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.
The knives from Puma’s Solingen, Germany, factory always look more like weapons than the average factory-made knife, and the Puma Stag Skinner knife holds true to that. The 5-inch blade of the Puma Skinner may be technically a Bowie style, but it has the flair of a European dagger. Designed for efficient piercing, the skinner is also strong enough for heavy work with a full length, full width tang and ample nickel silver finger guard.
The construction of the Skinner’s handle varies from the usual flush fitting riveted design and makes the handle itself somewhat stronger than the old pattern. Stainless steel rivets compress brass washers (Puma calls them rosettes) into countersunk holes in the handle slabs, giving the knife a uniquely rugged look. That also makes the grip a little rougher than usual, so it’s a point to consider if you’re more into function than art. Puma’s innovations sometimes become the mark of collector’s pieces, so any new feature is bound to attract attention.
Nine and 5/8″ in overall length, the knife with full grain leather sheath weighs 7-1/4 ounces, fairly heavy for a small skinner today. Compare it to an equivalent knife built with modern synthetics, and the weight doesn’t seem out of place. The 0.14″ 440C stainless steel blade balanced with naturally dropped stag antler scales does not feel like a weightless toy. You’ll never notice two or three extra ounces while hanging on the belt, but in the hand it makes a huge difference.
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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The knives from Puma’s Solingen, Germany, factory always look more like weapons than the average factory-made knife, and the Puma Stag Skinner knife holds true to that. The 5-inch blade of the Puma Skinner may be technically a Bowie style, but it has the flair of a European dagger. Designed for efficient piercing, the skinner is also strong enough for heavy work with a full length, full width tang and ample nickel silver finger guard.
