Old Hickory Knives

Old Hickory Knives are made using 1095 Carbon steel. 1095 carbon steel is a high carbon alloy of the plain carbon steel family. Plain carbon steel, is a metal alloy, a combination of two elements, iron and carbon. The only other alloying elements allowed in plain-carbon steel are manganese (1.65% max), silicon (0.60% max), and copper (0.60% max), which at such small quantities have no effect on the properties of the steel. Carbon steel is intended for high hardness and strength.

Unfortunately, high carbon steel also tends to be brittle. But kitchen knives are not to be used as pry bars, they are intended to cut meat and vegetables, so if your knives are used in their correct capacity, brittleness is not a factor.
1095 Carbon steel has excellent edge holding properties, this property enables the knives to retain a sharp edge longer than a softer steel.

The ability of a knife to maintain a sharp edge after extensive use is a very valuable characteristic. If you use a knife which stays sharp you will never want to use anything else. A dull knife is a dangerous knife in the kitchen.

Old Hickory knives are fitted with an attractive hardwood handle branded "Old Hickory" and secured with brass compression rivets.

Caring for your Old Hickory knife is easy but certain steps should be followed to ensure a long lasting sharp blade.

wipe clean with soap and water and dry immediately

use a wood or polyeythlene cutting board when cutting

never use a glass,steel,ceramic or other hard surface for cutting

do not leave knife in a drawer with other utensils

do not wash in a dishwasher

sharpen periodically

Old Hickory knives come in many different types for the kitchen.

Butcher knives

Used primarily for cutting or chopping meat

Paring knives

Used to core, peel and cut fruits and vegetables

Boning knives

Used to cut bones from chicken and fish

Slicing knives

Used to slice and carve meat and vegetables

Cleavers

Used to chop meat, will chop bone more easily than other knives.