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.
J.A. Henckels Four Star Knife Block Set | Forged High Carbon Hardwood 9 Piece
59 sec read
The Henckels Four Star 9-Piece Knife Block Set provides all the fundamental cutting tools the average chef needs, along with a space-saving countertop hardwood knife block. Polypropylene handles and the trusted stain-free high carbon Friodur blades give cooks the option of fast dishwasher cleaning. Edges and finish last longer with hand washing.
Each of these kitchen knives features the forged bolster that has been one of Henckels trademark builds. Forged from high carbon stainless steel blanks, the knives are one seamless piece of tempered steel from the rat tail tangs in the handles to the tips of the flat ground blades. Henckels even makes the paring knife in this set with the same forged bolster and ice hardened steel as the chef’s knife. The small tasks will be less fatiguing with these full-sized handles.
Henckels includes a serrated and plain edged utility knife — good for sandwiches and tomatoes and other fast slicing jobs — and 8-inch meat carving and bread slicing knives. The true workhorse of the set is the 8-inch chef’s knife, built strong enough for light chopping as well as the full range of slicing prep. Kitchen shears and a honing steel each fit their own slots in the 9-slot hardwood block.
As you progress, you’ll probably find need for a wider assortment of knives than this — the utility knives could be the least essential in the group. As a starter set, this is a good assortment and made to high standards, but the lack of a santoku (and no extra slot for one) could be an inconvenience.
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 Four Star 9-Piece Knife Block Set provides all the fundamental cutting tools the average chef needs, along with a space-saving countertop hardwood knife block. Polypropylene handles and the trusted stain-free high carbon Friodur blades give cooks the option of fast dishwasher cleaning. Edges and finish last longer with hand washing.
