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.
Open the Cold Steel Spartan and you’ll probably say, “Wow! That’s a big knife!” All the details of this pocket clip folder inspired by the Kopis sword of ancient Greece actually work well. Like it’s ancestor, the Spartan is made for cutting meat.
In today’s world, the Spartan is well designed for field dressing game. The 4-1/2-inch blade’s point is shaped for penetrating, and the deep belly of the knife aids in shallow skinning cuts or deeper butchering cuts. The recurved plain edged blade of AUS8A high carbon stainless steel draws the knife deeper into anything that passes over it, including rope and straps. If you don’t like the feel of G-10, you’ll appreciate the hard ribbed Grivory of the Spartan’s handle. Grivory often substitutes for metal in the automotive industry with the feel of iron or steel but not the weight. By shape alone, this unusual knife stays firmly in hand. Stainless steel liners beneath the six-inch Grivory handle slabs add even more strength. The Spartan’s Tri-ad blade lock is equally tough and clearly able to survive more punishment than the average user deals out.
Technically, the 7-1/2-ounce Spartan is a one-hand opener, using a thumb plate on the back of the blade as a leverage point. Action of the knife typically is stiff, especially when new. That limbers up with use, but one-hand opening may not be as reliable as the two-handed method. Cold Steel suggests hooking the thumb plate on the lip of the pants pocket and opening the blade that way. Owners are confirming that this isn’t as simple as it sounds. Combine that with the extra stiffness of the stainless steel pocket clip, and there’s some heavy wear and tear on pants.
You wouldn’t notice the link to Greek history unless someone explained it, and there are a few quirks — but if you like large folders you’ll like the Spartan.
See the Cold Steel Espada for an even larger folding knife inspired by ancient weaponry.
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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Open the Cold Steel Spartan and you’ll probably say, “Wow! That’s a big knife!” All the details of this pocket clip folder inspired by the Kopis sword of ancient Greece actually work well. Like it’s ancestor, the Spartan is made for cutting meat.
