OKC is the maker of the traditional Old Hickory cutlery plus variety of pocket/folders and military knives. However the brand names and existing inventory have been bought by Blue Ridge Knife in Virginia. They apparently intend to produce at least some lines of Ontario knives in USA, but not at the old factory or with the old machinery. Apparently further update on their plans by middle of August.
Its end of an era for sure. I actually bought a factory seconds Old Hickory cooks knife while back more to see what it was like. Not impressive out of the package, even with sharp edge it WEDGES in food due to its weird half sabre grind profile. But its good 1075 carbon steel well tempered. After smoothing handle/tang and several bouts of blade thinning to get it close to a full flat grind profile, its now fairly efficient and nimble knife. Not my idea of great chef knife, blade too narrow with minimal space under handle for optimal cutting board work. Not exactly a knuckle knocker, especially using a pinch grip, but not most pleasant. But it at least with lot thinning and finish work, it handles pretty well with finesse and no wedging. Not good for rocking, but ok for push, pull type cuts. If only Ontario had redesigned their knives to make them more practical in modern world and paid more attention to fit and finish, they could sold them all day long for twice the price. Well in specialty market, lot folk dont understand carbon steel knives, not their benefits nor their greater maintenance requirements. Take lot more care to prevent rust than stainless steel.
Be interesting if Blue Ridge continues Old Hickory knives in their current designs or improves them. I cant really imagine them discontinuing Old Hickory line. Of the current Old Hickory designs, the ten inch butcher knife probably the best. Their long discontinued 10" chef knife was lot better than 8" cooks knife. Old Hickory and Forgecraft and some others were made to be sold cheap but with high quality steel. There were far better carbon steel knives <cough>Dexter 48910<cough> (Dexter made the 489 series from 8" to 14", sold as a premium commercial chef knife back in the day)
Its end of an era for sure. I actually bought a factory seconds Old Hickory cooks knife while back more to see what it was like. Not impressive out of the package, even with sharp edge it WEDGES in food due to its weird half sabre grind profile. But its good 1075 carbon steel well tempered. After smoothing handle/tang and several bouts of blade thinning to get it close to a full flat grind profile, its now fairly efficient and nimble knife. Not my idea of great chef knife, blade too narrow with minimal space under handle for optimal cutting board work. Not exactly a knuckle knocker, especially using a pinch grip, but not most pleasant. But it at least with lot thinning and finish work, it handles pretty well with finesse and no wedging. Not good for rocking, but ok for push, pull type cuts. If only Ontario had redesigned their knives to make them more practical in modern world and paid more attention to fit and finish, they could sold them all day long for twice the price. Well in specialty market, lot folk dont understand carbon steel knives, not their benefits nor their greater maintenance requirements. Take lot more care to prevent rust than stainless steel.
Be interesting if Blue Ridge continues Old Hickory knives in their current designs or improves them. I cant really imagine them discontinuing Old Hickory line. Of the current Old Hickory designs, the ten inch butcher knife probably the best. Their long discontinued 10" chef knife was lot better than 8" cooks knife. Old Hickory and Forgecraft and some others were made to be sold cheap but with high quality steel. There were far better carbon steel knives <cough>Dexter 48910<cough> (Dexter made the 489 series from 8" to 14", sold as a premium commercial chef knife back in the day)
