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 Fillet Antibacterial Kitchen Knife | 8 Inch w/ Black Polypropylene 5613-8
1 min read
The narrow high carbon stainless steel blade of this 8-inch Fillet Knife from Mundial’s Professional 5600 series was designed for separating the flesh of fish and poultry from the bone. Skill counts when you’re trying to get the day’s catch to the table, but a good fillet knife is just as important as good hands.
The Mundial 8-inch Fillet Knife was designed for production work in restaurant kitchens, but those professional features transfer easily to the home kitchen — or the fish cleaning station at the lake. Many outdoorsmen would prefer a knife that could take a beating or even get lost without causing too many tears to be shed. The low cost of this knife takes away some of those concerns you’d have about taking your good cutlery to rough places. This economical filet knife works well in any situation.
Cold rolled steel provides the stock for Mundial knives with blades and full tangs stamped from the steel blank rather than being forged. That economical approach evens out the strength of the blade and prevents weak spots which may form when hot forging shifts the balance of elements in the steel. The knife’s temper allows the blade to flex as it follows along the bone, shaping itself to the cut. The fillet knife holds an edge well but will require regular honing. The softer knife edge goes along with the greater flexibility. Mundial knives reset easily with a few strokes on a honing steel, so take one along if you bring the knife fishing.
Built-in sanitizers in the polypropylene handle prevent the growth of odor-emitting bacteria, mildew, and yeasts, but a thorough hand cleaning and sanitary storage should still be standard practice. A tackle box is no place for a good fillet knife.
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 narrow high carbon stainless steel blade of this 8-inch Fillet Knife from Mundial’s Professional 5600 series was designed for separating the flesh of fish and poultry from the bone. Skill counts when you’re trying to get the day’s catch to the table, but a good fillet knife is just as important as good hands.
