Old Hickory 5 Piece Kitchen Knife Set Unboxing (Blooper at end!) 

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.

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.

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.

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!!

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 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 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.

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'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.

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.

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.

What year did that make the stainless? Or do they still have that as an option? Enjoyed the video, I love these knives

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!

What angle do you use for your reprofiles? I can't find the angle Ontario uses anywhere.

You can get these knifes in Germany as well.

Can anyone recommend a good knife roll for this set + 76 cleaver? Thanks.

1843 is the oldest ones I have seen

I'm pretty sure there 1070 carbon now not 1095.

Dude... you ruined those!!... lol

Poor sharpening