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.
Designed by French chef Olivier Anquier and manufactured by Mundial of Brazil, this 12-piece block set looks good enough to display in the dining room. The hardwood handles and strong bolsters make the knives equally practical, built to use as well as admire.
Begun by an emigrant from Germany, Mundial’s Brazilian manufacturing center now exports fine cutlery worldwide. The Oliver Anquier line was designed in partnership with Chef Anquier and represents some of Mundial’s best work, holding true to old standards many modern chefs still prefer. These drop-forged chrome molybdenum steel knives have a heavier build than many modern counterparts with bolsters the full width of the blades. Taper-ground edges are made to German standards with bevels rugged enough to hold up to the toughest jobs, yet easily restored with simple sharpening systems.
Knives include paring and peeling knives, a six-inch utility knife with long-lasting serrated edge, and both six and eight-inch chef’s knives. With modern preferences in mind, the set also includes an eight-inch hollow ground carving knife and a hollow ground santoku. If you’ve developed new habits by using modern laser-cut blades, you’ll find the Mundial slicer and santoku comfortable and familiar. An eight-inch serrated bread knife, easily cleaned kitchen shears, and a matching sharpening steel complete the tool set. The 23-slot hardwood knife block has room for expansion, including enough secondary slots for eight steak knives.
Mundial’s choice of woods should satisfy any customer with concerns about the fate of the rain forest since the guajavira hardwood in these handles comes from renewable tree farms rather than virgin timber.
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 by French chef Olivier Anquier and manufactured by Mundial of Brazil, this 12-piece block set looks good enough to display in the dining room. The hardwood handles and strong bolsters make the knives equally practical, built to use as well as admire.
