Italian Pocket Knives

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Benchmade 710 – Get The High End Multi Purpose Pocket Knife

The next few paragraphs offers important tips and advice that could help you successfully pick a pocket knife for your needs. Find the best pocket knife and it will serve you well for years to come.

The Benchmade 710 was designed by custom knife makers Bill McHenry and Jason Williams. It is the end product of their hard work over the course of 4 years. The popular AXIS lock makes it possible for easy one-handed opening and closing of the blade without your fingers ever being in the path of the blade. The lock was also designed by Bill and Jason. The lock design is straightforward to activate without directions needed on how the knife works.

As simple as the lock is, perhaps its major selling feature is its brute strength. In testing, the lock supported a negative load of over 200 pounds with no damage. After the lock finally failed, the liners simply cracked over the locking pin but in no way would the blade have closed on the user hand in testing.

For great functional redundancy, the AXIS lock features two Omega shaped springs. The springs are lightly stressed and tests demonstrate they should last indefinitely. Even though one spring fails, another will still operate without any problems.

It is difficult to say if this is the most durable lock made in folding knives. The manufacturer states the Benchmade 710 is more robust than any other knives on market. The sizable 3.9″ D2 Tool Steel blade of the 710 features a reverse-curve grind for better cutting ability.

On the butt end of the knife, there is a detachable stainless steel pocket clip. The butt end position of the clip is required as a result of the locking system. If the clip were positioned on the pivot end, the knife would stick out much very far out of your pocket.

The belt clip is reversible and feels natural in hand. I have the 710 Benchmade and use it for everything – cutting paper and cardboard, cutting string, heavy duty plastic box straps, cutting into the occasional snack, etc. It holds its edge very well.

Find out more. Click here for Free information on 710 Benchmade pocket knives
http://www.bushcraftknivesforsale.com/benchmade-710

Source: Free Articles from ArticlesFactory.com





Original Source: http://www.articlesfactory.com/articles/advice/benchmade-710-get-the-high-end-multi-purpose-pocket-knife.html


History of Knives By Rajkumar Jonnala on February 23, 2010 0

Knives as Tools

Knives have always been an extremely useful tool to have. They are probably one of the only tools that we use daily that were used by our distant ancestors. The Bronze Age brought about the first significant change to knives, though since its softer structure didn’t make the strongest of knives, many still preferred the “older” stone tool. Stone blades and knives really remained the preferred material up until bronze was replaced with iron which was considerably stronger than bronze.

First Improvements

Ancient Greek and Roman civilizations are credited with the first folding knives as well as knives with ivory blades. It’s believed that this was a result of the popularity of cut fruits – ivory blades prevented the transfer of the taste of rust (or metal).

Manufacturing Knives

Between 1095 and 1272 there were a number of Crusades launched by the Europeans. During this time they traveled to all corners of the earth fighting for ground and more. Like so many other conflicts, this created an opportunity. France began its manufacturing of cutlery offering blades of various sizes and shapes and in a variety of materials. France had a corner on the cutlery market (including knives) until about 1789 and even today, you’ll find several cutlery manufacturers still in France.

The “Pocket” Knife

Today’s pocket knife is believed to be started sometime during the 15th Century – again out of necessity. Remember, knives were the main tool at that time, there was no cutlery, as we know it today – people ate their meals with the blades of their knife. This is when it is believed that multiple-blade knives made their first appearance and most likely resulting in more folding knives.

Material Improvements

While most early knives were created from carbon steel (or iron), today’s blades are made of surgical steel, carbon steel or from martensitic stainless steel. What has not changed much is the overall design of knives.

Nearly all collectible knives and Scout knives are created from carbon steel. The reason behind this is believed to be that while this knife can oxidize easily, it’s less expensive to manufacture, it’s very easy to sharpen and once sharpened it has a great edge.

Useful Knives

It seems like today you can find a knife for any purpose including fighting, multi-purpose knives, hunting knives and more. This development really came about during the 19th Century, material was readily available and more people were adept at creating knives. Whether you are looking for a simple purpose knife or a collectible folding knife, today you will have no trouble locating them. Whether your tastes run to plain handles or intricately designed handles, there is a knife available to suit your basic needs, or your desire to collect a piece that displays exquisite workmanship.

Today

Today pocket knives are available for a fraction of the cost of what they used to be. You’ll find people from early teens to older adults, men and women sporting a pocket knife. Because of the impeccable record keeping that began around 1900, collectors have an easier time valuing and dating previously created knives, and particularly those rare hand-crafted ones. Knives are often used for wedding gifts, promotional items and more.

Original Source: http://www.sooperarticles.com/business-articles/marketing-articles/history-knives-45233.html

Italian Pocket Knives News:

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Original Source: http://www.ebay.com/sch/i.html?_nkw=italian+pocket+knife

Italian Pocket Knife Falcon Olive Wood Handle (B000670AZ2) – ShopWiki

ShopWiki has 52 results for Italian Pocket Knife Falcon Olive Wood Handle (B000670AZ2), including Jean Dubost Olive Wood Handle Pocket Knife, Falcon Knives 8023OWT …

Original Source: http://www.shopwiki.com/l/Italian-Pocket-Knife-Falcon-Olive-Wood-Handle-%28B000670AZ2%29

Italian Knives

AKC Italian Automatic Pocket Knives. Old Discontinued Edge Company Knife “Blue Extra Large Folding Stiletto” Made in Italy Order #ECBLUEFS.

Original Source: http://www.jaysknives.com/italianknives.htm

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Original Source: http://www.ebay.com/sch/i.html?_nkw=italian+pocket+knife

Italian Knives

AKC Italian Automatic Pocket Knives. Old Discontinued Edge Company Knife “Blue Extra Large Folding Stiletto” Made in Italy Order #ECBLUEFS.

Original Source: http://www.jaysknives.com/italianknives.htm


A Truly Elegant Gentleman's Knife from Italy: Fantoni Dweller

If the expression “gentleman's knife” didn't exist, we would have to invent it in order to properly describe the Fantoni Dweller! – Fantoni is located in Man…


Josh asked What is the best cheap pocket knife?

I’ve been looking at Italian stilletos and OTF knives, any help?

And got the following answer:

depends on what you need it for. The type of blade is dictated by what you want it to do. That said, cheap knives aren’t good, and good knives aren’t cheap. Spend a few extra bucks and invest in something that won’t break in your hand and will actually hold and keep an edge. You won’t regret it.

Traynycsmenace asked how old do you have to be to buy a pocket knife from a giftshop in myrtle beach?

i live in virginia and they don’t sell balisongs and italian stilleto switchblades, so i wanted to know how old you have to be because im going to myrtle beach on friday and i seen them in every gift shop the last time i was there.

And got the following answer:

i went there last year and it was 16

Bella ♥ asked Whats the best recipe you know of?

My mom has been making meals off of recipe sites and such, some are good, and some arent so great… SO it would be great if you could tell me the BEST recipe you know of!

And got the following answer:

Here are a few of my favorites!! Enjoy!!

Apple Filled Chicken Pecan Cream Sauce

INGREDIENTS
2 skinless, boneless chicken breast halves
2 slices provolone cheese, halved
1 Granny Smith apple – peeled, cored and thinly sliced
1 shallot, sliced
2 tablespoons milk
1/2 cup Italian seasoned bread crumbs
3 egg yolks
1/3 cup white sugar
1/4 cup white wine
1/2 teaspoon vanilla extract
1/4 cup finely chopped pecans

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking pan.
Using a sharp knife, carefully cut a large pocket in each chicken breast. (Hint: Cutting close to the smooth side of the breast ensures no holes in the chicken.) Place 1 half-slice of provolone inside each chicken, followed by half of the apple slices, and a small amount of shallot or onion, to suit your tastes. Top with the remaining half slice of provolone. Pull the chicken back together, sprinkle with a small amount of milk, and coat with breadcrumbs. Place stuffed breasts on baking pan.
Bake in preheated oven for 30 to 35 minutes, or until no longer pink, and juices run clear.
While the chicken bakes, you may start your sauce. In a double boiler over lightly simmering water, combine the egg yolks and sugar. Beat until the yolk lightens and froth forms. Slowly add the wine, stirring constantly, until the sauce thickens. Remove from the heat and stir in the pecans and vanilla. The sauce looks nice served under the chicken with a small amount drizzled over it.

Bourbon Pecan Chicken

INGREDIENTS
1/2 cup finely chopped pecans
1/2 cup dry bread crumbs
8 skinless, boneless chicken breast halves
1/4 cup clarified butter, melted
1/4 cup Dijon mustard
1/4 cup dark brown sugar
2 2/3 tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onions

DIRECTIONS
Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

Chicken Saltimocca

INGREDIENTS
4 skinless, boneless chicken breast halves
4 slices thinly sliced prosciutto
1/3 cup butter
1 cup white wine
4 slices provolone cheese

DIRECTIONS
Place 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.

Crab Stufffed Filet Mingon

INGREDIENTS
CRAB STUFFING:
2 tablespoons olive oil
1 teaspoon minced onion
1 teaspoon minced green onion
1 teaspoon minced garlic
1 teaspoon minced celery
1 teaspoon minced green bell pepper
2 tablespoons shrimp stock or water
1 (6 ounce) can crab meat, drained
2 tablespoons bread crumbs
1 teaspoon Cajun seasoning

PEPPERCORN SAUCE
1 1/4 cups beef broth
1 teaspoon cracked black pepper
1 fluid ounce whiskey
1 cup heavy cream

STEAKS:
4 (6 ounce) filet mignon steaks
4 slices bacon, cooked lightly
salt and cracked black pepper to taste
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon minced shallot
1 cup crimini mushrooms, sliced
1 fluid ounce whiskey
1 teaspoon Dijon mustard

DIRECTIONS
Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

Beef Bourguignon

INGREDIENTS
3 cups Burgundy wine
2 tablespoons brandy
2 onions, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 bay leaf
1 clove garlic, crushed
10 whole black peppercorns
1 teaspoon salt
2 pounds cubed beef chuck roast

4 tablespoons olive oil, divided
1/4 pound bacon, cubed
2 onions, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 cloves garlic, crushed
1 (10.5 ounce) can beef broth
salt and pepper to taste
4 tablespoons butter
1 pound fresh mushrooms, sliced

DIRECTIONS
For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
Preheat oven to 300 degrees F (150 degrees C).
For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you’ve chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9×13 baking dish.
Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.

Greg Theshowerdemon asked Can you carry a knife to a concert?

Ok so i carry a pocket knife pretty much everywhere and it is not just a pocket knife it is an italian stiletto blade its fairly long (but still legal),and i am going to 2 concerts this week and i want to know if they would allow me tod od this or how would i go unnoticed with it because i dont want to be kicked out of the concert or lose my knife because its fancy,please help?

And got the following answer:

why would you want to take one?
No you wouldn’t it can be used as a weapon and will be dangerous to anyone in the gig and also the band itself. The o2 arena doesn’t even allow bottle lids on water incase they’re used as a weapon or explosives.