Review on 🔪 Versatile Old Hickory Butcher Knife: 7-14 in. Masterpiece for Precision Cuts by Oscar Munoz

I have a lot of old hazelnuts, from the dry cleaners, tanners, kitchen, butcher etc. I also have this big bad boy. Excellent steel, I like the medium/thin blade thickness. The strength of the steel is also excellent; I beat them to death, neglected them, fielded them for 15 years until they were nothing. The handle does not tolerate bullying because two rivets are small. The blade will start changing color immediately, even with a simple touch. This is part of the deal. Easy to sharpen, holds the edge well. I recommend sanding the handle to smooth the finish and then soaking it in mineral oil to saturate the wood. This particular model has very large scales, you will probably need to round the edges and it is obviously very long. Great tool for cooking large cuts of meat and can also be used as a machete. Old Hickories are fun knives, the quality control isn't bad (can be bought from a store to make sure the handle is what you expect, they have a certain amount of variability) and I really enjoy using mine. Plus, the 1095 can't be beat for the price and it's made in the USA!