Ontario Knives Professional Boning Knife for Home Use

cheeseman 57: Love it

United States on Sep 17, 2023

Danny Coleman: I have used the Old Hickory knives for most of my life. They are still good carbon steel blades. Some complain they are not sharp upon receipt but mine was. It is sharpened at a different angle than I prefer so the first thing I did was begin the process of sharpening at less angle. It is good steel so it takes a while to do it correctly but these blades do hold their edges well. I keep a good sharpening steel in the drawer to hit the edge a few strokes when it needs it. When sharpened well you can slice through a chicken like hot butter to cut thin for fast grilling and sandwiches. Sharper is safer and faster. I would not trade any of my Old Hickory knives for 10 of the expensive chef knives and my uses them instead of her expensive knife to cut meat.. Just saying... you cannot beat them for edge and durability.

United States on Aug 07, 2023

Tpadgett: I have been using these boning (Old Hickory) knives for over 30 years skinning and butchering game, mostly deer. I'm literally talking hundreds of deer! After prolong use they get a patina and do not rust. A few quick hits on a stone or sharpening rods and they are back to work. What's so nice about these knives is in the event you lose one (I've never had one break) they are easily replaced. A rugged, dependable, easily sharpened knife.

United States on Nov 28, 2020

donald j. white: good edge but needs cast iron treatment to avoid rust

Canada on Aug 20, 2019

Jonathan Dougherty: I received this knife with excitement until I opened the package and felt the rough unfinished handle. The handle was crudely finished. I actually had to take the knife into the garage and sand the handle somewhat smooth in order to use it. I guess that is what I get for buying a $7.00 knife. Honestly, I expected more. I remember my grandmother having a set of old hickory knives but remember them being of better quality. Hopefully this was only a fluke. I really want to like these knives. Probably will try buying another Old Hickory but hoping this time, I get a better result.

United States on Mar 06, 2019

Shawn Tilley: Very well made knife for the price. Just as good if not better then some of my higher end knifes

Canada on Feb 26, 2019

Hachi-ko: Out of the package, the blade was far from sharp and the point of the blade didn't have an edge. The handle is very rough and has some kind of "lacquer" on, I sanded the handle with 200 grit and went up to 800 and now it has a nice feel. I spent about an hour and half fixing the edge and sharpening it, with water stone going from 800 to 6000. It now looks and feel like a better than average knife. It isn't stainless so it needs specific care, but sharpening will be easy to maintain.

Overall I would say that it is now a good knife, but the edge should be better out of the packaging (hence the 2 stars off)

Canada on May 10, 2018

Rachel Small: A good old-fashioned steel knife with a sturdy wooden handle - just what I was looking for! My old boning knife finally had the biscuit after 40+ years of steady use. This knife is turning out to be a very satisfactory replacement. Many thanks!

Canada on Oct 16, 2017

Geek&More: Oh do i love my Ontario Knife Collection...
i always buy one more from time to time...
We butcher our own Game, and farm animals, we Usually process every year something like : a Moose, a deer, a Bear, 2~3 pork, a many many chickens....
And these knife are the best steel you can get for such a low price.. they remind me of these old family knife grandpa would pass one to his kids...

i keep them sharp using the AccuSharp,, very ez-work.. !
They wont rust if you wash them after use, like any carbon Steel. dont listen to the others who will throw these in the dishwasher and complain....
They will last a lifetime and more, if slightly taken care off...

Canada on Aug 03, 2016

Purple Sheeple Eater: This knife is well balanced and takes an incredibly sharp edge. The construction quality is great. I've had mine a few months and the blade is taking on a pretty blackish patina. Follow the directions: you *must* clean and dry these knives after use of they will rust. Don't put them in the dishwasher, either, or the wood will warp away from the tang. I clean and dry them and wipe them with a little mineral oil. This is a serious tool if you care for it and an amazing value for the price.

United States on Jul 06, 2016