Ontario Knife Fixed-Blade Hunting Knife: Perfect for Outdoor Adventures

Elaina A. Sizemore: I have my grandmothers knife like this. It’s probably 80 years. I bought this one because the other has just become too nostalgic for daily. And this knife is just like the old one. Minus the stains of age. One helpful piece of information. If you don’t know how to use oil and a whetstone to sharpen a blade. Then Old Hickory are NOT the blade for you. These are old time tools. You have to treat them like old time tools. The dish washer is an epic NO also. The blade will rust in a minute. And the handles will crack. This knife is perfect. If you know how to respect the blade.

United States on Nov 28, 2023

Römer Ralf: Ehrlich gesagt, habe ich mir das Messer schärfer vorgestellt.

Germany on Apr 09, 2023

Kindle Customer: Right out of the package, after washing and wiping dry, I wiped the handle and blade down with mineral oil. Then, I brought it up to a dangerous razor-like edge on my Chef's Choice and hit it with a steel. Carbon steel will hold an edge like no other. I never let my knives get dull. It is easier to give them a quick couple of pulls through the diamond sharpener, and hit it with a steel once a month. Carbon steel must be rinsed and a quick wipe dry after use, but a small price to pay for the best edge you can get, and it will hold it better than any stainless steel. My great-grandchildren will be using this knife.

United States on Mar 02, 2023

A. Pavlos: Ich hatte schon das Small Game and Fish Knife von Old Hickory. Das war auch schon recht rustikal verarbeitet, aber immerhin mit Lederscheide. Dieses Butcherknife kommt nur im Plastik Blister und die Verarbeitung ist noch schlimmer. An der Schneide franst der Grat nur so, der Holzgriff ist zwar recht sauber geschliffen, hat aber ein leichtes Spiel. Er wackelt aber nur kaum merklich. Nach kurzem Schleifen und Ölen ist man dann aber soweit, sich über das Messer freuen zu können. Es schaut aus wie hundert Jahre alt, richtig schön, und ist jetzt rasiermesserscharf. Als Outdoor Kochmesser für den Dutch Oven sicher perfekt.

Germany on Jan 04, 2023

Davide CardulloDavide Cardullo: È senza dubbio un bel pezzo di ferro, spartano è solido. La lama, nonostante le decorazioni è comunque poco rifinita come si addice ad un utensile da lavoro. Unico neo, il filo è pressoché inesistente, in pratica è come un taglia carte, pertanto un’affilatura è da mettere in conto al momento dell’acquisto. Ma in fin dei conti resta un prodotto che ognuno può personalizzare a proprio gusto, di conseguenza, visto anche il prezzo ridicolo a fronte della qualità va bene così. Ma per il 5/5 ci vuole un piccolo passettino in più.

Italy on Mar 13, 2021

Prairie boy: Ignore the idiotic ratings that complain about rust or “staining”.... yes, this is carbon steel, not stainless steel.... carbon steel WILL RUST unless you keep it oiled. And yes, it will “stain” (translate: take on a patina) unlike stainless steel. HOWEVER: there are certain advantages to carbon steel: you can get it sharper than a stainless blade and it will hold an edge better. If you want something that can go from sink or dishwasher to the drawer with no extra attention, look elsewhere. If you want a sturdy, well-built blade that will sharpen to a CRAZY level of sharpness and hold the edge for ages and will take a beating when you need it to, this is the knife for you. I have both the 7” (recently purchased) and the 10” (handed down from my grandmother to my dad to me), and both are two of my favourite knives to use for almost anything (including striking a flint or quartz to make a fire with some char cloth on occasion!)

Canada on May 08, 2020

Mathilda: Ontario ist ja weithin für seine Messer bekannt- meist militärisch orientiert, aus Carbonstahl...

Das "Old Hickory" ist eigentlich ein Schlachtermesser- seit fast 100 Jahren im Programm...warmgewalzter Stahl mit Prägung (1095) klassischer Holzgriff-fertig! So kannte man die Küchenmesser auch hierzulande, bis "rostfreier" Chrom-Kunststoffklimbim den Küchenschrank eroberte....so bekommt das Messer herrliche Patina und wird im Gebrauch urig! Hier kommt auch Trapperfeeling auf...solche Messer waren bei ihnen beliebt....und auch dieses eignet sich als Outdoormesser-und macht im Bereich Angeln, Jagen und Bushcraft als Ergänzung keine schlechte Figur.

angeblich ist der Stahl auf 57-59 HRC gehärtet-mir kommt er weicher vor.

Meckern: natürlich ist die Verarbeitung grob-Stanzgrate an den Kanten, Kratzer, riesige Fugen an den Griffschalen und ein unzureichender Schliff...Klinge nur 2mm stark

Fazit: ein uriges und günstiges Messer...ideal für Küche, Grill und Outdoor...für faire 20-25€ bekommt man ein Messer aus bewährtem Stahl und Geschichte...made in USA und mit etwas Bastelarbeit und im Gebrauch wird es zum optischen Unikat.

Germany on Dec 13, 2018

Kilroy: Let's get the worst out of the way. The handle is untreated wood and sometimes the scales aren't flush. If water soaks into the wood, it tends to swell the grain. The grind that comes with the knife is average, somewhat sharp but only because of the burrs on the edge. Additionally, the steel is carbon, so if there's any water left on the blade, it can rust after a few hours. There's no fingerguard, so if you're stabbing with the knife, you might want to be careful to make sure your hand doesn't slip.

And yet, this is the best fixed-blade knife for the money that you can probably buy. I'm totally serious.

The handle problems can easily be solved by spending half an hour or so sanding the wood down, then sealing the handle with some sort of oil finish for a few hours. I use mineral oil because it's food-safe and never goes rancid. To avoid any rust on the blade, apply a light coat of the same oil on the blade to protect it.

The steel is very well heat-treated 1095 carbon steel, meaning that it's tough as nails, easy to sharpen, and once you hone in a fine edge on it, it holds it for a long time. It's the most bizarre thing. I've bought everything from $100+...

United States on Aug 03, 2017

Morgan C. Valley: After having read most of the reviews on this knife, and seeing some videos about it being repurposed for a sort of bush knife, I went ahead and ordered one, just because ...

(Inner voice: "What the heck, it's eleven bucks.")

I have to admit ... when this knife was delivered I was very disappointed on a variety of counts. The grind was ridiculously poor. It was so crude with burrs that when I attempted to slice carrots with it, it was more of a saw than a knife edge. Further, the scales weren't even symmetrical; one was longer than the other.

(Inner voice: "Well, it was eleven bucks. Live and learn.")

I spent an evening in my chair observing it in my hands, turning it over and over and thinking.

(Inner voice: "Well, it IS 1095 carbon steel ... and after all it was only eleven bucks.")

That night, I wrapped it in paper towel and dowsed it with apple cider vinegar and then wrapped that in plastic wrap. I left it on the counter overnight to put a patina on the steel. The next morning when I unwrapped it, it was black with oxidation. A good wipe down left it an aged gray and looking much sweeter. After the wood had dried, I rubbed in some...

United States on Dec 31, 2014