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 Cook’s Knife from 5600 Series, 10 Inch | Antibacterial Polypropylene Handle 5610-10
54 sec read
Designed for the professional cook, Mundial’s 5600 series — including this 10-inch Cook’s Knife — is also one of today’s best choices for the home kitchen. Quality rivals the popular and economical Forschner/Victorinox product line, and the value per dollar may be today’s best cutlery deal.
Mundial created this Cook’s Knife by stamping a blank from cold, rolled high carbon stainless steel. After heat-treating and polishing, the polypropylene handle is permanently molded around the knife’s full handle tang. Sanitizing compounds in the handle material prevent the growth of molds, yeasts, and bacteria and eliminate many of the contamination and odor problems associated with frequently used kitchen tools. All Mundial 5600 knives meet the sanitary standards of the NSF.
Since this knife was built for the restaurant and food service professional who works repetitively and for long hours, special attention was given to grip comfort and safety. Each knife is individually matched to its handle and trimmed for perfect balance, resulting in a blade that causes less fatigue and less stress over the long haul. The flat ground blade’s plain edge is beveled with the European standard angle of about 25 degrees and tempered for a sharp edge that won’t chip and yet restores easily. Cutting performance in laboratory testing doesn’t match a higher quality knife like Global, but these durable blades should be much easier for the ordinary person to maintain.
The Mundial 10-inch Cook’s Knife with Polypropylene Handle may be too large for some hands, but a smaller 8-inch Cook’s Knife from Mundial is also available.
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...
Designed for the professional cook, Mundial’s 5600 series — including this 10-inch Cook’s Knife — is also one of today’s best choices for the home kitchen. Quality rivals the popular and economical Forschner/Victorinox product line, and the value per dollar may be today’s best cutlery deal.
