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 Forged Knife Block Set of 8 | Solingen High Carbon Stainless Steel Cutlery

1 min read

Victorinox Forged Knife Block Set of 8 Much of the work that produced this 8-piece Knife Block Forged set from Victorinox actually happened in Solingen, the cutlery capitol of Germany. Forged from German high carbon stainless steel, the knives undergo final shaping and polishing in Switzerland.

The fundamentals of these knives match the quality of well-known German cutlery products. The appearance of the Victorinox knives isn’t markedly different, since the same full tang construction and triple-riveted black polymer handles are used here as well. Finishing steps and quality control standards applied in Switzerland yield knives of consistently high quality. The assortment chosen for the block also covers a better range of tasks than a typical eight-piece block from the German competition. Instead of the usual three small utility and paring knives, Victorinox offers one paring knife and one boning knife with full-sized blades making up the rest of the set. Overall, that’s a generous and practical selection designed to meet immediate needs, not create more.

Knives given include 3-1/2-inch paring, 6-inch plain edge boning knife, 8-inch slicing/carving and chef’s knives, and one 9-inch bread or pastry knife. Other tools include kitchen shears, sharpening steel, and the nine-slot hardwood block. This leaves two open slots in the block for expansion of the set with blades of your choice.

The forged Victorinox knife does weigh slightly more than the equivalent stamped blade but has a classic look and a technically stronger blade. The forged bolster adds strength, and the reduced profile of the bolster gives complete access to the blade edge. Stain-free blades require ordinary maintenance with the sharpening steel and should be washed and dried by hand, not in the machine.

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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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