The other day I was reading a blog post on how to carry a knife for maximum utility (see here: http://www.albanyknifeworks.com/carry-knife/) and it got me thinking about the various functions a knife can be used for in order to provide the most utility.

I’ve always carried a pocket knife of some kind, from an old Case Peanut that my grandfather gave me when I was nine to a Spyderco Endura and everything in between. Over the years I’ve only had one “use” for it, which was opening boxes. However, there are many other uses for a knife and I’d like to share with you some of the ones I’ve come across in my life.

A knife is a tool, and every tool can be used in more than one way. The majority of people carry a knife for defense or utility purposes. Some carry it for utility purposes only because they believe that carrying a knife for defense purposes is foolish. They are right. If you carry a knife to defend yourself, you will probably never use it, and if you do use it, you will probably never need it.

The most versatile way to carry a knife is the same way the Army carries their bayonets: on your hip. But not on your belt; on your MOLLE vest or tactical vest. The sheath should be attached to the chest rig or plate carrier via PALS webbing or MOLLE attachment points so that the knife can be quickly drawn without impeding movement of other gear, or catching on fabric or equipment when you draw it due to its location on your body.

It’s important to have quick access to the knife when using it for its intended purpose(s). You don’t want to be fumbling with a holster when your life depends upon your ability to open up a parachute with a blade in under 15 seconds as well as cutting yourself free from a downed aircraft seatbelt after ejecting at 20,000 feet above

When it comes to carrying a knife, many men make the mistake of trying to use it for everything. The beauty of carrying a knife is that it can be used for just about anything, but there are some things you should leave to other items.

It’s important to remember that you don’t have to carry a big knife. I carry a Spyderco Delica 4 almost every day, not because it’s the biggest or the baddest or most tactical folder on the market, but because it’s small enough to fit in my pocket and is still sharp enough to cut through rope or box-wrap or cardboard.

For those not in the know, Allspice is a spice that is made from the berries of a small evergreen native to the Caribbean, Central America and northern South America. It tastes like a mix between cinnamon, cloves and nutmeg. It is often used in Jamaican jerk seasoning. It also goes well with corned beef hash and nearly any other meat dish, as well as many deserts.

Allspice is a great spice to have around in your kitchen. It has a very distinct flavor and aroma. You can flavor nearly any savory dish with allspice.

The name allspice is a little deceptive, because it’s actually the combination of flavors of cloves, cinnamon, and nutmeg. Allspice is used in Jamaican cuisine in dishes like jerk chicken. The combination of spices creates a balance of flavors that will compliment almost any meat dish or vegetable side.

Allspice is the dried, unripe fruit of a large evergreen tree. It is not a combination of other spices, as its name might imply. Its flavor is spicy and warm, with notes of cloves and cinnamon.

Allspice was traditionally harvested by hand from evergreen trees in Jamaica. The fruits were picked when green, then left to dry in the sun until their flesh became soft and brown. The drying process could take up to six months.

The name “allspice” comes from the fact that it tastes like a combination of several spices similar to cloves, cinnamon, and nutmeg.

Today most allspice is grown in Jamaica, Indonesia, India and Madagascar. It can also be grown in tropical areas of Florida and California.

In Jamaica it is used in pickling spice; a mixture of allspice, mustard seed, cinnamon, ginger and pepper which pickled or marinated meats are often seasoned with. It is also added to curry powders and jerk seasoning mixes.

In America it is mainly used in baked goods such as cakes and cookies; but also gives flavor to sausages and meat rubs.”**