Monday, 24 June 2024

Extrema Ratio Knives Tuscan First Impressions by @BushCampingTools

 New this year, The Extrema Ratio Tuscan premiered at IWA 2024 in Germany along with a host of other cool products from Extrema Ratio.

I had the pleasure of having this baby in my paws in Germany but had to wait until I could actually see it sitting on my desk.
With the TUSCAN, Extrema Ratio have departed from their classic tried and proven, full width tang at the hilt, asymmetric tapering design to the pommel type-tang surrounded by that signature  Forprene grip. 


Now for those who simply insist upon a full tang blade the Tuscan  will satisfy all those who insist upon seeing more steel under the handle/scales/grip. 

Yes, there is some stock removal otherwise this beast of a knife would simply be too handle/butt end heavy and make it tiresome to use for long periods, not to mention throw the front end geometry out of whack. However, rest assured the steel is plenty thick enough at 1/4" ie 6mm throughout. 



The scale pins are just as beefy too!




The Extrema Ratio Tuscan is equipped with G10 scales and currently comes in 2 color schemes, Black handle and scabbard with polished blade and this model, Mil Spec blackened blade with a olive drab G10 grip and a similarly colored scabbard.


The stitching work is top dollar throughout as I have come to expect from their products.





Certainly their scabbards are ALL weather designs and I have never had issue with mildew setting in even after prolonged usage in humid conditions. (yes, note those palm trees in the background).

The scabbard is fully adjustable and there is also included a (rather large) velcro and elastic leg loop (not shown here as I removed it since it is too big for my skinny thigh LOL).


Let's look at the Scabbard in Detail!





As can be seen in the following 4 images below, the carry is reversible by simply removing the belt strap and turning over the scabbard (which isn't symmetrical of course) and this allows one to simply reverse the mode of carry for either left handed or right handed knife extraction.


Making the scabbard with a sloping top entry/angled entry provides a better fitting system than simply making the entire thing symmetrical, thus the need for a reversible belt loop.


Of course the double press stud is also reversible since the attachment is a wide velcro hooks and hair strap.



These are the loops one can push the belt strap under. So the actual position of the retaining strap on the grip can be varied if so desired.


Left handed carry (as shown above)
Right handed carry (as shown above)




Attaching the Scabbard to a Pack

One way to attach this knife to a pack (there are many ways) is to use a malice strap as shown here:


But first: How easy is it to carry several metres of paracord as shown below? A: Easy!




Now for a Malice strap (and some important observations)



Note in the above image one can also use the small loop of paracord to "extra" secure the blade by insertion of the retention strap through this loop. More to come with this on a video.


Malice strap insertion





I'm a big fan of the Extrema Ratio Scabbard because as I mentioned above, these things are stitched together like a high quality trekking pack or a high quality pair of mountaineering boots. The fact that they are made this way means that repair is easily possible either in the field or back in civilisation. 

However, a key feature of this type of scabbard is that the release and insertion of the knife produces no audible sound to give away one's position (for whatever reasons). Also there is less likely hood of dulling the knife edge due to the synthetic welt construction of this scabbard.


The business end, ie the BLADE of the Extrema Ratio TUSCAN.

This is a very interesting blade geometry. Here's why:

At first glance, we see a sort of tanto-esque or western sort of tanto but certainly a Japanese influence for this knife design, despite it's name (we will come to the name a bit later on). 
The weight is towards the tip and this can only be seen by holding the blade and looking down upon the spine, once you start to move this knife you will feel where the advantage is for any sort of chopping, despite it being only 170mm from tip to the hilt or 160mm (in a straight line of cutting edge), ie approximately 175mm of actual cutting edge!. That is in imperial measurements 6.3", 6.69" and 6.9" (ie 7") respectively.


The cutting power is all there (here we see the edge in a super tough large base of a palm bract. But in fact the cutting is optimised for close to the hilt where is is a slight narrowing of the blade profile.

The G10 scales are of course not as forgiving as their Forprene grips however, the grip is impossible to slip upon, wet or dry and there is ample gimping in all the right places, none of which interferes with using this beast without gloved hands, the latter I have tested in several hours of on stop use-maybe my hands have been hardened by Judo? Seriously, though, the grip is comfortable however, don't expect G10 to soak up any excessive vibrational forces, like any G10 scaled knife.

Let's have some Eye Candy for a minute or two where the Extrema Tuscan is now far from Tuscany and in the tropics of Australia.

(Just out of interest, this is a base of a very large tropical palm tree, with these crazy finger-like roots).

The Extrema Ratio Tuscan is perfectly balanced with the fulcrum being located directly at the hilt.
A N690 Böhler 6mm or 1/4" spine for super beefiness!

Here we see (above image) an interesting cut away and one which can allow one to cord wrap this handle in the absence of the G10 scales..
The grip like all of their grips is tapered towards the back end and this of course makes for a very ergonomic grip since the little fingers of the hand form a smaller grip than the middle etc. Just make a fist and then turn your little finger towards you -small hole Vs big hole at the index finger- makes sense right?
There is a very good point on this blade too.
There is the generous thumb gimping as seen on other models of their knives although here, somewhat bigger.

For those who didn't like their rather (I didn't say it) ostentatious labelling of their name upon the blade on some of their other models, the brand name now appears on the spine and in fact is of course covered when the knife is in use. It does look rather cool here too IMHO. There is no longer any labelling of N690 either. So they listened and reduced the amount of engraving.

As for gripping power, the G10 composite scales are scalloped in such a way as to provide an excellent all weather grip in either gloved or ungloved hands. I really like this style of G10 grips.



An Allen key/hex wrench or flat bladed tool can easily remove the scales for cleaning if submerged in dirty or salt water.



Speaking of water, there is of course a lanyard hole so as not to drop it in the murky waters of which no amount of zero visibility diving will one be able to retrieve it!

A bit about the name:


Well Tuscany, it embodies the diverse landscape and rugged mountains of the region (although maybe most people think of the region as home to Renaissance art) however, and I guess, the this knife can handle a diverse environment for sure (It's built like a tank but doesn't handle like one ie too heavy). I knew at once when I picked this thing up for the first time in May that it was going to be a winner for me (and maybe too for you?).

The butt end too is not so aggressive that one can injure themselves upon it and in fact his knife being multipurpose will easily lend itself to outdoor work in harsh environments. 
Palm pressure can thus be applied to the butt end for pressing the tip into objects without damaging one's hands.


There is obviously (Japanese-esque) NO guard but in this case with the grip, highly unlikely for one's hands to slip upon the blade. However, the absence of a guard may not be a clinching point for purchase. For me, however, I really love the clean lines and Japanese influence (at least that's the way I read it).

As for servicing, I've already mentioned how easy it is the strip the blade however, note the straight main edge, yep, dead easy to sharpen for those with basic sharpening skills due to no funky curves.

I weigh the Extrema Ratio Tuscan in at 558 grams without the leg loop. Although the text on their site says 437 grams? What the heck I think my kitchen scales are off LOL because it's noway near 1/2 kg!





Ok so I've dragged this baby out into the wilds 

to give it a bit of test and there will be a preliminary video V soon if not already live by the time you have read this blog, more to come stay tuned!







Friday, 7 June 2024

Where Did BushCampingTools Get his mushroom picking skills from? Or rather WHO did he get them from?



Where Did BushCampingTools Get his mushroom picking skills from? Or rather WHO did he get them from?

I was asked by a long term subscriber (@willieboy3011) how did I acquire my mushroom hunting skills?,

Super delicious wild oyster Mushrooms (Pleurotus ostreatus-There are many wild types-only for the experienced mushroom pickers! Here seen growing on a dead log of wild cherry.


and I thought, well maybe this might be of interest to many here. So here I go...........


Hi. I guess my interests started at university as an undergrad originally in Agriculture science and we had to do microbiology but even then I grew up in a family where picking mushrooms was strictly forbidden, blackberries, mulberries etc. all ok, probably like you! 

 Then many, many years later I made friends with some Polish students in Australia and the Poles have a rich culture of mushroom picking. So, they taught me and my friends, which mushrooms
                                The super delicious Hedgehog mushroom
                                (Hydnum repandrum)
were safe to pick and how to prepare them. 
   The "Penny Bun" Boletus edulis a prized Boletus species

 We are sort of lucky in Oz because many of the pine trees and deciduous trees originally imported from either Europe or the US had the fungi growing on their roots and this just spread wherever, these trees were planted. While the selection is not as great for edibles as in the US or Europe it's not too bad. Of course, we also got the poisonous species as well! 

 Later I lived overseas after having switched vocations from Agriculture to Neuroscience (LOL of course not without having to go back to uni again LOL). I shared a house with a French (and scientist colleague) guy who was/is (I believe from other friends who are still in contact with him) very crazy about picking mushrooms 
The Parasol Mushroom Macrolepiota procera

and the French too are right into this sort of thing.
The most delicious Chanterelle (Cantharellus cibarius) readied for cooking!

       Chanterelle (Cantharellus cibarius)


So we had lots of excursions picking all sorts of mushrooms plus ones I had never picked before with my Polish friends. 
                                  Parasol mushrooms (Atypical habit)





Super hard to find and super delicious Yanagi matsutake mushrooms, seen here growing on black poplar in Europe. (we found over 5kg of them!)
Agrocybe aegerita.





Why not combine fishing with wild mushroom picking!  Field Puff balls (Calvatia gigantea) shown here are juvenile fruiting bodies.



St George's Mushroom, (Calocybe gambosa) super delicious! NOTE!!  Only for the most experienced mushroom pickers!




Then one day, hot and somewhat tired after our usual weekend mountain biking craziness, returning home (the Frenchman’s place) and trying to relax, I hear some disturbing commotion going on outside of our house. I looked out the front door and noticed some thugs from across the street were threatening the neighbour and jumping on the bonnet of her Mercedes. That was enough to boil my blood. Suffice it to say I had a little word (maybe with a few physical gestures LOL) with them and they decided the smart thing to do was to retreat immediately. (mind you, they never once turned their backs to me and the same for me). I went back inside and a few minutes later there came a knock on the door and it was the woman from next door who had come to thank me for getting rid of these punks. That neighbour, who is Russian, then invited me in to thank me and, well the rest is history from her because she then started to join all of us from this uni I was working at, along with the Frenchman and every other student of mine (and his), fellow scientists and mountain biking friends (it was becoming addictive for all of us!). I almost had an entire lab going from work picking mushrooms LOL! 




                                  Fairy ring Champignon Marasmius oreades

                                  Fairy ring Champignon Marasmius oreades

 Now the Russians too have a rich culture and one of their things to do is to pick wild mushrooms. So once again we all learnt about different mushrooms and how to prepare them form her. The Australian, Polish, French and Russian connection had formed! (wasn’t it funny no one was at each other’s throats-sorry couldn’t help that political jab-ok let’s keep it a-political).


Many years passed and I married a European and her culture is also one of fishing hunting and mushroom picking,
The seasonal (occurring right now in the Northern hemisphere) St George's Mushroom
 
although I was already into hunting and fishing long ago in Australia, first rifle then later bow hunting became the passion. 


About to prepare fresh Field mushrooms Agaricus campestris and the parasol mushroom, Macro lepiota Procera.

 So you see, there has been a common theme of picking mushrooms throughout my adventures from student days to professional career around the globe.


 In summary,   It may seem like a long winded way of learning about picking mushrooms but the good thing is that I gained a lot of great knowledge from very experienced people and saw things from different perspectives and how the same mushrooms grow across both hemispheres under different environment conditions and learnt much about 

how to prepare them 
            Dried parasol Mushrooms
and how to preserve them for long periods of time.

A note about using books to identify which mushrooms are safe to eat. Of course, I have abbreviated much from the above anecdotal stories especially in regards to actual identification techniques. In order to reliably (and you simply cannot make a mistake) identify mushrooms you must first understand their morphology and maybe not all but a lot of their taxonomy. Plus even a little microscopy won't go astray! I know the latter may seem daunting however, this is one of the best ways to help you NOT become poisoned by making a mistake.
                      The poisonous "Yellow Stainer" Agaricus xanthodermus


An unidentified Australia species of gilled fungi growing in dry bushland on the east coast of Australia


 We often read in books about picking wild mushrooms, there is a “poisonous cousin”, in other words, similar looking mushrooms which are not edible. In truth as one learns to properly distinguish between various mushrooms, these supposed “poisonous cousins” 
A "poisonous cousin" OR is it? Boletus calopus -poisonous but not deadly! 


 could only be selected by someone who is clearly walking around with closed eyes, ie being careless and or stupid and we all know, combining the elements careless and stupidity generally give an undesirable end products. NOW, I would NEVER recommend any book no matter how good it is, to use it solely to identify 
Macrolepiota procera, the Parasol Mushroom

an edible mushroom, however good books are extremely useful (like on ANY subject matter). IMHO The best way to learn is from friends (or some foraging group with experienced pickers) from which it is in their culture to pick mushrooms and who have never been poisoned 

or have been and are alive LOL, OR from some other expert (you will probably of course pay for the latter). Finally, I find them fascinating just to photograph (as you might have guessed LOL from pictures I sometime post to FB and Instagram.








Note for those who want to see the world's deadliest mushroom then check out some old videos of mine on my FB page and there you will see Amanita phalloides, one bite and you WILL DIE. The poison can not be cooked from it. Phalloidin (that's the toxin) is very very deadly, as apposed to just deadly LOL)




                                                                   @BushcampingTools