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 International Classic Forged 7-Piece Kitchen Cutlery Set w/ Knife Block
1 min read
Five high quality chef’s tools and a sharpening steel, plus a fine hardwood 10 slot knife block–with this set from J. A. Henckels you get all the essentials and room for more. The assortment includes a 4″ paring knife, 5″ serrated utility knife, 7″ Santoku knife, 8″ Chef’s knife and a 9″ sharpening steel and stainless steel kitchen shears.
The quality of the Classic Forged knives is a big step above their economy line of stamped steel products. The strength of a knife and its edge holding potential depend partially on the forging process. Cheaper knives are stamped from rolls of pre-sized steel; forged knives are hammered from bars. The difference in quality results from the stretching of the crystalline structure of the steel. The more it’s stretched and distorted, the higher the tensile strength.
The knives come pre sharpened but will require some touching up at home. Most will be familiar, but anyone who hasn’t used a Santoku will be in for a welcome surprise. The thin Japanese style blade is ground with multiple hollows, and makes a nearly perfect slicing knife. The hollows let sliced products slip away from the blade, though its effectiveness is open to debate. The compact inclined hardwood block sits on non skid feet, keeping it above the damp of the countertop.
The stainless steel full width tang blades and gap free polypropylene handles are dishwasher safe, but Henckels recommends handwashing to reduce blemishing of the steel and protect the cutting edges.
All this being said, we still prefer the Forschner knife set we reviewed earlier. That set will hold an edge longer, so check it out before you commit to this one.
Find this Henckels International Classic Knife Block Set:
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...
Five high quality chef’s tools and a sharpening steel, plus a fine hardwood 10 slot knife block–with this set from J. A. Henckels you get all the essentials and room for more. The assortment includes a 4″ paring knife, 5″ serrated utility knife, 7″ Santoku knife, 8″ Chef’s knife and a 9″ sharpening steel and stainless steel kitchen shears.
