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.
If you want a knife for everyday use, the Kershaw Skyline could be your favorite. It’s dependable, simple, and opens easier than most one-hand opening knives.
Kershaw built the Skyline for people who need a dependable pocket utility blade, leaving out all the fancy stuff that looks pretty but breaks or weighs too much. At 2.3 ounces, you’ll hardly notice this knife when it’s clipped to the edge of your pocket. When a chore calls for a good cutter, the Skyline responds with a 3-1/8-inch-long hollow ground blade of Sandvik 14C28N stainless steel. A thumb stud on the blade helps with opening, but the better method involves pulling back on the flipper that projects from the spine of the closed knife. With the tip of your index finger, you can open and lock the blade in one easy motion without slipping your thumb across that sharp edge. Once open, the secure liner lock prevents any accidental closure and allows work with full pressure — in safety. A deep finger choil adds to the grip the textured G-10 handle slabs provide. The “stonewashed” surface of the blade reduces glare without the military look of a tactical knife.
Torx screws allow adjustment of bearing tension and even complete disassembly by owners, so as the knife wears, you can keep it in top condition. If age slows it down, a disassembly allows thorough cleaning and a return to easy action. With a handle length of 4-1/4 inches, it’s enough knife to fit anyone’s hand, offering enough hold for heavy slicing work. Like most pocket folders, it’s not meant for prying — the drop point blade is only 1/8 inch thick.
For a tactical product of similar size, see the Kershaw Black Storm with a recurve blade designed for strap cutting and other tough jobs.
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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If you want a knife for everyday use, the Kershaw Skyline could be your favorite. It’s dependable, simple, and opens easier than most one-hand opening knives.
