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.



Case Stag TrapperLock Pocket Knife 5154L | Locking Folder Stainless Steel 05525

1 min read

Case Stag TrapperLock Pocket KnifeAlmost too good to be true, the Case Stag Series 5154L Trapperlock takes an old but loved pocket knife and makes it better. If you already own the traditional model but secretly envy the newer one-handed locking folders, this is your chance to discreetly retire the Trapper slip joint and join modern society.

This really is the old reliable Case XX Trapper — one of the company’s most popular pocket folder knives since the Case company began producing knives in 1889 — but with modern perks that are rapidly becoming standard features. The old Trapper opened with a thumb notch and snapped into place with a pressure-release spring bar (the slip joint method). The new Trapperlock is a whole new beast. The Trapperlock’s clip point blade spins open on a precision bearing, easy enough to flick open with the thumb in a one-handed movement. Fully open, the blade seats with a stout liner lock that holds the blade open until intentionally released by side pressure. There may no longer be the need for that cautious father-son discussion about how pocket knives tend to close up on a person’s fingers if used incorrectly. This is a much safer and more practical knife.

Locked open, the Trapperlock has much of the blade security of a small fixed blade, but still has the look of the classic Case pocket knife. Genuine stag antler handle slabs and polished nickel bolsters form the grip, and the knife folds to a convenient 4-1/8 inches with no sharp edges to wear holes in your pocket. In 2008, Case began production of three classic styles in the Trapperlock design including Yellow Handle, Red Bone, and this knife in India Stag.

Find this Case TrapperLock Pocket Knife:

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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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