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 Carving Knife & Meat Fork Serving Set, Damascus Steel | Classic 2 Piece in Gift Box
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Shun Cutlery’s Classic Carving Set brings that company’s famous VG-10 Damascus style stainless steel to the dinner service. The look is the same as that of Shun’s other chef’s knives, with an elegant and simple ebony-style pakkawood handle and a forged stainless steel blade.
Both knife and fork provide eight inches of working length — enough to handle large cuts of meat. D-shaped pakkawood handles surrounding rat tail tangs were built for right-handed use with a flattened side to correctly orient the user’s fingers. Only the knife is Damascus steel, using Shun’s 32-layer sandwich of tough high carbon stainless steel around a central layer of harder VG-10, which forms the actual cutting edge. The hard edge is ground to an acute angle, unlike Western styles which use softer steel and a thicker but less efficient bevel.
Shun’s carving knife slices cooked meats paper-thin with practice, and the Damascus steel sheds the slices more easily than ordinary blades due to its slightly rippled surface. Less steel actually contacts the food, and the result is a more easily controlled cut. Shun recommends that these knives be used only on wood, plastic, or bamboo cutting surfaces to avoid damage to the cutting edge. Avoid bones while carving, since the VG-10 edge could chip if forced through a hard object.
This carving set comes in a handsome wooden storage and presentation box. Wash and dry the knife and fork by hand before storing in the case.
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...
Shun Cutlery’s Classic Carving Set brings that company’s famous VG-10 Damascus style stainless steel to the dinner service. The look is the same as that of Shun’s other chef’s knives, with an elegant and simple ebony-style pakkawood handle and a forged stainless steel blade.
