Old Hickory Ontario Butcher Knife, 10-Inch

Last updated date: June 29, 2020

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Old Hickory Ontario Butcher Knife, 10-Inch

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We looked at the top Butcher Knives and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Butcher Knife you should buy.

Update as July 10, 2020:
Checkout The Best Butcher Knives for a detailed review of all the top butcher knives.

Overall Take

In our analysis of 22 expert reviews, the Old Hickory Ontario Butcher Knife, 10-Inch placed 10th when we looked at the top 10 products in the category. For the full ranking, see below.

From The Manufacturer

Used by professional butchers in slaughter houses and chefs in restaurant food preparation. Easily sharpened blades made with high carbon steel, fully heat-treated and tempered for razor-sharp cutting edges, and extra long for agricultural/industrial cutting and chopping. Hardwood handle branded ‘Old Hickory’, and secured with brass compression rivets. First introduced in 1924, the Old Hickory knives are the most venerable product line still in active production. The Old Hickory knives feature a hardwood handle secured with brass compression rivets to high carbon steel blades that are both very sharp and capable of retaining an edge better than most stainless knives. Proudly manufactured with artisan processes for over 90 years, Old Hickory has stood the test of time and is proven to be the best carbon steel kitchen cutlery sold today.

Expert Reviews

Expert Summarized Score

4 expert reviews

User Summarized Score

574 user reviews

What experts liked

This impressive blade is made out of 1095 high-carbon steel and boasts a razor-sharp cutting edge. The generous ten inches makes it very easy to slice and chop tough cuts of meat. This hand-carved blade has also been heat treated. This helps to make the blade especially tough and durable.
- Chef's Resource
The 10-inch blade is made of high carbon steel, which has been fully heat-treated and tempered. Its beautiful hardwood handle, branded ‘Old Hickory’, is secured with brass compression rivets and it is well-balanced and gives you a good secure grip while you cut and slice up all types of meat.
- Morning Chores
At first glance, it is obvious that the craftsmanship and the material are of top quality. The blade is made of high carbon steel, which speaks a lot about its endurance and durability. The weight and length are nice and convenient.
- Merch Dope
This 10-inch butcher knife is large enough to handle almost any meat carving chore you place before it. Their handles are traditionally wood and provide a good grip and nice balance. It features a full tang for increased flexibility without breaking at the handle.
- Best Pickist

What experts didn't like

The handle is rather short, so you may find it difficult to get the grip you need. It requires a fair amount of maintenance. The blade is prone to rust and is not dishwasher safe, while regular sharpening may also be required.
- Chef's Resource
Can be prone to stains and rust if not maintained properly. Not dishwasher safe. May need to be resharpened when you first receive it. Thin blade.
- Morning Chores
The knife’s handle attracts bacteria and loses its pretty look after several times of washings. Prone to stains and rust. Needs extra maintenance. Not dishwasher safe. It arrived dull.
- Merch Dope
Will rust if left wet. Best to avoid the dishwasher. Brass rivets on the handle can offer spots for germs to hide. The blade will discolor over time.
- Best Pickist

An Overview On Butcher Knives

Butcher knives are possibly the best tool for removing meat from an animal, trimming the meat and cutting it into individual portions. Whether you are a professional butcher, a self-sufficient hunter or simply an avid cook, you’ll need a quality butcher knife. With the right blade, you won’t have to put in as much effort to get the job done in a timely fashion.

The first thing you want to look at when purchasing a butcher knife is its construction material. Some of the knives are made out of manganese steel, while others are forged using German high-carbon steel with a grade greater than 56 for hardness, according to the Rockwell scale, which is a very solid score. You want to make sure the blades are durable and are resistant to rust and corrosion.

Determine which type of butcher knife works best for your needs. For example, the 7-inch Utopia Kitchen Cleaver Chopper Butcher Knife is a heavy-duty cleaver that is capable of cutting through bone. It’s built to withstand the demands of a commercial kitchen, although you can use it in a home setting. Other butcher knives are geared simply toward trimming meat and cutting it into bite-size pieces.

Check out the knife’s handle next. For example, the 10-inch Dalstrong Gladiator Cimitar Butcher Knife is constructed from a black pakkawood that comes from Spain. It uses an ergonomic design for comfort and reduced hand fatigue. It’s also ambidextrous with full tang, which refers to the length of the steel hidden under the handle, and a triple-rivet design. Other knife handles are made out of a plastic, ABS material and are textured for a non-slip grip.

Consider any extras that the butcher knife may have to offer. Some come with a leather knife sheath that can be attached to a belt, while others, like the 10-inch UltraSource Cimeter Blade Butcher Knife, have antibacterial handles. Another example is the 8-inch Wusthof Classic Butcher Knife, which is crafted to resist dulling, meaning you should spend less time having to sharpen the blade.

The Butcher Knife Buying Guide

  • Many butcher knives will require some sharpening before you use them for the first time, for the best results, so make sure yours comes with a sharpener or send it to a professional.
  • Some butcher knives are listed as dishwasher safe and some are not. Most companies recommend washing the knives by hand, even if they are considered safe to run through the dishwasher. This keeps the quality of the blade high. All you need is a little dish soap and water. If you come across any stuck-on foods, you can remove them with a little salt and a non-abrasive scrubber.
  • Avoid using abrasive cleaners and steel wool pads when cleaning your butcher’s knife to keep the blade looking its best.
  • Butcher knives are not meant to withstand acidic or alkaline substances for long, which means you’ll need to wipe the blades clean soon after contact with them.
  • When using your butcher knife, it’s good practice to always slide a cutting board over your counter or workstation. Opt for a wooden or bamboo cutting board instead of plastic, as these are naturally antibacterial.
  • Wiping your blade every so often with a dab of cooking oil can prevent rusting or other damage.
  • Always cover the blade and store your butcher knife in a cool, dry location when not in use.