JT Hats
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.



Victorinox Cimeter Butcher Knife by Forschner 41534 | Black Fibrox Handle, 14 Inch

1 min read

Victorinox Cimeter Butcher Knife byThe Victorinox Cimeter brings back an older butcher knife design more familiar to hunters than to most chefs. This 14-inch knife has the blade length necessary for quickly dividing large carcasses and large cuts of meat, along with an upswept point well-designed for piercing.

The more familiar butcher knife pattern uses a straight blade with weight forward and performs as a chopping tool as well as a slicer. The breaking knife pattern the Cimeter follows enters a carcass with less damage, allowing more control and finer work. The blade remains strong enough to sever bone but works by leverage and shearing. Hunters or farmers will probably have more need for this large, special-purpose knife than would most home chefs, but the knife is useful when dividing or boning large cuts of meat like brisket or shank.

Construction is solid and of professional grade — good enough to be standard equipment in restaurants and butcher shops. Victorinox’s larger stamped knives are only slightly lighter than forged versions and compare well in terms of blade strength and edge-holding. The non-slip black Fibrox handle allows a safe handhold even when conditions get slippery. The shape of the handle as well as the friction of the Fibrox surface keeps fingers securely on the grip when applying power to the cut. The wide handle encloses a strong, full tang with a permanent fit that passes NSF sanitation standards. No gaps in the assembly mean fewer chances of cross-contamination.

Although not every home chef needs this knife, for those who do work with wild game or raise their own livestock, a good set of butcher’s tools often makes the difference between meat for the table and scraps to throw away.

Find this Victorinox Cimeter Knife :

JT Hats
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.



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