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.



SOG Tomcat Knife 3.0, Carbon Fiber S95CF-N | Collectible Knife Of The Year Award Limited Edition

1 min read

SOG Tomcat Knife 3.0, Carbon FiberSOG’s Tomcat — the company’s first folding knife — won Knife of the Year in 1988, with innovations that set the bar for large lockbacks. This updated model called the Tomcat 3.0 Carbon Fiber is a limited edition of 450 knives with the same improved features included in the new production model plus high-tech carbon fiber handle slabs.

The Tomcat 3.0 is heavily built for a pocket folder with a large stainless steel bolster and strong stainless steel liners. The strength is the Tomcat’s best feature, with higher quality components extending throughout the build. A 3.75-inch VG-10 blade forged in Seki City, Japan and hardened to Rockwell 59 to 60 gives the knife a totally functional clip point shape.

The blade opens with either hand using the left and right thumb studs at the blade’s base. The opening system includes some of the best safety features available. This isn’t the usual liner lock knife depending on a thin sheet of carbon steel to lock the blade open. SOG’s Arc-lock locks the blade both open and closed with a tempered steel rod. Shift the lock to either end of the lever’s slot to change the Arc-lock’s function. In independent lab tests, this bar-lock supported over 1,000 pounds of force. Few of us will exceed that when using the knife. The knife self-adjusts as the action wears, so with normal maintenance, you can expect the SOG Tomcat 3.0 to perform as well next year as it does today.

Either version of the 3.0 weighs only 6.5 ounces, but that’s still a lot of weight to carry loose in the pocket. The Tomcat 3.0 should be handier carried in its black nylon belt pouch.

Find this SOG Tomcat Knife 3.0:

 

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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