The Survival Kitchen Knife

THe Survival Kitchen Knife
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What Makes a good Survival or Disaster kitchen knife?

If push comes to shove and you have to hit the road to survive a zombie attack, or out run a natural disaster which knife do you grab?

If you are well-prepared you grab the survival knife you purchased especially for this occasion that is stowed in your bug out bag. Most often however, you make do with what you have in the kitchen cabinets or the small knife in your pocket.

Knives that are suited well for the tasks required in a survival cooking situation have a long tang, are about 4-6 inch long and are made of forged steel.

Survival Tasks:

Carving
If you find yourself caught up in the rain without fire a good knife that can carve is essential. You will not be without dry wood when you can shave off the outer portions of wet wood. The thin shavings will start on fire; especially coupled with the inner dry sections of the wood.
Chopping
A good knife can chop small pieces of wood off of larger chunks. Useful for making yourself a walking stick, chopping smaller pieces of wood for a fire or for fashioning poles for support and shelter.
Splitting
If you are out in the woods without a hatchet you can use your knife to split a log for your cooking fire. Hold your knife blade flat against the center of the log and hammer the blade into the large log. Use another piece of wood and hit the top, flat edge of the blade. This technique is called batoning. The log will eventually split, producing fire wood that is dry and will catch fire.

Draw the Knife
A useful technique to hand craft yourself a bow. The knife shaves away the outer layers of a limb. Bit by bit the stiff outer layers are shaved away producing a limb that can be stretched into a bow and have powerful twang force. The technique is to draw the knife inward towards the body. Beware! Drawing a knife in towards the body can be extremely dangerous and cause a life threatening situation.

Notching and Sawing
Consider a knife with a back edge that can saw and notch. With this asset, you can fashion traps to catch animals and keep yourself fed on wild game.

Consider the knife:

Ultimately you want to choose a knife that feels comfortable in your hand and on your person. You want to find a combination of strength, maneuverability, and survival features. If you are going to purchase a knife try out different knives to determine whether the knife is well suited to your needs. Consider the above tasks and use the following guidelines to examine the knives in your kitchen. Determine the knife best suited for a survival situation, the one you can grab on the way out the door. Or maybe you grab a handful of knives just in case one breaks!
Tang:
If you take away the handle from a knife you will find a tapered piece of steel that makes up the core of the handle. The bigger the tang the stronger and sturdier the knife will be. Some kitchen knives only have a slender rod of a tang but you can find some that have a full-tang. A useful dual purposed purchase!
Length:
Bigger is not always better. 4-6 inches is the optimal length for strength, maneuverability, and handling. Imagine trying to cut notches in a piece of wood with a 12 inch blade. Or hammering that same blade into a piece of wood to split it for firewood? If you can only bring one knife you might have to compromise.
Blade:
Forged steel is the strongest blade but is also more expensive than other blades. A smooth edge line from tip to handle will be the most useful and easy to maintain in the field. In most cases you’ll want to stay away from serrated edges. While they do have their uses, they are difficult to sharpen out in the field and a little unwieldy. Too thin of a blade will soon break with sustained blows. A cleaver can handle some blows to chop wood but a fine edged 4” chef’s knife will not sustain heavy use like this.
Spine
In general you’ll want the spine or back of the blade to be flat. This allows it to make a good hitting platform when pounding it to aid in splitting wood.

 

In The End, Any Knife is better then none, but idealy you want a 6to 8 inch full tanged large carving type knife.  This one knife will do almost all the the field kitchen chores you may encounter.

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