As the name implies, this is a butchering knife, and that aint no lie. My father bought 3 of these a few years back, and gave one to me to help him slaughter beef and pigs. Being "old school", my father whetted his knives on the old stones. His technique kinda sucks, so of course they don't get honed into shape like original. Luckily, he was smart enough to purchase a B&D wet wheel grinder that I use with excellent results every time.
The Old Hickory knives my dad bought sit in a drawer and he uses some stainless steel variety with a white plastic handle, honed on a whet stone. It won't even hold an edge long enough to cut thru hot butter. The Old Hickory knife I have keeps a pretty good edge, and even my brother in law was quite impressed with it (he is a fanatic about sharpenining knives). Even after my dad took a hand grinder to my knife (after mistaking it as his...he complained they were "too thick to sharpen"), it still holds an edge and manages to slice right thru a bull hide with ease. I think I'm gonna scarf up those knives and keep them for myself.
I also have the chef knife, and love it too. It also keeps a very good edge and is easy to sharpen. Definitely recommend that too. I used to have a stainless steel version, but got tired of sharpening it every stinkin time I used it.
The only drawback to these knives by Ontario Knife is the hand-washing required. Don't even attempt to put these into the dishwasher unless you like rusty damaged knives. But, like any good tool it requires some care to keep it in good condition. I hand-wash mine and towel-dry them immediately. The Old Hickory knives I have were bought about 8 or 9 years ago, and they have a potential life span of decades.
I'd love to get the entire set of these things for my kitchen. They are easy to sharpen, hold an edge, and have substance to them. Originally was going to give it a 4 star rating for the hand-washing, but instead giving 5 because they are so durable, functional, and fit well in your hand.