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 Twin Select Knife Block Set | Modern Kitchen Stainless Steel 7 Piece
1 min read
Along with the high-tech Twin Select knives in this 7-piece Block Set, Henckels gives the home chef room to expand with four unused slots and a space for kitchen shears in the oval granite-finished hardwood block. Three different grades of high carbon stainless steel welded seamlessly together create blades, bolsters, and handles of the knives in the Twin Select series, only a few of which are included here. Those selected for this assortment cover a full range of common kitchen tasks, without the duplication usually found in small knife block collections. Instead of two paring knives or two utility knives, the Twin Select 7-piece set includes one of each, along with an 8-inch carving knife for meat and poultry, an 8-inch bread knife for pastries, an 8-inch chef’s knife for slicing and light chopping, and a 10-inch sharpening steel.
All-metal knives might seem cold and uncomfortable, but the flowing shape of these handles fit the hand nicely. Bolsters act as finger guards, and there’s no tendency to slip. Completely sealed metal gives germs and food particles no hiding place, making cleanup simple whether you run them through a dishwasher or choose the kinder method of hand washing. The Twin Select knives will survive the rough environment of dishwashing machines, but cutting edges will be at risk, and the high polish may gradually erode. Washing by hand in a mild unscented detergent — lemon fragrances could etch the metal — extends both shine and edge lifetime.
Touch up the plain edges of the flat ground blades quickly with the honing steel provided. The serrated bread knife might eventually need re-working by a professional. Empty slots in the wood block will come in very handy, for favorite knives you already own and for the ones you’ll acquire.
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...
Along with the high-tech Twin Select knives in this 7-piece Block Set, Henckels gives the home chef room to expand with four unused slots and a space for kitchen shears in the oval granite-finished hardwood block. Three different grades of high carbon stainless steel welded seamlessly together create blades, bolsters, and handles of the knives in the Twin Select series, only a few of which are included here. Those selected for this assortment cover a full range of common kitchen tasks, without the duplication usually found in small knife block collections. Instead of two paring knives or two utility knives, the Twin Select 7-piece set includes one of each, along with an 8-inch carving knife for meat and poultry, an 8-inch bread knife for pastries, an 8-inch chef’s knife for slicing and light chopping, and a 10-inch sharpening steel.
