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.
Global Butcher’s Knife GF-27 | Professional Heavy Cromova Steel 7 Inch
52 sec read
Anyone doing their own butchering needs a knife that holds up to hard work. This heavy butcher knife from Global blends advanced steel and all-stainless construction with a traditional butcher knife build. You’ll find it to be the best of both worlds.
The Global GF-27 butcher knife weighs about a pound, but the seven-inch-long blade is built for cutting instead of chopping. High carbon Cromova steel ground at a 15 degree bevel gives the knife a very efficient slicing action. Protect the edge by using something else to chop through bone. Blade thickness and the gradual taper that blends the edge bevel with the blade increases the strength and the cutting efficiency. Whether you’re a hunter or save money on large cuts of meat, the Global GF-27 will reduce waste and yield professional cuts instead of ragged chunks.
Global’s one-piece design leaves no seams for cross-contaminating bacteria to occupy and makes cleanup a simple wash and dry. Don’t put this fine knife through the dishwasher, since the finish could be damaged and the edge might chip when banging around in the dishwasher rack.
Global recommends their own waterstones for blade maintenance rather than honing steels or sharpening systems. Remember that European sharpening systems are meant for knives with wider European bevels and can’t properly sharpen thinner Japanese knives.
See the Victorinox Cimeter for a larger butcher knife suitable for breaking carcasses.
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...
Anyone doing their own butchering needs a knife that holds up to hard work. This heavy butcher knife from Global blends advanced steel and all-stainless construction with a traditional butcher knife build. You’ll find it to be the best of both worlds.
