OKC® Adds to Award-Winning, American-Made Hunt Plus Series with Versatile Camp Knife

Ontario Knife Company® (OKC®) is widely known for making some of the very best knives on the market. The HUNT PLUS™ series, a recent “Best of the Best” Award winner with Field & Stream Magazine, builds on that reputation with the addition of the new, versatile HUNT PLUS Camp Knife.

Whether you’re sitting in hunting camp, preparing a meal, enjoying a relaxing camping trip with family, or back at home butchering out your game, the design of a good camp knife makes it an invaluable tool. This makes the HUNT PLUS Camp Knife a logical addition to the series. The knife has an overall length of 10.8 inches with a 5.6-inch long 55-57HRC-rated, uncoated stainless-steel blade that is precision ground to hold a razor-sharp edge.  Like the other knives in the series, the patent-pending handle is ergonomically formed from a durable synthetic-rubber compound, which allows for a solid, no-slip grip. It comes with a durable nylon sheath and has an incredible value MSRP of $44.95.

“The HUNT PLUS Camp Knife is a natural addition to the HUNT PLUS Series due to its extreme versatility for the hunter and outdoor enthusiast,” said Andrew Yates, Senior Director of Sales & Marketing. “Our HUNT PLUS Camp Knives are proudly backed by a lifetime warranty and are proudly Made in the USA. Like other HUNT PLUS knives, they are value-priced, making them a great buy for every budget.” 

Founded in 1889, the Ontario Knife Company® is an award-winning knife, cutlery, and tool manufacturer operating out of Upstate New York for over 125 years. OKC® produces a wide range of tools, including cutlery and kitchenware, hunting and fishing knives, machetes, survival and rescue equipment, science and medical tools, and tactical knives. OKC has a long tradition of building knives and tools for the U.S. military, producing high quality equipment that has seen continuous service since WWII. In addition to being a major supplier to the U.S. Armed Forces, OKC leverages a network of distributors, dealers, and major commercial retailers to sell its products nationwide and internationally to over 35 countries. OKC’s custom manufacturing division Jericho® Tool, advances capabilities including a broad-spectrum of injection molding, tool and die, and machining operations to provide white label and OEM manufacturing services for consumer and industrial goods. Collectively OKC’s product lines and manufacturing services reach the house wares, sporting goods, tactical, security, law enforcement & first responders, education, science & medical, and industrial & agricultural industries.

Outdoor Edge Expands Its Award-Winning RazorLite EDC™ Line

DENVER (Feb. 13, 2018) — Outdoor Edge, a world-renowned knife and tool manufacturer celebrating its 30-year anniversary, announced the expansion of its award-winning RazorLite EDC Line with the addition of a smaller-sized 3.0″ RazorLite EDC. The new 3-inch blade version joins the 3.5″ RazorLite EDC as one of the sharpest, strongest, replacement razor-blade knives available, with blades that change quickly, safely and easily at the push of a button.

 
To provide strength and security, a black-oxide coated blade holder supports the razor-blade making it as strong as a standard knife with the sharpness of a surgical scalpel. The 3-inch Japanese 420J2 stainless razor-blades are heat treated and hand finished to be shaving-sharp. With rubberized TPR inserts, the 3.0″ RazorLite EDC’s double-molded Grivory® handle provides a non-slip grip, even when wet. A double-sided thumb stud provides easy one-hand opening, and the replaceable stainless steel pocket clip sleekly contours with the handle, making it an integral part of the grip.
 
“Customer response to the original 3.5″ RazorLite EDC has been overwhelming,” said Outdoor Edge owner David Bloch. “Each year, sales have continued to increase, and to fill the increased demand for these unique daily-carry knives, we are pleased to introduce this 3-inch version. This lighter and smaller RazorLite EDC is the perfect size for carrying all the time.”
 
The new 3.0″ RazorLite EDC is available with orange, blue or gray handles and comes with a total of four replacement blades. It will be available conveniently online at www.outdooredge.com or at retailers nationwide in June 2018 for a suggested retail price of $34.95. Replacement blades are available in a pack of six for a suggested retail price of $12.95.
 
Founded in 1988 and headquartered in Denver, Outdoor Edge is a leading designer and manufacturer of knives and tools. Today, Outdoor Edge continues to innovate and develop state-of-the-art products for outdoor enthusiasts, game processors, survivalists, handymen and others who require the very best knives and tools available for leisure, work and everyday-carry needs. The company prides itself in offering a variety of products that undergo extensive field-testing in harsh, rugged environments resulting in durable, long-lasting products that come with a lifetime guarantee. For additional information on Outdoor Edge and its full line of products write to: Outdoor Edge, 5000 Osage Street, Suite 800, Denver, CO 80221; call toll-free 800-477-3343; email moreinfo@outdooredge.com; or visit www.outdooredge.com.
 
3.0″ RazorLite EDC Specs
Blade Length: 3 ins. (7.6 cm) 
Overall Length: 7.5 ins. (19 cm)
Razor-Blade Steel: Japanese 420J2 Stainless
Blade Thickness: 0.6 mm 
Blade Holder: 420J2 stainless with black-oxide coating 
Handle: Grivory® glass/nyon polymer with TPR inserts 
Pocket Clip: Stainless Steel
Weight: 2 ozs. (57 grams)
 
# # #

American-Made Cook Knife Re-Joins Classic OKC® Cutlery Line

The Ontario Knife Company® (OKC®) introduced Old Hickory® knives in 1924 and since then the product line has proven to be as tough and durable as its namesake. Building off these classic designs, Old Hickory knives are made from high carbon steel and feature hardwood handles secured with brass compression rivets. Due to popular demand for a traditional chef’s knife, OKC is proud to reintroduce a new and improved Old Hickory Cook Knife to the line. 

A good chef’s knife is a must-have for any kitchen—it is the perfect blade for slicing and dicing. The Old Hickory Cook Knife is made from 57-59 HRC hardness-rated, 1075 steel. The high-carbon steel blade requires extra care as it should be kept oiled but it holds an edge much better than most stainless steel. It measures 13-inches long overall with an 8.12-inch blade that is expertly balanced and ready to prepare any meal. 

A perfect blend of steel and hardwood, this slice of Americana is proudly manufactured in the United States by skilled artisans using the same processes that have been a staple of Old Hickory knifes for over 90 years. These knives have stood the test of time and have proven to be the best carbon-steel kitchen cutlery available anywhere. The Old Hickory Cook Knife has an MSRP of $24.95. 

The Ontario Knife Company: The Knife You Need When You Need a Knife®.

Founded in 1889, the Ontario Knife Company® is an award-winning knife, cutlery, and tool manufacturer operating out of Upstate New York for over 125 years. OKC® produces a wide range of tools, including cutlery and kitchenware, hunting and fishing knives, machetes, survival and rescue equipment, science and medical tools, and tactical knives. OKC has a long tradition of building knives and tools for the U.S. military, producing high quality equipment that has seen continuous service since WWII. In addition to being a major supplier to the U.S. Armed Forces, OKC leverages a network of distributors, dealers, and major commercial retailers to sell its products nationwide and internationally to over 35 countries. OKC’s custom manufacturing division Jericho Tool®, advances capabilities including a broad-spectrum of injection molding, tool and die, and machining operations to provide white label and OEM manufacturing services for consumer and industrial goods. Collectively OKC’s product lines and manufacturing services reach the house wares, sporting goods, tactical, security, law enforcement & first responders, education, science & medical, and industrial & agricultural industries.

For more information about Ontario Knife Company and its industry-leading line of advanced knives, machetes, edged products and specialty tools, contact Ontario Knife Company at P.O. Box 145-26 Empire Street · Franklinville, NY 14737 · Telephone (716) 676-5527 · Or visit www.ontarioknife.com.

Venison Bulgogi Tacos with Pickled Daikon

Chef Bri is always pushing my taste buds to the limit.  Koren tacos? Who knew. All I can say is wow!

If you have not experienced the joy of Korean Tacos then you must stop what you are doing right now and go make these Venison Bulgogi Tacos with Pickled Daikon topped with Spicy Gochujang Sauce.

Click on the image below for the complete recipe.

Screen Shot 2017-08-19 at 8.33.54 AM.png

Seared Duck Breast

We are just a month away from the opening of teal season and I can not wait to start wackin and stackin.  Most people over cook their duck, and well all wild game for that matter.  Here are some great tips from Chef Bri.

Duck is one of my favorite proteins. When done perfectly that fat is rendered and creates the most beautiful crunchy crust which is a perfect contrast to the rich yet sweet duck. But done poorly and you can have a chewy fatty mess that you are more than likely to toss out. So I’ve created a list of helpful tips on achieving the most perfect seared duck breast.

 

Below are some great tips for cooking duck from Chef Bri.

Here are my tips when cooking duck:

  1. Use a Cast Iron Skillet– You may notice that I use my cast iron skillet a lot, and you should too! That duck fat you lay down on it will help season your pan! Plus they keep heat so well.
  2. Add a tiny bit of oil to the pan – I’m talking about maybe 1 tablespoon, just to help get that duck fat rendering. Don’t use too much or else you won’t render the fat, and you will be left with fat on your breast and no crunchy crust.
  3. Score the Skin and Fat– take a knife and gently score the skin and fat on the duck breast. Be careful though, don’t cut all the way down to the meat. 
  4. Make sure your pan is Hot– Always make sure you pan is nice and hot when you place those breasts down. If you pan is not hot enough you won’t get the sear and color you are looking for.
  5. Always place the Breast Skin side Down– when ever you sear anything always sear with the presentation side down first!
  6. Don’t Touch– Its tempting but try not to move or touch the breast while its cooking, you don’t want to disturb that beautiful Maillard Reaction thats taking place.
  7. Cook to 122F then take it off the heat– Cook the duck breast to an internal temperature of 122F for rare and let it carry over cook to 125F. If you prefer more well done cook to 130F. 

 

Click on the image below for Chef Bri’s amazing Pan Seared Duck.

Click on the image below for the full recipe.