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.
Calphalon Knife Block Set | Traditional Forged Full Tang Cutlery 6 Piece
1 min read
Four good knives plus a sharpening steel and a hardwood storage block, the Calphalon Traditional 6-Piece Block Set keeps to the basics. Some of the features you’d see in the German-made Calphalon knives have been trimmed out of this Chinese version of an old German pattern, but the results are functional and reliable and still backed up by a ten-year warranty. The hardwood knife block include a slot for kitchen shears and an extra knife slot, as well as a four-slot row for steak knives.
The full tang high carbon stainless steel blades include forged bolsters and are accurately fitted with triple riveted resin handle slabs, reinforced with embedded fiberglass. The construction survives heavy work as well as dishwashing machines, but as with most cutlery-grade stainless steel, the knives hold up better to handwashing than machine cleaning. Blades are flat ground with the same type of edge bevel you’d get from most countertop sharpening machines. While that’s good enough for many people, the rest of us would need to do some work on these knives to bring them up to useful cutting standards. Even with a razor edge, an abrupt bevel shows a lot of drag in use.
There are no innovations in this set — just an economical reworking of a once-popular old German design. While it could be a practical starter set, the knives certainly are out performed by other more modern builds. Providing two utility blades — one with a five-inch serrated edge and another with a six-inch plain edge — oversupplies the middle range that actually sees the least use. Without some elbow grease and time on a sharpening stone the eight-inch chef’s knife will be much better at chopping than slicing, and the paring knife as it is also adds no joy to the work. The last time I worked with knives like this was in an Army mess hall where we never had time to sharpen anything anyway.
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...
Four good knives plus a sharpening steel and a hardwood storage block, the Calphalon Traditional 6-Piece Block Set keeps to the basics. Some of the features you’d see in the German-made Calphalon knives have been trimmed out of this Chinese version of an old German pattern, but the results are functional and reliable and still backed up by a ten-year warranty. The hardwood knife block include a slot for kitchen shears and an extra knife slot, as well as a four-slot row for steak knives.
