Old Hickory hunter - first impressions.

Discussion in 'General Knife Discussion' started by Houlahound, May 18, 2020.

  1. Hickory n steel

    Hickory n steel Gold Member Gold Member

    Feb 11, 2016
    I believe there is a smaller kephart looking knife they call a bird and trout or something.
    Theres a couple YouTube videos showing the lineup.
     
  2. midnight flyer

    midnight flyer Basic Member Basic Member

    Jan 12, 2009
    Back in the '60s when I was really geared up and hunted/hiked/fished when I could, there were a LOT of these Old Hickory and Russell knives out in the field. I mean a ton. In most cases, they had no special care of them, but they were relied on and served well. I remember in one of the hunting camps that there was an old timer that had a long box that had his collection of "processing" knives in it. None in sheaths, none with protective covers, and nothing to protect the edges. He would pull them out in camp, edge them with a gray "fine" (??) stone that looked like a Norton of some type with 3in1 oil for lubricant. He put a toothy edge on those knives that wouldn't quit. Sliced up those animals like a light saber. But to him and the rest of us as well, these knives were tools, so they did their job or they went away. He never daydreamed about his knives, played with them while watching TV, or spent countless hours looking for something better. They worked well, were great for the money, so that was that.

    We didn't know better back in those days. Back in those days, my two prize hunting/camping knives were my Buck 110, and later the Schrade Golden Spike. One of those literally went on every expedition large or small, no matter what length of time. I came to depend on them for different reasons, and loved them both for their utility. Carried them for years, and now on a very infrequent hunting trip the Golden Spike still goes with me. No one, ever, would have thought about taking one of my knives and smashing the spine until they split a piece of wood so they could make a faster fire, or worse, just because they could. Personally, I would have taken the club used on my knife and used it on them.

    I learned the proper use of a knife and knife safety from some pretty rough old cobs. Knowing them, if they had seen me beating on the spine of my knife, they would have taken my own knife away from me.

    Robert
     
    Last edited: May 18, 2020
  3. Henry Beige

    Henry Beige Gold Member Gold Member

    Jun 1, 2015
    This is hard to pass up at $19.99 with a pretty nice sheath. Without a vernier caliper handy, I can’t say for sure if there is a distal taper to the blade stock, but from the start of the swedge, the spine tapers gradually to the point. I guess you’d still have to call it a distal taper, even though it comes from the geometry of the swedge rather than thiining blade stock. In any event, the point is noticeably finer than on the butcher knives, which do not taper at all.

    I had always read 1095 steel, just as on the Green River knives, but if the maker says 1075, then so be it.

    This is a nice rig for the price, but I think I still prefer the Green River 4 1/2” fish knife. With a 5” Kabar sheath it comes to a few bucks more than the OH, but still less than $30.

    ABC19E9E-5338-4F96-8B7A-A9FC3DF69114.jpeg
     
  4. Hale Storm

    Hale Storm Kydex Whisperer Gold Member

    Sep 18, 2013

    Reminds me of my dad. He always had old Imperial hunting knives from the local Western Auto store and would keep them sharp on a wetstone as you described that a course and fine side. He used those knives until the 90's when I bought him a Buck 110. He used that until the day he quit hunting. He also used 3 n 1 oil. The OH were in the kitchen. I guess he never thought to use them outdoors even though he cut plenty of meat in the kitchen with them. But knives were just tools as you said and he never thought about it that much the way we do.
     
  5. drail

    drail

    441
    Feb 23, 2008
    I have a couple of Old Hickory paring knives in my block and they get used for LOTS of food processing. They are so easy to hone razor sharp and touch up in seconds when they start to lose the edge. My wife loves her Asian knives but I still swear by those old carbon steel Old Hickory blades.
     
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  6. lonestar1979

    lonestar1979

    Mar 2, 2014
    Are these knives 55,56 rc like all old hickory knives?If they are,they should make these 58,9,that would be awesome.Simple designs with simple steel and thin blade stock work best.
     
  7. craytab

    craytab Gold Member Gold Member

    Jan 26, 2012
    55-57 HRC
     
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  8. USMCPOP

    USMCPOP Basic Member Basic Member

    665
    Jan 6, 2016
    It seems that the "Outdoor" series knives vary in specs. The Hunter, first of the series, is 55-57 RC and the exact steel is not listed on their site. Various knife sellers list it as 1095, which is consistent with most of the butcher knives. The others are specified as 1075 steel at 57-59 RC except for the fillet knife. It's 440c at 53-58 RC.

    The Kephart style knife looks nice.
     
  9. rustyspike

    rustyspike

    123
    Jan 17, 2016
    Really a good deal. I did pick up the Butcher model. Pretty sure most of these are the same knives that are being offered for the kitchen just remarked adding a sheath.

    Rich K.
     
  10. USMCPOP

    USMCPOP Basic Member Basic Member

    665
    Jan 6, 2016
    The Hunter model is about 5.5". I think they used to have a smaller butcher knife, but 7 inches the shortest one now. The Hunter blade tip is reshaped a bit from the butcher. I got a couple of the 7 inchers awhile back for $7 each.
     
  11. Ebbtide

    Ebbtide

    Aug 20, 1999
    As for the OP's desire for more handle contours.... get a half round double cut file and have at it.
    Or some 80 grit wrapped around a hammer handle or bit of broomstick.
    Tape up the edge so you don't slip and get hurt. And remove the knife from the vice when you're not working on it.
    Using hand tools the progress is slow enough that you have to make a large effort to mess it up.

    I use an OH everyday in the kitchen.

    A good while ago, the thing to do in the outdoor forum here was to get an OH sheep skinner with the curved blade and trim it down at the curve to make a realistic Nessmuk knife.
     
    brandonc likes this.
  12. MARKRU

    MARKRU

    1
    May 16, 2020
    If you look under the belt loop, sticker says "Sheath Made in China"
     
  13. Henry Beige

    Henry Beige Gold Member Gold Member

    Jun 1, 2015

    That Kephart (which they call the Fish and Game knife) does look good, very close in size to the well-regarded Green River 4 1/2” fish knife.
     
  14. Corso

    Corso

    Aug 16, 2007
    I'd be up for a bird and trout if it was full tang

    i'd pay double for it too

    as is what the point?

    worst steel

    poor sheath

    better off with the paring knife and spare change
     
  15. Ruukuu

    Ruukuu

    306
    May 21, 2020
    I just finished turning one of these knives ( the 7" butchers) into a kephart style, with an old rustic look about it. Burnt oak handle with hammered copper pins, dark patina blade with a hint of copper plating on it. Making a sheath as we speak.

    I love the damn thing to bits :) so i know why you love the one you have bought.
     
  16. deltablade

    deltablade Gold Member Gold Member

    Jul 29, 2006
    would love to see a photo
     
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  17. Ruukuu

    Ruukuu

    306
    May 21, 2020
    I will open an account with photobucket and see if i can get a picture up
     
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  18. craytab

    craytab Gold Member Gold Member

    Jan 26, 2012
    Yes, please do. I'd like to see it as well. But I wouldn't use photobucket, they have a horrible track record. I use imgur.
     
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  19. Ruukuu

    Ruukuu

    306
    May 21, 2020
    CVamberbonehead and craytab like this.
  20. Ruukuu

    Ruukuu

    306
    May 21, 2020
    Ok, so i use IMG thumb and it shows the image. I guess that logo wont be there if i pay for storage.....hmm, i will try imgur as well.

    Anyway, this picture is of three 7" old hickory knives i altered. Top one just altered blade shape and sanded handle. Middle one i added a copper patination, and the bottom one i changed the scales to burnt oak with copper pins.

    And back to original thread topic...………..these Old Hickory knives are cracking good. Everyone should have at least one IMHO. And the new hunter version with sheath is the icing on the cake :)
     

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