Moteng Ontario Knives Slicing Knife

I was surprised this knife came razor sharp, most of the Ontario knives I have bought needed some work on the edge but they are great high carbon steel knives. High carbon steel does not play nice with a dishwasher, wash by hand but an excellent knife that takes a great edge.

These are high Carbon steel knives **THEY RUST& PATINA** they are great knives and it's the natural thing for the 1095 steel which is super sharp steel ... That said If you want to help things along or expect to be hard on the knive these extra steps can help you out... Buy a small bottle of pure tung oil and apply it to the handle 2-3 times over the period of a week it will saturate the handle and set up forming a very resilient finish that can be renewed with additional coats as needed... If you prefer a natural dull patina on the blade wash it well and wipe it down with a damp tea bag the tannins in the tea will speed up the patina process. Once you have the patina you want or if you don't want a patina you can heat the blade briefly on a stove burner and carefully apply food grade wax while hot... Carnauba works best because it's the hardest, paraffin is easier to get and works nearly as good but wears off quicker, bees wax works well also but is the softest so is least durable... The wax buys you a little grace if someone forgets and leaves it exposed to water or acidic liquids ...while not absolutely necessary it is safe and effective rust protection.

I have owned a few of the Ontario Old Hickory knives through out the years. These are tanks and razor sharp when you know how to care for them. Like any other knife it requires honing. Due to the carbon steel extra care is needed to keep it from patinating and rusting. I actually enjoy the patination but if you're not into that just wash and immediately give it a coating with cooking oil or grease. This one is in my camping set and will be with me hopefully till I give it away or its stolen LOl, Great product and will buy and gift these when I can.

Some time back I decided that I wanted a simple plain knife for using on the barbecue grill. Inspired by people who had modified Old Hickory knives, I started looking on Amazon and found this cheap knife. Good enough! I ordered it, and the knife came with some scratching on the blade and a very poor edge. An hour or so with my diamond stones had the knife quite reasonably sharp; and a few minutes with a translucent Arkansas stone had it razor sharp. The only problem was; I wasn't doing any grilling. So, I started using the knife to carve wood shavings and splinters for fire starter material. That's pretty much all it's done; along with cutting up a few vegetables, when I think to use it. Today, I decided to use my homemade strop on it and see what result I got. Mind you, I'd been using it without sharpening it for some time. After a few strokes on the strop I casually tested it on some arm hair. It's at least as sharp as it was when I first finished sharpening it. There's a coolness on the skin when you take the hair off with a very sharp blade. That's the feeling on my arm right now. I've been a "knife nut" ever since I was 10 or 12, but I've never owned one of these knives. This is a fantastic value for a knife. My cost was $10.18 When I decide how I'm going to modify the knife, I'm going to have a $10 custom knife that holds an edge at least as well, and probably better than my ~$60 Gerber, ~$35 Victorinox, and is easier to sharpen besides. If you're considering getting one of these: Just Do It!

The fit and finish on this knife. It's a little on the rough side, and it appears to be almost home, made which sort of adds to its charm. The steel in this knife is truly excellent. This knife takes a razor sharp edge and can maintain it through a multitude of kitchen tasks. The value for the money of this knife is very high. The Ontario knife company makes an excellent product. I have an entire set of these knives and they have been valued work horses in my kitchen for many years. This knife is a great buy or someone just starting out With knives in the kitchen or makes a great gift. I highly recommend this knife for its cutting ability. It's edge retention, and it's rustic. Look with a little care. This life will last for generations. It is a great value.

This is an excellent knife, It's not a knife that you need to get if you can't sharpen knifes and take the time to take care of the steel. It will rust if you don't keep it oiled. If you plan on throwing it in a dish washer don't waste your time. You have to wipe it off and dry it after each use. The sharpness of the blade was fair but it still had burrs from the factory. I planned on putting my edge on it when I purchased it anyway. It sharpens easy and takes a hair popping edge. I was going to force a patina on it with vinegar but decided to let it come naturally, so I used a couple of coats of FrogLube on the blade and handle to protect it from rusting. The patina is slowing starting to come and looks amazing. The edge is holding better than I thought it would with only stroping once a week or so. If you want a kitchen knife like was used by your Grandparents and will last a lifetime then this is the knife for you. It requires a little maintenence on your part but totally worth in my opinion. You can't beat this for the price!!!

Oh man, this knife is just absolutely incredible. So it's not much when it arrives, you have to put in a little work. First I filed down the handle a little and did a whip wrap with some bankline. Then sealed the whole thing with epoxy, the handle is the weak point on these things. Then I took my needle files and knocked down the primary bevel and refinished the edge with a fine ceramic rod. The thing is a laser. It's just incredibly sharp. This is legitimately the best and cheapest way to get a good chunk of high carbon steel. I made a leather sheath for it from an old briefcase I found. I use it in the kitchen all the time but it's a wonderful multipurpose knife though a little on the large side but that's fine once you learn how to use it. You won't do better for the price. This Old Hickory blows a Mora out of the water for bushcraft. I use this knife everyday, sometimes all day.

Perfect husband gift! Great quality!

Old Hickory knives represent an incredible value for what you get. They cost next to nothing, but with a little TLC will outperform knives ten times the price. Reading reviews here and around the web tells me that a lot of disappointment arises from a few "basic" misconceptions. So here are three things you need to know before you buy: #1 These knives are NOT stainless. They are made out of 1095 carbon steel. It is a tough steel that can also take on an extremely sharp edge BUT it will develop a "patina" (discoloration) over time (this is normal and actually good) and will also rust if you don't take a few basic steps to care for the knife. The patina the knife develops is not only food safe, but also helps keep the knife from rusting. You can either let patina develop naturally or accelerate the process - search the web for "create patina on carbon steel knife" if you're interested. The basic care for a carbon steel knife like this is to wash it under cool or warm water after use and dry it well. Many people also recommend applying a bit of oil to protect the blade, but I don't find this necessary for a blade in regular use in the kitchen (may be a good idea if you use/keep your carbon steel knife outdoors though). If you leave your knife wet, or worse, put it in the dishwasher, that's when you're going to get rust. #2 These knives are NOT sharp out of the box. They have an edge profile but aren't that sharp. The reasons I can think of for this are: full sharpening is quite a bit more expensive and many people, like me, re-profile them anyways. These CAN be sharpened on your typical pull-through sharpener and have a decent edge, but in my opinion, these knives are perfectly set up for either a convex edge or a Scandinavian grind, both of which are awesome for slicing. I'll try to attach a video to this review showing the difference between this knife out of the box and one that I re-profiled with a convex edge and sharpened on belts to about 1000 grit Japanese water stone equivalent. I can see how folks would be upset with a knife that isn't that sharp out of the box, but I really can't complain for the price. #3 These knives aren't great to look at but are very nice to work with (once sharpened). I don't know what it is with the stamp pattern on the knife (more cost cutting?) and the plain handle with two pins, but the knife is comfortable to hold, has nice balance and works well. It is also sharper than our Zwilling Four Star 8" knife. I'm sure it will also last many years with some basic care, but even if it doesn't, then it's not expensive to replace. Unlike our Zwilling Four Star or majority of good stainless knives

Dieses Messer könnte auch von irgendeinem Trapper in "Der Rückkehrer" verwendet werden oder in einer Szene von "Seraphim Falls" vorkommen..... Sicherlich nicht das "beste" und modernste Küchenmesser, wenn man von den verwendeten Materialien ausgeht, 1095er Stahl und Holzgriff, aber in der Verwendung einfach top! Die Klinge ist 20cm lang, und damit eignet sich das Messer für alle gröberen Arbeiten in der Küche - oder für alles wofür man in der Küche gern ein größeres Messer verwendet. Das Messer wird hier als "Slicer" bezeichnet. Bei mir kam es mittelmäßig scharf an. Aber wie 1095er Stahl nun mal so ist, dauert es keine 5 Minuten und man hat ein superscharfes Arbeitswerkzeug. Man sollte das Messer vor der ersten Benutzung ordentlich abwaschen, bei mir waren noch Staubreste von der Verarbeitung an dem Messer. 1095er Stahl rostet. Daher ist das Messer nicht unbedingt etwas für die Spülmaschine - aber wer auf scharfe Messer wert legt, spült diese sowieso mit der Hand. Auch ein Tropfen Öl, hin und wieder, tut dem Messer ganz gut. Wer ein hochmodernes Küchenmesser aus modernem Stahl und mit einem modernen Griff sucht, ist hier falsch. Wer ein absolut geiles, Old-School-Küchenmesser mit Western-Charme sucht, wird sich über das Old Hickory freuen!

This is a great knife that feels great to use and can be sharpened to a razor's edge easily. Be aware, as other people have mentioned, that this isn't the standard stainless steel blade that you see everywhere. It's softer so the edge doesn't last as long (the trade-off being that you can get it sharper) and it will corrode and rust if not treated with a little TLC. Wash and dry immediately after use and never let your in-laws put it in the dishwasher.

cuts frozen bacon without slipping. Chops pumpkins in half with ease. Slices frozen bread. Must be cleaned immediately as all carbon steel knives, but I like it a lot. Well put together, strong, should last a long time.

Too small to be a called a slicer. This would be more like an old school western carving knife. As with all Old hickory knifes, high quality (but high maintenance) steel. One the best if not the best value out there.