Top 20 Homesteading Tools

(Page 9 of 9)

Issue # 185 - April/May 2001
By John Vivian Illustrations by Will Shelton  
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I prefer knives of carbon steel, which is softer than stainless. Carbon steel blades can be sharpened to a razor-like edge, but they must be honed frequently on a grit carver's rod or butcher's steel, or a wedge-shaped, milled metallic-ceramic HoneSteel by Schrade Knives. Chicago Cutlery distributes a wood-handled, carbon steel knife with a quick, fine edge that is sold in catalogs for homesteaders. For more information about knives, see "Small Swords" in the February/March 2001 issue of MOTHER EARTH NEWS.

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20. SCALE

An accurate kitchen scale is essential if you plan to do any serious food preserving, as most recipes for krauts, pickles and smoked products are given by weight. Especially with pickle recipes, inaccuracy can result in far too sour or dangerously bland a product. You can cover most of your needs with a zero- to one-pound/ 100-gram scale for chemicals, spices and flavorings, and another that measures one to ten or 20 pounds/ kilos for bulk ingredients.

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