And my favorite fixed blade is now... 

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

It's so difficult to see the dimensions of a knife without accompanying blue lines.

Queef means something not appetizing in the USA. Just saying...

Holy shit, I laughed my ass off at the “queef” of tomato paste.

Fun fact! You can braid the fat strips together and make a fat whip!

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.

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.

mixed race onions ahhahahahahahah

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.

Particularly fond of the Garlic press action in this one. Thank you

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

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.

the flavors in the fat!

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!

Gotta queef that sauce 👌🏼 I like that knife. Basil sitting there so smug and cute at the end 😂

This video really made me think....how many mushrooms would you use in a year if you switched steel testing from rope to mushrooms?

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.

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?

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.

It almost reminds me of a mini version of an Enzo Trapper 95.

I really like the contour handle

I bought a H45 from him in magna-cut, It’s wonderful. I’ve put in an order for another knife, year long waiting list totally worth it.

Bushcraft skill increased to 420

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

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.

That was like cooking whilst stuck inside a Super Mario level.

Siri how much is a queef of tomato paste. There is 1/4 cup of tomato paste in 1 queef.

Wow really amazing fixed blade review!!! (:^D

Please put knifemaker in description

Gordon Ramsey ain't got shit on this

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

Yay more cooking vidyas

Wow, you state in the title it is your favorite fixed blade and people mention the SpydieChef. The Spyderco is a folder...

What are millimeters?

This intro is clutch.

00:20 Basil

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?

She's a Beaut!!!

I enjoyed the cooking intro

Aaaaargh what are you coocking? That tomato sauce...bleah che schifezza!

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

That is an absolute beaut of a knife mate...I'll be checking out this AD fella for sure.

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!

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.

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?

Perhaps a proper kitchen knife would be better; the first part made me cringe

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.

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

_"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)

I would appreciate a link or some description of the knife in the video be put in the notes.

I gotten the first model of JField and it’s fantastic. I’m sure Alex will come to this pretty soon.

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

Broad egg noodles, dude. I can’t effing believe you used white rice smfh

Do you ever do kitchen knife reviews? Cheers and thanks for the video mate!

Can I just compliment you for your great musical choices.

Very nice knife. What is the Rockwell?

Now I have to slow-cook something, damn you Pete!

I figured around 100 beans with the sheath it’s a fair deal

Queef of tomato paste. I queefed when reading that.

Voice from the beyond......"One hundred and thirty American dollars".......

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

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.

What about your Mako?

Protect this tomato pasted content

So simple but so good!!

How many queef in a litre?

Now I'm hungry

Actual knife content (which is, BTW, excellent, as always) starts at 3:25 . Your welcome. 👍

$130 😍

Don’t think I missed it in the vid, but what model is that? E4V1 or something else?

First!

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.

Since ur Australian would the beef actually be kangaroo

please god tell me you at least cook it with the fat