A folding saw is an essential item of equipment when travelling in woodland areas, but sometimes something a little larger can ease the workload and open up possibilities. Carrying a buck saw or pack saw is one way to address this, but if you want to travel a little lighter it is possible to carry just the blade and improvise a frame from the woodland; one of the many skills taught on the Woodlore Camp Craft course. The bending of the wood is usually facilitated by heating, but this is not always necessary as you will see. For this guide, we used a 24″ Bahco Bowsaw Blade.
2016 UK Courses are Now Available to Book
The wait is over – we are pleased to announce that our UK courses for 2016 are now available to book on our website, so why not start or continue your Woodlore journey…
We are also giving away a free Petzl Headtorch with every 2-day or week-long UK course booking made by 31st October 2015. Please read our previous post for further details.
How often do you yearn for something truly inspirational to shake up your life and open the door to a new and exciting world of adventure? For Woodlore instructors Dan Hume and Keith Whitehead, this is exactly what happened when they first made the decision to book onto a Woodlore course. They found the passion, insights and skills that are the gateway to the wilderness beyond our courses and on to their own trips and expeditions. We invite you to take your first steps in to the wilderness with Woodlore.
“In the time since I started exploring the natural world, I have had the privilege to witness more of its variety and splendour than I could ever have imagined. Woodlore has taken me on a tremendous journey that has really only just begun. Why not start yours now and see where it takes you?” – Dan Hume
“Woodlore put everything together for me and from the minute that I walked into the woods, everything made sense. The outdoor world is now a far more vibrant place and there is a lifetime of learning and adventure ahead of me.” – Keith Whitehead
Zebra Mussels: The Striped Menace!
The following post was written by Woodlore Aspirant Instructor Sarah Day.
Our wonderful waterways are now being accessed and enjoyed by more people than ever. The rivers teem with canoeists, kayakers and paddle boarders, as well as the traditional rowers and anglers. Most are aware to some degree of the risks of sharp (often man-made) debris in the river, fallen trees, and the hazard of the water itself – even that of Weil’s disease – but many are unfamiliar with the harm that their own actions can cause to the ecosystem and how they can avoid doing so.
I was paddling recently in the River Stour in Suffolk, near Langham. My partner spotted a jawbone (probably from a cow) on the river bed of the shallow section and picked it out to show me. It wasn’t the worn teeth and odd hole through the side that I noticed first though – it was the tiny, striped mollusc shell clinging to the bone.
I recognised it from the warning poster I’d seen at Alton Water the week before. It was almost certainly a zebra mussel; an invasive species of freshwater mussel, native to Russia, that probably came here originally in the ballast water of ships. It is small but prolific, and can totally clog up water treatment plants, kill native swan mussels, and cause lake beaches to become virtually unusable due to the swathes of sharp shell fragments.
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How to Cook Outdoors: Moss-Steamed Trout
In this edition of our outdoor cooking guides we focus on the method of steaming your food between two layers of moss. While not often seen, this technique happens to be one of the simplest ways of cooking in the outdoors, particularly with fish. It requires very little in the way of utensils or equipment (which also means minimal washing up), and is very hygienic.
To us though, the greatest benefit of using this method is the way that it leaves you feeling truly immersed in the outdoors. The act of reeling in a fresh catch and cooking it just minutes later over the campfire, using little more than the materials nature provides us with, gives a profound feeling of self reliance and respect for nature that is hard to match.
This particular dish requires just two ingredients – trout and wood sorrel, the latter being a very pleasant stuffing when working with fish. In order to cook this meal, you must first prepare a hot fire with a good bed of embers, preferably of oak.
Ingredients:
- 2 x trout
- 1 x handful of wood sorrel
Your Julius Pettersson Knives – Collection #1
Ever since we began stocking Julius Pettersson’s hand-forged knife blades, craftsmen and women the world over have been sending in photos of the superb finished knives they’ve made using these carbon steel blanks. From the more traditional reindeer antler, right through to reclaimed bowling balls, we’ve seen an incredible variety of materials being used to make an equally wide range of handle styles. Shown here are just a few of the more recent submissions:
“As a forester, I often come across pieces of timber that are too good to go to waste. The handle here is made from an oak burr that was on a tree I felled in Lamberhurst, and I added a brass bolster and lanyard tube as I thought the colours would match nicely. After a lot of filing and sanding, I got it to fit in my hand comfortably. I then decided I would try to make a sheath, as I thought it would be another fun project… Little did I know leather working is very time consuming! After a couple of late nights, it was finally finished and I’m glad I made it myself. It was a pleasure, and probably wont be the last one I’ll make. I have also filed down a section of the back of the blade so it works with a firesteel now.” – James Vann
Ontario Tourism Expedition – Winner Revealed
Thank you to everyone who entered the recent Ontario Tourism competition to win a wilderness adventure to Ontario with Ray Mears. Ontario Tourism Marketing Partnership has now revealed the winner of their UK prize draw. Congratulations to Jonathan Armstrong (pictured with his wife below) from Manchester, who was drawn at random from over 26,000 entries to the competition.
The Woodlore Summer Sale
The Woodlore Summer Sale is now here, with big reductions to over 50 items of bushcraft clothing and equipment, from such brands as Bergans, Buffalo, Fjallraven, Hilleberg, Icebreaker, Petzl and Swazi.
To view the full range of sale items, please click here.
How to Cook Outdoors: Elderflower Fritters
At this time of year the hedges are blooming with elder, and the flowers are now at their prime. It is a wonderful sight, and for generations countryfolk have used the plant to make cordials, champagne and wine, amongst many other uses, and for many it is seen as the true taste of the season. In this article we demonstrate how to make one of the tastiest and easiest dishes of the summer.
The flowers, berries and finest stems next to the flowers are safe to eat; simply take care not to consume too many of the larger stems, as this can cause an upset stomach.
The dish shown here would serve three to four people.
Ingredients:
- 20 x elderflower heads
- 4 x handfuls of flour
- 1/2 a handful of sugar
- 4 x tablespoons of vegetable oil
- 2 x egg whites
- Water
Memories of Namibia
As we look ahead to our next Namibia expedition in 2016, Woodlore’s Dan Hume unearths some unseen photos from his last visit to this remarkable country.
Learning to Live Comfortably in the Woods
We recently ran our first Camp Craft course of the season in a beautiful piece of countryside, close to the historic town of Battle in East Sussex.
As part of the preparation for the course, our most senior instructors Dan Hume and Keith Whitehead had been busy practising the splicing and whipping techniques that they’d be passing on to those attending. Learning traditional skills such as these is what makes this course such an enlightening and rewarding experience.












