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.
Ka Bar Bowie Knife, Black High Carbon Steel | Heavy Kraton Machete 1277
1 min read
If you need a knife heavy enough for chopping wood, the Ka-Bar 14-1/4-inch Bowie could be a match. The tactical black high carbon 1085 steel blade is flat ground and tempered to Rockwell 55 to 57 — it’s a strong edge that will even hold up to rocks without serious damage. If you try skinning a deer with it, you may miss a lighter knife’s hollow ground razor edge. This Bowie is better at the rough work.
With a Kraton grip formed securely to the rat tail tang, this big Bowie knife has more of the feel of a machete, which Ka-Bar makes in a very similar pattern. Both styles of knife use the same materials and are produced by the same suppliers in Taiwan. Standards are set pretty high for the Bowie, at least in terms of durability. You can treat it much like an axe without doing it harm, since the blade is a full quarter-inch thick. It probably will come in most useful as a substitute for a light camp axe and work well for the same chopping and trimming chores.
Amazingly enough, the knife only weighs 8 ounces due to the rat-tail handle build and the Kraton grip. You could get a stronger knife in a heavier full-width tang — but with the Ka-Bar Bowie, there’s no reason to be concerned. Ka-Bar has been building pry-bar strong knives with rat-tail tangs for a very long time.
A black leather-backed nylon sheath comes with the Bowie and includes a ring at the tip so you can strap it to your thigh like Rambo. In this case, it makes sense to do that.
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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If you need a knife heavy enough for chopping wood, the Ka-Bar 14-1/4-inch Bowie could be a match. The tactical black high carbon 1085 steel blade is flat ground and tempered to Rockwell 55 to 57 — it’s a strong edge that will even hold up to rocks without serious damage. If you try skinning a deer with it, you may miss a lighter knife’s hollow ground razor edge. This Bowie is better at the rough work.
