JT Hats
James grew up on an Ozarks farm where tools like axes and picks were still used in the daily routine and the blades of stockman's pocketknives served their original functions. Receiving his first pocketknife at age four he got it open by himself nearly a year later and spent his formative years wandering the woods with a succession of ever larger knives, a book of matches and a rifle.

A veteran of Vietnam, James also served in Alaska during a stint in the Army, receiving his first intensive culinary training by setting a record for extra KP at Ft. Richardson.

Settling in the Pacific Northwest after his discharge, James crewed on sailing yachts in local races, backpacked hundreds of miles of mountain trails in search of good trout fishing, and occasionally attended college.

His first serious job as a civilian resulted from answering a Seattle Post Intelligencer want ad requesting someone who could lift 120 pounds repeatedly and wasn't afraid of fire. James apprenticed to John Frazier -- the most knowledgeable traditional foundryman in North America at that time -- for the next six years.

Returning to the Ozarks James made his living by growing ginseng on a hand-terraced wooded hillside and selling handmade wood turnery, furniture, sculpture and architectural carvings. James harvested trees from his own land, processing logs into posts and beams and turnery billets with saws, axes, froes and planes. Since many tools he needed were no longer available, James built his own forge from a barbeque grill, a vacuum cleaner and a 55 gallon steel drum, found a chunk of railroad track for his first anvil, and taught himself blacksmithing -- creating his own knives and tools from scrap steel and sweat.

Changing economic pressures eventually forced James back to the restaurant industry in Branson, Missouri, and later to even more success as a maintenance engineer for one of Branson's largest condominium resorts. Finally escaping to Indiana, James now makes his living telling true stories as a freelance writer.



Boker Hyper Knife by Chad Los Banos Subcom | Tactical Black Plain Edge Blade, Pocket Clip

1 min read

Boker Hyper Knife by Chad Los BanosDesigned by Chad Los Banos and manufactured by Boker, the Hyper streamlines one of Los Banos’s earlier knives — the Subcom. Built thinner but just as solid, this 3.2-ounce, one-handed opening knife slips neatly into the pocket with a barely noticeable profile.

Dual thumb studs allow opening from either side of the blade, and the wide stainless steel pocket clip reverses for tip-up or tip-down carrying. The Hyper’s tactical black coating eliminates the shine of the AUS-8 high carbon stainless steel blade and all other visible metal parts. An internal frame lock holds the blade securely in the open position and releases easily.

The Hyper extends to a full length of 6-1/4 inches with a wide handle and a comfortable grip of fiber-reinforced dark nylon. Textured handle slabs provide a non-slip surface enhanced by grip-zone notches and shallow finger choils. There’s considerable strength in the wide blade of the Hyper and an improved cutting design. Length of cutting edge is actually slightly longer than the 2-3/4-inch blade because of the slight recurve at the base. That shallow concave section focuses cutting pressure near the handle where the leverage advantage is greatest. When cutting heavy material like rope or seat belt webbing, the material sinks deeper against the cutting edge as it moves forward on the blade. Even with a plain edge, the knife grips as it cuts.

Even the Hyper’s stainless steel pocket clip seems better than average, wider than the standard clip and strong enough to actually keep the knife in place. Conservative in size, the Hyper packs a lot of quality into a small package.

Find this Boker Hyper Knife:

 

JT Hats
James grew up on an Ozarks farm where tools like axes and picks were still used in the daily routine and the blades of stockman's pocketknives served their original functions. Receiving his first pocketknife at age four he got it open by himself nearly a year later and spent his formative years wandering the woods with a succession of ever larger knives, a book of matches and a rifle.

A veteran of Vietnam, James also served in Alaska during a stint in the Army, receiving his first intensive culinary training by setting a record for extra KP at Ft. Richardson.

Settling in the Pacific Northwest after his discharge, James crewed on sailing yachts in local races, backpacked hundreds of miles of mountain trails in search of good trout fishing, and occasionally attended college.

His first serious job as a civilian resulted from answering a Seattle Post Intelligencer want ad requesting someone who could lift 120 pounds repeatedly and wasn't afraid of fire. James apprenticed to John Frazier -- the most knowledgeable traditional foundryman in North America at that time -- for the next six years.

Returning to the Ozarks James made his living by growing ginseng on a hand-terraced wooded hillside and selling handmade wood turnery, furniture, sculpture and architectural carvings. James harvested trees from his own land, processing logs into posts and beams and turnery billets with saws, axes, froes and planes. Since many tools he needed were no longer available, James built his own forge from a barbeque grill, a vacuum cleaner and a 55 gallon steel drum, found a chunk of railroad track for his first anvil, and taught himself blacksmithing -- creating his own knives and tools from scrap steel and sweat.

Changing economic pressures eventually forced James back to the restaurant industry in Branson, Missouri, and later to even more success as a maintenance engineer for one of Branson's largest condominium resorts. Finally escaping to Indiana, James now makes his living telling true stories as a freelance writer.



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