Old Hickory 10 in. Butcher Knife

I haven't had this very long, but the few times I've used it have been a pleasure. I wanted a not-too-expensive knife to use with my grill and smoker, and have been very happy with this one. Saw the BBQ Pit boys using one, and knew I had to have one!

I grew up with Old Hickory knives in general and the butcher (among others) in particular. Living on a farm, we butchered our own livestock and this was one of the knives of choice. I have a variety of Old Hickory knives (including 2 butcher knives) in my kitchen even today. I typically have two of each. They are a good high carbon steel and are easily sharpened and resharpened.

For those of you used to the stainless steel knives that flood todays market, a work of warning and advice. Carbon steel will rust! Never, ever, put these knives in a dishwasher or leave them in water. Always hand wash with hot soapy water, rinse,and then hand dry. They're well worth the little extra care.

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I bought this for cutting up brisket, ribs, pork loins, etc, and it seems like it'll work great. Like others have said, it arrives dull, but nothing a good sharpening can't fix.

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Great carbon steel knife with a full tang. It will rust if left wet as all carbon steel will and it will develop a patina over time which some people dislike but others love. Out of the box sharpness is poor but carbon steel is very easy to sharpen. From slicing ribs to splitting logs this knife just rocks.

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I bought this knife for my husband who will grill every weekend if I let him! He wanted one that would cut thru the tough stuff on the ends on ribs. He got it! This knife is his favorite now! It's able to slice tri tip so thin, it's ridicoulous... In my husbands words "IT'S AWESOME!!!!!"

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