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.



Gerber New Steadfast Hunting Knife | Plain Edge Fixed Blade w/ Clip Point

1 min read

Gerber New Steadfast Hunting Knife Gerber re-introduces an old Gerber design, the Steadfast, this time with modern materials and reliable but venerable ideas. The modern Steadfast matches the old pattern superficially but isn’t quite what it used to be. In old-fashioned high carbon steel, this was a much better knife.

Now made in China, this rat tail tang fixed blade knife uses only 440A high carbon stainless steel, so expect a serviceable edge that needs frequent honing. Razor-sharpness is still possible, but 440A won’t compete with the edge retention of higher quality steel. Workmanship of the Steadfast is good, with solid stainless steel blade guard and bolster, but the synthetic handle covered with textured SoftGrip is only functional. You won’t buy the Steadfast for its looks.

The heavy six-inch blade of this 10-3/4-inch hunting knife features a false upper edge and clip point. Weight of the knife exceeds 11 ounces, above the weight of many hunting knives which have equivalent function but a more modern design. The most striking good feature of the Gerber Steadfast is the grip, not the blade. With two deep finger choils built into the handle, there’s very little chance this solid and strong knife could ever slip from your hand. The sheath of ballistic nylon which comes with the Gerber Steadfast includes a protective insert to prevent the edge or point from cutting through the fabric — another good feature skipped by some cost-cutting manufacturers. Snap closure adds extra security.

The Gerber Steadfast really is a step back, but if you’re looking for a utilitarian hunter/skinner, it’s not a bad choice. Gerber could have left it in the archives, though, because this version is only ordinary and doesn’t make anyone long for the good old days.

Find this Gerber Steadfast Knife:

Find this knife on eBay:

[phpbay]Gerber Steadfast, 2[/phpbay]

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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