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79 IHC Scout II, 74 VW Bug class 11 look a like
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I picked up a couple of "Old Hickory" knives the other day, they are a 6" straight double edge knife. I thought they might make a decent throwing knife, I also bought a skinning knife, they are cheap price wise but for a beater knife they not to bad. There not as nice as ones made 50 years ago, the grind on the blade is a little inconsistent but for what you are paying for them I didn't bitch.

http://www.knivesplus.com/QN-736-Old-Hickory.HTML

http://www.knivesplus.com/OLD-HICKORY-KNIVES.HTML

Casey
 

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I have the Old Hickory butcher knife my parents started out with when they married in '38.
 

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Old Hickory's are good carbon steal knives. That's what we used while I was growing up to butcher the yearly cow and hog.

Went hog hunting a couple years ago and took an Old Hickory with me. Had another hunter ask if he could borrow it after his $400 custom didn't seem to be cutting it (pun intended). They really do a great job for the intended purpose.
 

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Ontario Knife Company

I have a full set in my kitchen...
 

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I have a ton of kitchen knives but my Old Hickory butcher knife is still my favorite.
 

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there good. i keep 1 in my tackle box (thanks for reminding me it needs sharpened), 1 in most of my tool boxes, a full set in the kitchen, glove box, just about anywere that needs a knife can keep an a good ole hickory knife.
 

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Old Hickory are 'trade knives'. Many food service places have a contract with a knife or restaurant supply company that rents them , and every week , month or so , they come and replace them with freshly sharpened ones.

Plain high carbon steel (1095) , they take a good edge , but rust rather easily. I've had a few , but since I'm lazy and leave stuff in the sink , I need stainless , or lately , ceramic.
 

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I my experience with skinning critters I have found that a knife that is easily renewed is much more desirable than one that takes a lot of time to bring an edge back. 1095 is easy to renew, a few strokes across a stone or steel and you are back to work, even if you let it go a little too far. A 4" drop point works best for me.

A little olive oil on the kitchen knives helps keep the rust down.
 

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I favor Dexter butcher knives because of the textured rubber handles, but those Old Hickory knives get the job done!
 

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I my experience with skinning critters I have found that a knife that is easily renewed is much more desirable than one that takes a lot of time to bring an edge back. 1095 is easy to renew, a few strokes across a stone or steel and you are back to work, even if you let it go a little too far. A 4" drop point works best for me.

A little olive oil on the kitchen knives helps keep the rust down.
Probably what my old Schrade Sharp Finger is made from because it takes a keen edge and rusts if ya look at it funny. Got it for a paid 2-3(?) year subscription to G&A back in the late-70s or so.

The last deer I dressed & skinned , I used a Wyoming Skinner. Replaceable surgical stainless blades. The one I have is chromed pot-metal , but the newest ones are plastic.
 

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I bought an Old Hickory butcher knife about 18 years ago, re-shaped the blade and used it as part of my outfit for Cowboy Action Shooting. Sure takes an edge.
 

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Use a Hickory butcher knife, in our deer processing, holds edge, especially while boning hind quarters. Wooden handle, doesn't fatigue my hand, like the plastic handle knifes. I like the 7 or 8'' stiff blade.
 

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I love them Old Hickory knives. I have a few and have been trying unsuccessfully to get my dad's off of him for years. My grandmother used to tell my dad to never trust a knife that wouldn't rust.
 
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