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.
Full Tang Boning Knife from Wusthof | Classic Forged Solingen Stainless Steel 4 Inch 4601
58 sec read
Boning knives like the Wusthof Classic 4-Inch Boning knife aren’t always included in block knife sets and aren’t usually the first knife recommended for the beginning chef. The design is much like the filet knife used on fish, but created especially for separating tougher meat from bone. Wusthof’s Classic pattern won’t disappoint you when you add this knife to your collection.
Wusthof uses one blank of high carbon stainless steel to forge a strong one-piece full tang knife with all the features essential to the boning task. The blade is narrow but well tempered, stiffer than a filet knife and strong enough to withstand twisting and turning as it cuts through tough connective tissue. Edge-hardened to 58 on the Rockwell scale, the cutting edge slices through small bones without chipping and still sharpens easily with an ordinary honing steel.
The grip is especially important for this type of knife, because hands will often be slick with fats and other juices while doing this tricky chore. The forged bolster comes in handy not just as a reinforcement for the blade but as a physical barrier between fingers and cutting edge. The polymer handle slabs — riveted to the stainless steel tang — fit most hands comfortably and offer enough good grip for strong leverage. The dropped heel of the handle keeps fingers from slipping back when pulling the knife.
Made from stain-free Solingen steel, the Classic Boning Knife should be cleaned by hand. Mild detergents and prompt cleanup protect the finish best, and hand washing prevents accidental blunting of the knife’s edge.
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...
Boning knives like the Wusthof Classic 4-Inch Boning knife aren’t always included in block knife sets and aren’t usually the first knife recommended for the beginning chef. The design is much like the filet knife used on fish, but created especially for separating tougher meat from bone. Wusthof’s Classic pattern won’t disappoint you when you add this knife to your collection.
