Old HickoryBoning Knife. (Original Version), Carbon Steel

I love Old Hickory knifes. They are well made, have a sharp cutting edge and are easy to sharpen when needed. I don’t like that the blades discolor but it happens with these knifes. However, that really doesn’t take away from how wonderful the knife is.

Blade is great, handle sturdy and overall, terrific product.

So far the boning knife has met my expectations, with a few caveats. If you're looking to try out carbon steel knives, Ontario in general has been a good way to ease into some of their quirks without dropping big money on some japanese import you'll forget to wipe off once and let rust, forcing you to take a significant portion of metal off and regret your life choices. Not that I'd know.The pro: its a carbon steel knife for a very reasonable price. The steel isn't the greatest ever, but its still a big jump from most stainless steels. It holds a good edge and is pretty easy to sharpen. It is very rigid, so make sure that's what you want. Its excellent for most meat and poultry, but its probably not going to do great at, say, filleting fish, where you'd want a little flex in the blade. All in all, decent knife, good price.The cons: This might be subjective, but the boning knife I received might be one of the roughest blades I've ever purchased. I buy a lot of cheap knives, so I'm used to them needing a little work out of the box, but this is a bit more than that. The bevel is completely uneven on both sides of the knife. It like they started the grind a couple millimeters further towards the edge on one side. Very strange, but ultimately not much of a problem; I was able to fix it with a few minutes on a whetstone.Ultimately, I'm docking a star because the bevel issue is a little much for perfect. Its still a great little workhorse knife for the price. Highly recommended for anyone looking to try out carbon steel or get a nice boning knife for any land or air-based meat.

This came in and is what I was expecting. Not sure if I would like a slightly flexible boner, and this isn't it, but That is on me and I'm very happy with this one. Like all the Old Hickory knives, a little sanding on the handle and a good washing and oiling on both the handle and blade are in order. I have several Old Hickory knives and was heartbroken when they shut down production. Glad I got a good run knife.If you are thinking of getting one of the brand while they are still available, be careful. I bled every time I picked up my first one, it was great. They are all sharp, and I'm used to very sharp cutlery, but the angle of the bevel or something is a little different.

They were not very sharp and had to be sharpened several times

I’m an offshore fisherman and a knife collector. There has been an Old Hickory knife in my family for probably more than 65 years. I recently sharpened and cleaned it up. Still holds a razor sharpe edge. I bought this boning knife to keep my old knife company. I’m impressed it’s still the same quality. It will last a lifetime.

ITS old fashioned steel. Keeps an edge a lot longer than stainless, but it will rust.This is my everyday knife. This is my second one and its for my camp kitchen. The first one is 10+ years old. Still good as new.

Grandma's favorite blade. As essential to great home cooking as the iron skillet. Sharpens much better than stainless blades. Durable if taken care of according to directions. The feel of the handle is different from most stainless handles but after a few uses it will become natural. And you just can't beat the price.