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 Chef’s Knife Of The Year 2010 by Blade Magazine | KAI Premier Damascus 8 Inch TM
56 sec read
From the series voted 2010’s Kitchen Knife of the Year by Blade Magazine, the Shun Premier 8 Inch Chef’s Knife applies the philosophy of Germany’s most popular TV Chef, Tim Malzer, to the best in Japanese cutlery. The Premier TM line from KAI Shun Cutlery brings the hammered look of a hand-forged knife to modern Damascus steel.
The most striking feature of the Premier Chef’s Knife is the blade’s hand-hammered tsuchime finish. Peened with a random pattern, the dimpled surface decreases friction compared to a smooth polished surface. Layers of damask high carbon stainless steel increase the low-friction effect. This 32-layer construction surrounds a central core of long-lasting VG-10 steel hardened to between Rockwell 60 to 62.
This beautiful chef’s knife improves handle and blade in a product that was already one of the best available. A new handle shape makes the knife a better fit for Western grips. Layered Pakkawood with the look of black walnut gives the grip a more natural look, but the resin-injected wood exceeds natural materials in durability. Pakkawood resists heat and moisture and needs nothing more than wiping down to maintain its high polish. Made from genuine hardwood, Pakkawood improves the quality of the knife but keeps the unique appearance of real wood. A narrow front bolster gives the knife extra strength without interfering with the knife’s slicing action, and a stainless steel end cap displays the Shun logo.
See the 8-Inch Chef’s Knife from R.H. Forschner for an excellent chef’s knife at a budget price.
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 series voted 2010’s Kitchen Knife of the Year by Blade Magazine, the Shun Premier 8 Inch Chef’s Knife applies the philosophy of Germany’s most popular TV Chef, Tim Malzer, to the best in Japanese cutlery. The Premier TM line from KAI Shun Cutlery brings the hammered look of a hand-forged knife to modern Damascus steel.
