Indholdsfortegnelse for Man Magnum Knife & Hunting Guide i Man Magnum

The best way to take care of your blade is to keep it rust free and razor sharp. Sharpening is not an art as some think and there are various sharpening systems available that works extremely well. Two come to mind. The Lansky controlled angle sharpening system which normally has several stones included (mostly smooth, medium, course) and fixed angle for the edge. This method takes a bit of time and with patience blades can become razor sharp. It is also a good system if you have a piece where you do not want to touch the blade with a stone on any part but the cutting edge while sharpening. The Warthog blade sharpener system is another very convenient kit that can return a keen edge to a dull blade…

WEARING a neck knife is a very practical – and often overlooked – method of carrying a fixed-blade knife discreetly.Neck knives are nothing new and are usually carried as back-up knives to EDC folders or fixed blades. They are sometimes referred to as ‘last ditch’ knives. Call it what you want, neck knives are a good way to carry a primary or secondary fixed-blade knife. In bushcraft communities, neck knives are very popular for performing small camp chores that are not suitable for the bigger bushcraft survival knives. They also make for a good all day… and night companion. With all the options available today, it should be easy to find that perfect companion. For women who are looking for a self-defence option, the neck knife can even tick that…

SHOT placement is the single most important factor in hunting. Even the most powerful cartridge will wound if the bullet does not hit a vital organ. Far too many hunters, in their excitement, simply aim for the centre of the animal. I have asked various accomplices, while watching an animal run off after their shot, where they aimed, and they couldn’t tell me – they had simply aimed ‘at the animal’. Some aim at whatever patch of hide they can see through the bush. This is inexcusable. Hunters have a moral obligation to kill the quarry as surely, quickly and cleanly as possible with the first shot. Most shot-placement literature shows photos of animals superimposed with red dots indicating the aiming points. In many cases these show the animal in…

INGREDIENTS 500g Venison Liver, minced1 Onion, grated1 Tablespoon Vinegar15ml Six Gun Grill Seasoning2 Eggs, beaten½ cup Flour Oil for frying METHOD 1. Mix all the pattie ingredients together.2. Heat enough oil in a frying pan to shallow fry the patties.3. Using a tablespoon, drop 1 to 2 spoons of the mixture into the oil.4. Flatten the patties slightly and cook until brown on the bottom. Turn over and cook until brown on the other side and cooked through.5. Remove the patties from the frying pan and drain on paper towel. Serve warm with mashed potato and gravy.…

INGREDIENTS 1.5kg Venison mince200gr Onions, finely chopped or grated6 Brown Bread slices, grated to make crumbs15gr Six Gun Grill BBQ Seasoning250gr So Good Italian Tomato Base1 litre Water Oil for frying METHOD 1. Put the mince, onions, breadcrumbs and Six Gun Grill BBQ Seasoning in a bowl. Blend together and form into balls.2. Heat some oil in a pan and fry the meatballs, turning them to brown.3. Whisk the So Good Italian Tomato Base with the water in a pot and bring to the boil. Cook for 2 minutes.4. Add the meatballs and cook for 10 minutes. Serve warm with cooked spaghetti. Garnish with chopped parsley.…

AS A medium-sized antelope, bles-buck offers an affordable biltong hunt that has always been popular with local hunters. When hunted on foot they present a challenge requiring both stealth and patience. Latin Name: Damaliscus pygargus phillipsi Afrikaans name: Blesbok Distribution Now very common on a lot of game farms all over South Africa, blesbuck were once on the brink of extinction having been hunted extensively for their meat and hides. What has proven to be a very adaptable animal is now thriving in areas far beyond its original habitat – even in Namibia. Habitat Blesbuck prefer open, grassy plains which makes them easy to locate, but not so easy to hunt as there is generally little to no cover for the approaching hunter. Almost exclusively grazers, their preference is for short…

OVER several decades, I have been fortunate to haveeither shot, or been in on the kill, of a three figure tally of these super-tough bovines. Being an enthusiastic student of terminal bullet performance and a dedicated ‘bullet digger’ I performed fairly detailed autopsies on as many of these buffalo as I could. The early 1980s were exciting times for Zimbabwean cattlemen. The bush war was finally over, the economy was recovering, and by a trade agreement known as the Lome Convention, Zimbabwean beef was being exported to Europe in substantial quantities. This raised the price of beef considerably and for a time the cattle industry boomed. To retain export status, the strictest of veterinary regulations were imposed regarding the movement of cattle, and the containment of the buffalo herds, as…

Edged tools are probably the oldest tools are probably the oldest tool known to man. Before iron/steel, man improvised some form of edged tools from rocks, animal bones, animal teeth and even seashells. Anything that could be sharpened into an edged tool, was used for anything from farming, fishing, survival, weapons, food preparation… the list goes on. Today we still depend on edged tools in our day to day lives and it is one tool that we cannot do without. GETTING THE EDGE We are fortunate to have an endless choice of knife shapes and sizes, handle scales, blade materials and even the choice of serrated or non-serrated blades. Some prefer non-serrated blades mainly because of its ease of use, clean cutting ability and ease of re-sharpening. This makes sense…

I HAVE always been attracted to fine knives, fine guns and fine trout rods, sometimes beyond my needs and often beyond my means. I have filled my fire-arm licence quota with utility guns; I have four sets of trout angling tackle; I have what I need – but I do not own a Purdey or a Hardy. It’s different with knives. Relatively speaking, they are more affordable – even the finest custom knife costs no more than a working rifle. Moreover, it will last as long and give as much pleasure. You can buy very good factory-made knives of all descriptions at reasonable prices, but you will not get to own a ‘Purdey’ or a ‘Hardy’ this way. If you want the best, you must consider a custom knife. After…

INGREDIENTS 2kg Venison shoulder or leg250ml Buttermilk30ml Oil1 litre Water1 Onion, chopped15ml Six Gun Grill Seasoning300ml Grama’s Sweet & Sticky Marinade METHOD 1. Put the meat into a dish and pour over the buttermilk. Refrigerate for 1 to 2 days.2. Remove the meat from the buttermilk and pat the meat dry. Discard the buttermilk.3. In the pot, heat the oil and fry the onion until soft.4. Add the meat, Six Gun Grill Seasoning and water and cook, with the lid on, until the meat is tender (about 2 hours). Add more water if needed.5. Remove the meat and let it cool. Remove the bones and cut the meat into smaller pieces.6. Using 2 forks, pull the meat into thin strands.7. Put the meat in a bowl and add the Sweet…

INGREDIENTS 2kg Venison shoulder or leg, cubed250ml Buttermilk30ml Oil1 litre Water1 Onion, chopped250ml Cake Flour15ml Six Gun Grill Seasoning100gr So Good Potjiekos Mix1 cup Water800gr Chunky Vegetables of your choice METHOD 1. Put the cubed meat into a dish and pour over the buttermilk. Refrigerate for 1 to 2 days.2. Remove the meat from the buttermilk and pat the meat dry. Discard the buttermilk.3. In a deep pot, heat the oil and fry the onion until soft.4. Mix the cake flour and Six Gun Grill Seasoning then place in a plastic bag.5. Add the meat and shake the bag to coat the meat with the flour.6. Take the meat out the bag and add to the onion in the pot. Brown the meat with the onion.7. Add the water to…

AMONG the ingredients which some people add to their biltong recipes are cloves, garlic, Worcestershire sauce, peri-peri and even curry powder, all of which are anathema to me. I’ve also heard of people adding sugar, but a butcher told me this is done not for taste but to give the surface of the biltong a clean black appearance which looks good in the shop window. The only spices I use are coriander and black pepper. It is most important that you buy whole coriander seeds and grind them yourself – I promise you this will make all the difference to the biltong flavour. The finely-powdered coriander you buy in little bottles has lost all its flavour. You must grind the coriander just before using it (and not too finely). Some…

MY VERY first knife used exclusively for hunting was a Buck 476. It came with a hard sheath, probably plastic, and it had a spear point, which made it less than ideal for skinning. However, I recall that I bought it specifically to administer the coup de grâce should a downed animal not have expired by the time we got to it. As a young professional hunter this happened with several clients I was guiding, and instead of firing a shot at close range with resulting damage to the hide, I decided on a knife that could be slipped inbetween the cervical vertebrae as close as possible to the head. This meant there was only a small (additional) hole in the skin which the taxidermy had to fix when mounting…

IT ALL started in 1891 when the Karl Elsener Company, which later became Victorinox, produced the first Swiss Army Knife and the journey of the multi-function knife began. The multi-function knife led to the development of the multi-tool (or super tool) which has become very popular. Many used brands like Victorinox or Gerber, and locally, the best known brand, Leatherman. Although you might not be able to build a new shopping mall with your multi-tool, a lot of plumbers, electricians and craftsman will agree that a good quality multi-tool is an essential part of their equipment for many daily tasks.I know a few guys with extensive military and survival backgrounds that swear by their multi-tools and you will often hear them tell stories of how it saved the day, even…

THE WORD biltong comes from the old High Dutch word bille, today’s Afrikaans equivalent of which is boude, meaning hindquarters or buttocks, and another Dutch word tong, meaning tongue or tongue-shaped. The parts of the animal most commonly used for bil-tong were the hindquarters, and the strips of raw meat resemble tongues, hence the name.I have always been intrigued by the enigma that is biltong. I mean, when you consider what it is – raw meat that has been salted and dried until hard and tough to chew – face it, it doesn’t sound like much, does it? When I describe it to foreigners, they wrinkle their noses in disgust. So what is it about this stuff that makes South Africans pursue it as though it holds the secret to…

YOU CAN cook your springbuck venison in camp where the carcass has not been hung (except perhaps for a day or two) and your facilities are basic. If you hang the meat in a tree during the night so that it gets really cold right through to the bone, then wrap it in a blanket to insulate it during the day and keep it in the shade, it will last for days without refrigeration in winter. Springbuck liver is of the very finest, but, like all liver, it is best when at its freshest. When I lived in South West Africa, once we had shot the first one or two springbuck, we’d head straight for the river bed where we built a kameel-doring fire and ate the livers on the…

INGREDIENTS FILLING 2kg Venison shoulder or leg250ml Buttermilk30ml Oil1 litre Water1 Onion, chopped10 Cloves, whole2 Bay leaves5ml Coriander, ground10ml Six Gun Grill Seasoning GRAVY 50gr So Good Onion Gravy Mix500ml Water TOPPING 400gr Puff Pastry1 Egg, beaten (for glazing) METHOD 1. Put the meat into a dish and pour over the buttermilk. Refrigerate for 1 to 2 days.2. Remove the meat from the buttermilk and pat the meat dry. Discard the buttermilk.3. In a big pot, heat the oil and fry the meat, browning all over. Remove from the pot.4. Add the rest of the filling ingredients to the pot and bring to the boil. Add the meat and simmer for 3 to 4 hours on a low heat until tender. Remove the meat from the pot and take off…

A PROFESSIONAL hunter (PH) with no experience on elephant at all would have practically no chance of successfully hunting them with clients. Even the tiro PH is probably capable of tracking an individual buffalo. Their hoofs are hard and the edges sharp and even in hard ground their weight ensures some degree of spoor. Tracking elephant is different. The pads of their feet are soft by comparison and keeping on an individual spoor, particularly when there is a lot of other elephant spoor about, is an art, so, to hunt them successfully a skilled tracker is a must.OK then, the inexperienced PH has employed a skilled elephant tracker – let’s look at things from the tracker’s point of view: It is likely that he will be effectively unarmed. Even if…