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.
Glass Cutting Board | Vance Industries | Tempered 15 x 12 Inch
1 min read
This tempered glass cutting board from Vance Industries provides an easily cleaned cutting surface impervious to nicks and cuts from knife blades. Don’t be concerned about running it through the dishwasher — unlike wooden cutting boards, there are no joints in this glass board which could swell and separate in the drenching heat of a dishwashing machine. Cleaning by hand works nearly as well. A simple hand wash takes only a moment and protects the board from pitting and dulling.
There are a few drawbacks to tempered glass cutting boards. Silicon blunts steel with every stroke of the knife, so the edges of your fine cutlery will not appreciate this treatment. In fact, the higher the quality of the cutlery you own, the more trouble you’ll have — Global knives and other top-end blades will chip rather than dull when they encounter this impenetrable surface.
Tempered glass also is not shatterproof. This board is shatter resistant and could survive being dropped on the kitchen floor — if it lands right. Landing at the wrong angle could create much different results. Don’t use this board for chopping — it isn’t a butcher block.
As a serving tray, this glass cutting board makes better sense. The tempered glass, raised above the table surface on four small glass feet, makes a convenient setting for hot pots, carved meats, cheese, and condiments. Unless you’re accustomed to working with dull knives, don’t use it for cutting. Serrated blades fare better with this board than plain edge blades — utility knives, pastry knives and other “never sharpen” blades include cutting edges which never contact the board itself.
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...
This tempered glass cutting board from Vance Industries provides an easily cleaned cutting surface impervious to nicks and cuts from knife blades. Don’t be concerned about running it through the dishwasher — unlike wooden cutting boards, there are no joints in this glass board which could swell and separate in the drenching heat of a dishwashing machine. Cleaning by hand works nearly as well. A simple hand wash takes only a moment and protects the board from pitting and dulling.
