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 Santoku Olivier Anquier Knife | Granton 7 Inch Blade w/ Eco-Friendly Acacia Ironwood Handle
57 sec read
Mundial’s Olivier Anquier Santoku with seven-inch hollow edge blade makes a few concessions to Asian styles, but it’s very much an Old World knife. The wide drop-point blade still does a good job of slicing vegetables, fruit and meat.
The forged high carbon stainless steel design of this santoku gives it more strength than the usual thin-but-efficient Asian slicing blades. You’ll be able to use this knife for chopping and not need to worry that running across a bone might damage the steel. The steel compares well to anything made by Wusthof or Henckels, and turns instead of chipping. Sharpening steels reset the cutting edge easily. The wider stock and thicker cutting bevel make this knife less the classic santoku and more an improved chef’s knife.
Multiple hollows ground into the sides of the blade do decrease friction in the cut, and to some degree release slices of food from the blade. Some chefs accustomed to stamped steel designs will find the full-width bolster a hindrance. The bolster does increase the strength of the blade, but in a forward cut stops the knife short. One useful trick is to slice on the pull stroke instead of sliding the knife forward.
The ironwood grip of the Mundial Olivier santoku comes from an acacia native to South America. This abundant and renewable resource offers owners the beauty and durability of natural tropical hardwood without the moral concerns about depletion of the rain forest.
See the Mundial 5100 Santoku for another good santoku built for the professional kitchen.
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...
Mundial’s Olivier Anquier Santoku with seven-inch hollow edge blade makes a few concessions to Asian styles, but it’s very much an Old World knife. The wide drop-point blade still does a good job of slicing vegetables, fruit and meat.
