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 Muskrat Pocket Knife 2247R | Slip Joint Dual Clip Point Blade w/ Rosewood Handle, 4 Inch

59 sec read

Bear & Son Muskrat Pocket Knife 2247R Made in Alabama by Bear & Son Cutlery, this pocket slip joint folder shows that, even with simple knife styles, the people at Bear & Son take time to think.

Four inches long when closed, this sleek pocket knife holds two clip point blades nearly identical in pattern. Owners of dual blade knives already know the routine — the factory ships them both with the same edge grind, and you change that with a couple of hours of careful work with a whetstone. Give one blade a thin edge for the razor sharp applications, and the other a wedge edge for the coarse work. The Bear & Son 4-inch Rosewood Muskrat knife comes already customized with a main blade that’s hollow ground and a flat ground backup blade.

Construction details are beautiful and strong with highly polished high carbon stainless steel blades, polished nickel silver bolsters, and handle slabs of rosewood. Harvested from Central America southward to the Amazon basin, this dense tropical hardwood contains so much natural resin that it resists water and heat stress without changing its shape. Rosewood is one of the best knife handle materials — hard use and an occasional drop of oil are the best treatment.

The slip joint style is light duty but still very popular. Just be careful when using the knife for piercing, since pressure in the wrong direction folds the blade back toward the handle. Opening either blade is a two-handed task. The 2.4-ounce Muskrat is entirely American-made; all knife parts used by Bear & Son are manufactured in their own facility.

Find this Bear & Son Muskrat 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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