OKC Old Hickory boning knife 16 cm

A boning knife is mainly used to remove bones from chicken, meat or fish and to trim off fat and membranes before cooking. Generally, deboning knives are 12 cm to 17 cm. The reason why the blades on boning knives are not as thick as many other chef's knives is that the precision in boning is greater with a narrower blade. The rounded tip allows you to easily follow and work around the legs.

With its nearly 100-year history, the Old Hickory knives from the American Ontario Knife Company are one of the most venerable product lines still in active production. The knives were introduced in 1924, the knife blade is in a hardened 1095 carbon steel and a genuine wooden handle with brass rivets. The knives look exactly the same today. The hard carbon steel is very sharp and has an ability to sharpen better than most stainless steel knives. The Old Hickory knives have performed very well through the ages and proved to be a very affordable alternative. Made in the USA.

Note: The Old Hickory knives are produced from high quality carbon steel. The carbon steel is guaranteed to become dull and have a patina, which is proof of genuine carbon steel. The patina will not affect the properties of the blade. For best results, the knife should be hand washed and immediately dried completely dry. The knife can absolutely not be machine washed! If the knife is not handled correctly, it will rust.

Note 2: The factory sharpness of the Old Hickoy knives is very variable. Assume that the knife needs a sharpening to achieve the best sharpness. Once sharp, it holds sharpness better than most stainless steel knives.