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 unusual tiered design of this distinctive laminated bamboo knife block fits the unique angled bolsters of one of Calphalon’s best knife sets — the Katana Damascus steel series. In an ordinary leveled block, the katana knives would seat with a portion of the cutting edge exposed. In these two-level slots, the knife edge — and the fingers of a busy chef — receive full protection from the block.
With the look and weight of real hardwood, this block offers stability and durability many laminated hardwood blocks can’t match. Layers of perfectly machined bamboo strips bonded together with food safe adhesive create this fine knife block without using prime timber. Groves of bamboo planted especially for manufacturing use provide dependable and sustainable harvests. A grove of bamboo restores itself in only a few years, whereas a forest of rock maple could take a couple of centuries to recover.
I’ve been very impressed with the laminated bamboo products I’ve used, though I was skeptical at first. Laminating hardwood into blocks can be a tricky process, and the damp environment of a kitchen reveals any weakness quickly. With more joints than the typical hardwood build, there’s even more need for precision with bamboo. In service, the bamboo fixtures I’ve tried have outperformed similar hardwood fixtures.
Use the same precautions as recommended for quality hardwood blocks — place the Calphalon Katana 13-Slot Bamboo Knife Block in a location away from direct heat and out of steam pockets. Rub the block occasionally with mineral oil to maintain its water resistance.
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...
The unusual tiered design of this distinctive laminated bamboo knife block fits the unique angled bolsters of one of Calphalon’s best knife sets — the Katana Damascus steel series. In an ordinary leveled block, the katana knives would seat with a portion of the cutting edge exposed. In these two-level slots, the knife edge — and the fingers of a busy chef — receive full protection from the block.
