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.



Columbia River Knife & Tool Chugach Range 2760 | CRKT Utility Hunting Fixed Knife by Russ Kommer

1 min read

Columbia River Knife & Tool ChugachOne of a series of hunting and caping knives designed for Columbia River Knife and Tool by Alaskan hunter and guide Russ Kommer, the 2760 Chugach Range Utility Hunting knife is such a good-looking blade that it’s a shame to call it a utility knife. With a beautifully styled drop point hollow ground blade of 440A high carbon stainless steel, it’s a knife well suited for ordinary work. Later versions of the Chugach Range upgraded to better AUS8 steel with a harder cutting edge.

Hardened to Rockwell 55-57, the edge of the 440A version of the 7-7/8-inch Chugach Range knife will need regular maintenance, although with some extra care, it will do as CRKT says and dress out even big game animals. The blade length of 3.75 inches might be a little short and light for the largest game, but it’s not too much knife for trophy caping. Except for the ordinary steel, the Chugach Range is a fine example of design and craftsmanship. The ample stainless steel bolster and pommel on this rat-tail tang knife give the Chugach a heavy look, but the polished stacked leather washer grip lightens the total weight to only 5 ounces.

Kommer designed this knife for skinning and caping work. The Chugach is balanced well for detailed cutting with a blade length chosen to allow fingertip control along the spine of the blade’s tip.

The leather sheath provided with the knife is equally well made, using dyed leather strips in a basket-weave pattern instead of a simple stitched leather scabbard. The Chugach is a knife to be proud of, and a little extra sharpening time would be well spent on this beautiful piece of work.

Find this CRKT Chugach Range 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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