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.K. Adams Large Maple Barbeque Board | 24 x 16 Inch BBQ-2416 | Hardwood Carving
57 sec read
A full two feet long and sixteen inches wide, the J.K. Adams BBQ-2416 Maple Barbeque Board provides enough room to carry a large turkey without overlapping the edges of the board. Juices and sauces stay on the tray, caught by the trough milled into the circumference of this large rock maple serving board.
Designed for outdoor barbeque service as well as indoor dining, the laminated solid maple tray is a full inch in thickness — actually lighter than the original models J.K. Adams manufactured until 2003, and easier to carry. The curves in the juice moat mark the location of fingerholds cut into the bottom of the tray. Extra grip means extra balance when carrying slippery and awkwardly weighted cooked meats. Use it in the dining room for carving roasted meat and poultry or as the base for a centerpiece dish.
The finish protects the wood from stains and heat damage, but oiling the board with cooking or mineral oil occasionally gives it continued protection against moisture. Sugar maple is one of the best choices of wood for cutting boards, and the barbeque board holds up well to both carving knife and carving fork.
Cleanup is easy — just wash the board in warm water with a mild detergent. This serving tray isn’t designed for machine dishwashing — a quick dip and rinse is enough. Leaving the board in water for long periods could cause warping or splitting. Make sure the board is completely dry before storing it away.
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 full two feet long and sixteen inches wide, the J.K. Adams BBQ-2416 Maple Barbeque Board provides enough room to carry a large turkey without overlapping the edges of the board. Juices and sauces stay on the tray, caught by the trough milled into the circumference of this large rock maple serving board.
