On this week’s episode, the guys talk about the best knives for gardening and general use around the homestead. They each chose five of their favorite knives that they use frequently around their garden and farm. They first talk about the different types of metal present on modern day knives and discuss the differences between high-carbon steel and stainless steel. They mention that high-carbon steel is easier to sharpen, but requires more maintenance and care. The high-performance stainless steels, which have become increasingly popular as of late, are great but can take longer to sharpen because the metal is harder. Travis’ favorite knives include the ESEE-3, the Morakniv Craftline, the Kershaw Leek and his newly acquired Benchmade 940. Greg’s favorite knives include Buck folders and several made by Bark River Knives. They conclude that the Kershaw Leek and the Bushlore Knife are the best two knives for the money.
On the Show & Tell segment, Travis has a head of Parris Island Romaine Lettuce that he grew in his garden. They give the lettuce a taste test and talk about the flavor compared to traditional iceberg lettuce. Greg mentions that romaine is his favorite type of lettuce to grow. They discuss how romaine is great for making caesar salads or using for lettuce wraps with chicken, pork or shrimp.
On the Q & A segment, they answer questions about starting spring crops in seed trays and the frequency at which soil samples should be taken. They explain that they usually start spring transplants around early February, and these would include tomatoes, peppers, eggplant, okra and watermelons. Greg explains soil sampling and suggests that the potassium, or “potash”, levels shouldn’t change much between winter and spring. He recommends not sampling the soil again as those nutrients should still be there for spring planting.