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 Meat Cleaver G-12 Knife | Butcher Kitchen Bone Chopping Blade 6-1/2 Inch
1 min read
Although many chefs do use this excellent G-12 Meat Cleaver from Global to chop through bones, Global advises against that and recommends the cleaver for slicing meat instead. You’ll still love this knife, and most of us already own a beater for cutting up soup bones. Keep the G-12 for the finer work.
The 6-1/2-inch high carbon stainless steel blade of the G-12 Meat Cleaver has a thinner edge and a harder temper than most butcher’s cleavers. That gives the cleaver a sharper and faster-cutting edge but does reduce the impact strength. Global recommends cutting through small bones only, by placing the edge on the bone and pressing straight down with one hand on the spine of the blade. Cleaving cuts in poultry and fish carcasses are more practical for this knife than smashing through the harder bones of pork or beef.
Global lists the weight of this cleaver at 15.5 ounces, which is light for a chopping cleaver, but it’s a weight that most people will find easy to handle and accurate to use. The 15-degree sharpening angle makes the G-12 cut much more efficiently than most cleavers. Thicker steel makes the G-12 stronger than vegetable cleavers but better at cutting through skin, tendons, and gristle than at the delicate work of slicing vegetables. As refined as the G-12 is, it’s still a butcher’s tool.
Clean the Global G-12 by hand in mild detergent immediately after using, and wipe the knife dry before storing it away. Leaving food or even clean water to dry on the blade could discolor the steel.
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...
Although many chefs do use this excellent G-12 Meat Cleaver from Global to chop through bones, Global advises against that and recommends the cleaver for slicing meat instead. You’ll still love this knife, and most of us already own a beater for cutting up soup bones. Keep the G-12 for the finer work.
