Ontario Knife Company 7060 76 Cleaver, 7"
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- Ontario Knives proudly makes their cutlery in the USA
- Quality material and craftsmanship
- Designed for the toughest situations
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Ontario Knife 76-7 Old Hickory Meat Cleaver 7in Carbon Steel Blade
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|Blade Material Type||1095 carbon steel||1095 carbon steel||stainless_steel||Stainless steel||Stainless steel||1095 carbon steel|
|Material Type||steel||Carbon Steel||Stainless Steel||Carbon Steel||Stainless Steel||—|
Made with fully heat treated and tempered 1095 carbon steel. Fitted with attractive hardwood handles secured with brass compression rivets. Lock Type: fixed. Overall Length: 12 in. Weight: 8.3 Oz. Blade Length: 7.5 in. Blade Material: 1095 Carbon Steel. Blade Thickness: 0.1 in. Blade Finish: Brushed. Handle Material: Hardwood.
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Great knife that should be in any kitchen bar none!
As mentioned by another reviewer vinegar be it hot or not (hot just speeds up the process) will give a protective patina to carbon steel knifes. But oiling and cleaning is still required!
I am totally amazed at the ones that are complaining about rust! Ether they are ignorant which can be cured or lazy which can not be!
It just shows ether their lack of reading and comprehension skills and or ignorance of carbon steel knifes.
Carbon steel knifes trump stainless steel knifes in ease of sharpening and keeping an edge, that is where cleaning and oiling is so important!
Stainless steel is hard to sharpen and will not keep an edge compared to carbon steel knifes bar none!
The only thing stainless has going for it is that it is no fuss nor muss when it comes to care!
Carbon steel knifes do take care and a tad of time to keep them healthy (rust free) ! Also carbon steel knifes will stain naturally depending on what you are cutting, they all stain unlike stainless steel (that is why stainless steel has its name!
So forcing a patina gives one control of how the your carbon steel knife looks over time because carbon steel will stain, so forcing a patina is so cool, because it gives the user control on how the knife looks over time, plus giving the steel protection from oxidation (rust) tho oiling is still necessary. The patina makes care more forgiving time wise because of the protection it provides.
Another trick with carbon steel besides vinegar is to use mustard, which will give a Damascus steel look and finish with endless possibility's of neat finishes,
A quick web search will show how to do and have fun with the patina of your knifes and with the added rust protection of the treatments. The possibility's are endless!
But I will say again, carbon steel knifes still need to be hand cleaned and oiled and taken care of despite the finish, never just toss them in a drawer after use like most do with stainless knifes.
It seems like having full-tang construction would be an obvious thing for a cleaver, but the other cleavers in this price range don't have it, and neither do most of the other knives in the Old Hickory line. It makes for more durable knives, but it's also more expensive to do it right, and I was really glad to see Ontario/Old Hickory opt for quality here.
As with all things Old Hickory, this knife is NOT made of stainless steel, but rather high carbon steel, which is both cheaper to make AND better suited for use in a knife in just about every single way-except for when you're cleaning up. This knife will rust if you put it in the dishwasher or leave it lying around with food particles on the blade, so this is a wash by hand ONLY item, and in a timely manner at that.
If you can abide by the "Wooden Handle=Wash by Hand" rule, then this is an incredible product at a great price and it will last you the rest of your life and then some. If you're honest with yourself and can't or just don't want to live that way, you'll be much more satisfied springing for a more expensive stainless steel cleaver from another quality brand name, and it will be just as good as (but not better than) this one. But it will be more than twice the price of this cleaver, too.
For those who do not know, high carbon steels will tarnish and rust if not properly cared for, the care I put into my knives is simple - I force a petina onto them by exposing them to vinegar thereby allowing them to darken to an acidic black which helps prevent deeper corrosion through use.
Do I recommend these knives to people? Absolutely, this cleaver is a rock solid piece of equipment, its built the way a knife should be built - from a hard and strong steel that takes a razors edge.
A+ all around
I like the length, heft, and balance. I prefer this to any other I have tried. I replaced a Pro Henckel cleaver with this one.
I believe this carbon steel is well suited to cleaving, as it is harder and more repairable than most stainless. Plus it's cheap enough to be disposable if you do break it while cleaving a dinosaur.
Put some oil on the handle to seal it. This will pay off in the short and long run. If you don't know what to use, I'll tell you: You can use any oil finish. If it's non-food-grade, be sure to let it fully cure before touching food with the handle of your new cleaver. You can also use non-curing oil like mineral oil products and re-apply frequently.