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.



American Angler Electric Fishing Knife, Serrated | Freshwater Fillet 110 Volt

1 min read

American Angler Electric Fishing Knife,The American Angler Freshwater 110 Volt electric fillet knife will require a power outlet and some caution, and will work out much better if you bring the catch back to the house for cleaning. Set up in the backyard where the mess won’t make a difference. The eight-inch blade is a little stiff for a fillet knife, but the action is fast. When the inexpensive stainless steel serrated blade loses its edge, just switch it out for a new one.

Reciprocating blade action combines with the serrated cutting edge to zip through any fish large enough to fillet, including large pan fish. The American Angler company describes this model as having a powerful motor and an advanced transmission and cooling system. That seems like a lot for an electric fillet knife with only a one-year limited warranty, and you may not notice that it works any differently than other brands with the same general design.

The fillet knife does include a grease shield and safety lock trigger operation. If you do a lot of cutting with the knife, vibration might be an issue, and you don’t have the option of shifting hand position on the knife to ease the fatigue. It’s easier on the motor and the operator if you take that remark about advanced cooling with a grain of salt and use the knife intermittently, slicing a while and then resting. Steady sawing shouldn’t be necessary and isn’t good for the machine. Overheating problems usually mean you’re expecting too much.

Cleanup, as with other electric fillet knives, can be a problem. Always unplug the knife before doing what you can to clean the nasty bits out of the crevices. To avoid blades that don’t want to release when it’s time to replace the cutting end of the machine, take the blade out of the knife before storing it away. Pay special attention to cleaning the knife socket.

Find this American Angler Electric Fillet 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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