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.
Viking’s 9-Slot Knife Block offers room for a wide selection of prep knives, with eight slots available for paring, slicing, and carving and six more base slots for a set of steak knives. The wood strips laminated together for this solid hardwood storage block are rock maple, one of the best traditional choices for kitchen service and one of our most renewable natural forest materials. With routed horizontal bands that accentuate the rectangular look, the Viking block brings an eye-catching design to a kitchen fixture that’s rarely noticed.
Horizontal knife slots require a little more attention when slipping a knife out of the block — pull the knife straight, or the blade may bind. Vertical slots give play in a natural direction but also are rougher on blade edges. The horizontal slots place less stress on cutting edges and keep the cutting steel away from damp wood. Eight slots give enough room for the most used carving, paring, slicing and chopping knives in home kitchens. The largest cleavers will need a different home. Steak knife slots store six steak knives under the lip of the main block where they aren’t apt to get in the way of work.
The eight-pound block is heavy enough for stability without taking up excessive counter space. Construction shows attention to detail, with all exposed edges carefully chamfered and the block itself raised on small plastic feet. Just tall enough to keep the block out of spills, the feet provide extra friction on wet surfaces.
For best care, a wipe down with mineral oil should be the only cleaning needed — the treated surface repells sauces and stains. Positioning is one of the most important considerations. Keep the block away from heat and steam, and never put knives away while still wet.
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...
Viking’s 9-Slot Knife Block offers room for a wide selection of prep knives, with eight slots available for paring, slicing, and carving and six more base slots for a set of steak knives. The wood strips laminated together for this solid hardwood storage block are rock maple, one of the best traditional choices for kitchen service and one of our most renewable natural forest materials. With routed horizontal bands that accentuate the rectangular look, the Viking block brings an eye-catching design to a kitchen fixture that’s rarely noticed.
