Ontario Knives Moteng Slicing Knife

Oh man, this knife is just absolutely incredible. So it's not much when it arrives, you have to put in a little work. First I filed down the handle a little and did a whip wrap with some bankline. Then sealed the whole thing with epoxy, the handle is the weak point on these things. Then I took my needle files and knocked down the primary bevel and refinished the edge with a fine ceramic rod. The thing is a laser. It's just incredibly sharp. This is legitimately the best and cheapest way to get a good chunk of high carbon steel. I made a leather sheath for it from an old briefcase I found. I use it in the kitchen all the time but it's a wonderful multipurpose knife though a little on the large side but that's fine once you learn how to use it. You won't do better for the price. This Old Hickory blows a Mora out of the water for bushcraft. I use this knife everyday, sometimes all day.

Some time back I decided that I wanted a simple plain knife for using on the barbecue grill. Inspired by people who had modified Old Hickory knives, I started looking on Amazon and found this cheap knife. Good enough!I ordered it, and the knife came with some scratching on the blade and a very poor edge. An hour or so with my diamond stones had the knife quite reasonably sharp; and a few minutes with a translucent Arkansas stone had it razor sharp.The only problem was; I wasn't doing any grilling. So, I started using the knife to carve wood shavings and splinters for fire starter material. That's pretty much all it's done; along with cutting up a few vegetables, when I think to use it.Today, I decided to use my homemade strop on it and see what result I got. Mind you, I'd been using it without sharpening it for some time. After a few strokes on the strop I casually tested it on some arm hair. It's at least as sharp as it was when I first finished sharpening it.There's a coolness on the skin when you take the hair off with a very sharp blade. That's the feeling on my arm right now.I've been a "knife nut" ever since I was 10 or 12, but I've never owned one of these knives. This is a fantastic value for a knife. My cost was $10.18When I decide how I'm going to modify the knife, I'm going to have a $10 custom knife that holds an edge at least as well, and probably better than my ~$60 Gerber, ~$35 Victorinox, and is easier to sharpen besides.If you're considering getting one of these: Just Do It!

First off, do not buy this knife if you are not going to spend some time and love towards sharpening the blade, and give it the love when your are done using it (hand washing and drying it, then putting a light oil on it) If this is not your cup of tea, then get you a good ol' stainless steal blade . After you put a nice 15° bevel on this bad boy, watch out! I spent a little over 2 hours on this blade starting with a 120 grit (the longest time) >> 240 grit >> 800 grit >> 1000 grit >> 3000 grit. I have yet to put it on the 8000 grit, but seriously doubt it will need it. For $10 you cannot go wrong except if you think that it is ready to go right out of the package. The original bevel is crude and blunt, I suppose if you really tried hard enough you could cut up a cardboard box with it. You put a fine edge on this and it will cut like butta!Added the photo per request..Not sure if the picture shows however I kinda added a little bit of tarnish to it. Spread regular mustard over the area that you would like to pseudo age (not the bevel) and allow to dry. Wipe or wash away. I plan on grinding down the handle to accommodate my dainty hands. Don't get me wrong, the handle as it is out of da box is just fine, but this knife could be just frickin awesome with a few more steps.

The fit and finish on this knife. It's a little on the rough side, and it appears to be almost home, made which sort of adds to its charm. The steel in this knife is truly excellent. This knife takes a razor sharp edge and can maintain it through a multitude of kitchen tasks. The value for the money of this knife is very high. The Ontario knife company makes an excellent product. I have an entire set of these knives and they have been valued work horses in my kitchen for many years. This knife is a great buy or someone just starting out With knives in the kitchen or makes a great gift. I highly recommend this knife for its cutting ability. It's edge retention, and it's rustic. Look with a little care. This life will last for generations. It is a great value.

I love knives like this. Good carbon steel with a nice wooden handle. Of course I use my kitchen once about every six months, so using it as a kitchen knife is not in its future. Keep this in mind as we go forward.The blade is like the old knives; carbon steel with what I guess are marks from some type of roll markings. The old ones I have seen have the same depressions, so it may be paying homage to the old school ones. The blade is about 1/8" thick. Fairly good stiffness and smooth tapering clip point. The bevel was even, and the grind was fine. A full burr was left on left side of the blade. Not a big deal for the price point and a guy with an Edge Pro!The handle is a two piece slab style with two large brass pins attaching the two sides to the full tang. The wood surprised me, actual black walnut. It has a thin lacquer finish that I will remove immediately and replace with BLO. But a good straight grained heart walnut was a nice surprise on a $10 dollar knife.Overall a great value for the price. The steel is like the old ones, the handle is hand-filling and of good walnut. Still made in the USA! Will make a great general purpose camp knife. Would recommend.

I absolutely love these knives but this one has a small fissure toward the tip of the blade. It’s pretty obvious and I was surprised it wasn’t caught by quality control.