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.



Buck Pocket Clip Hilo Folder, Drop Point | Stainless Steel Knife Tom Mayo 179

1 min read

Buck Pocket Clip Hilo Folder, DropThe Buck 179 Mayo Hilo, designed by Tom Mayo, took inspiration from the surf and the sharks of the Hawaiian coast. The Hilo is all about sleek lines, light weight, and shark-tooth efficiency.

The bead blasted finish may have been intended to simulate sharkskin, but you’d probably not make that connection unless you knew the background. If you need a good pocket clip folder for use around saltwater, whether you’re a fisherman or sailor or surfer, the Mayo Hilo could be your best bet. A 3-5/8-inch drop point 420HC stainless steel blade slips from the stainless steel handle with a gentle push on the thumb stud and locks into place with Mayo’s patented frame lock, an integral spring section of the grip. Push from the other side to release the blade. It’s a good idea, since tightening your grip on the knife only sets the lock more firmly in place.

Titanium coatings on both blade and handle will reduce the corrosive effect of saltwater, still a problem even with today’s modern corrosion-resistant alloys. The knife folds to 4-1/2 inches and needs no sheath — use the stainless steel pocket clip to secure it on your hip in easy reach.

Unlike some modern knives engineered for the lightest weight possible, the Buck Mayo Hilo doesn’t sacrifice strength by skeletonizing the metal of the handle. A series of holes reduces the weight to four ounces but doesn’t remove enough steel to weaken the build. Keep a good grip on this folder, because although the shape of the knife fits the hand well enough, the finish itself is a little smooth.

Find this Buck Mayo Hilo 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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