KNIFE TYPES

Old Hickory 4" Paring Knife

First introduced in 1924, the Old Hickory® knives are the most venerable product line still in active production. The Old Hickory® knives feature a hardwood handle secured with brass compression rivets to 1075 carbon steel blades that are both very sharp and capable of retaining an edge better than most stainless knives. Proudly manufactured with artisan processes for over 90 years, Old Hickory® has stood the test of time and is proven to be the best carbon steel kitchen cutlery sold today.

USE & CARE

Please note that the Old Hickory knives are made with carbon steel.  We have been making Old Hickory since the early 1900's.  Carbon steel knives require extra care to prevent rusting and oxidation of the surface.  Old Hickory should not be placed in a dishwasher or allowed to soak in a sink.  We recommend cleaning the blade with a damp sponge or cloth and dry thoroughly.  Some people go a step further and apply a light coating of vegetable oil to the blades surface. If your blade shows signs of rust, use some steel wool to remove it and then apply some oil to the blade.   To keep the blade razor sharp, use a honing steel, sometimes referred to as sharpening steel, or sharpening stick. After years of use, the steel blade will develop a patina, a darkening which is desirable and an indication of its age.  Old Hickory knives are durable and affordable, but do require special care. 

USA

American Tomahawk Model 1 ACT810713 ATC-Hickory1-Coy Coyote Brown with Hickory Handle. Features a 1060 High Carbon Steel Head powder coated Coyote Brown that is heat treated to HCR 56. Genuine Coyote Brown finished Tennesse Hickory Handle. --Full Handle Length: 14 1/8" --Full Head Length: 8" --Blade Edge Length: 2 1/2" --Spike Length: 2 1/4" --Weight: 20 oz w/o sheath -- Bottom Eject Low Ride Black Kydex Sheath that includes low ride MOC straps for belt carry. Made in USA

Old Hickory 7" Kitchen Butcher Knife.

First introduced in 1924, the Old Hickory® knives are the most venerable product line still in active production. The Old Hickory® knives feature a hardwood handle secured with brass compression rivets to 1075 carbon steel blades that are both very sharp and capable of retaining an edge better than most stainless knives. Proudly manufactured with artisan processes for over 90 years, Old Hickory® has stood the test of time and is proven to be the best carbon steel kitchen cutlery sold today.

USE & CARE

Please note that the Old Hickory knives are made with carbon steel.  We have been making Old Hickory since the early 1900's.  Carbon steel knives require extra care to prevent rusting and oxidation of the surface.  Old Hickory should not be placed in a dishwasher or allowed to soak in a sink.  We recommend cleaning the blade with a damp sponge or cloth and dry thoroughly.  Some people go a step further and apply a light coating of vegetable oil to the blades surface. If your blade shows signs of rust, use some steel wool to remove it and then apply some oil to the blade.   To keep the blade razor sharp, use a honing steel, sometimes referred to as sharpening steel, or sharpening stick. After years of use, the steel blade will develop a patina, a darkening which is desirable and an indication of its age.  Old Hickory knives are durable and affordable, but do require special care. 

USA

Old Hickory 7"  Kitchen Cleaver  

First introduced in 1924, the Old Hickory® knives are the most venerable product line still in active production. The Old Hickory® knives feature a hardwood handle secured with brass compression rivets to 1075 carbon steel blades that are both very sharp and capable of retaining an edge better than most stainless knives. Proudly manufactured with artisan processes for over 90 years, Old Hickory® has stood the test of time and is proven to be the best carbon steel kitchen cutlery sold today.

USE & CARE

Please note that the Old Hickory knives are made with carbon steel.  We have been making Old Hickory since the early 1900's.  Carbon steel knives require extra care to prevent rusting and oxidation of the surface.  Old Hickory should not be placed in a dishwasher or allowed to soak in a sink.  We recommend cleaning the blade with a damp sponge or cloth and dry thoroughly.  Some people go a step further and apply a light coating of vegetable oil to the blades surface. If your blade shows signs of rust, use some steel wool to remove it and then apply some oil to the blade.   To keep the blade razor sharp, use a honing steel, sometimes referred to as sharpening steel, or sharpening stick. After years of use, the steel blade will develop a patina, a darkening which is desirable and an indication of its age.  Old Hickory knives are durable and affordable, but do require special care. 

USA