Ontario Knives Household Boning Knife

I grew up with Old Hickory knives in general and the boning knife(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 a boning knife in my kitchen even today. 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.

I bought one of these for my first college apartment, and still have it today, 20 years later. The wooden handle has suffered a little water damage (mostly from my neglect) but the handle's brass rivets still hold securely.

For the price, it is an awesome knife.

Not nearly as pretty as the stainless-steel knives which are so common these days -the blade of mine is stained and tarnished -but it can be sharpened -and holds the edge -better than any other knife I own.

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Not a knife for everyone....if you want stainless steel, put it in the dishwasher and forget about it....it's not for you.

I hand wash and dry this knife and sharpen it each time with a $3 Walmart sharpener, and it takes an edge that is much sharper

than a stainless steel blade. If you like cooking, and want/need a razor sharp blade for dicing, slicing, etc., than this is

the knife for you. I have several and truly love them. It's hard to find non stainless knives these days, but their attributes

make it worth the search these are excellent knives for food preparation....you just have to take proper care of them.

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I sharpen my own knives and so I was glad to find these. It is very hard to find high carbon non-stainless steel knives. You can't beat high carbon non-stainless steel for taking and holding an edge.

The factory edge on this knife was atrocious. I had to actually grind it off completely on a Chef's Choice electric sharpener "Stage 1" slots (grinding wheel), and start from scratch. But it sharpened up real nice after that, mainly on coarse and then fine diamond whetstones and then on a very fine ceramic whetstone. All in all, about a half hour spent to bring it up to a good edge.

The handle is comfortable and the knife is well balanced.

You have to wash and dry knives like these by hand and even so they will tarnish.

They are a bargain at $9.99, and as far as the sharpening goes, you will have to sharpen any knife after a few months use anyway.

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I've used OH knives for most of my life (I'm 50+ years old), and the quality of these knives is still right up there. I bought this knife to replace a Pacific Rim-made boning knife, which won't hold an edge anymore. The OH knife took an extremely sharp edge (I hone my knives), and the edge holds up well.Re-sharpen as needed, hand-wash and dry after using,and this knife should last for decades.

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