Ontario Knives Moteng Slicing Knife

I love knives like this. Good carbon steel with a nice wooden handle. Of course I use my kitchen once about every six months, so using it as a kitchen knife is not in its future. Keep this in mind as we go forward.The blade is like the old knives; carbon steel with what I guess are marks from some type of roll markings. The old ones I have seen have the same depressions, so it may be paying homage to the old school ones. The blade is about 1/8" thick. Fairly good stiffness and smooth tapering clip point. The bevel was even, and the grind was fine. A full burr was left on left side of the blade. Not a big deal for the price point and a guy with an Edge Pro!The handle is a two piece slab style with two large brass pins attaching the two sides to the full tang. The wood surprised me, actual black walnut. It has a thin lacquer finish that I will remove immediately and replace with BLO. But a good straight grained heart walnut was a nice surprise on a $10 dollar knife.Overall a great value for the price. The steel is like the old ones, the handle is hand-filling and of good walnut. Still made in the USA! Will make a great general purpose camp knife. Would recommend.

Oh man, this knife is just absolutely incredible. So it's not much when it arrives, you have to put in a little work. First I filed down the handle a little and did a whip wrap with some bankline. Then sealed the whole thing with epoxy, the handle is the weak point on these things. Then I took my needle files and knocked down the primary bevel and refinished the edge with a fine ceramic rod. The thing is a laser. It's just incredibly sharp. This is legitimately the best and cheapest way to get a good chunk of high carbon steel. I made a leather sheath for it from an old briefcase I found. I use it in the kitchen all the time but it's a wonderful multipurpose knife though a little on the large side but that's fine once you learn how to use it. You won't do better for the price. This Old Hickory blows a Mora out of the water for bushcraft. I use this knife everyday, sometimes all day.

This is an excellent knife, It's not a knife that you need to get if you can't sharpen knifes and take the time to take care of the steel. It will rust if you don't keep it oiled. If you plan on throwing it in a dish washer don't waste your time. You have to wipe it off and dry it after each use.The sharpness of the blade was fair but it still had burrs from the factory. I planned on putting my edge on it when I purchased it anyway. It sharpens easy and takes a hair popping edge. I was going to force a patina on it with vinegar but decided to let it come naturally, so I used a couple of coats of FrogLube on the blade and handle to protect it from rusting. The patina is slowing starting to come and looks amazing. The edge is holding better than I thought it would with only stroping once a week or so.If you want a kitchen knife like was used by your Grandparents and will last a lifetime then this is the knife for you. It requires a little maintenence on your part but totally worth in my opinion.You can't beat this for the price!!!

The fit and finish on this knife. It's a little on the rough side, and it appears to be almost home, made which sort of adds to its charm. The steel in this knife is truly excellent. This knife takes a razor sharp edge and can maintain it through a multitude of kitchen tasks. The value for the money of this knife is very high. The Ontario knife company makes an excellent product. I have an entire set of these knives and they have been valued work horses in my kitchen for many years. This knife is a great buy or someone just starting out With knives in the kitchen or makes a great gift. I highly recommend this knife for its cutting ability. It's edge retention, and it's rustic. Look with a little care. This life will last for generations. It is a great value.

It's carbon steel, so it rusts and tarnishes easily but sharpens and hones easily too. Leaving it wet may also split the handles, so there's at least TWO reasons why you don't leave it wet. Or stick it in the dishwasher (you don't wash honed knives in the dishwasher, as the edges get beaten up and dulled). It's not the most fool-proof product but it works great if you know how to use it..... The quality looks as good as usual, in other Ontario knives I've owned in the past. The ONE problem I had was that the factory sharpening appeared rather steep. I have a Smith precision diamond sharpener I used that only allows 20 and 25 degree angles, and even the 25 degree angle wasn't even close to the angle the knife came ground to. I assumed it would need sharpening and maybe this was a limitation of the cheap sharpening kit I used, but it took me a couple hours to get it down to a 20 degree angle. (Perhaps it was intended to be honed down to 25, but I like all mine at 20)