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  • Ontario Knife Co. 5-Piece Old Hickory Knife Set 705
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Ontario Knife Co. 5-Piece Old Hickory Knife Set 705

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List Price: $52.87
Price: $49.99 & FREE Shipping. Details
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In stock on December 30, 2014.
Order it now.
Sold by Makais and Fulfilled by Amazon. Gift-wrap available.
  • 3.25 inch Paring Knife
  • 4 inch Paring Knife
  • 7 inch Butcher's Knife
  • 6 inch Boning Knife
  • 8 inch Slicing Knife
21 new from $43.40

Year-End-Deals

Frequently Bought Together

Ontario Knife Co. 5-Piece Old Hickory Knife Set 705 + Old Hickory 76-7 in. Cleaver/Chopper + Ontario Knives Skinner Knife
Price for all three: $82.48

Some of these items ship sooner than the others.

Buy the selected items together


Product Description

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. 3.25" Paring Knife. 4" Paring Knife. 7" Butcher's Knife. 8" Slicing Knife. 6" Boning Knife.

Product Details

  • Product Dimensions: 7.8 x 13.8 x 1.6 inches ; 1.3 pounds
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B000M2R6C6
  • Item model number: 7180
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (121 customer reviews)
  • Amazon Best Sellers Rank: #13,919 in Sports & Outdoors (See Top 100 in Sports & Outdoors)
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Customer Reviews

No, they cannot go through the dishwasher.
John J. Koons
Carbon steel knives can be sharpened to a fine edge, and they will hold that edge.
K. Naber
I am pleased with the quality of the knives.
LisaSuz

Most Helpful Customer Reviews

89 of 93 people found the following review helpful By J. Williamson on August 30, 2010
Verified Purchase
Overall, these really are great knives. Before I go on, I do want to get a word of caution out right now to prospective buyers.

These knives are NOT your typical, lazy-daisy stainless steel easy-to-take-care-of knives. You can't just throw them into the dishwasher to clean. The blades on these knives are made out of high carbon, 1095 steel, which is NOT stainless steel. It is much harder, can get MUCH sharper, and retains its cutting edge for much longer. Once sharpened to taste, they are easily touched up to retain their edge when needed. If you DON'T HAND wash and then HAND DRY these knives, they will start to rust fairly quickly. If you throw them into a dishwasher, you'll only do so a couple of times before you see the handle become damaged from the machine...and you'll see that rust I'm talking about. These knives need to be taken care of; if you have the patience to do so, you'll love them, like I do.

Now, on to my review. As I said, these are great knives. Yes, they come in a really cheap package. So what? I bought these for nice knives, not nice packaging. Once sharpened by hand, these knives have the razor edge that I'm used to Old Hickory knives having. I'm not a fan of machine sharpening, or this Accu-sharp tungsten carbide garbage some people swear by. I'll pit my hand-sharpened razor edges against their dull quicky-sharpened knives any day...and I'll win every time. These knives are no different. The boning knife, carver (slicer), and butcher knives are full-tang blades, which is also very nice.

Now, a few drawbacks. I can live with them, but I'm not completely happy because of them, thus the four-star rating. If these had been like my last set of Old Hickory knives, then this would have been a five-star rating, for sure.
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22 of 22 people found the following review helpful By M. Snodgrass on January 6, 2010
Verified Purchase
Great knives. Not as heavy as the older ones but thinner blades cut better so its fine by me. They get razor sharp and keep that edge for a long time if you don't use them on fruits or let them rust badly. They are not stainless and they will rust. They do not come with a great factory edge but I knew all this and still love them to death for their high quality steel at low price. I don't need pretty fit and finish for my meat knives.

These knives will rust and if that's a problem for you then don't get them. They have to be cleaned immediately and lightly oiled if you don't use them at least once a week. Stainless with edge properties as good as this will cost around 100 dollars a knife so I can deal with high maintenance knives.
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18 of 18 people found the following review helpful By tchammer51 on April 5, 2012
As an former employee of Ontario Knife Co. many years ago in asmall town(Franklinville N.Y.) I know how these knifes are made. If you believe in good old fashion American Made products then you have it. These knifes if taken care of will out last your life time! Yea they don't look like the fancy stainless knife sets shipped in deluxe packaging, but Old Hickory will out last any of them. Made by hard working American workers. You can't go wrong buying these knifes!

PS. Buy America keep Americans working!!!
Thank You.
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16 of 16 people found the following review helpful By lazyboyshopper on August 8, 2009
Verified Purchase
These are the same knives our grandmothers (and their mothers) used for so many years. My husband recently started cooking and decided our kitchen was not complete until we had at least the Old Hickory "butcher" knife. This is a complete set and all knives are useful. One word of warning, they may need to be sharpened when you first get them. Ours were shipped dull but were easy to sharpen. Going by their past history, these Old Hickory knives should last forever. I do recommend them as a useful addition to your kitchen tools.
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12 of 12 people found the following review helpful By JKey on September 12, 2010
Verified Purchase
These are not the fancy, trendy blades you will see on the cooking shows. These are dull out of the box and the handles are unfinished. I spent a few hours with a manual diamond sharpener and finished them with very fine stone. I now have a knife rack full of razors. I bought a spray can of lacquer and put four coats on the handles. These knives are worth 10 times the price.
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10 of 10 people found the following review helpful By Antonius Mangus on April 15, 2011
I am somewhat of a knife lover and a hobby machinist/metallurgist. I have made knives and other edge tools. One of the things I have learned is that most stainless steels do not take an edge very well, though some like Swedish Mora knives do. Some tool steels (D2, A2, O2 in particular) make good knives and excellent plane irons and chisels. These are nearly "stainless" though more vulnerable to corrosion than steels with > 13% chromium content.

The exact alloy of most stainless steels are not really good for making knives. Stainless' only advantage is that it is corrosion resistant. It can corrode, especially if salt water is involved. They tend to look nicer if one likes shiny steel. Shiny sells, so stainless has become almost hegemonic in kitchen knives. Furthermore, proper heat treatment is difficult with stainless. It costs more so many makers skimp on this invisible step that is the difference between a good knife and a bad one.

That is what brought me to these excellent knives. First, lets state that I think the purpose of a kitchen knife is to cut though foods easily and not mash or tear them. Other ends like looking nice, requiring a modicum of care, etc. are at best subordinate ends.

When these knives are purchased they have abysmal edges. It is necessary for the end-user to hand sharpen them. I am a fan of quality abrasives used with a simple jig like the Lansky or the Edge Pro. If one has good hands, a simple, quality stone will do.

Once the proper edge is established these knives are sharper and hold their sharpness longer than any stainless knife I have encountered. They are more easily sharpened, too.
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