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.
Steve Tarani CUB Master Folding Knife from 5.11 Tactical | Locking S30V Crucible Steel
1 min read
Master knife designer Steve Tarani partnered with the experts at 5.11 Tactical to develop the C.U.B. knife series, and the 5.11 Tactical C.U.B. Master Knife is just one of the interesting results. The claw -style cutting edge of the 2-3/4 inch blade — made from S30V crucible steel — is only the first innovation.
Made to open one-handed via the oval thumb loop, any problems with actually making that system work can be tweaked by the user. Tension adjusts to match your personal style. The blade locks solidly in open position, and the release action is stiff enough for security. The strong frame of the unique curved handle holds thick, textured G10 handle scales. Finger notches on both bottom and top of the knife — with one upper notch behind the spine of the blade — give total control in a variety of grip positions.
To discourage disarming efforts, the base of the handle is a wide finger ring. Like some of the old military combat knives, the Master C.U.B. should stay in the hand even when the user passes out. The handle style repeats lessons learned by other tactical knife makers — the grip presents the blade as a claw rather than a spike. Using a wrist posture that’s strong and natural, the blade is ready for instinctive response to threats.
The Master C.U.B. from 5.11 Tactical mounts to any pocket with the stainless steel pocket clip and can be adapted by owners to hang in any of four positions. Set the clip to present the knife the way it works best for you.
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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Master knife designer Steve Tarani partnered with the experts at 5.11 Tactical to develop the C.U.B. knife series, and the 5.11 Tactical C.U.B. Master Knife is just one of the interesting results. The claw -style cutting edge of the 2-3/4 inch blade — made from S30V crucible steel — is only the first innovation.
