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.
Chef’s Choice Electric Food Slicer VariTilt | International Gourmet Kitchen 632
55 sec read
The Chef’s Choice 632 International Gourmet VariTilt puts 100 watts of power behind a 7-inch stainless steel circular blade for precise cutting without stalling. Continuous adjustment of the cutting thickness gives even slices of meat, bread, cheese and more — from nearly paper thin to 3/5-inch thick.
The 632 disassembles quickly and easily for cleaning. Many parts can be removed and run through the dishwasher, and the machine’s exterior cleans up easily with a damp cloth. Chef’s Choice includes several helpful features with this model, including several operating switches (one hidden) which prevent accidental turn-on and help make the machine child safe. The continuous run setting is the most convenient, but the thumb switch on the thickness control knob is a safer option — as soon as your hand leaves the control, the machine stops.
Since the 632 tilts 30 degrees, many foods can be sliced with a gravity feed system. All the operator does is work the controls and move the cutting table, while the weight of the food presses the work against the blade. The compact machine measures only 14 x 12.5 inches with a 10.5-inch height, taking up very little counter space for operation or storage.
Though the motor does have plenty of torque, don’t overload the 632 to ensure the best cutting results. Use as much feed pressure as the machine can handle without stalling. Heavy and sticky foods like blocks of cheese can be the toughest to cut. Divide the blocks into smaller pieces before running them through the slicer.
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 Chef’s Choice 632 International Gourmet VariTilt puts 100 watts of power behind a 7-inch stainless steel circular blade for precise cutting without stalling. Continuous adjustment of the cutting thickness gives even slices of meat, bread, cheese and more — from nearly paper thin to 3/5-inch thick.
