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.
Mundial Boning Knife w/ Antibacterial Handle, 6 Inch | NSF Certified Full Tang Stainless Steel Kitchen Cutlery
1 min read
The 6-inch-long, plain-edged blade of the Mundial Boning Knife is noticeably stronger than a filet blade and made for de-boning larger cuts of meat, fish, and poultry. The twisting leverage of the full-sized handle guides the blade along bones and through tough tissue for quick preparation of tender cuts of boneless meat.
Mundial’s grip was designed for safety as well as control. The comfortable handle won’t slip even when wet. The shaped bolster and dropped knife heel keep your hand securely in place when working the blade through difficult cuts. Permanently molded over the knife’s full tang of high carbon stainless steel, the NSF-approved grip incorporates sanitizing compounds which prevent the growth of fungi, bacteria, and yeast. That eliminates organisms which contribute to odors and the cross-contamination of food. These permanently sanitized knives even last longer than unprotected polypropylene styles. Although the knives in the Mundial 5600 series were produced to meet the needs of restaurant and food service professionals, these economical blades are also finding a spot in many home kitchens. Many home chefs will find the larger grips easier to use than other styles built as much for presentation as for work.
The boning knife’s high carbon stainless steel blade has been tempered for toughness and a long-lasting edge. Running the edge over bone may blunt the knife, but it’s easily reset with a honing steel. Maintenance is simple — the Mundial 5600 series was built for automated washing, but any stainless steel does better with a hand wash immediately after use.
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...
The 6-inch-long, plain-edged blade of the Mundial Boning Knife is noticeably stronger than a filet blade and made for de-boning larger cuts of meat, fish, and poultry. The twisting leverage of the full-sized handle guides the blade along bones and through tough tissue for quick preparation of tender cuts of boneless meat.
