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.



Columbia River Long’s Peak Folding Clip Knife | LAWKS One Handed Locking Plain Edge or Serrated Blade

1 min read

Columbia River Long's Peak Folding ClipClimber’s knives often seem under-designed, with strength cut back to save weight. The 14 K Summit Long’s Peak folding clip knife from Columbia River Knife and Tool takes inspiration from the climber’s choice of either weight or strength and provides a rugged answer.

Four ounces for a pocket clip folder with a three-inch modified drop point blade, probably will seem heavy to an ultra-light hiker or mountain climber concerned with every extra ounce of gear. Zinc alloy handle slabs do outweigh modern synthetics, even when they’re skeletonized with lightening holes as in this knife. With liners of 420J2 high carbon stainless steel and a blade of AUS6M stainless steel, the makers did not cut weight in the wrong places. The Long’s Peak is dependable and will be popular even with owners who don’t climb the high country.

Available in either plain edge or serrated edge styles, the Long’s Peak offers a long lasting razor edge in either build. Torx screws used in the handle and the pivot bearing allow adjustment but seldom need tuning. The Long’s Peak knife opens smoothly with one hand, using the left or right-handed thumb system, and locks into place with LAWKS — one of the most secure locking mechanisms on the market.

The LAWKS (Lake And Walker Knife Safety) system uses a thumb-controlled lever on the spine of the handle to prevent accidental blade closure. Open the knife with the thumb stud and push the lever forward — the knurled knob stays low and out of the way and pressure on the blade only increases the lock security. Pull the lever back to smoothly close the blade again. There’s no possibility of releasing the lock by squeezing the handle too hard, as with many liner lock knives, and twisting the handle won’t pop the LAWKS out of position. Save two ounces somewhere else — the Long’s Peak is worth the weight.

Find this Columbia River Long’s Peak 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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