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.



Kershaw Folding Double Duty Pocketknife | Lockback One Handed Clip & Spey Blade

1 min read

Kershaw Folding Double Duty Pocketknife Kershaw’s Double Duty Knife offers the same advanced features and traditional design as the smaller Double Cross. This 4-1/8-inch pocket folder also gives buyers a different combination of AUS-8 stainless steel blades. The extra size makes this stouter model of Kershaw’s unique one-handed opening pocket knife work even better.

If you like the classic pocketknife build but want one-handed opening added to that, your choices are fairly limited today. Many of the classic styles do come with lockback blades, but most one-handed opening knives are modern in design and include the sometimes -appreciated pocket clip. If you use a pocketknife more than occasionally, the clip gets in the way quickly. Kershaw makes this knife in the familiar old pattern — designed to lie quietly at the bottom of the pocket — but adds thumb studs and lockback to those classic good looks.

The 2-3/4-inch clip point blade and the 2-5/8-inch spey blade unfold from nickel bolsters at either end of the hardwood slab handle. Inside the liner of the knife lies an ingenious liner lock spring, which secures either or both blades in the open position. Using one spring to lock both blades cuts down on size and weight. This double lockback knife weighs only 3.1 ounces.

In use, the larger handle offers a much more comfortable grip than the usual pocket clip folder. Closed, the knife has the same smooth contours of the classic polished pocket style that sits in your pants pocket without wearing holes. Safer to work with than the old slip joint blades that could fold back on your fingers, the Kershaw Double Duty takes an important step up in practical quality without losing the good points of the old knives.

Find this Kershaw Double Duty 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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