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Ontario Old Hickory Paring Knife 4" Blade, Hickory Handles - 7065

Customer Reviews 3.400 Read 10 reviewsWrite a Review
Part Number: OH7504
Manufacturer: Old Hickory Kitchen Knives
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Handcrafted in America. This knife has a high carbon steel blade and genuine hickory wood handles. The blades are tempered and hand ground to retain sharpness, and the handles are flame burnt and buffed for a unique antiqued finish. 4" blade.
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.
3.400 (10 reviews)
3.4 out of 5 stars
5 star
4 star
3 star
2 star
1 star
2 out of 5
May 25, 2015
Pros: Overall Quality, Design, Sharpenability, Sharpness, Construction, Material Quality, Durability
Cons: None
The knife blade was rusty.
I tried to clean it but was to embedded. I use the knives very often. I do my own canning etc.
5 out of 5
Chet G
New Jersey
Apr 05, 2015
Pros: Design, Construction, Material Quality, Sharpenability, Overall Quality, Durability
Cons: None
Stupid can't be fixed
This knife is carbon steel NOT stainless steel and if you do not dry and oil it after use it will rust. The knives are high quality, sharpen to razor sharpness. Great for Bar B Que, cutting veggies, meat, bread etc. If you want to throw one away throw it to me. Why do ignorant people leave negative comments about a great product.
4 out of 5
Eagleville MO
Jan 22, 2015
Pros: Construction, Durability, Overall Quality, Sharpenability, Design, None
Cons: Sharpness
Fantastic Knives For The Money
I own a number of Old Hickory Knives, and as people have said, they will rust. In addition, some of them come requiring major sharpening and reprofiling. These knives sadly while the best value in cutlery today are not for beginners. You need to know how to sharpen a knife, and you need to understand that all of the best steels will rust except those with high concentrations of Stainless. It should be noted that the USA was founded on these kinds of knives. These exact kinds of knives skinned all the Buffalo and the Steers that were used to feed the USA. However, if you will do your part, these knives will give you a lifetime of superlative service. And, as stated, with use, they will develop a Patina. You can accelerate this process if you choose to with Vinegar or Lemon Juice. Wiping it down on a paper towel with a dab of Olive Oil will keep these blades working forever as they are incredibly easy to sharpen and take on a razor edge. I've coated mine with some Tru-Oil Gunstock Oil on the handles since the handles are made of straight grain walnut, and with people constantly immersing them in water, the handles tend to dry out and crack at the cutlery pins requiring replacement slabs. By sealing them with some form of moisture reducer such as Varnish or Tung Oil or even a generous amount of Boiled Linseed Oil, you can preserve the slabs for a very long time.
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