Ontario Knife Company Old Hickory OH7026 kitchen knife,Brown

Bought this to use as a camp kitchen knife. I also have the OH Fish and Small Game knife which I keep on my hip – so this knife is for family camping where I’m doing a lot of cooking. The quality out of the box was very good. The scales were even and only needed a light sand, but that’s just because I’m nit-picky. The grind was completely even (a surprise!), and it was very sharp. I always regrind every knife I buy because I’m a bit of a knife snob, especially for kitchen tasks. I thinned the edge down about 50% with a mill file (hint: put a welding magnet in a vise, stick the knife on the magnet, file away) and then put on an 11dps edge with no micro-bevel. This will only be for cooking, with no bone chopping, so I skipped any kind of micro-bevel (by comparison, my fish and small game knife is 11dps with a 22dps micro-micro bevel because it does a lot of wood tasks). This knife now absolutely screams through meat and veggies with little more than gravity alone. The fact it has a ton of belly at the front is nice for camping when you are often cutting on a picnic table that is awkwardly low and that’s one of the reasons I picked this knife. The fact it has a sheath means I don’t have to come up with a solution for protecting the edge while transporting it, or when the knife is just knocking around on the camp table. And the fact I can belt wear it is certainly handle, especially if I use it for occasional other tasks besides cooking.It’s carbon steel, so obviously there is maintenance. I don’t like rust so I forced a patina to provide some protection. When storing in the sheath between camping trips I do give the blade a super thin wipedown with a drop of mineral oil. I’m not shy of carbon steel, but if you are, the stick with stainless knives. I feel like 1075 is a good all-around steel for camp duties. Tougher than 1095, but holds an edge more than long enough to get through a half-week camping trip without having to hit the strop. And, of course, 1075 sharpens up REALLY easily.

For Old hickory this is a very nice kitchen/camp knife. I like the size compared to the 7-in version. The primary bevels are also much thinner than the 7-in version. That makes it pretty good for slicing meat and vegetables. As with pretty much any old hickory knife, it comes about as sharp as a butter knife. You will need to put a good edge on it yourself. That's the same with every single old hickory I have ever purchased. The prices have really gone up since Blue Ridge bought the company.

I used an OKC knife years ago working on fishing boats in Alaska. Loved that knife, but lost it somewhere along the way.Considering the price, and some reviews, I was expecting a knife that would need some work to make functional. The knife I received exceeded those expectations. The handle was well-sanded, with smooth, rounded edges all around. No need for further sanding on this one...just oil it. The blade out of the box was sharp enough to easily shave hair on my arm. I wasn't expecting that.This is a well-made, practical and versatile tool. For the $$$ it is a terrific value. Great in the kitchen, great in the bag for hiking/camping. I may have to buy the 7" version. It's certainly priced right. I love 1095 carbon steel.The sheath seems decent, but it's made in the CCP, so we'll see how it holds up. Either way, this knife is a solid winner.

It's a great knife at a great price. The pattern is a fairly classic pattern that is reminiscent of the old Marbles Ideal.Please note: This is a Carbon Steel knife. It says so in the description. It will rust and blood pit if it's not properly maintained.Pro:High quality American steel. No chewy gummy import mess here.Good sheath.Easy to sharpen carbon steel. I was able to hone the already sharp edge to an extremely razor sharp level quickly.Great price.It's a good useful general purpose hunting knife pattern. I think it would do well as a camp cook knife as well.Mine came very sharp right out of the box.Cons:The handle while utilitarian isn't super comfortable.It really needs a finger guard/bolster. While they get in the way in the kitchen - in the field they are pretty important for keeping your fingers off a razor sharp blade.

... I used to sneak my mother's kitchen knives out to play Mountain Man... From what I have seen on that You Tube thing; a lot of people are still doing the same thing but calling it "bushcraft" now.Ok, to the Review.These Old Hickory kitchen knives have good steel at an affordable price.They sharpen easily and hold a decent edge thru working up a lot of meat when butchering.The leather sheath was nice and could be useful in some circumstances but NEVER sheath a used/dirty knife until you clean it.The only downside to these or ANY wood handles knives is that the wood handle is hard to clean well enough to use for food prep.What I mean by this is that bacteria can hide and grow up where the wood handle and the blade meet and unless you keep your KITCHEN knives CLEAN then using them for, say, chopping vegetables for a salad can be dangerous and may make you sick.I get away from this by having Butcher knives and Kitchen knives separate . I also have a brush to clean the handle where the blade goes into the wood.I have also heard of people "sealing" the handles with hot oil or hot bee's wax.

Amazing quality! A "lifetime" knife! yes, one has to care for a high carbon content knife with a wood handle, but the benefits vastly outweigh the effort! My knifes handles were perfectly aligned with the tang. The sheath won't win any awards, but it holds the knife securely! This; and a fillet knife are really the only knives a cook/bushcrafter/camper/fisherman/hunter truly NEEDS!