It takes only a moment to wash and dry the knife before putting it away. I highly recommend. Keep up the good work.

My family has used Old Hickory knives for at least 70 years. Maybe longer. I had trouble finding new ones until they showed up at Lehman's. I used 4-5 different ones, all for the same reason. With a little effort you can make them really sharp to do the job you need. Unlike stainless steel (and I have some excellent stainless steel knives) you do not have to be an expert to get a great edge on them. The parer is great for all sorts of small kitchen cooking jobs. And the value for the price literally can't be beat. I also very frequently use the large butcher knife (It's great for slicing heads of cabbage in half or quarters as well as general carving duties as well as actually cutting meat). The other knives like the boner and the larger utility parer are very useful as well. I always recommend getting the full set. I have given many full sets as gifts. Once they're used, the response usually is, "Where have these been all my life?" They do require careful washing and storing, and the frequent sharpening means sooner or later you'll have to buy replacements. But I only truly sharpen not that often. Ordinarily a few passes on a sharpening steel restores the edge quite well. Unless you're a professional quality chef I think these are the knives for you.

I just got off the phone with a customer I've known for 20 years. He has never hesitated to say exactly what he thinks, good or bad. (Believe me, he's told me we were wrong more than once.) About the Old Hickory knives, he said, A great value. I wouldn't hesitate to recommend them to my best friend.