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.
Concord Master Chef Knife Roll Set w/ Sharpening Steel | High Carbon Stainless Kitchen Cutlery 9 Piece, Global Yoshikin Budget
59 sec read
The Concord 9-Piece Knife set may seem like an impossibly good deal — with eight all-stainless steel knives, a knife hone, and a knife roll, it’s hard to beat. Don’t tell your competition it isn’t Global Yoshikin.
If you’re familiar with Global Yoshikin and their trademark dimpled stainless steel handles, you’ll recognize the pattern used in this nine-piece set. Obviously, the Global pattern of all-stainless steel construction inspired this low-cost version. Actually, it’s hard to go wrong with this idea even if you build it to less expensive standards. With seamless stainless steel handles and high carbon stainless steel blades, the Concord Master Chef knife set does perform well. Side-by-side with Global, you’ll certainly spot the differences, but Concord’s approach does combine some of Global’s most sensible features with an inexpensive but still very serviceable blade. Use the honing steel when needed, and your wealthy culinary combatants may regret spending so much on Global knives.
Included in the set are an 11-inch chef’s knife, 8-inch carving and bread knives, 7-inch chopping and boning knives, plus a utility knife, paring knife, and meat fork. The knife roll itself is a little too lightweight — buy a better case if you expect to hit the road with this collection.
Like most other stainless steel knife sets manufactured today, the Concord Master Chef set should be hand washed. Machine washing will degrade the edge and the polish. For anyone with good sharpening skills, the set’s still a bargain.
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 Concord 9-Piece Knife set may seem like an impossibly good deal — with eight all-stainless steel knives, a knife hone, and a knife roll, it’s hard to beat. Don’t tell your competition it isn’t Global Yoshikin.
