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.
Case Mini Trapper w/ Jigged Bone Handle Pocket Knife | Clip Point Lockback Slip Joint Spey Blade
1 min read
The Case Mini-Trapper with jigged bone handle hasn’t changed much over the years. Although blades have upgraded to high carbon stainless steel with improved corrosion resistance, this is still the knife you might have owned fifty years ago. In fact, you may still have that one.
The Case Mini-Trapper isn’t new to me — it’s one of the knives I already know and like. In just 3-1/2 inches of closed length, the Mini-Trapper provides two strong blades with common-sense designs and useful strength, plus a handle big enough to grip and shaped to stay in the hand. There’s no pocket clip to wear a hole in your palm if you use it frequently. It’s a perfect size for the pocket with no need for a clip.
The clip point and spey blades are good for slicing and careful piercing, even without the lockback most new pocket folders include. Hook the slip joint blade’s notch with your thumbnail and swing it open — the slip joint pressure bar holds the blade in position, but all it takes is a push to close. You don’t get one-handed opening with this old design, but it’s easy to close with only one.
Buying a new pocket knife is something I still do from time to time, usually because I lost the old one, but sometimes just because I’m curious. With so many choices of new knife designs, it can be hard to shop for a pocket knife today — but if you choose the Case Mini-Trapper, you won’t be wrong.
For this classic knife with more size and a couple of modern improvements, see the Case Stag Trapperlock.
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 Case Mini-Trapper with jigged bone handle hasn’t changed much over the years. Although blades have upgraded to high carbon stainless steel with improved corrosion resistance, this is still the knife you might have owned fifty years ago. In fact, you may still have that one.
