@LouieG7777 but wouldnt you rather get a knife that took good edges and was heat treated right rather than just getting a factory sharp knife that dulled right off?
@boomunderscore0 Oh don't get me wrong; I really like my OH butcher knife.. it didn't take much to give it a great edge and after using it for about 4 months I still haven't sharpened it again. I touch it up once in a while with a butcher steel though.
@LouieG7777 nice :) i havent had much time to test it but my Järvenpää utility puuko has a micro secondary and its keeping its edge so much better than it was with a scandinavian grind, i dont think ill even need to sharpen in any time soon.
You have a re-make of the much older version.I have one of each and yours is much lighter than the older original. With the older,the blade is impossible to keep shinny and "silvery"-The older is stamped "high carbon" and has less "groves" at the top of the blade-It is very difficult to dull the older knife and very easy to bring to a shave.-I use mine as a bush knife and have chopped down many trees 12 inches around.You have a great knife as it is.Don't under estimate what you have.I like both
I had an Old Hickory knife when i was twelve. I tried to harden the blade and it snapped like a hollow reed! It was my first fixed blade (even though it really is a kitchen knife) so it will always hold a special spot in my heart. I NEVER got it to hold an edge though. LOL!
Your thumb got numb because you had it on the back of the handle. That's a good way to give yourself carpal tunnel syndrome. For slicing and other low impact things it is not so bad, but you should never do it for chopping or hammering. I like the video. 1095 is a great steel to work with.
i found me an old hickory 8" butcher knife at a yard sale for $0.75!!!!!! bought and then my grandmother gave me an old Case XX 8"butcher knife. there both great for the money. and yes they will do fuzz sticks, baton, and chop some small wood!!!!!!!
A lot of the old timers from pre 1900 carried butcher knifes. A lot of trappers and frontiersman(SP?) carried them and lived and died by them. I prefer a scandi knife but I'd grab any of my old hicks too. BTW, I got a number of them about 8 years ago from wally world for $2 each on clearence. Not the same thickness as the old ones my mom used to use.
Its thin cross section makes it an awesome cutter but a poor chopper. Too thin and acute to really kick out the chips. See how it penetrates into the wood in a fine thin line. But it would make a swell small machete for clearing tough, green vegetation. Old H makes them up to 14" long. And of course they are great for food prep.
hey Severator, we'd put our Old Hickory 1095 CS up against any knife for use on the trail or in the kitchen. And for the price, it don't get any better than that! -BBQ Pit boys
surprised to see you with one of those in a vid but i have an eight inch for butchering deer and a 14 inch model for watermelons . cheap but a good knife
not sure, but I think these knives have been around for a long while. I've already had a couple people tell me they used this knife growing up, which is like 30+ yrs.
Toadcharmer' name is all that person can charm,they are a toad and have toad sex and make tadpoles.
EBBadd1 3 months ago
sad use of the perfect butchers knife.
live420video 4 months ago
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nice knife video here
another video you may like is
( how to make money with your knife)
donze52 6 months ago
I bought one brand new on ebay; they don't come with a very good edge. You have to sharpen it.
LouieG7777 8 months ago
@LouieG7777 but wouldnt you rather get a knife that took good edges and was heat treated right rather than just getting a factory sharp knife that dulled right off?
boomunderscore0 8 months ago
@boomunderscore0 Oh don't get me wrong; I really like my OH butcher knife.. it didn't take much to give it a great edge and after using it for about 4 months I still haven't sharpened it again. I touch it up once in a while with a butcher steel though.
LouieG7777 8 months ago
@LouieG7777 nice :) i havent had much time to test it but my Järvenpää utility puuko has a micro secondary and its keeping its edge so much better than it was with a scandinavian grind, i dont think ill even need to sharpen in any time soon.
boomunderscore0 8 months ago
@ToadCharmer - hahaha that's why its called a 'sickness' in the forums.
Severator 9 months ago
got one of those in the shed =d
garyle1 1 year ago
I have one of those and they are extremely handy. I don't think I would try to baton with it, but it would be good for most camping tasks.
ConfederateHandjob 1 year ago
i have a old joseh fenten and sons balony knife i use for a machete :) its from the 40s so its pretty tough holds a good edge to
thecanadainredneck53 1 year ago
i got an old hickery different design
go to knife when im fishing,great for gutting big fish
sirlunche 1 year ago
You have a re-make of the much older version.I have one of each and yours is much lighter than the older original. With the older,the blade is impossible to keep shinny and "silvery"-The older is stamped "high carbon" and has less "groves" at the top of the blade-It is very difficult to dull the older knife and very easy to bring to a shave.-I use mine as a bush knife and have chopped down many trees 12 inches around.You have a great knife as it is.Don't under estimate what you have.I like both
shotsxxx 1 year ago
@shotsxxx -great info! Thanks very much.
Severator 1 year ago
whats the grind on it lol
boomunderscore0 1 year ago
I had an Old Hickory knife when i was twelve. I tried to harden the blade and it snapped like a hollow reed! It was my first fixed blade (even though it really is a kitchen knife) so it will always hold a special spot in my heart. I NEVER got it to hold an edge though. LOL!
curtisskeete 1 year ago
@curtisskeete -hehe great story!
Severator 1 year ago
Nice!
How long is your knife(the blade I mean)?
LPFan3118 1 year ago
@LPFan3118 this one has a 7inch blade.
Severator 1 year ago
Your thumb got numb because you had it on the back of the handle. That's a good way to give yourself carpal tunnel syndrome. For slicing and other low impact things it is not so bad, but you should never do it for chopping or hammering. I like the video. 1095 is a great steel to work with.
OakeshottXVI 2 years ago
Yah def some bad form there! I definitely learned to change my grip for that type of work :)
Severator 2 years ago
i found me an old hickory 8" butcher knife at a yard sale for $0.75!!!!!! bought and then my grandmother gave me an old Case XX 8"butcher knife. there both great for the money. and yes they will do fuzz sticks, baton, and chop some small wood!!!!!!!
thekrazyredhead 2 years ago
oooh yard sale score! sweet!
Severator 2 years ago
"my thumbs a little numb" LMAOOOO
Arz2003 2 years ago
A lot of the old timers from pre 1900 carried butcher knifes. A lot of trappers and frontiersman(SP?) carried them and lived and died by them. I prefer a scandi knife but I'd grab any of my old hicks too. BTW, I got a number of them about 8 years ago from wally world for $2 each on clearence. Not the same thickness as the old ones my mom used to use.
OKBushcraft 2 years ago
Yah its interesting to think about how critical of a tool those knives were to them.
Severator 2 years ago
Its thin cross section makes it an awesome cutter but a poor chopper. Too thin and acute to really kick out the chips. See how it penetrates into the wood in a fine thin line. But it would make a swell small machete for clearing tough, green vegetation. Old H makes them up to 14" long. And of course they are great for food prep.
noisepuppet 2 years ago
You nailed it. As I've gotten a few more fixed blades I can feel the difference.
Severator 2 years ago
Not to mention it lacks the mass needed for serious chopping. harder to get much velocity with a lighter blade.
Chopping aside, I wish Old Hickory blades were readily available in my area. :-(
CSGraves 2 years ago
@CSGraves - good point on the mass as well. Def not made for chopping :)
Severator 2 years ago
hey Severator, we'd put our Old Hickory 1095 CS up against any knife for use on the trail or in the kitchen. And for the price, it don't get any better than that! -BBQ Pit boys
BarbecueWeb 2 years ago
awesome! you have them in your video too. Man I am so hungry now :)
Severator 2 years ago
Great knives! Old Hicks are legendary knives, and deservedly so. They are easy to sharpen, strong and take a razor edge. Love em! Good job Sir!
perunatic 3 years ago
Legendary is a great adjective. Thanks!
Severator 3 years ago
Cutting paper shows that a knife can...
Cut paper.
Why would you need an 8 inch blade that cuts paper and chops wood?
I get that you're just testing it out, but for a purpose oriented user knife paper cutting isn't the end-all be-all.
conwict7 3 years ago
An excellent point and I agree :)
Severator 3 years ago
it is a 1095 high carbon
Hissatsu5 3 years ago
You did a very good job with this knife.
I throw away my old kitchen knives, but I had some shitty ones, I use a CS and a benchmade NRA.
holdenccc 3 years ago
I saw the bm NRA in your video. Looks very comfy to hold.
Severator 3 years ago
it's like a glove, cuts very good and the price is not bad
holdenccc 3 years ago
surprised to see you with one of those in a vid but i have an eight inch for butchering deer and a 14 inch model for watermelons . cheap but a good knife
timbco475 3 years ago
Thats a cool old knife i wonder what year its from?
chrisw40 3 years ago
not sure, but I think these knives have been around for a long while. I've already had a couple people tell me they used this knife growing up, which is like 30+ yrs.
Severator 3 years ago
good olll Hickory
BaconBeast11 3 years ago