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.



Case Medium Stockman Pocket Knife | Clip & Spey w/ Bone Amber Handle 6318 00039

1 min read

Case Medium Stockman Pocket Knife The Case Medium Stockman 00039 offers styling similar to the Case Amber Stockman but with slight differences in blade design and a more compact build. Built with the same quality as the larger version, this model might better suit the needs of people who don’t work with livestock on a regular basis.

The slender clip blade of the Medium Stockman extends a slim 2-1/2 inches of high carbon stainless steel. Spey and sheepsfoot blades are cut back to 1-5/8 inches and 1-7/8 inches, respectively. Width and thickness are still enough to make this a useful knife with a practical working length of just over six inches. The folded length of only 3-5/8 inches fits the pocket better than the larger models.

If you do a lot of cutting with a pocketknife, you will miss the extra size since this smaller model may not provide enough handle for real control and full pressure. For light jobs, the sort most of us run across daily at least, it’s a perfect fit. The straight cutting edge and dropped point of the sheepsfoot blade mark a finer line than any carpenter’s pencil, and the clip point blade often comes in handy at lunch when you’re a little short of proper silverware. Use the spey blade’s surgical curve to open boxes without dragging a point across the contents. Pocketknives like the Case Stockman don’t go out of style — they just find new uses.

Case makes this smaller version of the Stockman with the same natural materials used in the larger knife, including jigged zebu bone imported from Brazil. Selected because of its unique density, the zebu bone slabs are textured — or jigged — with unique patterns to enhance the grip and the look of the knife before being fitted permanently between the nickel bolsters.

Find this Case Medium Stockman Pocket 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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