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.
Forschner Chef’s Knife, White POM Handle | Solingen Victorinox Kitchen Forged Steel Full Tang, 10 Inch 40651
59 sec read
Forschner Victorinox is well-known for their practical series of stamped steel kitchen knives, but the company also produces fine forged steel knives like this ten-inch Chef’s Knife. Forschner’s forged cutlery is manufactured in Solingen, Germany, but receives finishing touches and quality control at the Victorinox facility in Switzerland.
The Victorinox ten-inch chef’s knife follows a very respectable European pattern with a forged bolster that extends completely to the cutting edge. This gives the knife extra strength but slightly limits full use of the blade, since the knife doesn’t slide completely forward through the work. If you use the old technique of slicing towards you instead of sliding the knife forward, the ten-inch-long fine cutting edge gives plenty of working room.
The classic Chef’s knife as reproduced here — with spotlessly white POM riveted handle slabs set over a strong full tang — is intended for a wide range of tasks in the kitchen. The blade is heavy enough for tough jobs like dividing hard squash and blocks of frozen food, but the forward parts of the blade slice, dice, and mince efficiently. Skill with all parts of the blade makes this old style one of the most versatile.
High carbon Solingen stainless steel resists rust and corrosion, and the POM handle holds up to heat and moisture, staying gap-free and sanitary. Dishwashers and acidic cleaners could mar the finish and erode the cutting edge, so best care means washing the knife by hand in mild detergent.
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...
Forschner Victorinox is well-known for their practical series of stamped steel kitchen knives, but the company also produces fine forged steel knives like this ten-inch Chef’s Knife. Forschner’s forged cutlery is manufactured in Solingen, Germany, but receives finishing touches and quality control at the Victorinox facility in Switzerland.
