• Sheffield Tools may be best known for its line of multi-tools, but the company also produces a variety of knives. The newest knife in the company's line is the lock-back pocket knife. It features a black, 21/8-inch stainless steel blade, the back half of which is serrated. The handle/body is made from lightweight aluminum and comes in several colors, all with a brushed-metal look. The knife comes with a detachable clip -- one push of a button puts it on or takes it off -- with a D-ring at the end that connects to a carbiner. Suggested retail price is $12.99. For information: visit www.sheffield-Tools.com . Lure of the week Hawg Frawg Company: Mister Twister Lure type: Soft plastic frog. Sizes and colors: The Hawg Frawg comes in three- and four-inch models in a variety of colors. Target species: Largemouth and smallmouth bass. Technique: Rig it weedless on a Mister Twister Keeper Hook or fish it on a jig around lilly pads and weeds. It can be used with or without weight. Sugg. retail price: $5.19 (three-inch model) and $5.60 (four-inch model). Notable: The updated version of this lure has oversized legs meant to break the surface tension and create more water movement, enhancing its effectiveness as a topwater lure. It also has 3-D eyes. Tip of the week • Any good bass fisherman knows that largemouths and smallmouths both love to feast on crayfish. Lures that imitate them are a good choice in almost all waters. You can make your crayfish lures particularly effective, though, if you try to match them, in terms of size and color, to those in the water you're fishing. Turn over a few rocks or some leaf litter to see what the lake or river holds. Also, bass often prefer crayfish that have lost one or both pinchers because they're less threatening. To get more strikes on your plastic crawdads, snip off one or both claws. Recipe of the week Angels On Horseback Ingredients • 1 pack hot dogs• 12 ounces uncooked bacon• American cheese, sliced• toothpicks Directions Split the hot dogs without going all the way through. Tear strips of cheese and tuck it into the slits you've created. Wrap each hot dog with a slice of bacon and fasten it shut with toothpicks. Roast everything over a campfire using long-handled skewers until the bacon is crispy-tender and the hot dog is heated through. -- Bob Frye

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