- Recipes
Eduardo Garcia's Charred Habanero Onion Salsa
Jon Marquez
Chef Eduardo Garcia’s charred habanero onion salsa combines smoky heat, citrus, and fresh herbs for a vibrant topping or dip that elevates any meal.
Read moreBeyond The Bench
- In the Wild
- Profiles
Blue Hour in Bristol Bay by Jessica Normandeau
Jon Marquez
Captain Jessica Normandeau gives us a glimpse of life onboard her fishing boat in pursuit of sockeye salmon in the waters of Bristol Bay, Alaska.
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- The Collection
Unleashing (Mini) Bedlam
Jon Marquez
Discover the legacy behind Benchmade’s new Mini Bedlam, a reimagining of a classic tactical knife, as an EDC pocketknife that retains all the power and precision of the original while...
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- Profiles
- The Collection
Greg Thompson: The Origins of SOCP®
Jon Marquez
Greg Thompson, founder of SOCP®, discusses how his martial arts and design background led to the creation of the SOCP® dagger, transforming self-defense training for military and law enforcement professionals.
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- Announcements
- The Collection
New Year, New Knife: A Preview of 2025
Jon Marquez
2025 is shaping up to be another big year for Benchmade. From a refreshed Bugout® and the long-awaited Mini Bedlam® to updated Barrage® models and new Water Collection variants, here’s...
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- In the Wild
- Profiles
Late Season in the Uplands: Tips from Durrell S...
Jon Marquez
Late-season upland bird hunting brings unique challenges and rewards. From understanding bird behavior to refining teamwork with your dog, Durrell Smith shares essential tips for hunting in colder temperatures and...
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- Recipes
Chad White's Fire-Roasted Buttercup Squash
Jon Marquez
Accompanied by pomegranate molasses and celery leaf, this smoky and tender squash recipe is a perfect side for that cowboy steak or pork tomahawk that's resting on the cutting board.
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