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.
Iron Chef Ceramic Chef’s Knife & Storage Box | Master Kitchen Cutlery, Nonstick 6 Inch
1 min read
Master Cutlery produced the six-inch Iron Chef Ceramic Chef’s Knife, but the knife is licensed by Fuji Television Network, producer of the very popular cooking competition series Iron Chef America.
With a blade of zirconium oxide, the cutting edge of this small Chef’s knife is nearly as hard as diamond. That gives the knife unusual sharpness and a very long-lasting cutting edge. Ceramic blades outperform even the highest grades of modern cutlery steel. Zirconium oxide knives won’t stain or corrode, and because the surface is non-stick, the knife is also easy to clean. Since acids have no effect on the blade, slicing acidic food will leave no metallic taste in the dish.
Using ceramic knives still requires some special techniques, since the blades themselves can shatter like glass if dropped, and edges may chip if used against hard glass cutting boards or bones. The knives work best on wooden or plastic cutting boards, and even then you’ll need to learn some new rules. Swiveling on the cutting edge could cause damage, and any side pressure such as using the blade to crush a garlic clove could break the blade. If sharpening does become necessary, you’ll need to consult a professional — ordinary sharpening systems or honing steels will not do the job. Clean the knife by hand to avoid any damage from the mechanical vibration of a dishwasher. For proper storage, use the presentation box the knife shipped in.
Even considering all the precautions, this fine knife should impress anyone interested in a perfect cut, and if cared for properly will not need attention for many months of daily use. The knife does carry a lifetime warranty against defects in materials and workmanship. Broken blades are not covered.
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...
Master Cutlery produced the six-inch Iron Chef Ceramic Chef’s Knife, but the knife is licensed by Fuji Television Network, producer of the very popular cooking competition series Iron Chef America.
