So a little on topic and a little off... Mentioning Old Hickory kitchen knives takes me back to my childhood. We had a full set of Old Hickory (not dishwasher safe) knives in the kitchen and they were used and kept very sharp -- a thin 1095 blade can take an excellent edge.

When I was on Amazon recently finding that stainless Damascus blade (AUS10 core up-thread) I looked at the Zwilling EUROLINE Carbon Collection... and while it’s difficult for me to justify spending that on a blade, I was amused by comments regarding the knife rusting. Zwilling’s Euroline were designed by Master Bladesmith Bob Kramer and are made in Seki, Japan using of all things 52100 carbon steel. That is an excellent blade steel but stainless it is not. Those are not knives you can use, abuse and put away wet.

Anyway, the reason I bring it up is that carbon kitchen knives need to develop a (black’ish, dark gray) patina. For any carbon steel kitchen knife I recommend cutting a lot of onions and getting the “juice” all over the blade. Allow the patina to develop, it’s a good thing. $.02

PS: speaking of rust, my OH found a kitchen tool from her past used for tenderizing meat. It looks like a hatchet with multiple dull blades and time has taken its toll -- surface rust, no pitting. Fortunately it comes apart with a wing nut, so I’ll be cleaning it up with a sanding block before finding a better way to store it.

One of my cherished heirloom items is the 12" chef knife that belonged to my grandfather, hardwood handle, nondescript steel, no markings, but still takes an edge and has a patina that won't quit. It has done a lot of onions in its day. All I have to do is make sure it is dry before putting it back in the drawer.

It doesn't look like Old Hickory still make the model of knife that I bought 30+ years ago. It's a 6 inch blade butcher knife, I think ... with plenty of patina built-up over those years without onions. Well, OK, I'm sure it tasted onions.

FWIW, Ontario has an Old Hickory 7" Butcher on Amazon. There’s a 7” Ka-Bar sheath you can buy separately.

I have had a parade of Buck knives (and *koff* a few others as well) over the years. Most of them are decent, but there have been a few turkeys (400-grade-tent-peg-sludge) as well.

I had the same issue with a couple of Leathermans also. The steel didn't match the price. Leatherman has indulged my grumpiness (so far).

So yes, I think it's entirely possible you encountered a bad heat treatment, or the first of a new run, or experiments with different steel.

The good news is that the 420HC that Buck uses now (and Leatherman also) is perfectly serviceable. Not brag-worthy, but it certainly does the job for me.

My suggestion: if you still have that blade, send it back to Buck and tell them the same story you told us. They may just surprise you.

Actually,just about any knife will do, provided you put a decent edge on it. Probably ought to have about a 4 to 5 inch blade. A variety of styles are available.

Consider the Buck 110, definitely a good (iconic!) hunting knife, which would be useful prepping food as well. One internet source has the standard model for $45, various others ranging up to $200(S30V steel!) and a cheapo model for $25 (nylon handle). You pays your money and takes your choice...It will process a deer and chop your carrots (after a careful cleaning, of course.

And Buck is no fly by night company

In my opinion, knives are one of those areas where the old "80/20" rule applies.

You get about 80% of the functionality for about the first 20% of the cost. Beyond that you pay increasingly more and more, for smaller and smaller incremental improvements.

I see your point AKSAR. In fact, that's the exact same system I apply when purchasing fine wines and spirits. Above a certain quality level, and corresponding price point, it becomes markedly harder to discern improvements.

It would take a true connoisseur to fully appreciate the difference between a 50$ bottle of wine and a 500$ one. To the largest part of drinking community, they're both simply good booze...

Now, if only I could find that sweet spot and get the Highland Park 12y of knives...

The Buck 110 seems a good choice, thanks!

I can’t seem to find a folder that’s good in the kitchen. Something about meat, veggies and liquids getting into the folding & locking mechanism. Folders are great for convenience of carry, but beyond that, fixed blades only.

BTW, that cheap Mora Classic No.1 does a fine job on onions. Not my best onion knife, but totally acceptable.