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Pros: Overall Quality, Design, Sharpenability, Sharpness, Construction, Material Quality, Durability
Cons: None
the secret to a great kitchen is a sharp knife
My Old Hickory 7025 butcher knife is probably 30 years old now. It is my go-to for meat and poultry. The handle fits my hand and is secure without slipping when oils or fats become involved as they will when working with meats. I hand wash and dry as well as keep the handle olive oiled. For sharpening I use either a steel or a whet stone. It will easily hold an edge and will shave the hair off your arm. I have a 10” Old Hickory breaking knife, but it belongs in a different review, because it is a totally different category of cutlery altogether.
