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’s Classic 8-Inch Chef’s Knife has the perfect build for smaller hands but a much more efficient design than the usual European Chef’s knife. If you prefer a familiar knife style but want the advanced features of Japanese blades, take a close look at this Shun Classic knife.
Although the knife does have the multiple hollows of a santoku, this isn’t a santoku blade. The cook’s knife shape makes the knife better at piercing and carving and lends that all-around utility that chef’s knives are known for. You’ll be able to handle most of the prep work in the average kitchen with this one knife.
The Damascus-type construction of this fine blade improves the cutting action even more. On each side of the central layer of hard VG-10, Shun forges 16 layers of tough high carbon stainless steel. The extra support gives the knife shock resistance and flexibility that the VG-10 lacks, while the hard central layer provides a long-lasting thin cutting edge. Shun hones the edge to 16 degrees, not the European standard of 25 degrees, and the thinner cutting wedge glides through the work with much less effort.
Damascus layering also creates small ripples in the surface of the blade. Those ripples add to the friction-reducing effect of the granton hollows. Less blade actually contacts the work, and cutting becomes even easier. You’ll notice the difference in effort immediately, but you’ll also find the knife capable of slicing thinly without distorting the cut food.
The D-shaped Pakkawood handle orients the knife properly in the hand and provides a secure hold even when wet.
For a larger chef’s knife with the thin steel and advanced cutting action of Japanese cutlery, see the Global 10-Inch Chef’s Knife.
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’s Classic 8-Inch Chef’s Knife has the perfect build for smaller hands but a much more efficient design than the usual European Chef’s knife. If you prefer a familiar knife style but want the advanced features of Japanese blades, take a close look at this Shun Classic knife.
