Heavy Duty Folding Knives

5.11 Tactical Wharn For Duty Folding Knife - Plain Edge

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


Heavy Duty Folding Knives News:

Amazon.com: heavy duty folding knife

Heavy-Duty Sommelier Knife Waiter’s Friend Stainless Steel Folding Corkscrew Bottle Opener with Knife

Original Source: http://www.amazon.com/s?ie=UTF8&keywords=heavy%20duty%20folding%20knife&page=1&rh=i%3Aaps%2Ck%3Aheavy%20duty%20folding%20knife

Heavy duty folding knife clip Hand Tools | Bizrate

(.36 – .95) : 2437 matches. Find great deals on the latest styles of Heavy duty folding knife clip. Compare prices & save money on Hand Tools.

Original Source: http://www.bizrate.com/handtools/heavy-duty-folding-knife-clip/

Heavy Duty Black Folding Pocket Lock back Knife blade 1 8 thick …

Find best value and selection for your Heavy Duty Black Folding Pocket Lock back Knife blade 1 8 thick Sheath search on eBay. World’s leading marketplace.

Original Source: http://www.ebay.com/sch/sis.html?_nkw=Heavy+Duty+Black+Folding+Pocket+Lock+back+Knife+blade+1+8+thick+Sheath+

heavy folding 1918 trench knife duty – ShopWiki

ShopWiki has 18 results for heavy folding 1918 trench knife duty, including 1918 World War Trench Knife With Case Heavy Duty Knife, Flexon FLFK-15 Heavy Duty Folding …

Original Source: http://www.shopwiki.com/l/heavy-folding-1918-trench-knife-duty

Amazon.com: heavy duty folding knife

Heavy-Duty Sommelier Knife Waiter’s Friend Stainless Steel Folding Corkscrew Bottle Opener with Knife

Original Source: http://www.amazon.com/s?ie=UTF8&keywords=heavy%20duty%20folding%20knife&page=1&rh=i%3Aaps%2Ck%3Aheavy%20duty%20folding%20knife


Gunblast.com – Grayman Satu Folder Heavy-Duty Folding Knife

Jeff Quinn ( http://www.gunblast.com ) tests the Grayman Satu Folder Heavy-Duty Folding Knife. For more info, go to http://www.gunblast.com/Grayman-Satu.htm.


Ralph Wiggum asked What should a good wilderness survival kit contain?

I’m looking for a list of essential things to put in a wilderness survival kit. If you can only provide a couple suggestions, that is ok too. I would like to know what is good to have with you on a general camping trip. You can either tell me from your knowledge of wilderness survival or you can list the things you have in your own personal survival kit. Thank you in advance for all answers!

And got the following answer:

The most important gear to consider is your clothing. A good pair of boots that are supportive and fit you right, a couple of pairs of quality wool socks with good cushioning and layers of clothing. The underlayers should all be made of good wicking type synthetics or wool (my favorite, even in warm weather — the newer lightweight Smartwool and washable wools are not itchy and will keep you warm when you need it and dry and cooler when it is hot.) The outer layers should be windproof and waterproof yet breathable, like Goretex, Conduit or other permeable fabrics.

Equally important is a means to have drinking water. You can survive for weeks without food or shelter but not more than a couple of days without water. What you carry in that case will depend on the environment you are entering. If you are in a tropical or average rainfall region with lakes, streams and springs you just need something to purify found water to destroy pathogens (iodine drops or a filter bottle). Obviously in a desert environment you’d better plan on carrying a bunch of it as well as materials like plastic garbage bags to make a condensate still (if you know how to do that). Always have something on you that you can collect and carry water in, even if it is just a heavy duty ziplock bag. I carry a stainless steel flat bottle that looks like a whiskey flask. In a pinch I could boil water in it and being so flat it is easier to fill from shallow puddles and to carry inside my shirt if I need to fill it with snow to melt with body heat.

A small kit for firestarting is always in my back, with vaseline soaked cotton balls, a flint and steel and some good wooden matches in a metal striking case.

I honestly don’t bother that much with a knife anymore. I find a folding multitool more useful for a range of uses like holding a cooking pot over fire, cutting wire and heavy cord and pulling and bending things as well as cutting. A wire saw is a neat little tool that is better for cutting up small branches for fires or shelter construction than any knife. Same for a folding saw like a Sven saw.

If you will need protection from weather, a versatile coated nylon or dacron or even lightweight canvas tarp with a lot of grommets or tabs around the perimeter is invaluable. Make sure it is international orange so you are visible in case of rescue personnel looking for you. If conditions are dry and windy or likely to be snowy, light canvas can make a better shelter than nylon. Even in rain, the fabric threads will swell and block most of the moisture from dripping through. I have found cotton tarps to be safer to use around campfires than synthetics and they are tougher for hauling and dragging firewood or even game if you were to find a fresh kill to scavenge (presuming you would have fire to keep the animal that killed it away once you claim it.) A good tarp folded over and filled with dried leaves or grass can make a sort of cocoon to keep you warm.

I also carry a 25′ hank of strong braided nylon line (the stuff like hiking boot shoelaces, not parachute cord) and a 6′ long piece of 1″ nylon tubular climbing webbing. This loop of webbing has proved invaluable to me on numerous occassions — I learned to carry it from a Sierra hiking guide who had been treed by a grizzly for 2 days. He said if he had not had that sling to tie himself to the tree he could have slipped out of it when he would fall asleep. I have used it to secure myself when negotiating a steep part of a trail and for rigging a carrying pack for my supplies wrapped in the tarp.

Some compact energy food is always good to keep for backup, but not crucial. Jerky and fruit, nut and grain bars are my favorites. You could use the fruit bars to bait traps for small game if you were really stranded long enough to need to hunt. The idea that you need a weapon or large knife to butcher game is not that valid. Most good survival books will tell you that the best way to sustain yourself is with small game and even insects. It takes less energy to find and process small animals (birds and even rodents) — one quick way to convert them to food is to pulverize the whole creature with rocks and cook it that way, guts and all. If you are trying to survive, you don’t need carefully filleted elk haunch. In fact, if you build a fire in most wild areas you can attract, catch and eat large moths, whose bodies are very nutritious.

crystalg6982 asked Does anyone have any delicious cake recipes for a Wedding Cake?

I am looking for recipes for fillings as well.

And got the following answer:

HORSESHOE-LAYER WEDDING CAKE
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=14875

INGREDIENTS:

Baking Pans—two 6-inch round, two 10-inch round, two 14-inch round and six 12-inch horseshoe-shaped
Waxed paper
3 cups butter (no substitutes), softened, divided
3 cups shortening, divided
18 cups sugar, divided
24 cups all-purpose flour, divided
12 Tablespoons baking powder, divided
6 teaspoons salt, divided
12 cups milk, divided
6 cups egg whites (about 48 large eggs), divided
4 Tablespoons vanilla extract, divided
1 cardboard cake base (6-inch round)
Bridal Cake Frosting (recipe also in Recipe Finder)
2 round separator plates (one 14 inches and one 12 inches)
3 covered boards (two 16-inch square and one 20-inch square)
2 pastry or heavy-duty resealable plastic bags
Pastry tips—#48 basket weave and #21 star
4 Grecian spiked pillars (7 inches)
4 Grecian spiked pillars (9 inches)
Dowel rod (3-feet x 1/4-inch diameter)
Silk or edible fresh flowers
Line baking pans with waxed paper; grease and flour waxed paper and set aside. Note: Cakes may need to be baked in batches depending on number of pans and oven space available.

In a large mixing bowl, cream 3/4 cup butter, 3/4 cup shortening and 4-1/2 cups sugar. Combine 6 cups flour, 3 tablespoons baking powder and 1-1/2 teaspoons salt; add to creamed mixture alternately with 3 cups milk. Beat on medium speed for 2 minutes. In another mixing bowl, beat 1-1/2 cups egg whites and 1 tablespoon vanilla until stiff peaks form. Fold into batter. Repeat three times. Pour into prepared pans, filling each 6-in. pan with 2 cups batter, each 10-in pan with 6 cups batter and each horseshoe-shaped pan with 4 cups batter. Bake the 6-in., 10-in. and horseshoe cakes at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Fill each 14-in. pan with 10 cups batter. Bake 14-in. cakes at 325° for 50-55 minutes or until cakes test done. Cool in pans for 10 minutes before removing to wire racks to cool completely. Level tops of cakes.

To Begin Decorating the Cake:
Each frosted layer of the wedding cake consists of two cakes with frosting in between. Place one 6-in. cake base; spread with frosting to within 1/2 in. of edge. Place second cake on top. Frost top and sides with a thin layer of frosting to coat crumbs. With additional frosting, frost top smooth. Place 10-in. cake on the 12-in. separator plate and one 14-in. cake on the 20-in. covered board. Frost and layer following the directions for the 6-in. cake.
Place one horseshoe cake on the 14-in. separator plate and each of the 16-in. covered boards. Frost and layer following the directions for the 6-in. cake. Also frost the sides of the horseshoe cakes, smoothing with an icing knife until surfaces are flat.

For Basket-Weave Design:
Cut a small hole in the corner of pastry of plastic bag; insert basket weave tip. Fill bag with frosting. Pipe one vertical line down the side of the 14-in. cake. Working from the top edge, cover the vertical line with 1-1/2-in. horizontal lines, leaving 1/2 in. space between each. Pipe another vertical line to the right of the first vertical line, overlapping ends of horizontal lines. Starting to the right of the first vertical line, pipe 1-1/2-in. horizontal lines over second vertical line to fill open spaces. Repeat process until entire side of cake is covered with basket-weave design. Repeat procedure for 10-in. and 6-in. layer cakes.

For Rope Border:
Prepare another bag; insert star tip. Fill bag with frosting. Touch tip to top edge of the 14-in. layer cake. Pipe frosting down, up and around to the right forming an “S” curve. Tuck tip under bottom arch of first “S” and repeat procedure. Continue joining “S” curves to from a rope border. Repeat on bottom edge. Pipe a rope border on top and bottom edges of each horseshoe cake.

To Assemble Cake:
Mark pillar placement by centering the separator plate with the horseshoe cake over the 14-in. layer cake; gently press onto cake surface. Lift plate off. Repeat procedure with 12-in. separator plate over the horseshoe cake. Insert 7-in. pillars into marks on 14-in. cake and 9-in. pillars into marks on the horseshoe cake.
Cut dowel into six pieces, about 1/8 in. above the height of 10-in. cake. Insert dowels 1 to 2 in. apart into 10 in. cake center to support 6-in. layer cake. Center and place the 6-in. cake on top of the 10-in. layer cake. To assemble, place separator plate with the horseshoe cake on the 7-in. pillars. Center separator plate with 6-in. and 10-in. tiered cake on the 9-in. pillars. Pipe rope border along top and bottom edges of 6-in. and 10-in. layer cakes. Arrange one horseshoe cake on each side of wedding cake. Decorate cakes with flowers. Yield: 60 cups batter. Editor’s Note: Decorated cake does not need refrigeration.

BRIDAL CAKE FROSTING:
10 cups shortening, divided
35 cups confectioners’ sugar (about 10 pounds), divided
2-1/2 cups milk, divided
10 teaspoons vanilla extract, divided
5 teaspoons almond extract, divided

In a large mixing bowl, cream 2 cups shortening. Gradually beat in 7 cups confectioners’ sugar. Add 1/2 cup milk; beat until light and fluffy. Beat in 2 teaspoons vanilla and 1 teaspoon almond extract. Repeat four times. Store in the refrigerator. Bring to room temperature before decorating cake. Yield: 40 cups
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=14876

Shadow Man asked Do you consider a pocket knife to be a weapon?

I mean a folding knife with a blade no longer than 3 1/2 inches long. Why or why not?

Also, does law enforcement consider a folded pocket knife in your pocket to be a weapon?

And got the following answer:

Your typical pocket knife is a tool, no different than a screwdriver. Can you stick somebody with it? Sure but you can do the same thing with a screwdriver.

There are larger folding fighters that are designed as being a weapon however. In some states there is a maximum legal length that a folding knife blade can be.

I carry pocket knife everywhere. My pocket knife for work clothes is small and slim but is still a lock blade. Since I live on a ranch my jeans knife if a much larger and heavy duty knife. It has to take a lot of abuse so it needs to be large and well made.

I’ve carried a pocket knife for over 30 years, used one nearly every day but never cut or stabbed anybody with it. Does that sound like a tool or a weapon?

jamiesm2481 asked What is a good recipe to cook a pit cooked pig?

pig is 100 lbs. and we are going to cook it in the ground but have never done it.

And got the following answer:

Oh my gosh, this site…A Redneck Pig Roast…http://www.deltablues.net/roast.html

Is a hoot…hope you can get some ideas from them!!There is plenty of pictures…

If not …
1 whole suckling pig, approx. 10 pounds or more, gutted, cleaned, scraped
and with the feet cut off
OR
1 very large pork roast, 10 pounds or more, rinsed

1 quart white vinegar
salt
pepper
granulated garlic

1. Prepare the barbecue pit. Dig a hole 2-3 feet deep by 2 feet wide.
Use one 15 pound bag of good-brand charcoal. Put two thirds of the charcoal
in the bottom of the pit. If the ground is wet, line with stones first.

1. After thoroughly rinsing the pig, put it in a soup pot or large crock
and pour on the vinegar. Soak for 30 min. to an hour, turning twice.

2. Drain the pig and reserve 1 cup of the vinegar. Rub the pig thoroughly
inside and out with plenty of salt, pepper and granulated garlic. If you
like, you can make small knife-slits in the surface of the pig and insert
slivers of fresh garlic.

3. Wrap the pig for roasting. Stack three full layers of heavy duty
aluminum foil, tearing off pieces that are about 8″ longer than the pig on
either side. Lightly grease the inside of the foil with margarine or oil.
Fold the foil around the pig to make a package, ROLLING the layers of foil
together at the seams to make a very tight seal all around. When the
package is sealed up, wrap it again tightly in another layer of foil.

4. Start the charcoal in the bottom of the pit. When it begins to ash
over, cover it with a thin layer of medium-sized stones or a few bricks.
Set the wrapped pig on top. Surround the pig with the rest of the charcoal
and get it started. When the second layer of charcoal ashes over, turn the
pig and fill in the hole with dirt.

5. Allow to cook in the pit for 5-6 hours, longer than that for pigs
larger than 10 pounds.

6. Dig up the pig, remove to a platter with two spatulas, and partially
unwrap it. Test the pig for doneness: Cut into the thigh next to the
bone; it should be very well done (white) and pull off the bone easily.
Check the rib cavity also to make sure that the meat is uniformly white
(well done) and shreds easily, not pinkish. If underdone , rewrap the pig
and put it in a hot oven (400 degrees) for one hour or until thoroughly
cooked.

7. Place the pig on a platter and surround with parsley and either
radishes or candied crab apples. Carve it up and serve.

Alternate excellent accompaniments for this dish are: fresh pineapple
slices, fruit salad, mashed butternut squash with butter and nutmeg,
vinegar-dressed cole slaw, small whole garlic-roasted or boiled potatoes,
“King’s Hawaiin” bread or rolls.

I first enjoyed roast suckling pig prepared in this manner in San Juan,
Puerto Rico. If you don’t live in the country and can’t dig a hole in
your yard, you can prepare this in a smoker. But it must COOK for
*at least* 10 hours and you must replenish the charcoal supply every
3-4 hours throughout the process to keep the heat in the “ideal” range.

Start early in the day.