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.



Ka-Bar FIN Folding Knife, Tactical Black 5551 | Comes In Drop Point, Tanto, Serrated, Combo or Plain Edge

1 min read

Ka-Bar FIN Folding Knife, TacticalKa-Bar made the FIN Folding Frame Lock Knife in both drop point and tanto blade styles and offered a choice of combo-serrated or plain edges on each version. This combo-serrated drop point FIN offers very little plain edge for fine cutting. Make sure it fits your purposes.

Open length of the knife is 6-7/8 inches, but only 2-3/4 inches of that is blade. The short but stout drop point blade of AUS-8 high carbon stainless steel is hollow ground and tempered to Rockwell 57-59. Edge bevel is a sharp 15 degrees made for slicing but not built to cut through nails. That actually makes this knife handy if you’re looking for a good utility blade. If you really want a knife to cut well, you’ll gradually hone a 20-degree bevel down a few degrees until it works. This one’s already there.

The FIN’s all-stainless-steel handle doesn’t look comfortable, but the arched back does fit the palm well, and the grip includes a shaped bolster for extra security. Notches on the spine of the blade allow safe thumb pressure. This tactical style knife offers features convenient for everyday use as well as emergency situations. The large thumb loop in the blade allows one-handed opening without an awkward thumb stud, and the blade locks solidly into open position with a sturdy frame lock. A stainless steel clip allows secure pocket carry.

If you need a good emergency knife for the car, this model offers the basics of a good harness cutting blade and a pommel stiff enough to bash windows. Backed by Ka-Bar’s excellent warranty, this tactical black folder is manufactured in Taiwan to meet Ka-Bar’s high standards.

Find this Ka-Bar FIN Folding 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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