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 Kitchen Knife Set of 7 w/ Fibrox Handles | Includes Hardwood Block, Sharpening Steel, Shears

1 min read

Victorinox Kitchen Knife Set of 7 w/This basic Victorinox 7-Piece Knife Block Set includes four useful knives from the stamped steel and Fibrox line of Victorinox cutlery. Lightweight but high quality, these practical knives are one of the best cutlery bargains available.

Aside from the standard block set tools of kitchen shears and honing steel, new owners will get a fine hardwood storage block and a basic assortment of prep knives. The 3-1/2-inch paring knife, 4-1/2-inch utility knife, and both 5-inch and 8-inch chef’s knives will all find frequent use in any kitchen. The black Fibrox handles enclose wide tangs of the same high carbon stain-free steel as the blades. This permanent tight fit excludes food debris and bacteria and reduces the risk of cross-contamination of food.

From a distance, the knives may look plain — but up close, you find strong but flexible high carbon stainless steel blades, accurately ground and shaped for efficient cutting. Handles have a simple shape but are designed well for each task and knife size, with larger handles allowing better grip and control for the larger blades. All knives except the utility knife are easily sharpened at home, usually only needing a touch-up on the honing steel. The one serrated blade is long-lasting but when dull should be sharpened by a professional.

Approved by the NSF and recommended by respected critics from New York Magazine, Cook’s Illustrated, and many others, the R.H. Forschner by Victorinox product line began in 1937. The Forschner brand name dropped off the Victorinox company logo in 2009, but returning customers will find the same good knives and high standards as before. The biggest problem with the set is that you’ll soon want more — the best news is that Victorinox manufactures over 300 styles and also sells by the piece.

Find this Victorinox Knife Block Set:

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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