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.
Rapala Electric Fillet Knife 110VAC | Interchangeable Serrated Blades for Fishing or Kitchen Seafood
1 min read
Interchangeable blades and an extra-long power cord add to the convenience of this handy electric fillet knife. Built with the outdoorsman in mind, the Rapala 110VAC knife will be handy in the kitchen as well as the backyard.
Sealed bearings won’t need lubrication during the working lifetime of the knife, which is fully warranted against defects for two years after purchase. The air-cooled motor’s vented housing is styled for a comfortable non-slip grip, and the safety trigger works with only light pressure. Switch between six-inch or seven-and-a-half-inch serrated blades depending on the size of the catch. The serrated high carbon stainless steel blades hold a useful edge for many hours of operation and are replaceable.
The Rapala’s 18-foot power cord gives you plenty of room for working from the back porch, and that unlimited power supply will handle any number of fish. The only real quirk is that these electric knives are built for intermittent use, and with limitless power, it’s easy to overdo. Cut for a while and then let the motor cool down. If you cover the vents in the handle with your hand, you’ll decrease the knife’s ability to shed motor heat and cause more problems. Also remember that even with the motor behind it, this is a fillet knife meant for light cutting and not a power saw. Use something else for the tougher work of dismembering the catch and cutting through bones.
The Rapala 110VAC knife comes with a handy molded plastic storage case for tucking away the whole kit in the boat or the car.
See the Rapala Proguide Deluxe for another fine electric knife with varied power options.
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.
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Interchangeable blades and an extra-long power cord add to the convenience of this handy electric fillet knife. Built with the outdoorsman in mind, the Rapala 110VAC knife will be handy in the kitchen as well as the backyard.
