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.
Shark Woodworking Hand Saw Ryoba | Fine Pull Cut & Rip 10-2440
58 sec read
Shark’s flexible Fine Cut Saw gives us the traditional Ryoba joiner’s saw with a modern improvement — push-button blade replacement. This double-edged saw style has been standard in Japan for centuries but is relatively new to Western woodworkers. One side bears shark-tooth shaped teeth for crosscutting and the opposite edge rips with the grain.
As with all Japanese handsaws, the Fine Cut Ryoba from Shark cuts on the pull stroke. The blade is so thin that it cuts a kerf less than half the size of a European carpenter’s saw, but since all the force of the cut keeps the blade straight, there’s no binding or bending. Cutting teeth are designed more efficiently — combine better cutting and a thinner kerf, and the result is accurate and easy work by hand.
The Fine Cut Saw makes precise cuts in all types of hard and soft wood as well as plywood. Synthetic materials bonded with glue dull the teeth faster than natural lumber, but the blade of this saw switches out easily — snap a new blade in place and keep working. These are not throw-away blades that wear out quickly. The traditional versions use steel of a similar quality but permanently mounted in wooden handles — sharpening requires special tools. Replaceable blades mean woodworkers always have the best quality edge without the hassle of sharpening old teeth.
Use the Shark Fine Cut Saw for all kinds of tricky work, not just at the woodworking bench. The blade slips into impossible places, and the pull cut works where other saws can’t.
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.
Shark’s flexible Fine Cut Saw gives us the traditional Ryoba joiner’s saw with a modern improvement — push-button blade replacement. This double-edged saw style has been standard in Japan for centuries but is relatively new to Western woodworkers. One side bears shark-tooth shaped teeth for crosscutting and the opposite edge rips with the grain.
