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 Steak Knives Set | Twin Pro-S 4 Piece | Forged Full Tang Blade
1 min read
Using the same solid construction as the Henckels Twin Professional Series chef’s cutlery, this four-knife steak set brings traditional quality and style to the dining table. Triple-riveted polymer handle slabs enclose the full tang of the one-piece drop forged knife set with the durability and practicality of Henckels prep knives. The fine edge blades are refined just enough for dinner service but keep the old strengths. In a pinch, you could still use these for prep.
Slim blades of Friodur ice-hardened stainless steel show a fully accessible cutting edge extending all the way to the forged steel bolster. The blades have enough strength for a steady cut through thick steaks without the flex you’d get from a thin stamped steel steak knife. Professionally ground edges blend smoothly with the blade for a nearly frictionless cut. Keep them sharp with a few strokes of a honing steel, and you may not know the steak’s a little tough.
Henckels takes no shortcuts with the Twin Professional Series, and the knives are a little heavier because of that. Many people who like Henckels knives expect the extra strength and are disappointed by the lighter knives of the International series. This set is what you expect when you buy Solingen steel, but toned down just enough for civilized dining. If you’re a little tired of cheap serrated blades that should have been thrown away already, you’ll enjoy the difference in quality this steak set shows.
The knives clean up easily with a quick hand wash and dry. The set is dishwasher safe, but if you care about the details, clean them by hand to avoid damage to the finish or cutting edge.
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...
Using the same solid construction as the Henckels Twin Professional Series chef’s cutlery, this four-knife steak set brings traditional quality and style to the dining table. Triple-riveted polymer handle slabs enclose the full tang of the one-piece drop forged knife set with the durability and practicality of Henckels prep knives. The fine edge blades are refined just enough for dinner service but keep the old strengths. In a pinch, you could still use these for prep.
