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.



Gerber Obsidian Pocket Folding Knife | Clip Drop Point w/ Screwdriver, Bottle Opener

1 min read

Gerber Obsidian Pocket Folding Knife The Gerber Obsidian packs useful extra features into a small pocket clip folder, including three basic tools along with the drop point blade.

Only four inches long when closed, the knife conceals three blades within its black ballistic nylon handle. The main blade is a three-inch-long, plain-edged clip point of 440A high carbon stainless steel with two thumb studs for either right or left-handed opening. Two locks control that action — a slide lock to prevent accidental opening in the pocket and a plunge lock to fix the blade in the open position. Depress the plunge lock at the rear of the handle to release and fold the knife blade.

The two other handy blades include a Phillips screwdriver bit and a combination bottle opener and flat bit screwdriver. Using nearly every multi-blade pocket knife I’ve owned quickly turned at least one knife blade into a flat tip bit anyway. To have one designed for this task actually works a lot better. Neither of the tool bits locks in place, but neither has a sharp edge, so an accidental fold-up won’t hurt much.

The action of the knife is fairly smooth, but it probably will need some breaking in for true one-handed opening. Keep it clean and oiled, and practice often. The closed design of the textured nylon handle doesn’t add noticeable weight — the knife weighs only 4.6 ounces — and does keep out a lot of the interfering debris that fouls the swivel bearings of skeletonized knives.

A lanyard hole in the bolster offers a handy security option if you take the Gerber Obsidian into awkward places like roofs or mountain trails. Otherwise, the full-length pocket clip keeps it at the ready. It’s not a fancy knife, but it does more than one job well.

Find this Gerber Obsidian 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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