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.
Shun Bamboo Knife Block for Asian Cutlery | Laminated Non Skid 11
1 min read
Designed specifically for Shun’s high quality Asian cutlery, the 11-slot bamboo knife block from Shun also accepts a wide range of other brands. With slots wide enough for chef’s knives and spaces for a sharpening steel and kitchen shears, the block offers convenient storage for most of the knives of a mid-sized kitchen.
The slot system is widely spaced for easy access to individual knives and uses a horizontal layout to protect knife edges. Vertical slots place unnecessary stress on cutting edges as knives are inserted into or retrieved from the block. With horizontal slots, the side of the blade takes the abrasion, leaving the edge unaffected.
The best feature of this 11 by 5 by 5-inch knife block is the bamboo itself. The bamboo in the block comes from stands commercially grown for renewable harvest. Unlike hardwood forests, bamboo plantations can be clearcut without major damage, returning to harvestable size again in as little as three years. Bamboo’s density and toughness matches the functional quality of the best American hardwoods like rock maple, and the beauty of a bamboo block may even exceed the traditional American butcher block woods.
Laminated with food-safe permanent adhesive, the bamboo block should be protected from excess moisture with regular applications of mineral oil. Once saturated, the wood requires only a touch-up now and then. As with any wood storage block, position in the kitchen is everything. Choose a location where access is convenient and the block is away from extremes of heat and humidity. Plastic non-skid feet on the block’s bottom keep it above the level of most countertop spills.
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 specifically for Shun’s high quality Asian cutlery, the 11-slot bamboo knife block from Shun also accepts a wide range of other brands. With slots wide enough for chef’s knives and spaces for a sharpening steel and kitchen shears, the block offers convenient storage for most of the knives of a mid-sized kitchen.
