Cut, carve and prepare
Knives
Outdoor and survival knives with a fixed or folding blade. Choose on steel type, blade length and blade shape to match the work.
An outdoor knife earns its place on woodwork, cutting cord, preparing food and small repairs. Stainless steel needs little care and holds up well in damp conditions, while carbon steel takes a keen edge more easily but wants a thin film of oil now and then. The shape matters just as much: a drop point is a broad all-rounder, a finer tip suits detailed work, and a full tang, where the steel runs through the whole handle, absorbs sideways force better. Pair the knife with a sheath that closes securely and a small sharpening stone.
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Choose a knife for the job rather than for size. For camp work, woodcraft and food prep, a fixed blade of roughly 9 to 12 centimetres with a drop point is comfortable: broad enough to put force behind, short enough to control. Stainless steel asks little maintenance, carbon steel sharpens more easily but wants oil from time to time. A full tang handles sideways force better than a short stub tang, which you notice when splitting wood. Add a sheath that stays closed and a small sharpening stone, because a dull blade is the biggest frustration in the field. For everyday odd jobs, a multi tool is often handier.
Frequently asked questions
Stainless steel is low maintenance and copes well with wet weather or coastal air, which helps if the knife spends months in a pack. Carbon steel sharpens more easily and holds a fine edge, but it can rust and needs an occasional thin film of oil. Choose on your conditions and on how much upkeep you want to do.
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