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.



Columbia River Knife & Tool Big Dog Tanto Knife | CRKT Combo Edge Kit Carson Titanium M16-14T

1 min read

Columbia River Knife & Tool Big DogKnife maker Kit Carson created his series of M16 Knives with custom-built machined titanium handles. The Columbia River Knife and Tool M16-14T Big Dog Tanto now brings that superior quality to CRKT’s production versions.

Ounce for ounce, the 6AL4V titanium in the Big Dog’s machined handle is stronger and more corrosion-resistant than counterparts in either stainless steel or aluminum. Bead-blasting reduces the metallic shine of the knife’s frame and AUS8 high carbon stainless steel blade, and the polished stainless steel liners lie inconspicuously inside. Teflon-coated bearings provide smooth opening action, and Teflon on the stainless steel pocket clip makes slipping the knife over a pocket’s lip much easier. The tanto-style blade, nearly four inches long, includes a short serrated section for heavy cutting and a strong angled point for penetration. Open and locked, this is a full-sized knife with an overall length of 9-1/4 inches.

Although the skeletonized handle, AutoLawks switch, and dual thumb studs make the knife look complicated, the inner workings are simple. Thumb studs and the trademark Carson flipper start the blade moving and swing it fully open. The single liner-lock stainless steel bar locks the blade in place. The spring-driven AutoLawks safety system automatically backs up the liner lock — no matter how you grip the knife, you can’t press the lock out of closed position.

To close the knife, pull the AutoLawks switch back and press the liner lock bar to the side — the blade swings free for one-handed closing.

For a light clip-point production version of the Kit Carson M16 knife, see the CRKT M16-13Z.

Find this CRKT Big Dog Tanto:

 

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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