Old Hickory knives are simple, honest working tools. The right one depends mostly on what you’ll be cutting:
For the kitchen and camp kitchen: The 7533 (3¼") and 7504 (4") paring knives handle peeling, trimming and small prep work. The 758 8" slicing knife is made for long, clean cuts through roasts, brisket and bread. The 726 boning knife works its way around joints and bone. If you’re equipping a kitchen or cabin from scratch, the Old Hickory Kitchen Set Combo puts several of these together in one purchase.
For butchering and processing game: The 77 7" butcher knife is the classic choice for breaking down larger cuts. Paired with the 726 boning knife, it covers most home processing jobs.
For hunting and fishing: The 7026 hunting knife and the 7027 bird and trout knife are sized for field use. The fillet knife comes with a sheath, so it’s ready to pack for a fishing trip.
For everyday carry: The 7022 outdoor slip joint folder is the only folding knife in the line, a traditional pocket knife built on the same simple principles.
Living with Carbon Steel
The 1095 carbon steel in these blades is the reason they’re so easy to sharpen, and it’s also the reason they need a little care. Carbon steel will rust if it’s left wet, so wipe the blade dry after use, especially after cutting acidic foods like tomatoes, citrus or onions. Over time, the blade will darken and develop a grey patina. That’s normal. It doesn’t affect performance and actually helps protect the steel. A light coat of oil before storage keeps the blade in good shape between uses.
The hardwood handles should never go in the dishwasher or be left to soak. A quick hand wash and dry is all they need, and an occasional rub of oil keeps the wood from drying out.
When the edge starts to dull, a few passes on a whetstone or ceramic rod bring it right back. You’ll find everything you need in our Sharpening collection.
Old Hickory FAQ
Is Old Hickory as good as a Mora?
They’re different tools for different jobs. Both are known for offering far more performance than their price suggests. Mora knives are mostly built for outdoor and bushcraft use, with Scandinavian grinds and molded handles, and are available in both carbon and stainless steel. Old Hickory knives are traditional American kitchen and butcher patterns with carbon steel blades and riveted hardwood handles. Many people own both: a Mora for the woods and Old Hickory knives for the kitchen and game processing.
When is Old Hickory not the right choice?
If you want a knife you can put in the dishwasher or leave wet without a second thought, choose stainless steel instead. Old Hickory blades are also designed for cutting and slicing, not for prying or heavy batoning. For hard outdoor use, look at our Bushcraft collection.
Do Old Hickory knives come with a sheath?
Most don’t, apart from the fillet knife. If you plan to carry one outdoors, browse our Sheaths collection for a suitable fit.
Why has my blade turned grey or dark?
That’s the natural patina that forms on carbon steel. It’s harmless and protects the blade from rust. Red or orange spots are rust, and those should be removed with fine steel wool and a little oil.
Some models are sold out. Will they come back?
Old Hickory is a regular part of our range, and we restock as new shipments arrive. Sign up for our newsletter to hear when sold-out models are back in stock.
