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.
First available in March of 2009, this set marks the entry of Fiesta Dinnerware into the world of cutlery. Manufactured by the Homer Laughlin China Company, in partnership with Cambridge Silversmiths, the assortment of knives comes in a wide variety of handle color choices and matching hardwood knife blocks.
The eight knives in the set are forged from high carbon stainless steel and built with solid steel bolsters and heels. The colorful Softgrip handles completely enclose the tangs in a comfortable shape designed to increase grip safety and lessen hand fatigue. Each set includes an eight-inch chef’s knife, carving knife, bread knife, and a seven-inch santoku. Smaller knives range from a 6-inch utility knife to a 5-1/2-inch boning knife and both 3 and 4-inch paring knives. Matching honing steel and kitchen shears complete the list of tools. The knives are dishwasher safe, but the best way to keep finish and edges in good condition is to wash by hand.
The distinctive disc of the Fiesta-style wood knife block resembles the shape and pattern of the Fiesta pitcher. On the front of the block, an engraved stainless steel plate shows the Fiesta Dancing Lady logo. Each color theme uses a wood stain to match the block to the knife handles without disguising the beauty of the natural wood grain. Colors include scarlet, tangerine, sunflower, cobalt, peacock, and chocolate. A final choice offers knives with ebony black handles and a naturally finished hardwood knife block.
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...
First available in March of 2009, this set marks the entry of Fiesta Dinnerware into the world of cutlery. Manufactured by the Homer Laughlin China Company, in partnership with Cambridge Silversmiths, the assortment of knives comes in a wide variety of handle color choices and matching hardwood knife blocks.
