Product Features:

• ONTARIO KNIFE CO
• Ontario Knife Co 6In Skinning Knife 71-6IN

Product Description:

Used by butchers for hide removal. Full tang, high-carbon steel blades with brush finish. Hardwood handle flame burnt and buffed for antiqued finish, branded 'Old Hickory', and secured with brass compression rivets.

Customer Reviews:
I love this knife!
My Dad has an old hickory knife he uses while hunting....he bought it in 1972 for $2.00! Still works great! I needed a knife for skinning wild game; feral hogs, deer, etc. This knife is wonderful quality! Perfect size and shape...just a great quality heft to it and it arrived razor sharp and ready to use. Excellent quality steel and a terrific hardwood handle. It's a real knife...not a toy. A few days before I ordered this old hickory skinning knife I saw a butcher using one. If the professionals use Old Hickory, that says a lot. What's amazing about it too is the price. These knives are so affordable, made in the USA (which I love) and just excellent quality. While not fancy looking...I like the utilitarian, old-school design. I doubt you can find a better knife at any price point. I will be ordering more Ontario Knife Old Hickory products (meat clever, butchers knife, ,etc.). Just a tip, don't put these in the dish washing machine...it will dry out the handle and it's not good for this type of steel. Oil the blade and to keep the handle looking nice and protect it from moisture I like to coat the handle with mineral oil every now and again. The handle is nicely finished, but I recommend that advice for all wood handle knives. This knife is a 5-Star!

2010-02-21 | Marlin22 (Dallas, TX) | Rating: 5

Functional and Useful
I'd seen this brand of knives around for a while but never really gave them much thought. From an aesthics stand point they weren't much to look at and to be honest, I turned my nose up a little at the cheap price. I just figured for the price that it was just another piece of imported junk that wasn't worth my time. Then time went by and I was reading and learned that these are actually from a company that had been making them for many years and that they had a bit of a reputation. So this piqued my interest. Then the time came that I need a good butchering knife as I was taking up boar hunting and I knew I was going to need something solid. That's when I came across this knife. For the price, I figured I could take the risk. I'm glad I did!

This knife isn't pretty like other, more expensive, knives are but it's solid and has the beauty of function. The handle is rock solid and the blade is good steel. The only downside was that it didn't have a really good edge on it when I bought it but the beauty of this is that this isn't really a downside if you know how to sharpen knives or even have an IDEA of how to sharpen knives. The steel in the knife is carbon steel. This means that, unlike stainless, it's pretty easy to get sharp. It's pretty easy to get it REALLY sharp. And then it's easy to keep it sharp. And you can do all this without fancy tools like a lot of other steels require. I used my electric knife sharpener (a good one, not the back-o'-the-can-opener variety) and it now has the sharpest edge of any knife in my kitchen.

I will give a word of warning. These knives are carbon steel and will require a bit more care then your run of the mill knife. You can't treat them like stainless steel. It's pretty basic though. Don't wash it in the dishwasher because this will mess up the wood handle, don't let it sit in dishwater for the same reason and don't put the blade up damp. Give the blade a little coating of oil (pretty much any food safe oil will work) and then store it were it won't be bumping around against things. Treat it with a little care and you'll have a knife you can pass on to the kids.

2009-12-22 (Oklahoma City, OK) | Rating: 5

Good for skinning and cutting up meat
I grew up with Old Hickory knives in general and the skinner (among others) in particular. Living on a farm, we butchered our own livestock and this was the knife of choice. I have a variety of Old Hickory knives (including 2 skinners) in my kitchen even today. They are a good high carbon steel and are easily sharpened and resharpened.

For those of you used to the stainless steel knives that flood todays market, a work of warning and advice. Carbon steel will rust! Never, ever, put these knives in a dishwasher or leave them in water. Always hand wash with hot soapy water, rinse,and then hand dry. They're well worth the little extra care.

2009-07-29 | Rating: 5