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.
Boker Whittler Pocket Knife, Solingen Carbon Steel | Plain Edge w/ Red Jigged Bone Handle
1 min read
The Folding Deluxe Whittler from Boker of Solingen, Germany, continues to be produced in what is now a somewhat rare metal — plain-edged carbon steel. You’ll notice the difference in the color of the blades right away, since they lack the mirror finish of high carbon stainless steel. If you whittle — or use the knife for anything else — you’ll soon see the difference in the edge as well.
Boker is one of the few knife producers still turning out carbon steel blades, which makes the brand a favorite among carvers, whittlers, and those of us who just can’t give up the old habits easily. This 3-1/2-inch slip-joint pocket knife doesn’t have many fancy features, but the workmanship is high quality and dependable. Polished nickel bolsters and brass liners, with carbon steel springs to secure the blades both open and shut, match up to the jigged bone handle slabs perfectly.
The three blades include a main clip point blade 2-1/2 inches long with shorter pen and coping blades. The blade selection provides a useful point and a serviceable cutting edge for nearly any situation, and the knife isn’t so big that it won’t fit inconspicuously in the pocket.
Boker’s original Tree Brand jigging pattern — the bark-like notches cut into the red bone handle slabs — has now been replaced with a variety of new and unique jigging designs, expanding the possibilities for collectors. Surprisingly rust-resistant, the carbon steel knife doesn’t require unusual maintenance. Just keep it clean and sharp, and rub the blades with a drop of oil now and then — the Boker Whittler improves with use.
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 Folding Deluxe Whittler from Boker of Solingen, Germany, continues to be produced in what is now a somewhat rare metal — plain-edged carbon steel. You’ll notice the difference in the color of the blades right away, since they lack the mirror finish of high carbon stainless steel. If you whittle — or use the knife for anything else — you’ll soon see the difference in the edge as well.
