Ontario Knife Company Moteng Knives Slicing

Old Hickory knives represent an incredible value for what you get. They cost next to nothing, but with a little TLC will outperform knives ten times the price. Reading reviews here and around the web tells me that a lot of disappointment arises from a few "basic" misconceptions. So here are three things you need to know before you buy: #1 These knives are NOT stainless. They are made out of 1095 carbon steel. It is a tough steel that can also take on an extremely sharp edge BUT it will develop a "patina" (discoloration) over time (this is normal and actually good) and will also rust if you don't take a few basic steps to care for the knife. The patina the knife develops is not only food safe, but also helps keep the knife from rusting. You can either let patina develop naturally or accelerate the process - search the web for "create patina on carbon steel knife" if you're interested. The basic care for a carbon steel knife like this is to wash it under cool or warm water after use and dry it well. Many people also recommend applying a bit of oil to protect the blade, but I don't find this necessary for a blade in regular use in the kitchen (may be a good idea if you use/keep your carbon steel knife outdoors though). If you leave your knife wet, or worse, put it in the dishwasher, that's when you're going to get rust. #2 These knives are NOT sharp out of the box. They have an edge profile but aren't that sharp. The reasons I can think of for this are: full sharpening is quite a bit more expensive and many people, like me, re-profile them anyways. These CAN be sharpened on your typical pull-through sharpener and have a decent edge, but in my opinion, these knives are perfectly set up for either a convex edge or a Scandinavian grind, both of which are awesome for slicing. I'll try to attach a video to this review showing the difference between this knife out of the box and one that I re-profiled with a convex edge and sharpened on belts to about 1000 grit Japanese water stone equivalent. I can see how folks would be upset with a knife that isn't that sharp out of the box, but I really can't complain for the price. #3 These knives aren't great to look at but are very nice to work with (once sharpened). I don't know what it is with the stamp pattern on the knife (more cost cutting?) and the plain handle with two pins, but the knife is comfortable to hold, has nice balance and works well. It is also sharper than our Zwilling Four Star 8" knife. I'm sure it will also last many years with some basic care, but even if it doesn't, then it's not expensive to replace. Unlike our Zwilling Four Star or majority of good stainless knives

This knife was not that sharp out off the box but after a 5 minute sesion on the sharpening stones turned up scary sharp and holds its edge once washed dry straight away

Dieses Messer könnte auch von irgendeinem Trapper in "Der Rückkehrer" verwendet werden oder in einer Szene von "Seraphim Falls" vorkommen..... Sicherlich nicht das "beste" und modernste Küchenmesser, wenn man von den verwendeten Materialien ausgeht, 1095er Stahl und Holzgriff, aber in der Verwendung einfach top! Die Klinge ist 20cm lang, und damit eignet sich das Messer für alle gröberen Arbeiten in der Küche - oder für alles wofür man in der Küche gern ein größeres Messer verwendet. Das Messer wird hier als "Slicer" bezeichnet. Bei mir kam es mittelmäßig scharf an. Aber wie 1095er Stahl nun mal so ist, dauert es keine 5 Minuten und man hat ein superscharfes Arbeitswerkzeug. Man sollte das Messer vor der ersten Benutzung ordentlich abwaschen, bei mir waren noch Staubreste von der Verarbeitung an dem Messer. 1095er Stahl rostet. Daher ist das Messer nicht unbedingt etwas für die Spülmaschine - aber wer auf scharfe Messer wert legt, spült diese sowieso mit der Hand. Auch ein Tropfen Öl, hin und wieder, tut dem Messer ganz gut. Wer ein hochmodernes Küchenmesser aus modernem Stahl und mit einem modernen Griff sucht, ist hier falsch. Wer ein absolut geiles, Old-School-Küchenmesser mit Western-Charme sucht, wird sich über das Old Hickory freuen!

These are high Carbon steel knives **THEY RUST& PATINA** they are great knives and it's the natural thing for the 1095 steel which is super sharp steel ... That said If you want to help things along or expect to be hard on the knive these extra steps can help you out... Buy a small bottle of pure tung oil and apply it to the handle 2-3 times over the period of a week it will saturate the handle and set up forming a very resilient finish that can be renewed with additional coats as needed... If you prefer a natural dull patina on the blade wash it well and wipe it down with a damp tea bag the tannins in the tea will speed up the patina process. Once you have the patina you want or if you don't want a patina you can heat the blade briefly on a stove burner and carefully apply food grade wax while hot... Carnauba works best because it's the hardest, paraffin is easier to get and works nearly as good but wears off quicker, bees wax works well also but is the softest so is least durable... The wax buys you a little grace if someone forgets and leaves it exposed to water or acidic liquids ...while not absolutely necessary it is safe and effective rust protection.

This is a great knife that feels great to use and can be sharpened to a razor's edge easily. Be aware, as other people have mentioned, that this isn't the standard stainless steel blade that you see everywhere. It's softer so the edge doesn't last as long (the trade-off being that you can get it sharper) and it will corrode and rust if not treated with a little TLC. Wash and dry immediately after use and never let your in-laws put it in the dishwasher.