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 good news here is a set of six inexpensive all-stainless steel kitchen knives. The only way you’ll be disappointed is if you actually believe they’ll stay sharp for ten years.
In the “Forever Sharp” Platinum series, you’ll find an interesting assortment of knives meant for carving and light prep. The set includes a carving knife, pastry/bread knife, a frozen food knife, one filet knife, and two paring knives. The three larger knives are essentially identical except for granton grinds meant to lessen friction. These narrow blades could do a good job when slicing bread or meat, but dividing blocks of frozen food with one is something most people won’t want to try twice.
The three larger knives feature forked tips handy for lifting slices of meat or cheese, but you’ll still find a carving fork a great help. These blades tend to flex, and for serving, you’ll need another tool for support. The filet knife is a useful although ordinary blade. Anyone who knows how to sharpen and maintain an edge will have good luck with it, and the all-stainless build reduces cleanup problems. The paring knives also will prove themselves useful and durable with ordinary care.
The catch comes in the “Forever Sharp” claim that these Chinese-made knives remain in top cutting condition for ten years. The set of high carbon stainless steel knives will need sharpening and could serve well for that ten years with regular attention. The manufacturer will replace dulled knives once, for $2 apiece over the cost of shipping. You’d be much better off by caving and using a sharpening steel or whetstone. Although the company calls them dishwasher-safe, clean these knives by hand or risk rust and corrosion.
Get better design and better quality with the Wusthof Meat Carving Set.
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 good news here is a set of six inexpensive all-stainless steel kitchen knives. The only way you’ll be disappointed is if you actually believe they’ll stay sharp for ten years.
