About the Magazine
In this March/April issue of Knives Illustrated, we’re again running a special section on food prep knives for both camp and kitchen. The cover story will be about the Benchmade Station Knife, an all-around great culinary blade that can handle most of your food prep needs. In the same article, we also highlight Benchmade’s 3-Piece Set, that includes a chef knife, utility knife and paring knife, all of which can be ordered with the several handle and steel options. For a touch of the custom in the kitchen, we have a review of the Burls & Steel Camp-to-Kitchen knife. Reuben Bolieu gives us a look at some of his camp cookery, while another regular contributor, Jim Cobb, gives us a roundup on the five basic knives needed for your complete kitchen. Of course, there’s more in this issue than kitchen cutlery. Cobb also reviews the Attleboro Knife, which is one awesome general-purpose fixed blade. Tim Stetzer gives us an inside look at the Breeden Mountain Pass Series of backwoods tools from Condor Tool & Knife. There’s also a review of the Bradford Guardian 3.5 and a profile of the Montana Knife Company. Looking for a big chopper? Bolieu puts the Ryan Weeks Khuk-Fighter machete to work along with its companion bushcraft blade.
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