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

Thing is bigger than I thought. Maybe I should have gone with 12 inches. I bought it mainly for my barbecue knife. You need something long to cut through large chunks of meat. Seems very well done. After a quick sharpening, he quickly mastered the grilled rib. This is unbeatable for the price.

Excellent knife, takes and holds a good edge just too long for a kitchen drawer One caveat, this is carbon steel so not stainless You need to take proper care of it ; Wash it after use and *most importantly* dry it immediately - do not let it air dry.

The knife is not as sharp as I would like. I had to sharpen. There's already a spot of rust on it that I need to sand down. I suspect that after washing my hands while drying I missed a water stain. Overall it does the job, I use it on my chest before smoking it. Given the cost of the knife, you can't go wrong. Just give it a good sharpness.

I highly recommend old hickory knives, but I understand carbon steel needs care. But if you know knives and steel, I can't think of a better work knife. Older hickory knives are easy to sharpen, but have a sharp edge that can be easily restored with a sharpener. This knife would be useful for butchering whole carcasses in a packhouse or slicing prime beef ribs in a white tablecloth restaurant.

Bought myself a knife for trimming/slicing BBQ brisket. Works very well. I love it so much I bought 2 more to give my brothers for Christmas. Please note that this blade is not stainless steel. I hand wash the blade and oil it with vegetable oil or bacon fat. The blade will develop a patina over time and will rust if left unattended. The positive side of this is that you can make it very sharp. Old hickory knives have been around for a very long time. We had them when I was a kid in the 70's…

Like other reviewers, my knife was dull like a butter knife, but after a few minutes with a belt grinder and a couple of whetstones it was razor sharp and ready to crack open multiple pork carcasses. My knife came with 2 brass rivets and black walnut handles. By the way, this knife is huge. I'm thinking of buying one to use as a small hiking machete. If you're cutting small animals or large chunks of meat from the grocery store, I would buy a smaller knife, say 8 or 10 inches long. This option…

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…

I was watching a YouTube channel called BBQ Pit Boys. I'm pretty sure it's the knife they use in the video. I bought it for about $20 and they wanted $99! First, it's a big knife. I'm talking about a machete or a short sword. With this blade you can clear jungle thickets or collect hobbits. It also easily slices turkey, chicken, ribs, etc. The edge was a bit rough when it came out. I put it on a whetstone for a few minutes and sharpened - it's very sharp. I think what I like best about this…