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I was at a mom & pop old fashioned hardware store in Black Mountain, NC this morning to pick up a few things and stumbled across this knife...

 

OHButcher.jpg

 

$12.99 for a 7" butcher knife.  Full tang, wooden handle, carbon steel blade... When I saw this knife I immediately had a flashback to my grandmother's kitchen where she had a collection of these on a magnetic strip that she used for 'my' entire life in her kitchen.  I never saw any other knives in use at her house.  I know isn't a high quality knife but I am going to see if I can make it my go-to knife of this type for a while and see what happens.  The first thing I did after opening the package was to use some of my Boos Mystery Oil on the wooden handle.  That was another memory from my grandmother's kitchen... i always thought those wooden handles looked really worn out.  Maybe regular oiling will help that a bit.  The blades on her knives were tarnished almost black which is common for this type of knife.. I am going to put a Trizor edge on it and see how it pans out.... 

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15 hours ago, John Setzler said:

I was at a mom & pop old fashioned hardware store in Black Mountain, NC this morning to pick up a few things and stumbled across this knife...

 

OHButcher.jpg

 

$12.99 for a 7" butcher knife.  Full tang, wooden handle, carbon steel blade... When I saw this knife I immediately had a flashback to my grandmother's kitchen where she had a collection of these on a magnetic strip that she used for 'my' entire life in her kitchen.  I never saw any other knives in use at her house.  I know isn't a high quality knife but I am going to see if I can make it my go-to knife of this type for a while and see what happens.  The first thing I did after opening the package was to use some of my Boos Mystery Oil on the wooden handle.  That was another memory from my grandmother's kitchen... i always thought those wooden handles looked really worn out.  Maybe regular oiling will help that a bit.  The blades on her knives were tarnished almost black which is common for this type of knife.. I am going to put a Trizor edge on it and see how it pans out.... 

I have similar memories.

I actually bought a knife that was about  an inch and one eight when it was a baby and now it is about a half inch inch thick at the handle and tapers to less than 1/8 of an inch at the tip.  i love that this knife was sharpened that many times and was used (loved) that much.

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Looks cool. For an inexpensive knife to use outdoors, check out Mora knives. Strong, hold a great edge, & almost disposable @ their price point. Carbon steel ones do get a cool patina on them if u don't dry & oil it.


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I'm having my brother make me a knife with this exact blade shape as this one. My father always used this knife while I was growing up it inexpensive but hit it on wet rock before you need it and it just a sharp as $100's knifes.

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I love Old Hickory knives. I have a complete set plus a few redundant pieces in my cook shack out back. They take and hold a great edge. Maintenance is similar to cast iron. Keep them clean, dry, and oiled. Do so and they will give you a lifetime of service. A good tip is to force a patina to help with corrosion control.

Moraknivs are also great but for different use. Love Scandi grinds but they are not great at food prep. That said, when you purchase a handful of them for next to nothing a guy can make do.

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