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.
Rapala4 Fillet Knife, Soft Grip Handle | Rapala Fishing Blade V Sharpener, Manual Single Stage
1 min read
Rapala’s Soft Grip Fillet series knives feature flexible blades of high carbon European stainless steel and come with a handy pocket sharpening system. If you want a really good edge, you’ll still need a whetstone.
These rat-tail tang knives come in several lengths, from this 4″ blade version to a full-sized 9″ model. The Rapala4’s blade is better suited to the smaller catch, but the knife’s 3-7/8″ handle is still large enough for easy handling. The ebony-black Softgrip material permanently molded around the tang bonds well to the stainless steel bolster and eliminates gaps which might harbor bacteria-laden residues. The grip’s textured surface remains slightly tacky even when wet and prevents slipping.
The Rapala4 comes with a form-fitting black leather belt sheath emblazoned with the Rapala emblem and brand name. Engraved on the blade, you’ll find the words “Rapala Hand Ground Stainless.” The knife’s high polish increases the stainless steel’s corrosion resistance by physically sealing the pores of the metal. Although the knife is cheap enough to throw in the tackle box, it will certainly stay in good condition longer if you treat it with more respect.
To aid in sharpening, this knife Rapala includes a small, plastic-body V-notch sharpening tool. Try it out before you decide to depend on it, since a sharpener this simple can be tough to handle. A pocket diamond hone or a small Arkansas whetstone would be more reliable, and if you keep the knife’s edge in good shape, you shouldn’t need anything more than a honing steel to set the blade right.
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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Rapala’s Soft Grip Fillet series knives feature flexible blades of high carbon European stainless steel and come with a handy pocket sharpening system. If you want a really good edge, you’ll still need a whetstone.
