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.
The Buck 112 Ranger already was a sound knife design for anyone who needs a rugged blade for hard everyday use — and a dependable hunting or fishing knife for that impromptu getaway. In fact, I was skeptical of the changes that created the Buck 112FG — it’s not usually smart to mess with the details of something that’s already good. I’m glad to see that the changes are sensible, in keeping with the character of this well-known Buck folding hunter.
In the Buck 112FG Ranger, you’ll find the same excellent knife with a 3-inch-long 420HC high carbon stainless steel blade, easy to sharpen and tough to break. The opening system requires two hands, one to hold the knife and a spare thumb to catch the notch in the blade. Lockback is secure and definitely enough for safe work, but releases easily with finger pressure — again, a two-handed task. Rosewood and brass are the usual handle materials, a combination that is both serviceable and beautiful. It even holds up to abuse, so don’t worry about treating it roughly. Rub a little oil on the wood now and then when you clean the liner or sharpen the blade.
The improvement really is something better, not just something trendy. Four finger notches sculpted into the bolsters and handle increase the security of the knife’s already comfortable grip.
For a pocket knife, it’s a little bit large and heavy — the belt sheath is a welcome extra touch.
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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The Buck 112 Ranger already was a sound knife design for anyone who needs a rugged blade for hard everyday use — and a dependable hunting or fishing knife for that impromptu getaway. In fact, I was skeptical of the changes that created the Buck 112FG — it’s not usually smart to mess with the details of something that’s already good. I’m glad to see that the changes are sensible, in keeping with the character of this well-known Buck folding hunter.
