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Old Hickory 5 Piece Cutlery Set

Customer Reviews 4.576 Read 33 reviewsWrite a Review
Part Number: OH7180
Manufacturer: Old Hickory Kitchen Knives
Retail Price: $64.95
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OH7180: 5 Piece Cutlery Set
Old Hickory

The Old Hickory knife is made with fully heat treated and tempered 1095 carbon steel. Fitted with attractive hardwood handles secured with brass compression rivets. After assembly, these knives go through a sharpening process to guarantee a sharp edge to meet all needs.

Old Hickory has stood the test of time and proved to be the best carbon steel kitchen cutlery sold today.

Made in USA.
Set Includes
  • 750: 4" Paring Knife
  • 7-7: 7" Butcher Knife
  • 75-8: 8" Slicing Knife
  • 72-6: 6" Boning Knife
  • 753: 3-1/4" Paring Knife

UPC Code: 071721071808

Made in USA
Made in USA
This product is USA born and raised.
Wood Handles
Wood Handles
Provides a traditional, natural look and feel to a modern tool. Wood absorbs shock well and is popular in axe handles.
4.576 (33 reviews)
4.6 out of 5 stars
5 star
4 star
3 star
2 star
1 star
5 out of 5
Dec 14, 2013
Pros: Overall Quality, Design, Sharpenability, Sharpness, Construction, Material Quality, Durability
Cons: None
I really enjoy the condition of this set of knives. I was surprised at how sharp they were when I opened the package. So far they have out preformed my stainless set. You have to enjoy old knife designs, but as a butcher so far I have found them very reliable. Just remember to wash them properly (like you handle dutch ovens), and they wont rust.
5 out of 5
Gary S
angier n.c.
Apr 04, 2013
Pros: Overall Quality, Design, Sharpenability, Sharpness, Construction, Material Quality, Durability
Cons: None
carbon steel the best
daily home use for knives carbon steel is hands down a better product than stainless steel
4 out of 5
Dec 15, 2012
Pros: Design, Construction, Material Quality, Sharpenability, Overall Quality, Durability
Cons: None
Please manufacture a Chef's knife.
I got this 5-piece set plus the skinner knife. The first thing I did was force a patina on them in a bath of warm vinegar for about 15 minutes. Then I rubbed off the black parts with the back of a dish sponge and they became a dull gray; this prevents them from getting rust. (This patina will form naturally after some months of use, but I wanted it quickly to prevent rust.) The second thing I did to them was sharpen them. You can probably get away with straightening each blade on a steel, but I decided to get them razor sharp on a stone. This took a while. The knives are of solid quality: the blades are a little less than 1/8th of an inch, and are strong enough to both chop a brach and slice a tomato. I constructed a knife block for them out of a cigar box. I enjoy their look, the fact that they are 1095 high carbon steel (the same steel as my Kabar), and the fact that they are made in the US. The only reason I didn't mark them a 5-star rating is that they don't manufacture a Chef's knife any longer (though I hear they use to make a chef's knife in the '70s and '80s). I really wish they'd make a chef knife again, as this would supply all the knives I need in my kitchen. Cheers everyone. Happy hunting & cooking. Dan, Texas.
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