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  • May 17, 2012

    The Total Outdoorsman: Hunt Better, Fish Smarter, Master the Wild

    by T. Edward Nickens

    A little bit here and a little bit there. You keep your eyes open. That’s how you learn. You pick up a new knot from a new fishing buddy, or try a decoy trick you saw in a magazine. You make mistakes. And if you’re lucky, like I was, there will be a mentor along the way. An unselfish someone who cares enough about you that he wants you to know everything he’s ever learned.

    That’s the good thing about hunting and fishing and camping: You can never know it all, and you’re never as good as you could be.

    Over the years, I’ve learned from the best—mentors, buddies, guides, story subjects, and some of the most dedicated outdoor-skills competitors this world has ever seen. Put them together, and they’ve got a half dozen different ways to shoot a double or cast a fly rod. Here’s the best of what I’ve learned from them, and on my own, in 35 years of hunting and fishing. And this is what all sportsmen should do with such knowledge: Pass it on.

  • May 16, 2012

    My Favorite Gear: Coleman Dual Fuel Camp Stove

    by David Draper

    Back in college, I spent one of my first federal student-aid checks on camping gear. I bet I could make a pretty convincing argument that spending the money on outdoor equipment was a better investment than paying my tuition. Or, at least, that’s how I rationalized it at the time. I will say, much of what I learned in college has been long forgotten, but I still use some of the gear today, including my trusty Coleman Dual Fuel 2-Burner Stove.

  • April 18, 2012

    How To Fix a Poorly Fitted Trailer Coupler in Minutes

    by Bob Stearns

  • March 5, 2012

    Pro Tool's J.Wayne Fears Series Knives

    by David E. Petzal

    Pro Tool, which makes the Woodman’s Pal combination tool, and master outdoorsman and writer J. Wayne Fears have designed three new knives that bear his name (top to bottom): the Ultimate Survival Knife, the Ultimate Outdoor Cook Knife, and the Ultimate Deer Hunter’s Knife. J. Wayne knows about everything there is to know about hunting and staying alive in the wilderness, and the knives show the input of someone who knows what the hell he is doing.

    All three are made of 1095 cutlery steel, tempered to Rc 54-56. This steel makes a blade that sharpens easily and takes an edge like a razor, but usually requires a fair amount of resharpening. However, these hold their edges like Grim Death itself. Out of curiosity, I cut the top out of a steel acetone can with the Survival Knife. Its edge needed a little retouching, but otherwise it didn’t seem to mind.

    Because tool steel rusts, the Deer Hunter’s Knife and the Survival Knife have their blades and tangs epoxy-powder coated. The Cook Knife does not, and if you leave it in your kitchen knife drawer you must stress to all who may use it that if they put it in the washing machine, they will be stabbed with it. Repeatedly.

  • January 23, 2012

    Rocky L3 Gloves Let You Use a Touchscreen

    By Editors

    Those long waits in the stand or the blind can be a little easier with these gloves that let you access your spartphones' features, like the Rut Reporter app...or, you know, Fruit Ninja.

  • November 15, 2011

    Review: New Work Sharp Honing Rod

    by David E. Petzal

    Some time ago I introduced you to the Work Sharp Knife and Tool Sharpener, a small belt sharpener that has had roughly the same impact on Western civilization as the printing press, penicillin, and the Hula Hoop, and all because it is the first device that will let even the most fumble-fingered put a razor edge on nearly anything that cuts. (I have put a paper-slicing edge on a Cold Steel Spetsnaz shovel with it.)

  • October 7, 2011

    Two Knives to Get for 12/20/12

    by David E. Petzal

    I’ll spare you the usual litany of reasons why the world as we know it is coming unglued. Needless to say, you should be shopping for the occasion, and if you’re looking for a good fixed-blade knife, here are two that are so similar in purpose and construction that I decided to review them together.

    The Ranger Puuko is made in Finland, where it was designed as a survival knife by a Finnish officer named J.P. Peltonen. The original Ranger has a 6-inch blade, but people noticed that if you lopped an inch off that, it would make a dandy hunting knife. And so the Ranger Puuko you see here has a 5-inch drop-point blade made of forged tool steel hardened to Rc 58 and coated with Teflon, a 5-inch handle of hardened rubber, and a totally cool leather sheath with a safety liner and an internal rubber keeper that snaps down on the handle and holds it firmly in place.

    It’s not a pretty knife, or a finely finished one. It’s meant to be used very hard. The blade is thick and strong, sharpens very easily to a blood-curdling edge, and holds that edge reasonably well. The price for the either the 5-inch-blade Ranger or the 6-inch is $169.50 from kellamknives.com.

    The second knife is a brand new one from Cold Steel, and can best be described as a Ka-Bar on steroids (pictured below). It’s called the Leatherneck SF (for “Semper Fi”) and follows the general lines of the Ka-Bar, but with improvements. The 6 ¾-inch blade is made of a steel called SK-5, which is the Japanese equivalent of American 1080, a high-carbon tool steel. It’s hardened to Rc57-58 and came to me with an appallingly sharp edge and kept it extremely well. As with the Ranger, this blade will rust, and so it, too, is coated.

  • September 30, 2011

    Review: Jeep 2012 Wrangler Rubicon 4x4

    by Slaton L. White

    How do you redesign an icon?

    Carefully. Very carefully.

    Just ask the guy responsible for the Wrangler YJ, which replaced the beloved (but slow-selling) CJ in the late 1980s. All in all, not a bad vehicle, but it was vilified for having square, instead of round, headlights.

    Small beer? Not to the hard-core Jeep fan. Jeep engineers learned the lesson, and though the current model desperately needed an upgrade--especially a more powerful but fuel-efficient engine--designers knew they couldn’t change the shape or alter its iconic look in any substantial way. In other words, it had to have round headlamps, as well as the seven-slot grille, to carry on the hallowed Willys tradition.

  • September 23, 2011

    Review: Chevrolet Silverado 2500 4WD Crew Cab

    by Slaton L. White

    Ten years ago I went on a week-long salmon safari in Alaska, living out of a slide-in camper in a Silverado equipped with a Duramax 6.6-liter V8 turbo diesel. It was an epic adventure, and looking at my old notes I see I raved about the truck’s performance. “Moved well from a dead stop. Quiet, even at full throttle. MPG: averaged between 11 to 14 mpg.”

    A lot has happened to GM since then. After teetering on the brink of insolvency for years, it finally plunged into bankruptcy two years ago. What many people don’t know was that the company came perilously close to Chapter 11 in the 1990s. But they got a stay of execution. Know why? The Silverado. It was just about the only GM product people wanted to buy...and they bought enough of them to help keep the company afloat.

    The Silverado was good then...and it’s good now.

    I can say that after logging 900 miles in one recently. The 2500 4WD Crew Cab is a stout build, and boasts a maximum towing rating of 17,000 pounds. That means that when you drive it without a trailer or with an empty bed, it’s a bit rough. But when you get some weight on those rear wheels, it tames down nicely.

  • July 11, 2011

    Essential Tools, Utensils, and Ingredients for Camp Cooking

    by David Draper

    If you don’t make a habit of reading The New York Times, you might have missed this article about camp cooking. It is a bit high-brow, what with its talk of crème fraiche and fava beans, but it does illustrate a few good points, most notably that a well-stocked, yet minimalist kitchen is key to camp cooking success.

    Years ago, I picked up a bargain bin chuck box and filled it with a few essentials, including a Coleman camp stove, coffee pot, skillet, and 2-quart saucepan. I also carry my trusty and dusty Boy Scout mess kit wherever I go and it’s come in handy over the past 25 or so years. Utensils are simple and multi-functional: a spatula, wooden spoon, and tongs. Throw in a good knife and an odd assortment of silverware, and I’m ready to cook and eat most anything, anywhere.

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