And my favorite fixed blade is now...
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- čas přidán 21. 06. 2019
- cedric-ada-store.creator-spri...
Good gravy its bricky on things
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I know, clickbaitey title, but I had to get you here to show you 😊🤗🤗 also i show his instas at the end!
instagram.com/adknives?igshid=145boedandcya
I came for the click bait, but stayed for the stroganoff recipe. Overall not disappointed.
something for everyone on this channel!
I want tomato paste in a squeeze bottle! Here it comes in little cans that you use two spoons of then put it in the fridge for some number of weeks before you throw it away.
I thought the EXACT same thing!!!
We can get single serving sachets - about half of one of those annoying cans. Changed my life!
Get a Big can of paste and put the excess in a clean mug or cup then top with some olive oil to cover completely, the oil will seal the tomato paste from the air therefore preserving it for months. After use if the paste is exposed just add a bit more oil to seal again.
They sell it in tubes here in Virginia. They have it at Walmart too
Put the excess in an ice cube tray, freeze them and transfer to a ziplock bag.
It's so difficult to see the dimensions of a knife without accompanying blue lines.
hahahah
What's the tallnesses?!
Fun fact! You can braid the fat strips together and make a fat whip!
I just followed him on IG, I am blown away by his fit and finish! Somebody get that man some hashtags! lol If this knife were $130 American... he would be the best bang for the buck custom maker on the planet. wow. sending thoughts and prayers for basil, I would hate to see him starve to death. LOL
I've been watching Alex's channel and reading posts on blade forums for a while. His attention to detail and quality are top notch. I want one real bad.
That was like cooking whilst stuck inside a Super Mario level.
the flavors in the fat!
For the next test on a knife. Pick your most hated fixed blade with a 90 degree spine and sharpen the spine to find the most obtuse angle that will slice paper.
Great videos this week Pete. Thanks for taking the time to put out all this content. I always look forward to your brand of comedy, and honest opinions on my favorite subject of knives. Cheers
Love the dangler style sheath, I don’t see many makers doing that on knives of this size. Thanks for sharing, as always a comprehensive and entertaining review.
Can I just compliment you for your great musical choices.
_"give it one big queef of tomato paste"_ That one freakin' slayed me.
Very impressed with the excellent quality for that price point; this is one I would grab right away.
And kudos to Chris, class act, man.
Thank you for speaking out about design for hand. So many people seem to be convinced that point down finger grooved handles or hammer grip palm swells are the only way.
Totally agreed that too many make the swell too large or the scallops too small (benchmade bushcraft comes to mind)
This intro is clutch.
Holy shit, I laughed my ass off at the “queef” of tomato paste.
I love the cooking demo for 2 reasons. Reason numero uno- seeing the technique other people use to cut up their veggies.
The other reason- Brands of food I’ve never heard of.
Great review
Pete, if this turns into a cooking channel I am 100% down for it.
Cooking is pretty droll for me, but you unique approach to things make it a joy to watch. I'm gonna have to try the stroganoff!
Always stoked to watch another video of yours!! I just got an ad15 and a Native Chief. Wow on both. Ad15 is a tank with a great blade. Chief is a long slicey sob
That is an absolute beaut of a knife mate...I'll be checking out this AD fella for sure.
This video really made me think....how many mushrooms would you use in a year if you switched steel testing from rope to mushrooms?
It would take A LOT of mushrooms to dull those edges!
Particularly fond of the Garlic press action in this one. Thank you
Now that is a very well designed camp/kitchen/woodcraft tool. A very nice piece of work. It's guys like him and DB and others that deserve some space on peoples' review channels. Excellent review, but hey, I prefer my Stroganoff sauce a little thicker. I cook it the same as you, but at the finish, while it's simmering, I like to add either a tablespoon of flour mixed with some milk, or a little cornflour mixed in water to thicken the sauce a little.
Your stew looks delicious, and the knife type is extremely useful. I use a similar knife for all my camping kitchen chores and find the size & shape perfect for the job. Now you made me hungry...maybe some stew tomorrow?
I have 2 of his blades. They perform amazingly well! Great price too!! His leather sheaths are fantastic too. All around a great custom maker!
very glad to see other positive accounts rolling in about him abd his gear 😊😊
I gotten the first model of JField and it’s fantastic. I’m sure Alex will come to this pretty soon.
I have a knife from Alex, the ergonomics are great, and his heat treat is very, very refined. He builds beautiful, usable knives for a very fair price.
So simple but so good!!
Queef means something not appetizing in the USA. Just saying...
Or is it appetizing....lol.
Haha. I thought the same thing
I suppose it's the most appetizing fart by a mile. I could eat a peach for hours lol!
Wrong
I enjoyed the cooking intro
Now I have to slow-cook something, damn you Pete!
I really like the contour handle
Mixed race onions fungus probiotics beef some witchcraft nightshade and some steel to bring it all together in the melting pot... Heat then serve classic
Gotta queef that sauce 👌🏼 I like that knife. Basil sitting there so smug and cute at the end 😂
mixed race onions ahhahahahahahah
I have a E4V1 made from Alex. It took about a month to get my knife from him. My knife is also nitro v. If you go on his channel you can see it. It’s black g10 with red liners. My knife is the one after the chopper you showed @ 14:12
Siri how much is a queef of tomato paste. There is 1/4 cup of tomato paste in 1 queef.
It almost reminds me of a mini version of an Enzo Trapper 95.
Dude, your Strog is so alien. Mine is well seasoned ground beef or turkey pan seared to shit before crumbling, sautéed onions and shrooms, a big can of cream of mushroom soup, a whole tub of sour cream, and parmesean cheese poured over boiled egg noodles.
Also, great review, and your strog looks good.
both are better than the Strogg from Quake 2
Yay more cooking vidyas
Do you ever do kitchen knife reviews?
Cheers and thanks for the video mate!
Bushcraft skill increased to 420
Wow really amazing fixed blade review!!! (:^D
Holy cow for onions, bruv. I love onions but that must have turned out like onion soup. Also need lots of black pepper and some salt in there.
She's a Beaut!!!
00:20 Basil
I'm guessing that is grass fed beef? I'm seeing it more and more in the US though we mostly have grain fed. I've tried it a few times and there definitely is a difference. Supposedly it is better for you. Would like to see you cook with some uniquely Aussie ingredients.
Eagle Jim We can get it too (here is Aus) but it’s expensive.
Even further down under in New Zealand our beef is grass fed, hay bails are stored and moved around the country as needed, Australian grain fed beef is often available in super markets at a cheaper price
@@dougbulldog9947 I like the grassfed but havent mastered cooking it yet. I guess youre supposed to cook it slower than grain fed because its lower in fat. Kind of has a stronger taste. I like it.
@@tonycanniffe2360 yes more expensive in the US too.
Very nice knife. What is the Rockwell?
I would appreciate a link or some description of the knife in the video be put in the notes.
Please put knifemaker in description
I figured around 100 beans with the sheath it’s a fair deal
Wow, you state in the title it is your favorite fixed blade and people mention the SpydieChef. The Spyderco is a folder...
good observation
Actual knife content (which is, BTW, excellent, as always) starts at 3:25 .
Your welcome. 👍
Mike Uman keeping me honest
$130 😍
Now I'm hungry
Good review (apart from cutting the fat off the beef, that’s practically a crime 😜) but I’m confused by the frog? A leather frog on a polymer composite sheath is odd enough and it’s made of 2 different leathers that aren’t even dyed the same colour?
I think I'd be more inclined to like that knife if the ricasso wasn't there. It's pretty much the only thing I don't like about it.
What are millimeters?
Don’t think I missed it in the vid, but what model is that? E4V1 or something else?
i dont know its name! hah sorry
Cedric & Ada Gear and Outdoors That’s OK, I’ll go and search for a CZcams review......oh, wait. 😂😂😬👍
Cedric & Ada Gear and Outdoors Fuck it, I’m buying an E4V1....looks similar, and definitely looks good.
So Pete does this philosophic bent mean that the rope cutting tests are more oe less a thing of the past?
If so I wish you well as you move on to whatever works best for you. I will miss the rope cutting sweating knife lab, which now looks like a kitchen?
Best
nah still going to rope cut, just resting for a little bit
Queef of tomato paste. I queefed when reading that.
Broad egg noodles, dude. I can’t effing believe you used white rice smfh
I ve visited the Website of this kifemaker, and I actually have seen some very pretty pictures, but I couldnt find a price anywhere.....can anybody help me?
Der Schredder Try direct messaging him on Instagram.
Pete said this one was $130USD with the sheath
I know the price of the knife in the Video. But personaly I am interestet in another knife on his website. But thank you for the information. I think I ll try to contact him on Instagram now.
@@niklasfischer3915 you can see prices on his past postings of knives for sale on BladeForums, on the Fixed Blades for Sale subforum
Aaaaargh what are you coocking?
That tomato sauce...bleah che schifezza!
Voice from the beyond......"One hundred and thirty American dollars".......
I was in Rockhampton and they wouldn't stop talking about their beef. Is that where yours was sourced?
What about your Mako?
Deacon of Doubt this is more versatile, could really be for 80% of jobs
How many queef in a litre?
Grey Holm six plops to a queef, three queefs to an imperial pint
Gordon Ramsey ain't got shit on this
Protect this tomato pasted content
Since ur Australian would the beef actually be kangaroo
General Sherman Beef tends to come from cows (well, Bovines to be precise).....Kangaroo meat is called, well, Kangaroo meat. 😬👍
Lol I know that just trying to be funny
General Sherman Though in this house, it’s called “dog food”.
Oh, and shame on you for the clickbait. Damned sellout...anyway, I'm off to Instagram to check out more of this man's designs.
First!
Perhaps a proper kitchen knife would be better; the first part made me cringe
yes, but the thing about this video was it was about this knife, not a kitchen knife?
I hope that you use a proper-nice kitchen knife on your day to day food prep. Kitchen knife world is fascinating with to so many production and custom options out there
please god tell me you at least cook it with the fat
there is no god I kept watching