i have had "old hickory" brand high carbon steel knives in the past and they were great for the kitchen. i wanted to get a good solid set of knives just for butchering poultry and the occasional hog. the old hickory knives are sold at walmart and are pretty cheap. i can get a 10" butcher knife, boner, skinner, and cleaver well under $50. but i have never used these knives outside the kitchen. how would they stand up? anyone use them? or would you recommend the dexter russells? they would be alot more money.
thanks
thanks