Preparing a camp meal with a 12 cm sheath knife
A Pakistan fixed blade knife earns its keep at the camp stove, where there is no hinge to trap food. A simple routine:
- Draw the knife from its leather case with the edge facing away from you, and put the case somewhere clean and dry.
- Work on a flat board or a split log, never in your palm: the 12 cm blade dices onions and slices sausage in a few strokes.
- For fine work such as peeling potatoes, choke up with your forefinger resting just behind the inox bolster.
- Rinse the blade, dry it and the teak handle on a cloth, and only then slide it back into the case.
