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 Twin Pro S Knife Starter Set | 3 Piece Forged High Carbon Stainless Steel
1 min read
A starter set like the Henckels Twin Pro S 3-Piece set might be all the knives you need for a long time. The Pro series uses high carbon stainless steel, drop forged and ice-hardened for greater strength and a long lasting edge. Whether the extra weight and strength is actually necessary can be argued, but some of us still prefer this old styling.
Taper ground blades hone easily with a steel, giving perfect slicing cuts with very easy maintenance. The knives are heavy enough that there’s little flexing in use, making them good for chopping as well as slicing and paring. The eight-inch chef’s knife does nearly every job in the kitchen when necessary, but for lighter carving, boning or vegetable slicing try the six-inch utility knife. The four-inch blade of the paring knife peels fruits and veggies and neatly twirls away flaws.
One small drawback to the heavy bolster is that it stops the blade of the chef’s knife from completely sliding through the cut. If you’re used to blades of one thickness from point to tang, this will require an adjustment in technique. Handles of this trio are also built heavier than usual in order to balance the blade weight. If possible, try out a set before making the final decision. How they feel in your hand is one of the most important factors.
Cleaning these tough knives built of stain-free steel and Novodur handles should be a simple hand wash and dry. Dishwashers could dull the edges and affect the polish, though the knives are built dishwasher safe. Handle slabs fit perfectly against the full tangs, triple riveted to make sure no gaps harbor food particles. A hardwood knife block makes the best storage system.
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...
A starter set like the Henckels Twin Pro S 3-Piece set might be all the knives you need for a long time. The Pro series uses high carbon stainless steel, drop forged and ice-hardened for greater strength and a long lasting edge. Whether the extra weight and strength is actually necessary can be argued, but some of us still prefer this old styling.
