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.
Wusthof 6 Piece Knife Block Set | Japanese Classic Santoku Granton
1 min read
This Wusthof Classic Santoku 6-Piece Block Set switches the classic European chef’s knife for the classic Japanese santoku — which more and more of us are discovering to be the real workhorse of the modern kitchen. More specialized than the versatile cook’s or chef’s knife, the slimmer and more efficient santoku slices and minces vegetables and herbs quickly and easily. The santoku’s multiple hollows reduce the tendency of food slices to stick and stack up on the sides of the blade. If you’re like me and most of the prep you do every day involves slicing and chopping vegetables, the santoku is the knife to have.
The other two knives in the set are useful in other ways — the paring knife has the same style of forged blade, bolster, and tang as the larger two, and you’ll appreciate the fine bevel and easily honed edge when peeling and trimming fruits and vegetables. The eight-inch bread knife’s serrated edge zips through bread and pastry without crushing or tearing and if used and maintained properly rarely needs re-sharpening. All three feature the same rugged polymer handle slabs triple riveted to full stainless steel tangs. Construction is gap free and dependable with a shape that’s easy to work with and resistant to slipping.
The usual block set starts a chef out with paring, utility and cook’s knives — if you’re not the usual chef, then this alternative assortment could be much more useful in your kitchen. Instead of having to fill out your oak hardwood starter block’s four extra slots with the knives you must have but didn’t get, you can fill them gradually with the knives you’ll need someday. Honing steel and kitchen shears, also fundamental tools, complete the 6-piece set.
With the knives you really need, plus room to expand, the Wusthof Classic Santoku 6-Piece Block Set is a solid starting point for outfitting a kitchen.
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.
The Diamond Edge Pro knife and scissors sharpener from Smith Abrasives combines electric and manual sharpening systems for quick and accurate refurbishing of knives...
This Wusthof Classic Santoku 6-Piece Block Set switches the classic European chef’s knife for the classic Japanese santoku — which more and more of us are discovering to be the real workhorse of the modern kitchen. More specialized than the versatile cook’s or chef’s knife, the slimmer and more efficient santoku slices and minces vegetables and herbs quickly and easily. The santoku’s multiple hollows reduce the tendency of food slices to stick and stack up on the sides of the blade. If you’re like me and most of the prep you do every day involves slicing and chopping vegetables, the santoku is the knife to have.
