Old Hickory 5 Piece Kitchen Knife Set Unboxing (Blooper at end!)
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- čas přidán 20. 08. 2024
- Made in the USA, made with 1095 carbon steel blades, made with hardwood handles (which to the best of my knowledge are walnut). And to top it all off? You get the whole set for $50!
Made since 1924, my Old Hickory 7" butcher knife is my favorite knife in the kitchen, so I decided to get myself the whole 5 piece set. Join my mom and I for a couple of funny stories, a look at truly classic kitchen knives, and stay for the blooper at the very end that I intentionally left in.
You can get the set from SMKW using this link:
www.smkw.com/o...
I love these knives, I had 2 full sets, one in old hickory, one in Ontario. They were from my grandmother, and travelled the world with me only to disappear on my last move.
My friend these are the best knives ever. They were designed for people to finish and dial in to each individual, remember this is why you are not paying 200 or 400 dollars a set, in defense of Old Hickory.
Don't know why I like these and always have since back before I can even remember, I think the value is a decent one also. Cheap enough for beginners to mess with while good enough for ol' guys to rely on.
I LOVE them! My sister seems to like the stainless ones we gave her, but the carbon are all mine!
Haha, the blooper at the end was hilarious.
Really like the rustic look of the Old Hickory knives! Thanks for the look at the set!!
Totally agree! Too thick of edge geometry when they first come in, but if you reprofile them, they get unbelievably slicey!
Hello. I have the full set in stainless bought in England a good while ago. Excellent knives, though i admit the large butchers knife has turned into one of my favourite bushcraft knives. All the best.
I'm sure that the stainless is great, but I was so sad when I was expecting to get the carbon, only to end up with the stainless at first! Glad that you enjoy your set, I know the butcher knife works great on wood (though, I really do have to stress that it's so much slicier AFTER reprofiling the edge!). Thanks for watching!
I found a brand new one that was all patina in between the slats in my wall behind my stove it must have been there for a hundred years I live in a very old five-story building in Jersey I also found a huge Cleaver from the York Knife Company out of Newark New Jersey and I'm not that far from Newark I wish I would have taken better care of all this stuff when I first found it I was just a kid but I still have it along with an old hand sharpening stone which works wonders and a beautiful Jewelers Vice that's got to be 150 years old
All of mine are 1095 and one of the first things I do is remove the scales carefully, epoxy them back on and reattach the original rivets them slightly re-profile the handles and until they feel comfortable to me.
They are I
all I own, nothing like these knives. Easy to sharpen & hold a great edge. I hand wash them & dry, not a spot of rust if you take care of them.
I have 7” and 10” and without doubt they will outlast me,mine are 1095 carbon and patinas are beautiful 🤩 I just need last one 14”…
I have 2 that were my grandfather's from when they had 2 different diners (only one at a time). In the 60 to 70. Still my favorite to use daily. The carving knife and boning. Id love to know the chicken that knife as cut.
They just need to make a set with a chef knife.
Were you aware that those knives were originally made from the bandsaw blades from a commercial saw mill. I think that OKC or the company before it, acquired a saw mill or started as a saw mill and went belly up and was stuck with a bunch of blade material, something along those lines. I've slept a few nights since I learned this story so I forget the details. Anyway, I think they made lemonade out of lemons and used the blade stock as knife blanks. I seem to recall that the unusual grooves in the blades are because that was how the saw blades were made for some reason. Google it, because I probably have six different stories mixed together and should have just keep my mouth shut. Have you ever seen their BIG butcher's knife? I think the blade is 14" and it makes a very nice machete and is cheap for the quality. I have a butcher's knife that is identical to the Old Hickory, but it doesn't have that on the grip panel and the blade is embossed with "Forgecraft" instead of the OTC name. I think it's from the 50s and was made by OTC for Forgecraft.
Yeah, the Walmart set almost ENDED Old Hickory. They were so shitty to meet the Big Man's demands, that they nearly ruined their reputation to meet it.
I'm looking to get this same set. In fact, I'll probably buy several others to make a complete set. Do you have a video showing exactly what you did to the blades and handles out of the box? I'd like to do the same and patina them for my wife as a gift.
Those kitchen knives were categorized according to their design and use. Butcher knives are designed to slice/cut bulk meat easily, slicing knives are designed to generally slice vegetables, small chunks of meat and others, filet knives are designed to slice meat on thin portions and paring knives are designed to pare vegetable skin. So, it is not advisable just to test knives by slicing a paper and it's ridiculous!
You can get these knifes in Germany as well.
1843 is the oldest ones I have seen
Can anyone recommend a good knife roll for this set + 76 cleaver? Thanks.
What year did that make the stainless? Or do they still have that as an option? Enjoyed the video, I love these knives
What angle do you use for your reprofiles? I can't find the angle Ontario uses anywhere.
Great question, I can't tell you specifically what angle I use, but I can give you a good idea. Basically, I hate secondary bevels on knives meant for slicing (like these kitchen knives are), so I just reprofile the secondary bevel right off. Essentially I just grind it to be even with the main bevel with slight convexing towards the edge (just for a hint of strength), but I try to keep it exceedingly thin. I'll be doing individual videos on a few of these knives soon, and I'll make sure to get a close up of the angle I use, but it's not anything near what Ontario would recommend, because I just get rid of the secondary bevel entirely.
I'm pretty sure there 1070 carbon now not 1095.
The kitchen knives are still 1095 (I called the company and also checked their website for this info). They are now making knives out of 1070 in addition, but they aren't the kitchen specific knives, they are only the "outdoor knives" (which basically are the same knife designs but with a leather sheath). So, as I understand it, the "kitchen knives" are still 1095, but the "outdoor knives" are 1070.
Dude... you ruined those!!... lol
Poor sharpening