Folding Bread Knife
Buck Knives History of Hoyt H Buck by James Huff
One of the most trusted names in pocket knives and hunting knives is Buck knives. Buck knives is the name of Quality in the world of knives. Buck knives where created by Hoyt H Buck. Hoyt Buck started making hunting knives as a apprentice in Kansas over 100 years ago. He later moved to Idaho and then started to make knives. After the bombing of Pear Harbor. When the military asked for help to arm the troops Hoyt Buck started to make knives for them to help in the fight, and got knives into the hands of as many troops as he could.
Later he and his son moved Buck knives to San Diego and started making knives on a much larger scale. This is where the Buck knives that we all know was made. It is called the Buck folding hunter and is one of the most copied knives in the world. Witch supports the claim that Buck knives is one of the greatest manufactures in the world and is why Buck knives are second to none.
Buck knives also made a survival knife called the Buckmaster. These knives where made for the military and also one of the knives that you know from the Rambo movies. Later Buck knives where also made for the navy seals. This knife is called the Knighthawk. This is another testament to the quality of Buck knives, one of the best makers of pocket knives, hunting knives, or survival knives world wide. If Buck knives are trusted by the U.S. military then I think that we all can trust them.
Later in 2005 Buck knives moved back to where it all started, back to Idaho where the first knives where made so help the war effort Buck knives has a history of being the best. From the first knives that Hoyt H Buck made to the Buck knives of today when we go hunting or fishing or on our camping trips, and all the knives that have served our young men and young ladies in the military. So if you want the best, buy Buck knives and you cant go wrong. They are just great knives.
Original Source: http://www.articlecity.com/articles/recreation_and_sports/article_3267.shtml
History Collectible Knives Batman Batarang The New Trend By Smith K Lee on October 16, 2012 0
Knives have an important place in our daily lives. Even our ancestors depended on knives to survive. The major evolution in knives manufacturing came during the Bronze Age when soft structured knives were built. However, these new knives were not preferred by the mass as the older stone tools were more durable and functional. Nevertheless, collectible pocket knives, such as Batman Batarang and tac force kniveshave played a vital role for humans.The first evidence of folding knives could be seen from the artifacts collected from the Greek and the Roman civilization. Their society preferred cut fruits and vegetables on their tables and therefore, high quality knives as well as ivory blades were in demand among royals and wealthy individuals.
Today, Knives have become more than just a tool, it has become a necessity. Additionally, there is a new trend and passion among adventures individuals to collect knives, such as batman batarang of various designs, color, and style. Although folding knives were famous and extremely beneficial, there was always a need of special tool. Therefore, during the 15th century, innovators introduced a tool that has won the heart of millions of people: a multifunctional knife, such as the Swiss Army Knife and tac force knife.
In past, most of the knives were made out of carbon steel or in plain words, iron, but today many industrial applications have allowed manufacturer to use high-strength surgical steel and/or stainless steel. However, even today, you will still find knives that have carbon steel blades. The main reason behind the technique is that carbon steel blades are less expensive to produce and they can be sharped easily.
You will have no difficulty in finding a knife that is utilized for a basic purpose or a knife that has a historical value or a fancy collectible batman batarang and tac force knives. There is always knife available that will satisfy your aesthetic needs. One can be interested in buying a knife with a plain handle or a knife with a complicatedly fashioned handle, and he will be able to own one without any trouble. These Batman batarang is double bladed. They are made of stainless steel and utilizes aluminum made handle. The blades are sharp and they a special logo on the handle. These are extremely famous among batman movie fans.
One of the famous brands that has inspired knife enthusiast is Tac Force Knives. They have manufactured some of the best designed knives in the market, and a major advantage is that the prices are extremely affordable. Most of the knives are made of stainless steel, which has a double edged blade. Furthermore, they are categorized as spring assisted knives. The spring motion allows the knife to be easily opened and closed. Some of the blades are half serrated, with Tac Force Knives logo on the blade. This not only makes the design of the knife more appealing, but it provides an extra functionality. They also come with a softly sharp top edge. Although, some knife owners might prefer sharp top, but the reasoning behind this feature is to avoid any physical injury while closing the knife. Most of their knives come with unique design and are available in various colors. Additionally, the inner frame of the knife handle is made of steel and the outer frame is aluminum. Almost, all the tac force knives and batman batarang have these three common features: they have a pocket clip, a seat belt cutter, and a glass breaking end tip.
Original Source: http://www.sooperarticles.com/hobbies-articles/collecting-articles/history-collectible-knives-batman-batarang-new-trend-1087038.html
Folding Bread Knife News:
Victorinox 2 1/2″ Folding Baker’s Knife / Dough Scorer
This folding baker’s knife also comes with a carrying case for easy storage and will fit right into … 9 1/2″ Curved Serrated Bread Knife with White Polypropylene …
Original Source: http://www.webstaurantstore.com/victorinox-2-1-2-folding-bakers-knife-dough-scorer/35340990.html
knife knives serrated fixed blade folding knife | eBay
Find best value and selection for your knife knives serrated fixed blade folding knife search on eBay … VICTORINOX Fixed Knives Serrated Bread Knife 7″ SS Blad
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Kitchen Knives – Lazor Edge and Folding Knife, Silver Line Knife …
Importer and Supplier of Kitchen Knives, Lazor Edge and Folding Knife, 3 Rivet Handle Knife, Silver Line Knife, Cut ‘N’ Chop and Bread Knife & Pot Stand offered by J …
Original Source: http://www.indiamart.com/jkproducts/kitchen-knives.html
Folding Knives, Assisted-Opening Knives items in Hunting Knives …
Bread Crumb Link. Home > eBay Stores > The Tiger Edge > Folding Knives; … NEW! 4″ American Eagle Folding Knife in Wooden Gift Box. .99: Time left: 5d 9h 23m. NEW!
Original Source: http://stores.ebay.com/The-Tiger-Edge/Folding-Knives-/_i.html?_nkw=Hunting+Knives&_fsub=1524590016
LamsonSharp – Folding Batard Knife, Wood Handle #33688
Every picnic basket needs a Batard Folding Picnic Knife. Use it while tailgating, … Silver Forged 9.5″ Offset Bread, serrated. Price: 1.75. Buy It | More.
Original Source: http://www.lamsonsharp.com/store/p/853-Folding-Batard-Knife-Wood-Handle.html
The Misses asked Biscuit Phobe looking for an easy recipe?
What is an easy, not too greasy, light and fluffy biscuit recipe? I have no shortening. If it involves a food processor or a bread maker (for mixing) even better.
I HATE to bake biscuits because the last few times I’ve made them they were either greasy or too cracker like. Oddly enough, I am good at making most other baked goods.
And got the following answer:
Sounds like you are over working the dough or waiting to put them in the oven. Baking powder works really quick, and with heat. Cut your dough till it has small lumps. A food processor or mixer will definitely make your biscuits tough. The less you work the dough the fluffier they will be.
If you don’t like greasy biscuits try using Bisquick.
Before you give up try my recipe and take it easy on the dough.
2 c. self rising flour
1/4 c. butter or margarine
1/4 tsp. baking soda
3/4 c. buttermilk
Stir together flour and baking soda. With a pastry blender or knives cut in butter until mixture resembles coarse crumbs. make a well in the center, and add ALL of buttermilk, stir till moistened. Turn out dough on a flowered surface. Quickly knead dough by folding gently and pressing dough 10-12 strokes or until nearly smooth.
Pat or roll to 1/2 inch thickness. Cut with a 2 1/2 inch cutter. Place on a lightly greased baking sheet and bake for 10-15 minutes until golden at 425 oven.
Extras: 3/4 c. Monterey Jack shredded cheese, Parmesan Cheese, Bacon, red pepper, chives, onions, garlic, cinnamon, nuts, etc., can be added for additional flavor. Makes 10-12
Good luck and let me know how you did!
I am taking pumpkin bread to a Thanksgiving dinner. What should I take it on?
And got the following answer:
Serve it on a wood cutting board, just cover the underside of the board with a decorative towel or large napkin, folding the towel over the top of the bread neatly, keeping it clean for the car trip. You can also serve the bread with whipped or honey flavored butter placed in dishes set to the side of the bread with a knife for cutting and spreading.
Try to time it so the bread is piping hot from the oven when you leave, then hopefuly it will still be warm and aromatic when you arrive.
I want to know everything. does kneading too much or too little make the bread fluffy?
can I let it rise longer then the recipe calls for?? ( if I make it and dont get a chance to put it in the oven right away, will it hurt it??
Any recipes you have tried??
Is it healthier then store bread??
Any other tips??
And got the following answer:
Kneading the bread too much will make it tough … kneading it too little can form air pockets. Follow your recipes to the letter.
Rise times depends on your environment. Bread will take longer to rise in the winter than in the summer due to the humidity levels in your home. Sometimes I need to literally double my rise times in the winter.
Betty Crocker & Pillsbury have some great basic bread recipes.
Betty Crocker Yeast Bread Recipes: http://www.bettycrocker.com/search/searchresults.aspx?terms=yeast%20bread&Tab=Recipes
Pillsbury Recipes (you will have to sort through them to find yeast recipes): http://www.pillsbury.com/Search/SearchResults.aspx?terms=bread&tab=Recipes
Yes, it is healthier – since there everything is fresh and the there are no preservatives added. But remember – EVERYTHING IN MODERATION – people tend to eat more homemade bread because it tastes so much better!
I lay a piece of saran wrap over my bread when it rises in the winter to prevent a slight crust from forming, especially when I allow it to rise in the oven.
Use the proper flour. Bread flour for most breads – but if it calls for wheat, use wheat, etc.
For a crispier crust, do not use butter or egg before baking – spritz bread with water before baking – 2 minutes into baking, spritz again, wait another 2 minutes, spritz – and spritz one more time 2 minutes later.
Basic White Bread Recipe:
6 to 7 cups all-purpose flour
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
2 packages quick acting or active dry yeast
2 1/4 cups scalded milk cooled to about 120°
Mix 3 1/2 cups of flour with sugar, salt, shortening and yeast in a large mixing bowl. Add very warm milk; beat for about 1 minute. Stir in enough of the remaining flour, a cup or so at a time, until dough is easy to handle.
Turn dough onto a lightly floured surface.
Knead, adding more flour as necessary to keep it from sticking, until smooth and elastic, about 8 to 10 minutes. Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean dish towel and let rise in a warm place, out of drafts, for about 1 hour, or until doubled. When dough is touched, an indentation will remain.
Punch dough down and divide into two equal portions. Flatten each half with hands or rolling pins into a rectangle about 18×10 inches. Starting at 10-inch edge, roll dough tightly; pinch long seam together. With sides of hands, press each end of loaf; fold ends under loaf. Place loaves, seam side down, in loaf pans (approximately 9 x 5 x 3-inch). Brush each loaf lightly with butter. Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes.
Preheat oven to 425°. Bake loaves on a low rack, so tops of pans are at the center of the oven. Bake for 25 to 30 minutes. Bread will sound hollow when lightly tapped.
Makes 2 loaves of white bread.
Rustic Italian Bread
1 cup Warm water, 120-130 F.
1/2 teaspoon Salt
2 Tablespoons Olive oil
1 pk Active dry yeat
3 cups All-purpose flour
2 teaspoons Sugar
1 Egg white, beaten
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, salt and yeast; mix well. Add warm water and oil; mix well. Turn dough out onto lightly floured surface. Knead dough for 5 minutes or until smooth. Place dough in bowl; cover with plastic wrap and cloth towel. Let rise in warm place ( 80-85 F.) for 30-40 minutes.
Sprinkle ungreased cookie sheet with cornmeal. Punch down dough. Shape dough into baguette-shaped loaf about 12 ” long. Place dough on cornmeal-coated sheet. Cover; let rise in warm place for 25 to 30 minutes or until doubled in size. Heat oven to 375 F. With sharp knife, make 1 deep lengthwise slash in top of loaf. Brush loaf with egg white.
Bake at 375 F. for 25-35 minutes or until loaf sounds hollow when lightly tapped.
barngoddesstoo asked Looking for a recipe for a Mongolian sesame bread?
I frequent a Mongolian restaurant that serves a sesame bread. It’s chewy and has a doughy taste to it. It’s also flat and has toasted sesame on it. I can’t find recipe that seems similar, any help or ideas?
And got the following answer:
They’re actually flatbreads, or also called crackers.
Here’s a recipe:
3 cups all-purpose flour
2 tsp baking powder
2 tsp salt
1 stick (1/2 cup) unsalted butter, cut into pieces
1 cup plain yogurt
1/4 cup sesame seeds
1 large egg
1 tbsp sugar
1 + 1/2 tsp soy sauce
Mix together flour, baking powder, and salt in large bowl. Add butter and yogurt. Cut in butter with pastry blender. When the mixture starts to look like dough, use (clean!) hands to squish and knead dough until it is consistent. make sure to get all of the dry ingredients inside the bowl. (Alternatively – pulse ingredients together with a food mixing machine until it forms a dough.)
With a knife, cut the dough into quarters (4 equal pieces). Wrap each dough quarter in plastic wrap and chill in freezer for 10 minutes. While the dough is chilling, prepare a clean place to roll out dough. A good surface to use is a wooden cutting board or baking sheet. Sprinkle some all-purpose flour on the surface and spread it around.
Beat together eggs, sugar, and soy sauce in a small bowl with a fork until the sugar is dissolved. Set it and a glazing brush aside.
Divide one dough quarter into 8 equal portions. With a floured rolling pin (or floured hands) roll each portion into the rectangular strips on the floured surface. Each strip should be about 2.5 inches wide and 3.5 inches long. Gently fold each strip like you would fold a letter. Place the folded crackers onto greased baking sheets. Go ahead and preheat the oven to 350 degrees Fahrenheit.
Use the glazing brush to glaze each folded cracker with the soy sauce mixture. Try not to use so much glaze that it runs onto the baking sheet. You probably won’t use all of the glaze. Heavily sprinkle each cracker with sesame seeds.
Place the baking sheets on the upper and lower thirds of the preheated oven. Bake for 20 minutes or until glaze is golden brown and crackers are crisp. Transfer to racks to cool. Make more crackers is some manner. Store uneaten crackers in a Ziploc bag.