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.
Ceramic Santoku Knife by Victorinox | New Kitchen Cutlery 7 Inch w/ Fibrox Handle
1 min read
One of three new ceramic knives from Victorinox, this 7-inch santoku’s improved design gives the knife three times the flexibility and five times the edge-holding compared to a selection of other modern ceramic blades. Independent testing by the Cutlery Allied Trade Research Association confirms these claims.
The thicker blade of the new Santoku also makes this a more durable knife than most modern ceramics. Users still need to observe the same cautions — avoiding hard cutting surfaces and objects like bones, and not flexing or dropping the blade. Even though this knife is tougher, it’s not bulletproof. Practice your knife skills and stick to perfectly straight cuts, or the edge could chip. Small chips won’t seriously affect the cutting ability of the blade — even the internal edges of chipped areas are razor sharp.
Ceramics offer so many advantages that the extra caution could be worth it. If you work with acidic foods, the ceramic zirconium oxide in this knife won’t corrode or leave the tang of dissolved steel in your food. The zirconium oxide weighs about half as much as the steel in a comparable metal santoku, easing the load on wrists and fingers. Home chefs find that in normal use, the edge on this knife could stay sharp for years.
The durable black Fibrox handle formed around the ceramic tang cleans up easily, and the construction leaves no gaps for bacteria or food particles. Don’t put this knife through the dishwasher — wash immediately after use in ordinary detergent solution. The smooth hard ceramic has few pores and is naturally non-stick.
Sharpening ceramic blades is usually a job for professionals, but if you’d like to try it yourself, Victorinox also offers a Fine Grit Diamond Hone for touching up a dulled edge.
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...
One of three new ceramic knives from Victorinox, this 7-inch santoku’s improved design gives the knife three times the flexibility and five times the edge-holding compared to a selection of other modern ceramic blades. Independent testing by the Cutlery Allied Trade Research Association confirms these claims.
