- Joined
- Jun 9, 2007
- Messages
- 6,346
My wife and I have really enjoyed using this pair of knives for the last week or so. Since most of our usage has been on fruits & veggies, I thought I'd try a different project before I sent them on to the next lucky guy.
I've never made my own jerky before and had about five pounds of venison left in the freezer that needed to be used up. I found a great website for jerky marinades and got started.
http://www.free-venison-recipes.com/venison-jerky-recipes.html
The very first one on the list ("Hot and Sweet") sounded just right for enjoying with a cold beer. It says... "the heat of the cayenne pepper and red pepper flakes are balanced by the sweetness of the brown sugar and molasses." Who could ask for more than that?
Like I said, these knives have worked VERY well on salads and the like, but they cut like a laser through the venison. The only sharpening that I gave them was a few passes on the kitchen steel before I got started. The contoured micarta handles were very secure when things got slippery. The larger Camp Knife made perfect 1/4" slices and the smaller paring knife was great for the fine trimming work.
So now that the cutting is done and the meat is marinating, let me reflect on my week with these knives. First of all, the 1/16" stock is perfect for making a great slicer. The 5" blade on the Camp Knife seems to be a good all-around length for most tasks. It just happens to be the same length blade as my old favorite kitchen knife (notice I said "old" favorite). I've never had micarta handled kitchen knives before, but I think I like it. The Camp Knife has a very generous handle with a nice swell that fits really well. The balance point is just behind the first pin. The 3" paring knife is similarly constructed, but has a narrower blade of about 1/2". I think this would make a good boning knife as well. I think that I'd also like to see a 4" version of the paring knife with a 3/4" tall blade. :thumbup: That would probably be my go-to kitchen knife.
They make a nice fruit salad too.
Jeff
I've never made my own jerky before and had about five pounds of venison left in the freezer that needed to be used up. I found a great website for jerky marinades and got started.
http://www.free-venison-recipes.com/venison-jerky-recipes.html
The very first one on the list ("Hot and Sweet") sounded just right for enjoying with a cold beer. It says... "the heat of the cayenne pepper and red pepper flakes are balanced by the sweetness of the brown sugar and molasses." Who could ask for more than that?
Like I said, these knives have worked VERY well on salads and the like, but they cut like a laser through the venison. The only sharpening that I gave them was a few passes on the kitchen steel before I got started. The contoured micarta handles were very secure when things got slippery. The larger Camp Knife made perfect 1/4" slices and the smaller paring knife was great for the fine trimming work.
So now that the cutting is done and the meat is marinating, let me reflect on my week with these knives. First of all, the 1/16" stock is perfect for making a great slicer. The 5" blade on the Camp Knife seems to be a good all-around length for most tasks. It just happens to be the same length blade as my old favorite kitchen knife (notice I said "old" favorite). I've never had micarta handled kitchen knives before, but I think I like it. The Camp Knife has a very generous handle with a nice swell that fits really well. The balance point is just behind the first pin. The 3" paring knife is similarly constructed, but has a narrower blade of about 1/2". I think this would make a good boning knife as well. I think that I'd also like to see a 4" version of the paring knife with a 3/4" tall blade. :thumbup: That would probably be my go-to kitchen knife.
They make a nice fruit salad too.
Jeff
