JT Hats
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 Knife Storage Block | 10 Slot Hardwood Laminated

1 min read

J.A. Henckels Knife Storage Block Store up to eight knives plus a sharpening steel and a pair of kitchen shears in this compact 10-slot Hardwood Knife Storage Block from J.A. Henckels. Made to fit the Henckels brand, the block also accepts most other brands of forged or stamped steel knives.

This laminated hardwood block takes up only a small space on the countertop, with dimensions of 7.2 inches long by 4.5 inches wide by 10.8 inches tall. Expect to use a little more space than the minimum measurements since the block is canted forward for easy access to knife handles. Weighing only about four pounds, the block sits on high-friction rubberized feet which keep it in place and above any countertop spills. Shift it easily for cleanup underneath if things get a bit messy.

The water-repellent finish wipes down quickly with only a damp cloth. Keep the block oiled with an occasional rub of mineral oil for the best resistance to stains and moisture. Henckels makes the block by laminating layers of hardwood lumber together with food-safe adhesive, and if cared for properly, the storage block should be a nearly permanent fixture in the kitchen. Pick a spot for the block where the wood won’t be exposed to steam or radiant heat.

Wooden storage blocks are the best way to keep sharp prep knives safely stored but in easy reach, protecting the edges of the blades and the fingers of the chef. The horizontal slot system puts the stress and abrasion on the side of the blade, not the cutting edge. Slots do extend completely through, so be aware that storing a knife with a blade longer than the block could damage the counter surface. Store the butcher knife with the 12-inch blade somewhere else.

Find this Henckels Knife Storage Block:

JT Hats
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.



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