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.



Bear & Son Guthook Fishing Knife 444SR | Combo Edge High Carbon Stainless Steel Blade & Kraton Handle

1 min read

Bear & Son Guthook Fishing Knife 444SR If not for the half-serrated cutting edge, the Bear & Son 444SR Gut Hook knife would be a serviceable and economical knife for deer and smaller game. Because the serrations will be tough to keep sharp without professional help, it’s a much better choice for the boat than the deep woods.

Eight and 3/8 inches overall, the Guthook knife shows 4 inches of strong high carbon stainless steel blade. The plain edge of the forward third of the blade may wind up doing most of the field dressing work you do with this knife, since the serrated edge won’t handle too many tough jobs without losing some efficiency. The gut hook notch in the back of the blade’s point will be handy enough, enabling the owner to open the belly of game without snagging internal organs. Keeping the notch sharp requires special honing tools. Be sure to get a slipstone or diamond hone that actually fits.

Where the Bear & Son serrated gut hook excels is anywhere you need something to cut straps, rope, or cable. The serrated edge grabs bindings and slices through in one pass. On a boat, this could be a handy knife — with a corrosion-resistant stainless steel blade and a tempered steel tang enclosed in a rugged Kraton handle. Well-defined finger choils and a formed bolster give the textured handle a virtually non-slip and weather-proof grip.

The full-sized serrated gut hook knife fits securely in a quality leather belt sheath. Completely American-made in Alabama at Bear & Son’s only manufacturing plant, the 444SR is built entirely on site. Bear & Son doesn’t just assemble knives — this family business makes all their own parts as well.

Find this Bear & Son Guthook Knife:

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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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