Travel at houstons – survival knife should use

Since we are a block away Houston, I decided to run through the wildness with my iPhone and take some pictures of what’s out there. And Nolen help me  write a guide for survival knife.

A survival knife is a knife that’s to be used in an extreme outdoor or wild land environment in order to survive, more often than not in a difficult situation when one is left with few essential equipment. Survival knives are often used to cut firewood as fuel to warm hikers at night, set traps to catch animals in the jungle and skin animals for consumption by hunters among others.

There are many types of survival knives such as bushcraft, hunting (fixed-blade & folding), machete, skinning and tactical (fixed-blade & folding) knives. Let’s take a look at some of the best survival knife in each category.

Best Fixed-Blade Hunting Knife & Best Survival Knife Overall

When you want to go camping or hunting in the wild, there’s one knife that you should never leave home behind and that’s the Ka-Bar Becker Campanion BK2 Knife that’s all about pure performance to get all the tasks done with absolute ease. This best fixed-blade knife from Ka-Bar features 1/4-inch thick, 5-1/2-inch long blade made of 1095 Cro-Van steel for strength and is full tang construction hence it’s extremely strong for heavy tasks such as batoning wood, chopping branches and prying metal cans without breaking. It comes with drop point, Saber grind, 20-degree edge razor-sharp blade to clean game, cut ropes, gut fish, split logs and other tasks without much problem. It comes with ergonomic Grivory material handle for comfort and secure grip as well as durable, well-made Kydex sheath to store knife safely in place after use.

Best Fixed-Blade Hunting Knife

Best Folding Hunting Knife

When it’s time to go camping or hunting outdoors, it’s always good to bring along a reliable knife and that’s what you get with the Kershaw Ken Onion Blur Knife that’s built tough to ensure all tasks can be completed without much problem. This best folding hunting knife from Kershaw features 3-3/8″ blade made of Sandvik 13C26 stainless steel with black DLC finish for durability and strength to last for a long time. It comes with a hollow ground drop point razor-sharp blade with a slight recurve on the edge to clean wild animals, cut meat, and shave kindle with ease. It comes with anodized 6061 aluminum with flow through design for lightweight and strength as well as Trac-Tec inserts for good traction to enable no-slip, secure grip when handling. It comes with SpeedSafe assisted-opening mechanism to deploy blade fast and safe with thick liner lock locking system to lock blade firmly when fully engaged.

Best Folding Hunting Knife

Best butterfly knife trainer

If you looking for a balisong trainer, spyderco butterfly knives on here, Its quiet real and called the “Janisong”. But you can make hard to have it. Legal troubles again…you’re not supposed to own one, you were supposed to turn it back into the factory if you had one so they could be destroyed, but most people never gave them up.hey imported balisong parts into the US which is illegal as far as I know, and they were ordered by our lovely government to have all customers turn their knives in to be destroyed. At least that’s what I heard by someone on YouTube. I don’t know how true it is.

spyderco-balisong

Best Fixed-Blade Tactical Knife

If you are looking for a military-grade survival/tactical knife that you can depend on your life with, then you have found the right knife in the form of Gerber LMF II Infantry 22-41629 Knife that’s built extreme to ensure your survival at all cost. This best fixed-blade tactical knife from Gerber features 4.84″ blade made of 420HC stainless steel for corrosion and rust resistance. It comes with drop point blade design with thick spine and partially serrated edges for strength to cut branches, ropes and vines with ease. It comes with Zytel (glass-filled nylon) handle wrapped with thermoplastic vulcanizate (TPV) for comfort and excellent handling. It comes with a pointed endcap which makes it easy to crush objects. It comes with nylon sheath and leg straps to attach it to the calf or thigh for convenient carrying.

Best Fixed-Blade Tactical Knife

Best Folding Tactical Knife

If you want a no-nonsense tactical knife that you’ll always be glad to bring along for your own survival in the wild, then it’s about time you take a look at the Cold Steel Recon 1 27TLTH Knife that’s built for excellence to ensure success. This best folding tactical knife from Cold Steel features 3.5-mm thick, 4-inch blade made of AUS 8A carbon steel for toughness hence it will not chip under extreme abuse. It comes with hollow ground, American tanto blade shape with partially serrated edges to cut ropes and wires with ease. It comes with G10 handle with a linerless design and deep double choil for excellent handling and secure grip. It deploys fast with a single thumb stud and comes with a Tri-Ad Lock to lock blade strongly when fully engaged. It comes with two pocket clips for tip up carrying conveniently.

 

Best Machete

For a simple way to chop branches, shrubs, undergrowth, vines and more to make a clear pathway during hiking, there’s one tool to depend on and that’s the Ka-Bar Kukri 1249 Machete that’s built strong to get everything out of the way in no time. This best machete from Ka-Bar features Kukri-style, 0.165″ thick, 11-1/2″ long blade made of 1085 high-carbon steel and is full tang construction hence very strong to clear campsite of branches and bushes without much effort. It’s front-heavy for perfect balance hence swinging action will transfer all the power to the curved front end for effortless chopping. It comes with an ergonomically-shaped, Kraton G thermoplastic elastomer handle for comfortable handling whether it’s dry or wet. It comes with a sturdy black Cordura/leather combo sheath to store machet safely after use.

 

Best Bushcraft Knife

If you desire a bushcraft knife that lets you hunt wild animals, make shelters, skin game and start a fire, all you need is just the Condor Tool & Knife Bushlore 60004 Knife that’s made to replace all other knives to ensure survival in the wild. This best bushcraft knife from Condor Tool & Knife features 1/8-inch thick, 4-5/16-inch long blade made of 1075 high-carbon steel that’s heat treated and annealed and is full tang construction for strength and toughness hence it’s very strong and can be used for batoning and chopping wood as well as prying tins cans without breaking. It comes with drop point, razor-sharp blade to perform basic bushcraft skills such as cutting ropes, making feather sticks and skinning wild animals with ease. It comes with an walnut handle for comfortable and excellent grip when gripping it. It comes with an heavy-duty, leather sheath to fit the knife firmly in place for easier carrying.best-bushcraft

Best Skinning Knife

For an efficient way to skin wild animal or game so as to obtain the meat for consumption when outdoors, there’s no better knife to use than the Buck Knives 113 Ranger Skinner Knife that’s designed for skinning excellence to ensure less wastage during skinning. This best skinning knife from Buck Knives features 3/25″ thick, 3-1/8-inch drop point blade made of 420HC stainless steel and heat treated and is full tang construction for strength and toughness hence its very strong to be used for cutting meat, light batoning and skinning tough animals without much problem. It comes with Macassar Ebony Dymondwood handle for better grip. It comes with a high-quality, black leather sheath to store knife after use.

Guest post from my friend:

David Nolen-at-www.theknivester.com

David Nolen at www.theknivester.com

MEATBALL PARM FROM PARISI BAKERY IN NEW YORK

I was clicking through the Lunch Studio blog the other day and came across their Parisi Bakery post, which featured this ridiculously awesome looking sandwich.  Needless to say, after seeing that I decided that I needed to go there for lunch.

A quick read through of the Interwebs and a few Foursquare tips will tell you that Parisi’s is known for two things: their sandwiches and their long lines.  I’ve been there twice now, and I can vouch that both their sandwiches are fantastic and that their lines do indeed require some patience.

If you’re in the area, however, you should make it a point to stop by Parisi’s Bakery.  As Lunch Studio mentions in their post, you will not be disappointed. Continue reading MEATBALL PARM FROM PARISI BAKERY IN NEW YORK

ALIDORO- SOHO

 

Thanks to one of my chef friends, I found this place three years ago. One of the great things about Alidoro is that it does not change. You will always get the same fresh, delicious substantial Italian sandwich you are craving. The place is tiny. It has one refrigerated deli case behind the counter, which houses all the ingredients they carry (which are not many). Italian meats, cheeses and baby arugula are the elements from which these sandwiches are crafted. The bread is always fresh as it comes from a bakery nearby.

As far as the service goes, there is definitely a system at work here. You walk into the small space, wait on line, order your sandwich wait a few minutes while it is being made right in front of you (they don’t rush, even when the line is out the door), told the amount you owe (by the not so friendly owner), give her your money, wait a few moments more and then you are out the door. While it is not the friendliest or fastest service in the city, it is certainly worth the sometimes less than pleasant exchange.

Letter grade: I have yet to see one in the window. Curious?
Restroom: No restroom

DESSERT, LUNCH, UNION SQUARE

I thought I’d write up a quick post to show that this blog isn’t dead… at least not yet.

The pictures of the food are from an awesome lunch that I had last month with Amy and Ryan at The Adore near Union Square.  I didn’t take any pictures of us while there, so I just stuck in some random pictures of us.

Order of awesomeness:  Hanging out with Amy & Ryan > Duck Sandwich > Fruit Tarts

If you have the chance, go there for lunch and sit by the window.

13 4 5

Smoked Duck onion, tomato, arugula, lettuce

2

Jane and I hanging at SXSW

The Adore
17 E 13th St
New York, NY 10003
(212) 243-8742

BIG NIGHT OUT @ THE MELTING POT (ATLANTIC CITY, NJ) – $60.00

I suppose it is because the Atlantic City Beer Festival ended up being somewhat anti-climatic.  It was my first beer festival, and I really didn’t know what to expect.  Sadly, what ended up greeting us when we arrived were long lines and really tiny cups.  The entire night was simply a recursive pattern of standing in line for 20 minutes for 2 ounces of beer, drinking it in two sips, and getting back in line.  Needless to say, Eric, Yin, Paul, and I got bored of this quickly and decided to leave early.  Off to Ruth’s Chris…

THE MELTING POT (ATLANTIC CITY, NJ2 Yeah… Ruth’s Chris didn’t want us.  Since Ruth’s Chris was too busy, we decided to walk down the street and try out The Melting Pot.  I was a first timer at this place as well, so again, I really did not have any expectations.

Here’s what we ended up eating: Quattro Formaggio Cheese, Caesar Salad, Filet Mignon Florentine, Limoncello Balsamic Sirloin, Shrimp Diablo, Sun-dried Tomato Chicken, Orange Fennel Pork Tenderloin, Porcini and Portobello Sacchetti, Fresh Vegetables, Lobster Tail, and Milk Chocolate Tiramisu Fondue.

Eating at The Melting Pot was a decent experience, but I’m still not sure how I feel about all the work that is necessary to cook your own food in those fondue pots.  I think I’d much prefer to just get a sizzling steak served to me medium rare with a lobster tail on the side.

THE MELTING POT (ATLANTIC CITY, NJ

The Melting Pot
2112 Atlantic Ave
Atlantic City, NJ 08401
(609) 441-1100

Christy over at My Life and My Journey was nice enough to mail me a bunch of flavor & fiber bars the other week, so I thought I’d just write a quick little entry about them.  Thanks, Christy!

THE MELTING POT (ATLANTIC CITY, NJ3Though these bars are not something that I’d typically buy for myself, I can honestly say that I was caught off guard by how much they did not suck.  I don’t know what it is.  Maybe I was beaten with healthy food products as a child, but I definitely associate “health food” with words like horrible, flavorless, disgusting, cardboard, and boring.  To my surprise, however, these bars were quite tasty.  I brought them into work and gave some to my co-workers who all agreed that they were a lot better than they expected as well.  Feel free to interpret that as you see fit.  gnu foods isn’t paying me to advertise this product, so I’ll stop here.

The point is, I still don’t know if I’d go out of my way to buy something like this, but it definitely surpassed all of my expectations.  Good work, gnu foods.

TOO MUCH SUSHI…

Today’s another busy day at Simande, so it’s going to have to be another bulleted recap of last night’s exploits.  I think that the pictures do a decent job of walking you through the night though, so hopefully you’ll forgive me for not writing as much as I typically would.

sushiAnyway, here we go:

      • Instead of just being the judges, Paul and Stephan decided to join us in the sushi eating contest that Anne and I had planned for the night.
      • The rules were as follows:
        • Everyone can pick out whatever sushi, rolls, or sashimi that they’d like, but they must grab enough for the other eaters (so in the beginning, everyone has to take 4 pieces).
        • The sushi is then divided to everyone equally.
        • When the first person finishes, that person will hit a timer that will count down from 5 minutes.
        • Anyone who does not finish within that 5 minute window is out.
      • It appeared that Stephan’s tactic in the beginning was to be the absolute slowest eater and to try to take advantage of the 5 minute gap between plates.
      • Stephan made it half-way through his plate in round 3 and called it quits.  He would later come to regret coming in last (see bottom picture).
      • Anne made a respectable attempt to stay in the game towards the end of round 4 (watch the video), but she unfortunately couldn’t eat the last two pieces.
      • The fifth round was just as Paul described it in his blog this morning – brutal.  Paul and I both ended up gagging a bit because of the stupid sea squirt, which is important to note since only one of us was actually able to swallow it.
      • Paul put up a good fight but gave up with 4 pieces left.  That was a shame because I could have gone another 3 rounds.
      • I’m sorry, I just lied to you.  I wanted to die after that fifth plate.
      • About 60 pieces of sushi and 14 hours later, I’m still full.

we kicked the loser to the curb with the trash

GRASS FED HAMBURGER @ BRINKLEY’S (NYC) – $17.00

Lunch was fun yesterday.  North Korea was playing Brazil in the afternoon, and we decided to try to track down a bar that was playing the game.  Outside of the bar we ended up going to, Brinkleys, was a sign that I thought was hilarious, so I obviously had to take a picture.  The best part was that at the bar in typical American fashion everyone was cheering for the underdog North Koreans, which made for a rowdy crowd when they scored.

brinkleys-nycJust an FYI – I will be flying out of JFK tomorrow for Korea, so my blog updates will be a little delayed.

 

Brinkley’s Pub & Kitchen on Broome Street in NYC

 

North Koreans drink for free!

 

grass fed hamburger at Brinkley’s in New York City

Brinkley’s Pub & Kitchen
406 Broome Street
New York, NY 10003
212.680.5600

HOW TO MAKE WATERMELON VODKA BY INFUSING A WATERMELON WITH VODKA

Dear Internet:

Since Matt’s been sucking at blogging lately and also because he has a headache right now, I’ve decided to step in and illustrate how to make watermelon vodka.

Step 1 – You cut a hole in the box

watermelon-keg  Step 2 – Just kidding, you buy a small watermelon and some vodka.  Usually for drinking I’d recommend the good stuff (I love name dropping vodkas) – Potocki, Jewel of Russia, Youri Dolgoruki, or Chopin, but for watermeloning, I’d stick with some good ‘ol Stoli.  For our lesson today we’ve gone with The Russian Standard.  Just like you probably shouldn’t buy sushi from a Chinese guy or French food from a Greek diner, make sure to buy your vodka from Poland or Russia.

Step 3 – Remove the cap off the vodka and trace a hole in the watermelon.

Step 4 – Cut out the hole.  It’ll look kinda… anatomic.  You know like a goat, see.

watermelon-vodka-hole

Step 5 – Stick a small spoon or fork inside and scoop out as much and as deeply as you can.  Eat the watermelon as you scoop it out.  A high five goes to whoever can name all the alcohol on the counter.

 

watermelon-keg-step6Step 6 – Tilt the watermelon a little bit and in one fluid motion, jam the vodka bottle into the watermelon and keep it upright.  If you want to be really pretentious, write “ART” on your watermelon with a Sharpie.

 

watermelon-keg-stepStep 7 – Wait 24 hours.  The watermelon will have absorbed most of the vodka.  Take out the bottle, take the watermelon to your nearest alcohol prohibited public park, and enjoy.

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