Let’s be honest—when you’re cooking outside, you don’t want to mess around with a full knife block. You just want a few solid blades that get the job done, whether you’re slicing steaks, chopping veggies, or cutting through firewood kindling.
So let’s keep it simple. Here are the only knives you really need for outdoor cooking—and how to actually use them.
1. The Cleaver: Your All-in-One Workhorse 🔪
If you bring just one knife to the forest, make it a cleaver.
The MWTP Special Edition Cleaver is sharp, tough, and surprisingly versatile. You can use it for:
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Breaking down meat (bones, no problem)
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Chopping onions, potatoes, herbs—anything, really
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Slicing bread or soft foods without crushing them
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Even splitting kindling if you're careful
It’s got weight behind it, which means less effort for you. And with its full tang design and acacia wood handle, it feels balanced and sturdy in your hand—built for the wild.
🔥 Bonus: It looks pretty badass resting on a cutting board next to a roaring fire.
2. The Damascus Cleaver: Precision Meets Power
If you’re someone who appreciates a little more finesse, the MWTP Damascus Cleaver gives you the same muscle as the Special Edition, but with a little more style and edge retention.
Thanks to its 67-layer Damascus steel and AUS-10 core, it stays sharper, longer. Great if you’re prepping lots of food or want a blade that feels like it belongs in a pro kitchen—but still works on a log table in the woods.
Perfect for:
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Delicate slices (like tomatoes or herbs)
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Everyday campfire cooking
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Outdoor food photos that make your friends jealous
3. The Moss Green Cleaver: Built for the Elements
Want something a little more rugged and unique? The Moss Green Cleaver is for you.
It has all the features of the other cleavers—sharp, full tang, solid—but with a green resin and burl wood handle that gives serious “forest chef” vibes. This one’s a great pick if you want a blade that can handle wild cooking and still turn heads.
How to Keep Your Knife Sharp Outdoors
Doesn’t matter how good your knife is—if it’s dull, it’s useless (and dangerous). Before every use, give your blade a quick hone with the MWTP Honing Steel.
Just a few swipes and you’re good to go.
And when you're not using your knife? Store it safely in the Cleaver Sheath. It’ll keep your blade protected—and your fingers too.
How to Use Your Knife Like a Campfire Pro
Outdoors, your knife is more than just a kitchen tool. It’s a survival sidekick. Here's how to make the most of it:
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Chop confidently: Let the weight of the cleaver do the work. No need to force it.
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Cut on the right surface: Use a wooden cutting board like the Olive Wood Cutting Board to protect the blade and keep things steady.
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Keep it clean: A quick rinse (no soap), dry it off, and oil it lightly if you’re storing it for a while.
You don’t need ten different knives to cook amazing meals outside. Just one or two good ones—and the right care—can take you from campfire newbie to outdoor chef.
