Old Hickory Knife rework

[Ajgall]

I recently received 2 Old Hickory slicing knives with broken handles. I understand many people have reworded OH knives to make them more PC. I’m curious about any input or examples anyone has who has done this?

 

[Follett]

Ajgall, I've made several knives out of 'Old Hickory' blades. Very easy to do, my #1 advise, is to be careful not to remove the heat treat from the blade. If I can help in any way, just contact me.
Earl
You tube is a goldmine for doing these knives

 

[leverfred]

I have done a few as well. I cut the blades under water. I will post pictures when I get home.

 

[leverfred]

Here are a few that I have done.

 

[Ajgall]

Here is the first of the two blades I have.

 

[Stophel]

I understand many people have reworded OH knives to make them more PC.

Period correct for what period, exactly?

The biggest thing about using an Old Hickory knife is that they will always look like an Old Hickory knife, with the distinctive "hammer marks".

I find that current manufacture Old Hickory butcher knives are pretty dang soft. Old ones may be better/harder, I don't know. I do know that you will get a better working result by starting with a Green Mountain butcher knife rather than a new Old Hickory. The Green Mountain knives are not super ultra hard, as is so popular today, but they are definitely harder and stiffer than the current Old Hickory butchers. Plus, no "hammer marks"!

 

[Bo T]

The blade profile is close to the ones used on the continent (N. America) for the last several hundred years, with the exception of the hammer marks. Be more specific on the time frame. The large rivets are out and small pins are in. A partial tang would be appropriate for an earlier knife. If you are recreating a historical type knife, don't worry about the hardness as common 18th and 19th century knives were made to bend and not break with the inferior metals of the times.