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.
Bear & Son Black Butterfly Knife, Skeletonized | Functional Balisong Martial Arts, Tactical Drop Point
54 sec read
If you’re a martial artist training in the Filipino style, the Bear & Son’s Black Butterfly is a big step up from a balisong built only for practice. The hollow ground edge arrives razor-sharp, and the drop point blade is the right size and style for ordinary chores and campwork.
Bear & Son produces several versions of the balisong knife at their factory in Jacksonville, Alabama, and the Black 4-inch model is one of their most utilitarian. Built with a high carbon stainless steel blade and pivoting cast metal handles, the knife is well balanced and lightweight. Skeletonizing the handle halves cuts out ounces without seriously affecting the strength of the build. A black epoxy powder coat improves the look of this simply-made balisong, which opens easily with a practiced swing. The metal latch keeps the knife locked either in closed or open position. The Black Butterfly is more functional than beautiful and able to take a fair amount of abuse without serious damage.
Balisong knives are usually thought of as originating in the Philippines, but similar knives existed even earlier in France and may have migrated to the Philippines with French colonists. The butterfly knives became popular in America as returning WWII soldiers brought them back from the Pacific theater. As with automatic knives from Europe, import restrictions soon fell into place. Still popular with collectors, the balisong also finds a home as martial arts equipment.
For a larger version of the Bear & Son butterfly knife, see the Silver Vein Balisong.
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’re a martial artist training in the Filipino style, the Bear & Son’s Black Butterfly is a big step up from a balisong built only for practice. The hollow ground edge arrives razor-sharp, and the drop point blade is the right size and style for ordinary chores and campwork.
