how inexpensive the Old Hickory line was so I figured, "screw it, I'll bite."
So for a whopping $8 (including shipping) I bought one on eBay.
Fit/Finish- Yeah. Right. The handle is smooth (so smooth I think it might slip in my hand actually) but doesn't look like it has an oil finish or anything to protect from moisture. The blade has those phony lines marked into it that are supposed to make it look 'aged.' I think they look cheesy. It came with no edge. I've bought unsharpened knife blanks that kinda feel approximately similar in their edge.
Balance- It's incredibly light. I expected that a butcher's knife with a 7" blade would have some heft. It doesn't. The blade is very thin so there is no forward momentum if it is swung. I'm not convinced this would hack through frozen stuff or bones or even take off a trout's head in one shot. It just doesn't have the oomph.
Steel quality- I've only actually had the thing for about 4 hours now, but so far it has taken an incredible edge that I would not mind shaving with. The combo of the razor edge, and the very thin blade helped it slice through a cardboard box like it wasn't even there. Time will tell about edge retention.
Overall- I'm happy with it. It is as rough as one would expect an $8 knife to be. I don't believe it will live up to its title as a butcher's knife. The "bendability" of the steel, and it's thinness are more reminiscent of a boning or fillet knife. I'll find a use for it though.
Before receiving it, I had even toyed with the idea of it being a backup weapon to store around the house. But a long wimpy blade, and slippery handle don't exactly bode well for a fighting knife. (most of our back-up around the house weapons are blunt instruments like bats anyway. Gotta love $3 bats from goodwill!)
Mods-If this is too off topic because it's intended as a culinary knife and not a weapon, please feel free to delete.
So for a whopping $8 (including shipping) I bought one on eBay.
Fit/Finish- Yeah. Right. The handle is smooth (so smooth I think it might slip in my hand actually) but doesn't look like it has an oil finish or anything to protect from moisture. The blade has those phony lines marked into it that are supposed to make it look 'aged.' I think they look cheesy. It came with no edge. I've bought unsharpened knife blanks that kinda feel approximately similar in their edge.
Balance- It's incredibly light. I expected that a butcher's knife with a 7" blade would have some heft. It doesn't. The blade is very thin so there is no forward momentum if it is swung. I'm not convinced this would hack through frozen stuff or bones or even take off a trout's head in one shot. It just doesn't have the oomph.
Steel quality- I've only actually had the thing for about 4 hours now, but so far it has taken an incredible edge that I would not mind shaving with. The combo of the razor edge, and the very thin blade helped it slice through a cardboard box like it wasn't even there. Time will tell about edge retention.
Overall- I'm happy with it. It is as rough as one would expect an $8 knife to be. I don't believe it will live up to its title as a butcher's knife. The "bendability" of the steel, and it's thinness are more reminiscent of a boning or fillet knife. I'll find a use for it though.
Before receiving it, I had even toyed with the idea of it being a backup weapon to store around the house. But a long wimpy blade, and slippery handle don't exactly bode well for a fighting knife. (most of our back-up around the house weapons are blunt instruments like bats anyway. Gotta love $3 bats from goodwill!)
Mods-If this is too off topic because it's intended as a culinary knife and not a weapon, please feel free to delete.
