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.
Sushi 3 Knife Gift Set | Chopsticks & Holders w/ Hard Carrying Case
59 sec read
The briefcase-sized metal bound carrying case of this set holds three styles of sushi knives plus four reusable lacquered chopsticks and four ceramic chopstick holders. All pieces fit into cutouts in the foam liner, locked away securely until it’s time to cut some fish.
Sushi knives have a distinctive look and style that comes across even in this economical set of forged 420C high carbon stainless steel. There are some good features here, but the quality of the set is largely determined by that same 420C. It’s been many years since that alloy was the best stainless the industry could offer, but it’s still a serviceable steel for cutlery if owners don’t mind frequently touching up the blades with a hone.
Since clean cuts are so important to the art of sushi, those edges will need to be maintained at a razor edge. Though 420C is usually tempered to allow for easy resetting, it could be vulnerable to hard objects like small bones. Edges should fold rather than chip and are quickly restored with a honing steel. If you only cut sushi occasionally, this set might suit your needs well enough. The blades won’t compete with powdered steel knives or ceramic blades.
Forged blades and bolsters are stronger than necessary for the delicate work of sushi cutting but do give the knives a traditional look. The Pakkawood handle slabs, built of a layered hardwood and resin composite, are extremely stable even if run through a dishwasher and should last many years without distortion or wear. Full tang triple-riveted construction leaves little room for structural problems.
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...
The briefcase-sized metal bound carrying case of this set holds three styles of sushi knives plus four reusable lacquered chopsticks and four ceramic chopstick holders. All pieces fit into cutouts in the foam liner, locked away securely until it’s time to cut some fish.
