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 Bread Knife, Serrated 9 Inch | KAI Premier Tim Malzer TM Kitchen Cutlery from Blade Magazine
1 min read
From the KAI Shun Premier Tim Malzer line of fine knives, this 9-Inch Shun Premier Bread Knife is the only one of the six knives in the series which sports a serrated edge. Built for slicing delicate breads and pastries and for sawing through hard crusts, the Premier Bread Knife uses the same basic construction that won the Premier line the 2010 Kitchen Knife of the Year award from Blade Magazine.
Using tips from the philosophy of German celebrity Chef Tim Malzer, the Premier TM knives use the best of Japanese technology but applied in a more European style. In the bread knife, you’ll find Shun’s famous 33-layer Damask steel, made in the tradition of fine samurai swords with 16 layers of tough high carbon stainless steel sandwiching a single thin central layer of SG-10. By itself, this hardened cutting edge couldn’t hold up to the work of prepping — but braced by the softer steel layers, the knife presents the best qualities of both types of steel. Serrations in the SG-10 sink quickly through hard crusted breads and rolls, and the thin blade slips through the soft interior without tearing. There’s less drag because the rippled steel layers reduce contact with the bread. The unique hand-hammered tsuchime finish of the blade cuts drag even more.
Built with a grip of walnut Pakkawood, resin-injected to prevent distortion by humidity and protect against both heat and abrasion, this knife conforms to western grip standards. Filling the hollows of the palm comfortably, the grip feels secure and gives complete control of the knife. A stainless steel bolster and end cap reinforce the handle. Shun’s trademark is embossed in the end cap’s steel.
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...
From the KAI Shun Premier Tim Malzer line of fine knives, this 9-Inch Shun Premier Bread Knife is the only one of the six knives in the series which sports a serrated edge. Built for slicing delicate breads and pastries and for sawing through hard crusts, the Premier Bread Knife uses the same basic construction that won the Premier line the 2010 Kitchen Knife of the Year award from Blade Magazine.
