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.
Cuisinart’s 14-Piece Knife Block Set includes a wide range of useful prep knives and should cover the needs of the average kitchen well. The block does not offer room for expansion and does not provide storage for the bonus santoku.
If you’re not looking for a massive knife block to organize your entire cutlery collection, this practical assortment from Cuisinart could be a welcome temptation. The set offers a sharpening steel and kitchen shears as well as six good steak knives, but the heart of the Cuisinart selection is the assortment of prep knives. An eight-inch chef’s knife is the fundamental blade with an eight-inch carving knife and bread knife to match. For smaller work, there’s a 4-3/4 -inch utility knife with serrated blade and a 3-1/2 inch paring knife with fine edge. The knife many sets miss is right here — a seven-inch bonus santoku will cover most of your fine slicing needs.
Edge quality may not be the best straight out of the box, so expect to do some touch-up work on your own. The design of these knives is heavy with fully forged blades and bolsters and triple-riveted handle slabs. This old style is functional and tough, but does include a few extra ounces of steel. The extra weight should only be a fatigue issue if you work in the kitchen for a living.
As with most brands of cutlery today, the knives in this set should not be washed in the dishwasher. Modern steel formulated for good edge retention is stain resistant but not stain proof, and could spot-rust if washed in high temperatures with caustic cleaners. Letting food dry on the blades could also mar the steel. The best way to maintain the finish is to wash by hand in mild detergent immediately after use.
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...
Cuisinart’s 14-Piece Knife Block Set includes a wide range of useful prep knives and should cover the needs of the average kitchen well. The block does not offer room for expansion and does not provide storage for the bonus santoku.
