First introduced in 1924, the Old Hickory knives are the most venerable product line still in active production. The Old Hickory knives feature a hardwood handle secured with brass compression rivets to 1095 carbon steel blades that are both very sharp and capable of retaining an edge better than most stainless knives. Proudly manufactured with artisan processes for over 90 years, Old Hickory has stood the test of time and is proven to be the best carbon steel kitchen cutlery sold today.
The Old Hickory line has long been a favourite for modification by end-users. Bushcrafters and outdoorsmen love the heritage, the American-made quality, and carbon steel for outdoor pursuits, often taking the butcher knives and shortening them to a more usable length and adding a sheath for easy carry.
Seeing this, Ontario saw fit to release a factory-ready version, dubbed the Hunting Knife, which featured a 5.5″ clip point blade with flat grinds and a swedge. With the addition of a quality leather sheath, this knife could be taken right into the field for hunting, survival, and bushcraft, and of course, it still worked great for butchering and food prep.
The Bird and Trout follows in the footsteps of the Hunting Knife, bringing a unique design to the Old Hickory lineup with a stock leather sheath for easy carry right out of the box. It is, of course, meant for handling small animals and it’s extremely nimble at just an ounce and less than seven inches overall. It’s a great first knife or ‘throw in a bag for later’ knife – just be sure to oil the blade before you put it away and it will be a faithful companion for years to come.
Overall Length: 171 mm
Blade Length: 86 mm
Blade Thickness: 1.27 mm
Style: Full Tang, Satin Blade, 2 X Brass Rivets
Steel: 1095 High Carbon
Hardness: 55-57 HRC
Handle Material: Hardwood
Made in: USA
Product Code: OH7027
Old Hickory Carbon Steel Blade Care:
Please note that Old Hickory knives are made with carbon steel, not stainless steel. Ontario Knife Company has been making Old Hickory knives since the early 1900’s. Carbon steel knives require extra care to prevent rusting and oxidation of the surface. Old Hickory knives should not be placed in a dishwasher or allowed to soak in a sink. After use we recommend cleaning the blade with a damp sponge or cloth and dry thoroughly. Some people go a step further and apply a light coating of vegetable oil to the blade’s surface. If your blade shows signs of rust, use some steel wool to remove it and then apply some oil to the blade. To keep the blade razor sharp, use a honing, or sharpening, steel. After years of use, the steel blade will develop a patina, a darkening which is desirable and an indication of its age. Old Hickory knives are durable and affordable, though do require some special care.