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.



W.R. Case Canoe Pocket Knife, Damascus Folded Steel | Slip Joint Blades & Stag Handle 6098

1 min read

W.R. Case Canoe Pocket Knife, DamascusReleased in August 2010, the Case 6098 Canoe Pocket Knife adds the beauty of modern Damascus steel to a well-known W.R. Case & Sons design. Owners now have a chance to return to the good old days of high carbon steel that really holds an edge.

Only 3-7/8 inches long when folded, the three-ounce Case Canoe’s upswept nickel steel bolsters gave this model its name. Set on its spine, the knife does slightly resemble the shape of an old birch-bark canoe. The ample handle gives users plenty of leverage, and the India stag horn handle slabs provide a natural grip with no need for jigging. The amber color of the horn darkens gradually with age. The slip joint knife includes a main blade with a strong spear-point shape and a handy smaller blade in the penknife pattern. Both are very useful blades and handle ordinary tasks like carving and reaming extremely well, although the original purpose of the penknife blade was to sharpen the points of turkey quill pens.

What’s new and better in the Case Damascus Canoe knife is the steel. Folded layers of high carbon steel form the stock for these blades, but advanced processes allow the creation of deliberate patterns in the steel layering. Forging marks dimple the steel stock and form raindrop patterns enhanced by etching and polishing. This type of high carbon Damascus steel is darker than shiny modern stainless steel, and you’ll need to clean and oil the knife occasionally to prevent corrosion. I wouldn’t be concerned — my high carbon steel knives from before the stainless steel fad began are still doing fine.

For a more economical working knife from Case, see the Case Trapper Pocket Knife.

Find this Case Canoe 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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