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 Gourmet Cutlery Set of 14 w/ Fibrox Handles | Forschner Plain Edge Knife & Travel Storage Gift Case
1 min read
This very sensible 14-piece Cutlery Set selects some of the most useful knives from Forschner/Victorinox’s Gourmet series (with Fibrox handles) and fits each to a customized pocket in one hard-sided black attache case. If you’re a chef on the go or a culinary student bound for school, you’ll be well-equipped with this selection.
Professionals and homemakers alike often prefer the better grip of Victorinox Fibrox to the company’s more expensive rosewood handles. These full tang knives feature textured black synthetic grips molded permanently to the stainless steel tangs for gap-free and sanitary construction that lasts. Though the stamped steel blades have no bolsters, there’s safety in the shape of the molded grips and plenty of strength in the lighter, high carbon stamped stainless steel. Taper ground over the entire length of the blade, these tough knives hold an edge well and are tempered to be tough and resilient as well as easily sharpened by hand.
The cutlery set includes a full range of prep knives plus a carving fork, melon baller, peelers, and even a lemon zester. Only one knife — the bread knife — has a serrated edge, and the rest are easily maintained with the sharpening steel that’s also a part of the collection. All knives and implements in the case were manufactured by Victorinox in Switzerland.
The cutlery set’s attache set is custom fitted to these tools, and only to these tools. If you use other knives, don’t expect to easily switch items out — pockets are formed to fit individual Victorinox knives and implements. The case is secure and durable but doesn’t have room for other items. Plan on taking a second piece of luggage if you need anything more than this assortment.
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...
This very sensible 14-piece Cutlery Set selects some of the most useful knives from Forschner/Victorinox’s Gourmet series (with Fibrox handles) and fits each to a customized pocket in one hard-sided black attache case. If you’re a chef on the go or a culinary student bound for school, you’ll be well-equipped with this selection.
