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.
Let’s talk tackle boxes before bringing up the Buck Protege. If you fish, you probably do have a knife tucked away in the bottom compartment where everything gets wet and nasty. Not every knife will hold up to that, and probably you’ve stashed something cheap under the extra reel of fishing line and the old stringers.
The Buck Protege probably is too good for the tackle box, but it certainly has the features that a spare fishing knife requires. The high carbon stainless steel blade with its combo serrated cutting edge isn’t for the person who hones a knife after every use. Serrated blades are for rough cutting quickly and hold up well to occasional use. Great for trimming monofilament, not much good for fileting fish, this type of knife can still be a handy friend when you need to do things fast.
The blade swings open with a flick of thumb pressure on the stud at the blade’s base. Fully open, it locks back with the same type of dependable mechanism that Buck uses on its 110 folders. While I’d never leave my brass and rosewood 110 in a damp metal box, I wouldn’t be concerned about the Buck Protege’s chances there. The rubber coated thermoplastic handle and the 420HC stainless blade won’t be affected by less than perfect surroundings.
The Protege also carries well in the nylon belt sheath provided. This very functional knife weighs only three ounces — handle and three-inch serrated blade combine for an open length of seven-and-one-quarter inches. Where it falls short is appearance. Brass and rosewood beats rubberized thermoplastic, at least in looks.
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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Let’s talk tackle boxes before bringing up the Buck Protege. If you fish, you probably do have a knife tucked away in the bottom compartment where everything gets wet and nasty. Not every knife will hold up to that, and probably you’ve stashed something cheap under the extra reel of fishing line and the old stringers.
