Monthly Archives: December 2015

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Could you Survive in the Wilderness with only a Stanley Knife?

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Have you heard of Bear Grylls?  This intrepid explorer runs wild in scarily hostile environments for a living and has nothing but the clothes on his back and his stanley knife! Because Bear Grylls is so adept at extreme survival in extreme scenarios, he is now taking people on once in a lifetime experiences, known as the Bear Grylls Survival Academy.  It is a course which promises to teach adults the basics of wild survival and amazingly, Bear has now come up with a family version, where everyone can get involved.

Bear Grylls and the Stanley Knife

Bear Grylls courses consist of learning many new skills essential for survival in the wilderness, which can include:

  • Survival Academy begins in Dibba (Oman, UAE) where all participants meet the instructors who are suitably dressed and looking the part in their Bear Grylls t-shirts, their stanley knives attached at their hips and boots tied ready for action.
  • All worldly possession removed, including everything participants were told to bring eg fleece, hat, chocolate bar…EVERYTHING! Then the participants packed their rucksacks with the items they were specifically provided with which included a sheet, roll mat, mosquito net, water bladder, headlamp, spade, harness, helmet and a bag of fish and kidneys.
  • The first walk in 30 degree heat began and if they reached a certain point within 30 minutes then participants received a Stanley knife.
  • Scrambling
  • How to take advantage of shade
  • How to tackle steep climbs
  • How to make a pit-style solar still for water
  • First aid lessons – from sprained ankles to severe injuries
  • How to bind rucksacks together to make stretchers
  • How to make a makeshift carriage out of ropes
  • How to light fires using cotton wool, Vaseline, flint and steel
  • Fishing, gutting and cooking
  • Camping
  • Trying new foods, including skewered kidneys
  • Knots
  • Rock climbing

The Essential Stanley Knife

A Stanley knife is an extra heavy duty, retractable, interlocking knife which can have either snap-off blades of non segmented blades.  The body of the knife is made from die-cast metal but it is still very light and of course it is a very small item which takes up very little room in a rucksack or pocket, so ideal for expeditions, such as the Bear Grylls Survival Academy.  It has safety mechanism, too, to stop you from losing a finger.  These include a simple locking mechanism and a strong, durable, patented wedge lock which retains the blade in its intended position when in use.

Contact Knife-Point

If you are interested in purchasing a Stanley knife, whether it’s for outdoor expeditions, for use in your workplace or for using during your DIY projects, then why not contact Knife-Point.  Based in the City of Steel (Sheffield), we have over 30 years of experience which enables us to find the perfect tools for you. Here at Knife-Point, we are devoted to selling high quality products at competitive prices, via excellent service and communication and all with a rapid delivery time.  So give us a call on 07737 133 030, email sales@knife-point.co.uk or click here to be taken directly to our website to find out more about individual knives.

Great British Bake Off’s Ian Cumming’s New Christmas Recipe with the help of a Stanley Knife

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Ian admits he is not much of a cake baker but he does make bread multiple times each week and knows that no meal is complete without a pudding. His favourite way to conclude a meal, therefore, is with a tart, new recipes of which he has created for you to try this Christmas, with the help of some technical equipment, like Stanley knives.  Here is our favourite recipe at Knife Point

Chocolate, Chestnut and Marmalade Tarts

For the pastry (making approximately 9/10, 10cm tarts):

 

120g unsalted butter at room temperature

70g icing sugar

25g ground almonds

Pinch of table salt

Half tsp vanilla paste

1 large egg

220g plain flour (plus more for dusting)

 

For the filling:

 

175g Chestnut paste

70g of dark (70% cocoa) chocolate

70g double cream

80g thick cut marmalade

1 large egg

50g caster sugar

Icing sugar to decorate (optional)

 

Mixing, Baking, Tasting

 

Preheat the oven 180°C

 

So starting with the pastry first, take the butter and put it in to a large mixing bowl briefly beating it with a wooden spoon, before adding the icing sugar and beating again.  Now add ground almonds, salt and the vanilla paste and beat again.  Next beat very briefly your egg in to the mixture, but only to the degree that the yolk bursts.  Your mixture will and should look like it has hardly been mixed, but add the flour and all of this will immediately be sorted out and your pastry dough will be instantly smooth.  Shape your dough in to a disc, wrap in Clingfilm and fridge chill for a minimum of 30 minutes.

 

Flour a clean, flat surface and roll out your chilled pastry as thin as you can – hopefully you can get it to be the thickness of a 50 pence piece.  Ian uses a 12cm diameter cutter to cut discs as they are the perfect fit for his tart tins but you may want to use different sized cutters and tins.  Press the dough with your chosen sized cutter and return them to the fridge for another 30 minutes minimum.

 

Now for the contents of tart – start by breaking the chocolate up in to small pieces, putting them in to a mixing bowl with the double cream, before warming it for 20 seconds on high in the microwave and stirring it.  If there are still lumps, return it to the microwave for another 10 seconds and stir again.  Take care not to overheat the chocolate and double cream combo as it will split if it gets too hot!  When it looks glossy and smooth add the marmalade and chestnut paste.  Separately beat the egg and the caster sugar together in to a paste and then add this to everything else and combine well.

 

Finally, it is time to fill the tart cases, so line your tin if you feel it is necessary in your tin, blind baking is apparently optional and subjective.  Fill the tart cases as full as you can (to the top) and put them in the oven for 20 to 30 minutes.  You will know when the tarts are done when they have lost their glossy shine in the middle and have risen all over.  Leave your chocolatey Christmas tarts to cool before turning them out of the tin and, of course, tasting them!

Knife Point 1 Fat Max Stanley Knife Blade

Stanley Knives are helpful during Cooking

To add a festive touch to these chocolately Christmas tarts, Ian decided to add Christmas tree designs to the top off them.  He did this by drawing a stencil on to paper so that the shape and size was correct, cutting it out using a Stanley knife for ease and definition.  He then used icing sugar and the Stanley knife cut stencil to create a Christmas tree design on the top of the tarts, for a festive look, though this could be done with any shape or design of your choice.

Contact Knife Point Today

Stanley knife blades are often used for roofing, flooring, packaging and arts and crafts but why not use them for assistance in the kitchen, too?  There are multiple types, such as the heavy duty concave blades, single edge scrapers, Stanley Fat Max extra heavy blades – there is a knife and blade for you!  Knife Point are the leading suppliers of Stanley Knives and Stanley Knife Blades in Sheffield, as well as supplying an array of other knives.  If you would like more information then please get in contact with us here at Knife Point on 07737 133030, email us at sales@knife-point.co.uk or alternatively, you can click here to be taken directly to our website.

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