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 Henckels Professional “S” Hollow Edge Eight Inch Slicing knife is the blade to use when carving medium roasts, turkey, or hams. Thinner and narrower than the Henckels eight-inch chef’s knife, the slicing knife glides through meat with a scalloped cutting edge that works even better than a serrated blade. The tough steel of the flexible blade follows curves and slides along bone without chipping.
The Professional series manufacturing process includes the best techniques of drop forging and laser cutting. One blank of stain-free high carbon steel forms the tang, bolster, and blade. Forging creates the bolster — the rest of the knife is laser cut and shaped by stock removal. That combination of processes creates a very strong knife without the spot stresses and metal fatigue problems of stamped blades. The limited forging ensures that the final blade still has the characteristics of the original alloy with nothing lost to the heat of the forging process. Friodur ice-hardening increases stain resistance and blade strength.
The slicer’s grip fits the hand comfortably with polymer handle slabs fastened to the full tang with stainless steel rivets. The extra strength of the forged bolster prevents flexing problems which sometimes open up handle gaps in less solidly built knives.
Made to Old World standards, the steel in this knife won’t match the edge-holding ability of a fine Japanese knife but will hold up to hard objects much better. Avoid using the scalloped edge on anything but wood or plastic cutting boards, since sharpening this efficient knife will require a professional’s care.
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 Henckels Professional “S” Hollow Edge Eight Inch Slicing knife is the blade to use when carving medium roasts, turkey, or hams. Thinner and narrower than the Henckels eight-inch chef’s knife, the slicing knife glides through meat with a scalloped cutting edge that works even better than a serrated blade. The tough steel of the flexible blade follows curves and slides along bone without chipping.
