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**cdd315** · September 30, 2014, 09:53 PM

I remember reading this thread when it was started and thought to myself .. I really like that 'Old Hickory'. I'd like to have one. Well, believe it or not but my Sister-in-law had one that she never used and I asked her if I could take it. She said go ahead

Sweet!

It's not in very good shape as you can tell from the pictures. It is the 10" blade butcher knife and you can almost make out 'Old Hickory' in the handle.

Question though for anyone who has some suggestions. How do I clean up the blade? I was thinking of just getting some 600 grid sand paper and buff it up by hand. Maybe put some water or oil on the sand paper? Do you think I need to get a wire wheel on a drill or angle grinder? That seems excessive though doesn't it?

Any suggestions are most appreciated.

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**Jon Solberg** · September 30, 2014, 10:52 PM

Just scrub that with a brillo pad and see where it goes. Or just some steel wool and vinegar. I have restored a fair share of black iron pans (NOT CAST IRON) with the vinegar steel wool thing.

Thats NICE

**cdd315** · October 1, 2014, 12:46 AM

Thanks Jon for the tips! I didn't have any brillo pads but I did find a SOS pad under the sink so I used that. It really cleaned it up nice. I had to use some 600 grid sand paper though to take out some of the bad stains. It's not perfect but actually I like it like this. Sort of has character

I tried sharpening it and did get it pretty good to pass the soft tomato test, but there is a 4" stretch in the middle of the blade that I can't get as sharp as the rest. Upon closer inspection it appears that some one took it to stone grinder. I think I'll take it in and have it sharpened proper. Over all I really like it. It has a good feel, nice weight and will be my go to knife for cutting off wing tips or slicing a brisket. I think I'll put it right next to my Rapala fillet knife.