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.
Messermeister Kitchen Santoku Knife Kullenschliff | Meridian Elite Granton Full Tang w/ Gift Box ME3610-7K
59 sec read
Messermeister’s Meridian Elite Kullenschliff Santoku combines good features of the popular Asian slicing knife with German hot-forged construction and no-stain molybdenum vanadium steel.
Messermeister isn’t the best known German cutlery manufacturer, but it’s definitely one of the best. This Santoku with seven inches of cutting edge, forged bolster, and full tang handle could become one of your handiest kitchen knives. Thinner than the standard cook’s or chef’s knife, the slicing action of the taper-ground edge is much improved over the traditional European version. While you’ll still need the chef’s knife for heavier chopping, the santoku unquestionably does a better job of slicing vegetables, fruit and meat.
Unlike the bolsters of older European blades, the bolster of the santoku doesn’t follow the base of the blade. That leaves the entire cutting edge from heel to point completely available for use. One smooth movement puts the entire blade through the work. Sharpening the entire edge is a simple matter of a few strokes on a honing steel.
Granton hollows along the edge of the blade break the surface contact and reduce the friction between the steel and the food. Slices tend to fall away instead of stacking up on the blade, and when slicing meats, the pockets collect fats and juices which lubricate the cut. Because there’s less friction, the knife cuts thinner and without distorting the product.
The riveted handle slabs of POM or Polyoxymethaline resist temperature extremes, chemicals, and moisture. The hand-polished and razor-sharp knife ships in a handsome gift box.
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...
Messermeister’s Meridian Elite Kullenschliff Santoku combines good features of the popular Asian slicing knife with German hot-forged construction and no-stain molybdenum vanadium steel.
