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.
The Benchmade Barrage adds powerful spring-assisted opening to the already solid construction of Benchmade’s Axis-lock knives. The Valox grip also has some excellent features, but doesn’t beat Zytel in wet weather.
Benchmade recommends the Barrage for boaters, rescue workers, and anyone else who needs a dependable multi-purpose blade which opens one-handed in difficult conditions. The 4-3/4-inch handle deploys a 3.6-inch drop point blade with nearly automatic speed and convenience. Dual thumb studs allow easy operation with either hand — unlock the Axis slide lock, push the blade partly open, and the strong spring-assist swings the blade to the open and locked position. Once open, it stays there unless the Axis lock is intentionally released.
Benchmade uses 154CM high carbon stainless steel for the Barrage’s blade, an alloy originally designed for industrial tools. The alloy’s strong points include high corrosion resistance, shock resistance, and superior edge retention. Barrage knives are available in three edge styles — plain, serrated, or combo. The 4.2-ounce Barrage includes a reversible stainless steel pocket clip for customized carrying options.
The Barrage’s Valox grip depends more on shape than texture to provide a firm hold. The flared bolster prevents slipping forward, and the elongated oval handle includes indentations for your fingers. Ribbing on the grip is minimal, but the Valox resin has great mechanical strength and remains stable and chemical-resistant from 284 degrees F. to -40 degrees F. Anywhere between, you can count on it.
Try the Benchmade Griptilian if you prefer a heavy-duty, one-handed opening knife with a textured Zytel handle.
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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The Benchmade Barrage adds powerful spring-assisted opening to the already solid construction of Benchmade’s Axis-lock knives. The Valox grip also has some excellent features, but doesn’t beat Zytel in wet weather.
