I have loved to cook since I was a kid.  I have used many knives over the years and received many as Christmas gifts.  People would buy me what they swore to be the best knife they ever used.  Though I’ve owned some pretty nice knives, none of them stood out as a knife that I loved.  Each one had a noticeably sharper edge right after sharpening.  But half way through cooking, they’d lose it.  Another thing all these knives had in common is that they were all stainless steel.  I had never known of anything different.  It wasn’t until my mid-thirties that I tried my first high carbon, steel knife.   My wife and I were moving in together.  While unpacking the kitchen stuff, I noticed a couple of old looking knives in a box.  I recognized the name “Old Hickory” branded into the knives’ wooden handles and realized that these were the same knives I sell at the store.  However, I had never used them.  I thought the appeal was their old-fashioned look and the fact that they are made in the USA