Dan Eastland Interview by KnifeCenter

Dan Eastland Interview by KnifeCenter

Dan Eastland of Dogwood Custom Knives stops by KnifeCenter and discusses how he got into knifemaking and where his passion for making bushcraft and kitchen knives comes from.



October 19, 2018 by Dan Eastland
Tin Roof Farm Radio Show - features Dogwood Custom Knives

Tin Roof Farm Radio Show - features Dogwood Custom Knives

John Malik hosts this wonderful gem of a podcast. Episode 4 features a conversation with Dan from Dogwood Custom Knives. They cover knife making, kitchen knives, and a few other topics. And Chef John Malik provides his own personal perspective on the quality and performance of Dogwood Custom Knives.



September 25, 2018 by Dan Eastland
Dogwood Knives appear in TOWN magazine

Dogwood Knives appear in TOWN magazine



September 18, 2018 by Dan Eastland
Dogwood Knives featured in Greenville Journal - Giving Chefs an Edge in the Kitchen

Dogwood Knives featured in Greenville Journal - Giving Chefs an Edge in the Kitchen

Functional and Beautiful, Dogwood Custom Knives gives local chefs an edge in the kitchen, Greenville Journal, Arts and Culture, August 2018, page 34.
September 18, 2018 by Dan Eastland
Dogwood Houndstooth Featured in Knives Illustrated

Dogwood Houndstooth Featured in Knives Illustrated

"Puukko Perfection," The Houndstooth from Dogwood Custom Knives bites down hard!

September 18, 2018 by Dan Eastland

Base Camp/Over Land Fish

Make delicious, flaky fish with a white wine sauce.

To make this fish, you will need:

  • trout (scaled or fillet)
  • 1-2T butter
  • one bag of boil-in-bag jasmine rice 
  • 1 cup + 1-2T flour
  • 1t dried oregano
  • salt and pepper to taste
  • 1 bag of fresh spinach (or other greens)
  • 1 lemon
  • 1.5 cups light white wine
  • 3/4 cup slivered almonds
  • 1 pot 
  • 1 fry pan


  1. Boil water in pot.
  2. Add rice.
  3. Cover rice.
  4. Reduce heat to simmer as instructed per packaging.
  5. Combine flour and seasoning (oregano, salt, and pepper).
  6. Dredge fish in flour.
  7. Heat butter in pan until brown.
  8. Add fish to pan.
  9. Plate cooked rice when it is ready.
  10. Spread spinach on plates to make a bed.
  11. Once fish is cooked and crispy, remove from the pan to plate.
  12. Add almonds and butter in the pan to lightly toast the almonds.
  13. Plate the toasted almonds.
  14. In the remaining butter, add 1-2T flour.
  15. Stir the flour constantly until it to brown.
  16. Add white wine .
  17. Gently scrape the pan.
  18. Serve sauce over fish.
  19. Slice lemon in half.
  20. Squeeze lemon over fish and spinach before serving.
March 31, 2017 by Dan Eastland

Back Wood/Backpacking Pizza

We used a 8" fry bake for this pizza in the back woods.

To make the dough, you will need:

  • 3C bread flour
  • 2t salt
  • 1t active dried yeast
  • 1C warm water
  • 1t sugar
  • 1T oil
  • heavy Ziploc bag

It is best to start the dough the night before or at breakfast the day you plan to bake the pizza.


  1. In the Ziploc bag, combine flour and salt.
  2. In a camp cup, combine yeast, sugar, and warm water.
  3. Allow yeast mixture to become active and proof for 10-15 minutes camp cup until frothy.
  4. Once the yeast is active, combine the yeast mixture with the flour in the Ziploc bag.
  5. Add oil to the Ziploc bag.
  6. Add water as needed in Ziploc bag to form a dough that cleans the sides of the container, sticking to itself instead of the walls of the bottle. 
  7. Close the Ziploc bag.
  8. Allow dough to rise until at least double in size. 
If it is cold outside, keep the dough under your shirt and or in a sleeping bag to keep warm while proofing.
  1. After the dough rises, punch down the dough and divide into 3-4 lumps, depending on the size of your pan.
  2. Allow the dough to relax in the container before shaping your pizza.
  3. Lightly oil your pan.
  4. Add the dough.
  5. Press to the edges.

To make the sauce, you will need:

  • dried tomato powder or paste in tube, based on desired texture
  • sun-dried tomatoes, soaked in warm water and minced to taste
  • 1/2t oregano
  • pinch chili powder or flaked 
  • 1t of sugar 
  • 1t granulated garlic 
  • 1/2T olive oil
  • salt
  • pepper

*Adjust measurements based on how many pizzas you plan to make.


  1. Soak and drain tomatoes.
  2. Combine all ingredients in a camp cup, adding small amounts of water until you have a the desired consistency for pizza sauce.

To make the pizza, you will need:

  • dough
  • sauce
  • toppings, like pepperoni, mushrooms, olives, and onions. (Go wild, but no pineapple. One shall never put pineapple on thou pizza.)
  • flour
  • cutting board
  • small fry bake
  • olive oil
  • camp stove
  • large rock log to balance fry bake


  1. Flour the cutting board.
  2. Roll out the dough.
  3. Lightly oil the pan.
  4. Push dough into pan.
  5. Coat dough with sauce.
  6. Cover with toppings.
  7. Bake to golden, yummy goodness.
March 14, 2017 by Dan Eastland

Base Camp/Over Land Pizza

Cook a delicious pizza at Base Camp using a dutch oven or fry bake. The best way to bake the pizza is to scrape away the coals from the bed of the fire. Set the pan about 4” above the ground to bake the perfect pizza.
March 09, 2017 by Dan Eastland

Cutlery Lover features Echo-7 & Firefly handles in "EDC Update"

Cutlery Lover has been taking a Heritage Echo-7 out for a test drive for a while. He even added some new firefly grips a few weeks ago. Go check him out on YouTube and him some Dogwood family love!

February 21, 2017 by Dan Eastland