Blundering Bushcraft

When it comes to campfire cooking the Dutch oven is generally considered the gold standard. It is almost indestructible, it is versatile, cooks evenly and it seems to just make good tasting food.  Yet the Dutch oven is just too heavy for me to justify in anything beyond car camping. So I set out to find something that would have many of the same traits as the Dutch oven but be a little more packable. After some looking around it struck me that in some regards the Wok is the Dutch oven of the East. It can: fry, stir fry, deep fry, steam, smoke, etc. Traditionally they have the same burn oil finish that gives cast iron cooking its wonderful flavor, and depending on material they are fairly durable. Being a fan of Asian food anyway it seemed like a great excuse to try out a Wok but first I had to find one. The finished Wok Like frying pans Woks seem to come in all sorts of materials and coatings so finding a plain carbon steel  wok (I wanted carbon steel instead of cast iron

Being fairly new to bushcraft I found myself in need of a good knife. When looking for basic and budget friendly bushcraft knifes two names seem to always come up: Old Hickory and Mora. After reading many reviews I let my preference for full tang knives win and I went with the Old Hickory. The Old Hickory 7" Butcher Knife by the Ontario Knife Company is a plain but functional knife. It is cheap ($12.50 on the makers site ), full tang, carbon steel and has a wooden handle. It works well in the kitchen and in the woods for slicing, chopping and batoning. I have had mine for a year now and it seems to hold an edge well. Although it is carbon steel I have not had any trouble with it rusting on me, with minimal care and maintenance. However there are some drawbacks with this knife: at 7 inches it is a bit long for fine woodworking, the handle is square and not very comfortable, the rivets that hold the wooden scales on are not very strong, there is no lanyard hole and it comes