I found the Goshawk Siphon Alcohol stove, when used inside the Eddy 205 Pioneer Pro, to be twice as efficient as most alcohol stoves I’ve used in the past, meaning to get two cups of water boiling I only need 1/2 oz of fuel, rather than 1 oz. Overall, I find that, with a proper windscreen, which the Eddy stove becomes, alcohol consumption for boiling water is extremely consistent and predictable. Thus, I don’t need a snuff cap, but rather a good way to measure the alcohol going into the stove. If you search for “8 oz natural-colored HDPE plastic twin-neck bottle,” you’ll find a great fuel bottle with an integrated measuring system for under $2 CA. They also sell a 16oz version. I took your simmer ring project you posted over a year ago and applied it to the Goshawk Siphon Alcohol stove and Eddy 205 Pioneer Pro combo. Basically, I cut an aluminum disc 2.5” in diameter with a 1” hole in its center. The 2.5” is the right size where you just toss it into the stove, once the Syphon stove has bloomed, and it will sit on top perfectly. If it doesn’t fall flat, it’s easy enough to maneuver into place with a small stick placed in the center hole. Recall that you found 1” to be too small for the Lixada stove and it tended to snuff it out. I do not find this to be the case in the seemingly identical Syphon stove. The simmer works for an unbelievably long time period. Likewise, you could get a 2.5” disc without a center hole and use that as a snuffer, if needed.
Thank you for sharing your experience with the Pioneer Pro and alcohol stove. I have only started using them both but can already see what you mean about efficiency and performance. I have noted one difference between the Gosshawk and the Lixada siphon stoves. The Gosshawk has 10 jets where the Lixada has 8. I will be doing more to compare them before I make my review video
My first thought was "do I really want to watch an hour long video?" I thought I might have to skip through some of it, but once I got started I was hooked. Another great video. Thanks, Mark!
Great vid as always, so much content and info in this one. Wow! I was surprised and pleased to see you show a food probe. I was fortunate in that I was taught how to cook over a (deliberately) small fire at a young age. You boil over flame and you cook over coals (roast, toast, simmer, bake, broil). I didn't use a folding thermometer until I became a chef. I use one at home and I take one outdoors with me. You need to know the core temp of food, especially when cooking in poor light. No one wants to take their bum for a p1ss because of under cooked food. A probe really comes into it's own when you're cooking for groups, as it reassures them when they see you use one. You mentioned over cooking, to a chef, that's a cardinal sin. I've seen a lot of people overcook a meal outdoors just to be on the safe side. "If it's smoking it's cooking. If it's black - it's ready". Food can "look" cooked, even to experienced chefs, but a probe will confirm it's cooked. As a youngster I was taught to get your fire on and boil water for a brew (my grandparents alone must have financed Ceylon with the amount of tea they drank) and as we hunted we'd also be handling raw and cooked meat. Hands and utensils HAD to be cleaned. (It wasn't until many years later I learned about food hygiene. That food spoilage organisms have a giveaway smell, but the food pathogens that make you ill or kill you don't smell at all) My grandparents were obsessively strict about this, indoors or outdoors. As a result, my childhood was "perfumed" by the smells of bleach and carbolic soap. Perhaps it's because they'd grown up before wet wipes and penicillin? Back in their day it was simple common sense to never store raw and cooked food together and they didn't have a fridge until the 60's/70's. Keeping your hands clean was drummed into us. "Finished with your school books? Wash your hands", "Put the cards away and wash your hands", "Dinner time, go wash your hands before you sit at the table" etc. Our generation were in the habit of hand washing years and years before the pandemic made it normal again. There was always water on the boil at home and it's easy to do when away from home too. Yet I've seen folk come back from a day out in the cuds and you'd think they'd been in a coalmine not a camp site. A lot wait till they get home to have a good wash. Why wait till then? Unthinkingly rub an eye, scratch a bite or sweat rash with a dirty finger nail and you'll know all about it. Sorry to ramble on. Ooops!!! Again, great vid as always. Thanks.
Wow, so much great experience. I may use some of your information in my review. I agree totally with how many people cook over fires, myself included. It can often be a guessing game ending up with undercooked or overcooked food. Even at home on the BBQ I am finding that I am getting better, more consistent results using the probe. This is almost an essential piece of kit for outdoor (or at home) cooks. At least if you want to eat well and stay healthy. Thanks for commenting
Morning Mark. I think search and rescue is out because there is some strange old man in the woods with a bunch of knives, and starting all kinds of fires. 😀. When I was watching that big, two edged knife, I was wondering if you have one of those natural stone sharpening stones from Varusteleka. They have 3 sizes, and I don’t know about the large, but the medium is cut with several different angles, and even a round. I was thinking it would maybe come in handy for a knife like that. They work very well for the little use I’ve put them through.
You outdid yourself today, Mark. Well done! I don't think anything will outdo my Ontario SP-53. I got so much work done with that when clearing brush from my East Texas property. It served me so well. Down here, we have smilax briars, and they are prolific. Many a briar met its maker because of my SP-53.
G'day Mark, plenty going on in this one mate, I really enjoyed it. As I have a keen interest, (pardon the pun), in cutting tools, I'd be pleased to hear your views on large bladed choppers vs hatchets and also the pairing of tools to cover the range potential tasks. That book looks a winner; you're so right, many are aimed at the beginner, perhaps rookie, and are basically rehashes of the ol' SAS Survival Guide. If anyone is in the market for an all in one reference, go with Josh @ thegreybeardedgreenberet, IMO. Yep, a meat thermo is invaluable. The one I have is a cheapie, (think I paid 20 AUD). It has a wifi receiver unit with a pocket/belt clip, digital display and alarm so you can wander around doing other jobs or just relax and put away a few frothies; (the range is @ least 20 m). It's now about 5 years old and still has an accuracy of about + or - 1 deg C when compared to the purely analog one that comes with a Weber Q. 20 knicker well spent I reckon, but personally I wouldn't bother taking it out in the bush. Cheers Duke
Hey Duke. It may take me a while but I will get to the big knife VS hatchet video. I am finding all kinds of uses for this thermometer. Thanks for commenting
the Extremely large knife reminded me of a Busse, do you have Hultafors Knives in Canada? if anyone is thinking budget knives these are Swedish designed, made IIRC from Japanese steel mostly High Carbon and constructed in Taiwan which is nor a black mark for them. I have a funny feeling that if they are on sale in Canada they won't be as cheap as UK prices, the two models of note are the GK (heavy duty) many vids on YT of these being knocked through tree branches bricks etc and the Craftsman think a Mora 501 with a slimmer blade most of the range in UK is under £10
I really enjoy your videos and have become quite the fan. Let me encourage you to try one of Junkyard Fox's Snake-eater Knives made by Wood Steel Knives. I have one that I happened to pick up from someone who had purchased several knives in a lot and this was one of them. I love the feel, fit, and finish of this knife. Woody Smith is an excellent knife maker. I must admit, I haven't really put it through the paces yet but I really like the feel of the knife and it is razor sharp and has a multi-grind. I will warn you though, I have medium size hands and it fells good in my hand. It may not have any more of a grip for you than the Green River you have. Thanks for great videos and I look forward to watching! Blessings!
That was a great video Mark. The handmade knife was beautiful. Clever not to over grind the blade. That will help it last a long time, and give it a history.
This was a nice long video Mark, but definitely felt a lot shorter. Some great equipment featured too, I'll look forward to your reviews when you are ready. Plus a little highlight of the strange knife laws we have in UK. Thanks again Mark and take care 👍 🙂
@@MarkYoungBushcraft UK knive laws are complex aka "clear as shite". First, you cannot carry ANYTHING with the intention of using it for violence including self-defence. You are allowed to carry a pencil if you intention is using it as a pencil, but it is a crime to carry it with the intention of using it for violence. A good question is how would the police know, well, if you're on Social Media saying you carry a metal pencil with the intention of using it if you are attacked, that's one way... HOWEVER if your intention was to use it as a pencil and you are attacked you can use it to defend yourself. Second, there is a range of explicitly prohibited weapons such as push-knives, flick-knives, swords (defined as having a blade of 50cm or more), concealed knives, sword sticks, spiral-blade knives, or "zombie" knives which are knives with images or wordage that suggests violence. They are illegal to own... UNLESS they are antiques (over 100 years old). Third, you are always allowed to carry a folding non-locking knife with a blade of under three inches, in other words a Swiss Army Knife... UNLESS you intend to use it for violence (point one). Fourth, you are NOT allowed to carry other knives or other sharp or pointed items... UNLESS you have "Good Reason" this includes national costume, religious exceptions, work, and leisure. So to Work Tuff knives; providing the blade (straight-line distance from blade tip to the top of the handle) is under 50cm then you absolutely can take them for woodsmanship, along with hatchets and the like... and (to reiterate the first point) do not INTEND to use them for violence or the threat of violence. Common sense will come into play, for example I take my ice-axe into pubs in the Highlands, I wouldn't take it into the pubs of Glasgow city centre. If you have the likes of a Work Tuff knife on your belt in the woods, fine; but I would store it in my pack before leaving the woods.
Love your videos...very helpful! Also, where did you get your boonie hat? I like these hats very much but I especially like the fact that they have a short brim. Thanks!
It would be great to see a performance comparison video of the Goshawk wood burning lineup in action. I've been looking at these for a while, but haven't picked one up yet. I'd like to see how they differ in performance with my Suluk46 Una. Great content yet again, and love the book recommendation 👍
How does the Goshawk Eddy pro compare to the regular Eddy for burning wood? Does the additional headroom help out? I know you struggled with wood on the regular Eddy. Very interesting design.
I just recorded my review of the two stoves. I did not include the original (maybe should have) but I can say, of all three, I prefer the Pioneer Pro. Video coming. Thanks for commenting
I marvel at it every time I take it out of the sheath. I have done some carving and food prep with it as well as light fire prep. So comfortable. Thanks for commenting Richard
That Green River knife is a great little knife. I was curious after hearing recent reviews, but recall seeing it around the reenacting community. I think it's fine as a camp/kitchen/fishing knife. Thinking it as a larger paring knife and definitely not for heavy use. I have found that the handle could use some sanding and added finishing with Tung or linseed oil.Appreciate your reviews Mark.
Right on. I did take the edges down a bit with sandpaper and applied Trueoil. I am trying my hand to leatherwork for the first time. If it turns out serviceable I will show in the review. Thanks for commenting
I noticed with alot of my tops knives..... when I first get them there kydex is very tight.... but after using them for a while they all break in and loosen up........
I think search and rescue might have a tracking device on your vehicle, I think they are hoping to get some of that Rampage coffee when you brew it.☕️ Love the knives and stoves. And yes, Wingman has good content. Great background scenery. 👉🏻🇺🇸✌️🇨🇦👈🏻👏👏
Okay, I stopped the video to eat some breakfast when you started to talk about your meal, when I started it watching again, I noticed some vacuum sealed spam😘🤣🤣🤪🤪 Thanks for the shout out….🙏🏻🤘🏻
Hard to nail it down yet but I think I like the 206 a bit more for it's rocket stove type performance and easy feeding. Just getting back to testing now. Hope to review them soon. Thanks for commenting
An excellent, and informative video 🙂I normally shy away from any videos that are much over 40 minutes duration, but this was time well invested. Cheers
My grandfather has a knife that Randell personally made him. It's a right handed knife as he had the handle made to his hand size and it's purely a right handed knife as the finger groves perfectly matched my grandfather's right hand. Still very neat to hold it on my hand as it's like I can still see my grandfather's larger hand every time I hold the knife. Good to see his legacy has continued. That's a beautiful and very functional knife and sheath.
I miss Randal. I have three friends that were student of Randal and continue to makes knives as he did. I will be making a fundraiser video for his widow with knives made by them. Thanks for commenting
Wow!, that was a review fest for anyone who loves being in the outdoors. Something for everyone there, loved the little wood stoves, although I feel the firebox stove is a little late coming to the party as there are inexpensive alternatives already available. Will be looking forward to your videos on dehydrated food as I feel that much of it out there is overpriced. Thanks once again for a great video with heaps of content 👍
I must agree that a dehydrator is a good investment. Can make your own custom meals. One thing I caught with the use of pork rinds and Spam. If you are watching your sodium intake it may not be what you want.
Very true. Fortunately, those on the Keto diet are rarely have to watch their sodium intake on ther to make sure they get enough. Flushing salt is a side effect of a low-carb diet. Thanks for commenting
great video Mark . I like the silcon bags you found i plan to order some i haven't been buying ziplock bags anymore i use the stashed bags but they are not cheap the ones you found are great. how are the holding up for you?
So far so good. Because I received 4 bags in the order they are all sharing the use. I have carried a fair amount of food in them but only made a couple of hot meals in them so far. Winter is coming. Thanks for commenting
Can you recommend a book for foraging in the west coast and interior of the west coast. It needs to have good photos for identification purposes. Thank you for any suggestions.
Being from the east coast I don't know of any books specific to the west coast. Having said that, check out Samuel Thayer's books. Thanks for commenting
Being a female with small hands I think that Russel knife would be perfect for prepping food. I love the shape. I don't mind having to sharpen a little everytime I use a knife. A sharp knife is a safe knife. I like my onions chopped tiny except when slicing a good sweet onion for a burger. Spam is best fried with a little bacon grease, not crazy about it not fried. What a nice spot you picked for having your meal. Great book shares!!! I'll be looking forward to seeing you use the other Goshawk stove. It looks very versatile, and I love the steampunk look of it. I'd bet you could make a great book yourself on plant identification and use. I was a little late capturing pine pollen this year from my white pines. A huge storm got to it first.
I love the idea of calling the Gosshawk stoves "steampunk". I may have to use that. Strangely, the shape of the Russel knife handle fits a lot of hand sizes. It is only a little short for me. The good think about the pines trees is that they will be there next year...we hope. Thanks for commenting
Hello and thank you for commenting. Yes, I was aware of your designs and have watched your videos. I have started some hard use testing and so far they are performing awesome. I will be sure to let you know when the reviews are ready
Knives delivered in the UK require confirmation of age by the receiver, this has proved too complicated for some shippers, this is why Varusteleka will no longer ship to the .UK.
I like the look of those Goshawk stoves Mark (like I need another stove! 😁)😎 I have a Green River Hunter, a friend handled it for me, and made a nice sheath. Very useful knife 🙂The issue with importing the Skrama into England is not really to do with UK knife laws, large knives like the Skrama CAN be imported, and plenty of them are sold here by dealers, as well as shipped directly to individual buyers. Varusteleka only sell directly, and there are additional import fees post Brexit, more tax, and also some other matters relating to knife sales and shipping requirements, when selling to individual purchasers. Varusteleka can't be blamed for not wanting to deal with all this stuff anymore 🙄Who can blame them? It's not just the Skrama, they won't ship smaller knives to the UK either 😟I'm glad I bought a Skrama 200 very shortly before Varusteleka changed their policy, and that I have a number of their other knives👍A very enjoyable video Mark, thank you 😊
So unfortunate. We have high Duty and Shipping as well but does not sound as bad as yours. Hold on to the Skrama. Worth a lot now😅. Thanks for commenting
@@MarkYoungBushcraft I better not use it anymore Mark! 😁Anything valued at over about $30 attracts tax at 25%, Import Duty (about the same), and handling fees from the private company who calculates these 😯You're basically paying double! 😡
As good as this video is, many viewers might have shorter attention spans. By breaking up into "Upcoming Knives", upcoming stoves, etc you might have gotten more total views, ie bite size chunks by topic. Coffee, meal or book could have been a tag at end of topical edit. Not a criticism, just well intentioned feedback. Cheers
You are right on with it. This is the longest video I have ever made. I had considered breaking it up but wanted to see how it would do full-length. Thanks for commenting
It was a long vid. Lost of interesting equipment that there aren’t a lot of reviews on, particularly those knives. Savvy viewers can always skip ahead, as you don’t interweave the items you review but give each one its own segment. Another option is to use the playback speed option to play the video faster. 1.25 speed isn’t that noticeable of a difference in terms of audio quality, but it can save time for those that would rather get through the content faster.
I use both types of cooking bags for camp. Depending on use, I will reuse the vac sealer bags, too. I like both, though the silicone bags, of course, take a bit longer for a boil-in-bag cook system (placed directly in boiling water). Thanks for previewing all your neat toys, including the book! (the Three-Second Rule applies for the piece of SPAM that hit the ground, too! 😉)
