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.
Smith & Wollensky Steakhouse Knife Set | Serrated Stainless Steel Cutlery w/ Wood Handle
58 sec read
Often mentioned positively in reviews of the Smith & Wollensky Steakhouse, this set of four rugged steak knives brings restaurant-quality cutlery to your own dining table. Built to handle any steak, tender or tough, these cowboy-sized steak knives feature solidly-built hardwood handles, ergonomically shaped and large enough for a good grip. The finish is dishwasher safe and durable — three large rivets fasten the wooden handle to the tang of the high carbon stainless steel knife blades.
The blades themselves are wide and strong, so there will be no awkward flexing and slipping during use. Serrated edges provide fast cutting even after years of dining. Stain and rust-resistant steel requires only a little extra care. In restaurants, these knives go directly through industrial dishwashing machines using high temperatures and caustic chemicals. At home in your dishwasher, the conditions aren’t so extreme, but if you want the best finish and the longest life from handles and blades, a quick wash and dry by hand is best. Storing in the presentation box suffices, so long as the knives are thoroughly dry before being put away. A better and more convenient idea is the steak knife row in a good butcher block.
Steak knives often are manufactured as cheap throw-away knives destined for a few months of use and then replacement. Quality steak knives are worth the extra cost, designed to take abuse and stay sharp. You’d never run the edge of your best pocketknife over the face of a plate — these blades are made for that.
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...
Often mentioned positively in reviews of the Smith & Wollensky Steakhouse, this set of four rugged steak knives brings restaurant-quality cutlery to your own dining table. Built to handle any steak, tender or tough, these cowboy-sized steak knives feature solidly-built hardwood handles, ergonomically shaped and large enough for a good grip. The finish is dishwasher safe and durable — three large rivets fasten the wooden handle to the tang of the high carbon stainless steel knife blades.
