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.
Tramontina Professional Cutlery Knife Block Set | Full Tang Forged 7 Piece
1 min read
From Tramontina of Brazil, this 7-piece professional cutlery block set will impress you with its solidly drop forged full tang blades. Many modern manufacturers use thinner blade stock that results in lighter knives. These old style blades could be more than you need for many prep and slicing tasks, but there’s little chance that they’ll fail on the heavy jobs.
Made from high carbon stain-free chrome molybdenum steel, the five knives in the set cover most kitchen tasks including carving meat and light chopping. The knives use full tang handles and a heavy forged bolster to strengthen the connection between tang and blade. The bolster adds some safety, keeping fingers on the handle where they belong, but also stops the blade from sliding all the way through a slicing cut. Paring knife, utility knife, eight-inch carving and chef’s knives, and a serrated bread knife give a beginning chef tools to cover all the basics. All knives use the same molded nylon handle slabs, poured around rivets and fittings to eliminate gaps.
Correctly sharpened, these flat ground and satin polished blades will cut razor smooth. Daily touch-up should be easy enough with the sharpening steel also included in this set. When the blades start to give problems, it’s time for regrinding, and the plain edge knives can be reworked at home with a flat stone. Save the bread knife for breads and pastries to put less wear on the serrated edge, which should be reground by a professional if dulled. Using the bread knife for carving meat could shorten the edge’s useful lifetime.
The hardwood block has a small countertop footprint and gives easy access to each knife, but doesn’t include any open slots for expanding the collection.
Find this Tramontina Professional Knife Block Set :
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 Tramontina of Brazil, this 7-piece professional cutlery block set will impress you with its solidly drop forged full tang blades. Many modern manufacturers use thinner blade stock that results in lighter knives. These old style blades could be more than you need for many prep and slicing tasks, but there’s little chance that they’ll fail on the heavy jobs.
