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.
Wusthof Classic Steak Knife Gift Set of 4 | Forged Full Tang w/ Free Aluminum Box 9731-9
58 sec read
Wusthof builds the Classic Steak Knife with the same care devoted to its larger prep knives. High quality Solingen steel blades and classically styled handles match many contemporary dining patterns and work efficiently as good steak knives should.
Many of the features of the four knives in the Classic set are not innovations — these knives look like the fine dining knives of yesteryear but incorporate better materials. Black polymer handle slabs have replaced the traditional hardwood and resist moisture and heat without distorting or losing color. The stainless steel is the same alloy of high carbon molybdenum vanadium steel that goes into Wusthof prep knives and was developed both for stain resistance and the ability to hold a sharp edge.
Forged construction yields a 4-1/2-inch blade, solid steel bolster, and full tang handle from one seamless piece of high carbon stainless steel. The knives are light but strong and stiffer in the blade than equivalent knives of stamped or laser-cut steel. The forged bolster eliminates the weak spot where the blade joins the handle, which is often where cheaper and lightly built knives break.
Cleaning the Wusthof steak knives should be a simple hand wash in mild detergent solution after use. Although Wusthof does rate the knives dishwasher safe, ordinary dishwasher procedures will deteriorate even high quality blades. Rust from other utensils or from worn washer parts may migrate to the blades and give the impression of corrosion. Hand-wash the knives and store them dry in the aluminum presentation case for the best long term care.
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...
Wusthof builds the Classic Steak Knife with the same care devoted to its larger prep knives. High quality Solingen steel blades and classically styled handles match many contemporary dining patterns and work efficiently as good steak knives should.
