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.
Henckels Magna Bar Magnetic Knife Storage | Black Wall Mount 17 1/2 Inch
1 min read
The 17.5-inch Magna Bar from J.A. Henckels offers compact knife storage which fits neatly in nearly any kitchen. Make use of space you’ve never used before while keeping your knives close to hand. It’s a fine idea for small kitchens where restricted counter space won’t allow a knife block.
Problems could arise during installation. The 17.5-inch Magna Bar doesn’t offer much wiggle room — one end may anchor firmly in a stud behind the wall, and the other may be hanging in the sheet rock. Chances are good that if you place the bar exactly where you want it, both ends will anchor in the weakest parts of the wall. It’s possible to install the bar securely, but that does require more than a screwdriver, and the hardware supplied with the bar. In plasterboard you’ll need screw anchors, a drill bit to match, the drill to power it, and a level if you want the strip to hang straight.
Powerful magnetic strips in the Magna Bar hold even heavy knives firmly in place. The plastic fittings which hold the bar in place could pull out of the wall if chefs lever the blades directly out from the bar. That puts maximum stress on the system. Lift the knives straight up, sliding them off the bar, and the Magna Bar should stay in place. It’s a system that can work very well, but not if you hang it by screwing the fittings directly into drywall. Blades will also become magnetized themselves, which shouldn’t be an issue until sharpening time. Filings may not simply wash off — be sure to wipe the blades clean of metal debris.
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...
The 17.5-inch Magna Bar from J.A. Henckels offers compact knife storage which fits neatly in nearly any kitchen. Make use of space you’ve never used before while keeping your knives close to hand. It’s a fine idea for small kitchens where restricted counter space won’t allow a knife block.
