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.



Ka-Bar Last Ditch LDK TDI w/ Pistol Grip | Tactical Law Enforcement Neck Knife

1 min read

Ka-Bar Last Ditch LDK TDI w/ PistolThe smallest knife so far in the Ka-Bar TDI series, the Tactical Defense Institute LDK neck knife could actually be stored in your wallet. The Last Defense Knife isn’t much larger than a credit card and wields a wicked cutting edge just 1-5/8 inches long.

The flat build uses the same pistol handle theory as TDI’s larger knives, but the grip only accommodates two fingers. The jimped spine of the blade allows some backup pressure from your thumb, but there’s very little knife here to hang on to. The hard plastic sheath of the LDK could be worn on a necklace, with the knife hanging upside down in the friction lock scabbard. A firm tug on the handle pulls it loose, but the bouncing and vibration of a hard run should leave it in place.

The small size makes the knife easily concealed. Ka-Bar suggests that the LDK tucks discreetly away under harness straps — stitched on through the edges of the sheath — if you’re suited up for tactical assault. Tucked away in a civilian pocket or purse, or strapped to running gear, the LDK could be a confidence builder for some. TDI’s fighting concept regards the knife as a claw, and the unique handle orientation presents the blade in that instinctive way. Made from 9Cr18 high carbon steel, hollow ground at a shallow 15-degree angle, the tiny LDK holds a razor-sharp edge.

The small size is also the knife’s biggest problem — the LDK isn’t large enough to grip securely. You’ll want something bigger as a primary defense, and something bigger as a backup. As a backup for the backup blade, the LDK is still borderline, but it might be all you have left. At 0.15 lbs, it won’t drag you down.

Find this Ka-Bar TDI Last Ditch 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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