Innehållsförteckning för March/April 2022 från Knives Illustrated

“…THE GUARDIAN 3.5 COMES WITH A TAN LEATHER SHEATH WITH WRAP-AROUND BELT LOOP DESIGNED FOR HORIZONTAL CARRY.” Bradford Knives offers the Guardian 3.5 in configurations other than the one I tested. In addition to the drop-point blade, you can have a Guardian 3.5 with either a tanto blade or the company’s new sheepsfoot blade. If you prefer a blade finish other than stonewashed, some models have blades with a Nimbus or black DLC finish that come with black leather sheaths. Kydex sheaths are available too. You can choose from several handle options as well. Some have naturally textured Micarta or Richlite scales and some handles feature a very aggressive texturing of raised checkering. My Guardian 3 in Tiger Stripe has this texturing and it’s very good for use in wet…

Are you ready to get cookin’? No matter if you’re cooking for your entire crew or only for yourself, quality, sharp kitchen knives can make trying that new recipe a more pleasurable experience. In this special section, we take a close look at the blades that can literally give you an edge in preparing those tasty creations. Whether your kitchen workspace is in the warmth and comfort of your own home or laid out on a makeshift wood or stone slab next to a campfire, make exploring new meal possibilities part of your next adventure.…

As a member of Generation X, one of the first things I learned to do as a child was to cook meals. Both of my parents worked a ton of hours each week and weren’t home much as a result. So, early on I was taught how to make simple things, such as scrambled eggs and grilled cheese sandwiches. As I got older, I expanded that repertoire quite a bit, trying out recipes I’d find in magazines or that were given to me by grandma. All of this meant I was destined to be the cook in my own family, a role I generally enjoy. My dad had a great set of kitchen knives that I put to good use when I was young, and I eventually put together my…

There seems to be a keen interest in kitchen knives these days as many folks are staying home and preparing their own meals. Knifemakers who traditionally have specialized in tactical, bushcraft, or EDC blades are jumping on the trend and are now offering tools for the culinary arts. Benchmade is the latest company to introduce a line of food prep blades, all of which can be custom ordered with several blade and handle options. There’s the Table Knife, Meatcrafter, and the 3-Piece Set, but the standout knife of the collection in my opinion is the Station Knife. FIRST IMPRESSIONS Initially handling the Station Knife only confirmed what I thought when I first saw photos of it. First, it offers the quality construction you’d expect with any knife that carries the…

While I have a fair amount of disdain for the bulk of social media, their insidious algorithms occasionally deliver a golden nugget to my inbox. I first learned of the Montana Knife Company through my Instagram feed. One of their designs, the Stonewall, immediately captured my attention and was the catalyst that caused me to dig deeper into the company. What I found was a breath of fresh air. The Montana Knife Company is the brainchild of Josh Smith, a well-known and respected Master Bladesmith with the American Bladesmith Society. The MKC is a 100% American owned, operated, and produced company using premium-grade American made and sourced materials. I was surprised to discover that the MKC had only been in existence for about a year. It had a much more…

Custom knifemaker Ryan Weeks has a thing for hamon lines. His work can easily be spotted as his distinctive hamon and two-toned, exotic-looking handle scales scream, “It’s a Ryan W. knife.” Since Ryan loves a hamon, W2 quickly became his favorite steel with its ability to have increased hardness. Ryan feels there is more activity in the W2 hamon. Larger blades benefit from the flex of the spine to reduce the chance of breakage, while the edge stays hard to stay sharp. “I temper larger blades down more because I know they will take more abuse, making them more durable,” Ryan said. “On smaller blades, they are purely cosmetic; it adds depth/texture, making every knife unique.” DAVID AND GOLIATH With tradition in mind, Ryan teamed up his Khuk with a…

1. Exotac xREEL Whether you want to add a food-gathering system to a survival kit or a compact fishing setup to your hiking or backpacking gear, the xREEL from Exotac may be just what you need. The xREEL is a compact handline fishing kit about the size of a snuff can or hockey puck. It’ll easily fit into a jacket or cargo pocket or your daypack. It has a tackle storage compartment with an O-ring seal that will hold fishhooks, sinkers, floats, or even some lures or jigs. A flexible TPE finger strap helps you keep hold of the reel during use. The xREEL comes with 50 feet of 15-pound test monofilament line and a fishing kit with six hooks, six split shots, and two floats. The outside…

Over the years Condor Tool and Knife has expanded its lineup by working with new designers and 2021 was no exception. This past year brought Jason Breeden into the fold. You may know Jason from his folder designs with Spyderco and Kizlyar, or his work with TOPS Knives. Well, he didn’t just dip his toes into working with Condor; he jumped right in with a whole line of knives and tools called the Mountain Pass Series. In this case “Pass” stands for Plain and Simple Survival. As the name indicates, this is a set of tools designed for outdoor use, so let’s take a look at what Jason had in mind. 6-TOOL SERIES The Mountain Pass Series consists of a half dozen tools. I say “tools” because it’s a lineup…

“ALTHOUGH MANY KNIVES ARE MARKETED AS CAMP KNIVES, I BELIEVE IN USING WHAT YOU HAVE ON YOU.” One of the best parts of being outdoors is camping, and one of the best parts about camping is cooking over a real fire—but it takes some special skills and tools to do it right. Imagine taking a one-dimensional martial artist and throwing them in a cage-fighting match. While some of their techniques will be useful, it’s likely they’ll be unable to match blows with the more diversified fighter. The same applies to a person who knows their way around the kitchen. Imagine putting them outside to cook with open flames and coals while the wind is howling. Though some practices overlap, cooking is a different experience outside. TEMPERATURE I’ve heard it said…

Nakiri: This is a Japanese knife that’s designed for cutting vegetables. It has been in use, largely unchanged in design, since the 17th century. The Nakiri has a rectangular shape, with a straight, flat edge. It is made for chopping with a straight up and down motion rather than rocking the blade. Because the entire edge makes contact with the vegetable and thus the cutting board under it at once, the cuts are clean from end to end. Santoku: Designed in the 1940s, this was Japan’s version of an all-purpose kitchen knife. The blade edge is usually straight, though some have a little bit of a curve, and the spine curves as it dips down to the edge at the front of the knife. Where the Nakiri excels with vegetables,…

“THE CAMP-TO-KITCHEN KNIFE IS…A ONE-OF-A-KIND KNIFE THAT RECEIVED PERSONAL ATTENTION AND IS CONFIGURED TO HANDLE FOOD PREP EXCEPTIONALLY WELL.” Last year in Knives Illustrated, we ran a special section in the March/April issue that we called Camp to Kitchen. It focused on food prep knives with a special emphasis on those that could be used by you adventurers out there who don’t want to be limited to preparing meals within the confines of your homes. “IT’S LARGE ENOUGH TO USE AS I WOULD A CHEF’S KNIFE YET IS SMALLER AND HANDY ENOUGH TO REPLACE THE UTILITY KNIFE IN MY CAMPING KIT.” What I learned a short time later was that there was a knife company—Burls & Steel—that made what its owners Ben and Sydney Spurrier called the Camp-to-Kitchen Knife. Recently,…

I was recently introduced to a new-to-me knifemaker. A friend of mine had stumbled on him and his work at a local event. She was so impressed with the knives, she messaged me immediately and asked if I’d be interested in connecting with the guy. She sent me a photo or two of the blades and I told her to put me in touch with him. From what I could see in the photos, the knife designs looked great and the execution was well done. The sheaths looked good, too. Then, I found out that the guy behind the grinder was still in his teens. MEET THE MAKER Shlomo Bredstein just turned 16 years old. He’s been making knives since he was 13, catching the bug after seeing a video…

They say, “Seeing is believing,” but I’ve always found that experience is more convincing. That’s the case when I had a chance to use the Guardian 3.5 from Bradford USA. A while back, I reviewed the smaller Bradford Guardian 3 for our sister publication, EDC – Everyday Carry Essentials. Upon seeing that knife, a fixed blade with horizontal sheath intended for everyday carry, I instantly proclaimed it to be among my new-found favorites. That knife is sized right to conceal easily yet has enough blade to give it the capability to handle most tasks. While I still see that knife as a very good choice, longer experience with it convinced me that, at times, a better one-knife option for me would be something with a bit longer handle. That’s where…

INGREDIENTS Two hot dogs (any sausages) ¼- ½ onion (cooking and topping) Shredded cheese 1 can of chili Green onions to top (author foraged wild onions for this recipe) OPEN-FACED CHILI CHEESE DOG SKILLET Take that American classic to the next level, as well as your camp cooking menu. This easy-to-make meal won’t break the bank. This rib-sticker can be made on any scale and is open to creative, tasty additions of your own. How to Make It Make on hardwood coals or a small stove for a controlled temperature. 1 In a carbon steel or cast-iron skillet, heat it up until smoke starts to rise from the skillet. 2 Make bite-sized slices in the hot dogs and place them on the skillet to brown. 3 Once the desired browning…

High-quality materials combined with a well-thought-out design add up to a knife that’s built for the long haul. That’s exactly what the makers were after with the Attleboro Knife, and that’s precisely what you’ll find when you open the box. I was introduced to the Attleboro brand by Jason Thoune from DLT Trading. He’d mentioned that this was a new company with which he was working. He has an incredible eye for high-quality knives, so I’ve learned to pay attention when he mentions new-to-me brands. I checked out the models offered on the DLT website and opted for the flagship blade of the line, the Attleboro Knife. WHAT’S IN A NAME? Every knife shop has a story behind its name. For some, it is simply patterned after the chief knifemaker’s…

“EVERY KNIFE I MAKE IS A TRIBUTE TO MY GRANDFATHER,” HE SAID. “THE ‘CROSSED W’ IN MY LOGO IS HIS LIVESTOCK BRAND. IT SERVES AS A REMINDER TO TAKE PRIDE IN YOUR WORK.” When high carbon steel (like W2 or 1095) is differentially heat-treated, the knife spine stays softer than the cutting edge. This helps with durability in larger knives and swords. When polished in a certain way, the line between the hardened and softer steel can be seen. This transition is called a hamon (pronounced Ha – Moan). This is purely aesthetic on smaller knives. Ryan told me that when it comes to a hamon, he’s all over the place. He developed his “Dirty Hamon” eight years ago using lower grit hand-sanding, so the hamon lasts longer in use.…