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.
Kershaw Fishing Fillet Knife w/ Hard Sheath | Heavy Duty Professional Flexible Steel Blade 9 Inch
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The Kershaw Fillet Knife with 9-inch blade offers functional quality and a price appropriate to a knife which usually gets the worst treatment possible. A little maintenance keeps it in good shape.
This version of the Kershaw fillet knife is 14-1/4 inches long with enough flexible, slender fillet blade to conveniently clean larger fish. The high carbon 420J2 stainless steel of this enclosed tang knife resists corrosion but will need some extra care, especially if you fish in saltwater. Take along a good honing steel or a whetstone.
The Kershaw’s grip is sensibly designed without the bulkiness of some modern styles. The co-polymer handle includes enough ribbing for a secure grip, but the real security comes from the dropped heel and dropping bolster. The shape of this injection-molded grip keeps your hand from slipping to either front or back, and there’s enough width for good twisting leverage. The molded design eliminates gaps which could become a sanitary issue, but the knife will need a thorough cleaning after use.
Storage may be the toughest thing a fisherman’s fillet knife endures, and the hard plastic sheath supplied with the Kershaw knife is only a temporary solution. If you leave the knife in the sheath, in the bottom of your tackle box over winter, you may be disappointed when you pull it out in the spring. Clean it well before storing it in a dry location, and it should last for years.
For a fine fillet knife with a traditional build, see the Amber Bone Fillet Knife from Queen Cutlery.
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 Kershaw Fillet Knife with 9-inch blade offers functional quality and a price appropriate to a knife which usually gets the worst treatment possible. A little maintenance keeps it in good shape.
