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Tool Logic SL3 Tactical Folding 1/2 Serrated Knife With Magnesium Fire Starter and Signal Whistle, Black
CRKT M4 Folding Knife Review
The M4 by Columbia River Knives and Tools is a massively impressive knife with plenty of understated elegance.
Lets start with the handle: black G10 on the bottom which flows into classy bead blasted stainless steel bolsters. It has steel liners, which ridge up on the back and are jimped for great thumb control. The M4 has a liner lock with CRKT's Auto Lawks secondary lock system.
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This creates a virtual fixed blade, in that without disengaging the secondary lock, the primary liner lock CANNOT close. An ideal blade for those tough cutting tasks that you don't normally want to put a knife through, like notching wood or batoning through logs to make firewood. This knife can handle it.
The blade is of the tried and true drop point design with a bead blasted, high hollow grind that is slightly convexed. The blade is thumb stud deployable, and can come with the Assisted Opening feature, which requires you to manually start deployment, and a spring engages which finishes the motion until the blade double locks securely. Of course, with all speed assisted knives, this can easily be removed by unscrewing the torsion bar.
The pocket clip is non adjustable in the tip down carry method, so that the blade cannot be engaged when removed from the pocket. This is a versatile knife that can be used at home, at a construction site, in the great outdoors, or at your next social gathering in the pocket of your tux. How will you use yours?
CRKT M4 Folding Knife Review
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A Look At A Variety Of Pocket Knives
A pocket knife is a folding knife with a blade that fits inside the handle and that is small enough to fit in a pocket, with blades no larger than 3 to 5 in. in length. These knives are very versatile tools, and can be used for anything from opening an envelope, to cutting rope, to slicing fruit.
Pocket knives can cost anywhere from at convenience stores, to thousands of dollars for custom, hand-crafted pieces. Well-made knives start at around .
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Most light duty pocket knives are slip joints, which means the blade does not lock, but once it's opened it locks in place by a spring device that allows the blade to fold with a certain amount of pressure applied.
These knives often have more than one blade, (serrated, plain edged, saws) as well as a other tools such as bottle openers, corkscrews and scissors. A large tool selection is the signature of the Swiss Army Knife. These knives are issued to the army and sold to the public.
The German Army knife is large but light, with two blades opening from each side. It has hard plastic grips and aluminum liners. The United States Army knife used to have blades susceptible to rust and brass liners but now all Stainless Steel and very heavy and rugged. It has four blades opening from the same side. The handle, has rough edges, but can be rounded.
There are many traditional types of folding knives:
A pen knife: a small, thin knife with one or two pen blades, that does not interfere with the appearance of dress clothes, when carried in a pocket.
The Leatherman: similar combination of tools compete with multi-bladed knives, but most of these are too large for carrying in a pocket. The "main blade" is typically a pair of pliers and there is typically one non-locking knife blade.
Locking Knife: medium-sized lock back knife with deer-antler grips, nickel-silver bolsters and brass liners
Locking Pocket Knives became popular in the 1900's. Companies like Buck, Benchmade, Camillus, Gerber, Kershaw Letherman and Spyderco, to name a few, have created a wide range of products with locks of all types. This most popular form is similar to a slip joint, except that instead of the user releasing the blade with pressure, the user has to press on a lever on the back of the knife handle to release the blade, adding a level of safety. There are other types of locks; some of the more popular ones are the liner lock, the frame lock, and the Axis lock.
Even the Swiss Army knife has adopted the locks on some knives. Leatherman tools are now available with locking blades. Most locking knives have only one blade, as large as can be fit in the handle. An electrician's knife typically has a locking screwdriver blade but a non-locking knife blade.
Nearly all pocket knives are legal to own, but they increasingly face legal restrictions on their use. While pocket knives are almost always used as tools, they do have the potential to become weapons. In many places it is illegal to conceal knives larger than a certain size, or with certain locking or opening mechanisms.
They are often banned or heavily restricted in secure areas, such as schools and airports. Switchblades and other "auto-openers" are banned from interstate shipment by the U.S. Government and prohibited entirely in many places, including 37 US states. Nevertheless, they retain a significant following, associated with those who enjoy camping, hunting, fishing, and so on.
A Look At A Variety Of Pocket Knives
Gregg Hall is an author living in Navarre Florida. Find out more about pocket knives and hunting knives [http://www.only-knives.com] at [http://www.only-knives.com]
Tips For Camping in the Winter
When people think of camping, they typically envision summer vacations: warm days, clear starry nights, nature in full-bloom. Few campers think about camping in the winter. However, like summer camping, winter camping is enjoyable if you know how to prepare properly.
One benefit of winter camping is that you don't have as much company - children are back in school, and the cold weather keeps the crowds away. The mysterious beauty of winter is another draw: imagine still silhouettes of bare tree branches, refreshingly cold and crisp air, a light dusting of freshly fallen snow. And if the scenery doesn't entice you, well, know that winter camping rates are as cheap as they come.
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Still, winter camping presents a number of unique hazards and risks. By following the suggestions below, you can effectively minimize those risks.
Obtain the Right Equipment
1. You'll need a few special items in addition to your regular camping equipment, including a heavier sleeping bag and bedding to combat colder temperatures. It is also essential to bring heavier, warmer clothing.
2. You'll need a reliable source of light during the darker days and longer nights. LEDs are brighter than other bulbs, and they require less energy, so I recommend them for winter camping expeditions. Choose an LED lantern to enjoy the most light around the campsite. A portable LED flashlight is more convenient for moving about the campground at dusk. Better yet, a LED headlamp will free up both hands for optimized efficiency and convenience.
3. Don't overlook packing a good knife. A combo knife or multi-tool is a great option for serving multiple needs. When you're in potentially hazardous conditions, it's best to be as prepared as possible and have as much at your disposal as you can carry.
4. Be sure you have adequate storage for all your supplies. It should be waterproof and/or airtight, to shut out the winter weather.
5. Beef up your survival kit. In addition to basic first-aid supplies, make sure you have an emergency blanket, a whistle, and a reliable source of fire, like waterproof matches, a lighter, fire-starter, candles, etc.
Camp Safely
1. Before you leave, tell people where you're going and give them an itinerary.
2. Do not camp alone. The adage "safety in numbers" couldn't be more true for winter camping.
3. If you will be camping in the wild, be sure you thoroughly know the area where you're heading. Obtain any maps you will need and be comfortable with basic map-reading skills like using a compass.
4. Ensure someone in your party is educated in basic wilderness first-aid.
5. Check the weather before you leave, so you know what to expect. Really, you should be prepared for any condition, as weather has a tendency to change unexpectedly during the winter.
When you are adequately prepared and take the right precautions, the advantages of winter camping heavily outweigh its disadvantages. I encourage you to find a friend, pack your camping equipment and give winter camping a try.
~Richard McNeal, 2009
Tips For Camping in the Winter
Want more information on planning a Winter camping vacation? Visit the DLK site to read NW camping news and find LED camping lanterns, flashlights and other outdoor recreational lights.
Camping and Essential Food Hygiene
One of the great pastimes of all time has to be the camping holiday. So many of us work at the same old job day in and day out going through the same old routines time and time again. We long for the day when we can hang up that apron, pack everything we need into a back pack and head out onto the open road. At least some of us do.
Camping holidays vary greatly. To some camping may be sleeping rough next to the camp fire with only the stars for a roof. To others camping may be a luxury safari in Kenya where everything is meticulously planned right down to the champagne on ice and after eight mint on the pillow. Whatever our dream camping holiday may be, we should remember that we are no longer in our natural environment. We can no longer say that we are entirely suited to living out in the open. The days when our distant ancestors were hunter gatherers are long gone and the level of natural immunity that they possessed we can only wish for.
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When we are in an outdoor environment for an extended period of time we need to keep in mind that we take care of all of our needs in the same environment whereas in our homes we have created separate environments to cater for our various needs. When we are in the outdoor environment we actually have very limited control over it. The quality of water in a natural environment is what it is. We can do nothing to change it nor can we do much to deter insect vectors such as flies, ants, ticks and leeches, for example.
The only way we can control the effect that the environment has on us is to control the way we organize ourselves within it. The most important logistical problem that we face from a food hygiene aspect is the problem of water. We must have a safe source of water. The second most important problem that we face is having safe food to eat and the third most important problem that we have to contend with is how to take care of our personal hygiene needs without contaminating the area in which we have to live. Ideally these should be three separate areas. This will reduce the risks of cross contamination.
On a camping trip we may have only one source of water which we have to use for purposes of hygiene, cooking and drinking. This presents a challenge which needs to be addressed. Indeed, a great many cases of serious food and water poisoning originate on camping trips. I can vouch for this personally.
The four golden rule of food hygiene apply as much outdoors as they do indoors. Lets take a look at the four rules and see how to apply them successfully in the camp site scenario.
Rule 1. Buy food from a safe source.
In the camp site this means take food that will not perish. Sterilized packs of food can be bought in specialist outdoors shops which are identical to those used by special forces. Failing that take dried foods and foods that have been packed in small tin cans, tubes, concentrates etc. Avoid taking fresh meats and fish at all costs. Even cooked meat will have a very limited life and can only be taken into account as a packed lunch for the first day to be eaten within four hours of setting off. Fruit such as apples can be taken for several days provided they are washed properly, dried and wrapped in a plastic bag in individual portions. Eggs should be avoided also unless you can get them fresh on your trip. Boil them for no less than 10 minutes. Likewise some hard vegetables such as carrots can be taken for the first couple of days. Again it is best to peel them, wash them thoroughly, dry them and wrap them hermetically in a plastic bag. Do not eat local food on trips unless you are absolutely sure that the source is safe. If you are unsure about a water source it is better to drink fresh milk than drink the water. If you catch dysentery you may well loose more water than you can intake.
Rule 2.Prevent bacteria from entering your food.
Again, by having your food closed in hermetically sealed wrapping the possibility of contamination is greatly reduced. Do not open more than you need for each meal. Do not mix food which has been opened with closed food. Do not leave food for long periods unattended. Either eat it or cook it. Preferably cook it. When handling foods make sure that you are clean, particularly hands and nails. Do not use knives that have been used for any other purpose other than for food. Clean them thoroughly before use as well as after use. Likewise, clean your bowls, plates, cups, knives and forks before eating and drinking as well as directly after the meal. Once clean I recommend putting them into a clean plastic bag to avoid contamination while on the trail. Use only clean water for cooking. If you are unsure of the water source and you have no other use a camp carbon filtration system or use chlorine water purification tablets. The water won't taste great but it will make it drinkable provided there are no chemical contaminates in it.
Rule 3. Prevent the multiplication of bacteria in your food.
As you may have no way of keeping your cold food at a correct cold temperature it is always wise to eat all your food hot. Don't leave food laying around. If your food source is all but sterile to begin with you won't have many worries about the multiplication of bacteria in your food. The secret is to open it and eat it or heat it up and eat it as soon as possible. By that I mean within twenty minutes of being cooked. With a bit of correct organization and compromise on five star cuisine one can all but eliminate this stage.
Rule 4. Destroy bacteria on utensils and work surfaces.
Once again prior organization is the order of the day. Always take some washing up liquid and Lysol or dettol hygiene spray or wipes. Wash all work surfaces thoroughly with soap and rinse with water followed by spraying it with Lysol spray or wiping with an anti bacterial wipe. Do this before and after use. As previously stated wash all eating utensils before and after use. After use spray or wipe with an anti bacterial product and wrap in a clean plastic bag. Seal it as hermetically as possible. Discard the plastic bag after opening it for the next use. Old wrapping should be collected in a trash bag and taken home with you.
Keep your dirty clothing as far away as possible from your eating utensils and food. Make a field toilet at least fifty paces away from your camp site. Even if this is a hole in the ground make sure that you cover your excretions with some of the soil or sand that you have dug from the hole. If you have it pour a little chemical sanitizer onto the soil to deter flies. Avoid camping where others have defecated in the open. Scour the area before choosing the location. Do not wash and brush your teeth in the same area that you go to the toilet or eat. Choose a place suitable for this. If you cant wash as well as you would like use hygienic wipes. Particularly use them after washing your hands after visiting the toilet.
Many people like to entertain the notion that one is allowed to be a bit more lax on a camping holiday. This is the pitfall that causes so many people to fall terribly ill when camping. Nothing could be further from the truth. A healthy and successful camping trip requires quite a high level of forethought, prior organization and planning and an appropriate level of self discipline without ruining the holiday by being overly fanatical and obsessive. This is not what I am advocating. If performed systematically all of my suggestions should take no more than a few minutes of your time around mealtimes and safeguard you against several unpleasant days in hospital and a lifetime's bad memory.
Camping and Essential Food Hygiene
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Field Dressing Game - Tips and Advice
Knowing how to field dress game like deer or boar is an important technique you should learn if hunting is your game. It will help maintain the meat well and keep bacteria from developing. The method is also known as gutting or gralloch. You will find that field dressing makes everything a lot of more convenient and easy in the end. Here's how it's done.
Preparation Tools
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You need the right tools when field dressing game in order to arrange everything well and maintain sanitation at all times. First, a clean and sharp knife is indispensable, although some people tend to prefer other utensils, like a saw or axe. You should also bring surgical gloves, which will be worn when opening up the animal in the cleanest way possible. Tie wraps will come in handy later on for internal organs and parts.
These preparation items need to be stored and carried well throughout your hunting trip. It is recommended that your field dressing knife is different for your actual hunting knife. Bring a re-sealable plastic bag to hold all clean items together and be sure to keep moisture, dust and other contaminants at bay while traveling. It is ideal to start the process as soon as possible to maintain the freshness of the meat since there are a number of diseases associated with poor preservation methods and consumption of internal organs and other parts, like eyes and the spinal cord.
The Process
Move in closer from behind the animal and make sure that it has expired to ensure your safety. Position the game in a belly up position. Use your finger to feel along the breastbone until you reach the end. Pinch the skin away to avoid puncturing the internal organs. Make a shallow cut at the end to allow a couple of fingers in. Insert two fingers forming a "V" into the gap then push up. Take the field dressing knife and slip it carefully between the V to cut the abdominal wall until the pelvic area. Your fingers should serve as a guide to protect the intestines.
Remove the external reproductive organs from the abdominal wall but do not cut it off entirely. You should take out the udder of a nursing doe immediately. Straddle the game then cut the skin from the breastbone base up to the jaw. Cut through the center of the breastbone. A saw or axe will make this step easier. Next, cut between the hams to take out the urethra. Cut around the anus including the genital opening in does. Separate the rectum and urethra by loosening the connective tissue then tie the parts off with the tie wrap.
Take out the windpipe and esophagus by loosening the connective tissue. Cut the diaphragm from the rib opening toward the backbone but be careful not to puncture the stomach. Repeat the same process on the other side. Pull the tied rectum and urethra into the pelvic bone and body cavity then roll the animal on its side. The entrails should spill out naturally from the game's body. Pull out the windpipe and esophagus as well as other entrails by scooping. Next, cut out the liver and heart.
Sponge and clean the entire body cavity before propping it open or hanging to speed cool. Wash the insides thoroughly with snow or clean water if you have accidentally cut the urinary tract, stomach or intestines. If you intend to mount the animal, do not cut the skin from the breastbone base to the jaw to maintain the integrity and full shape of the head.
Field Dressing Game - Tips and Advice
Steve Boulden owner and primary designer for S&S Designed Landscaping. Get more information regarding camping [http://www.innovativegolferblog.com/outdoor-rec/maintaining-equipment-the-best-ways-to-preserve-your-camping-gear.html].