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.



Henckels Miyabi Knife Block Set of 7 w/ Shears | Bamboo Laminated Kitchen Cutlery Storage by Iron Chef Masaharu Morimoto

59 sec read

Henckels Miyabi Knife Block Set of 7 This 7-Piece Block Set from Miyabi includes four good knives from the Morimoto Edition of Miyabi’s 600-S series. Iron Chef Masaharu Morimoto contributed design ideas to this product line, helping this Japanese branch of J.A. Henckels Cutlery create a set of Japanese blade styles fitted with European handles.

Each of the knives is made from one piece of Friodur ice-hardened high carbon stainless steel provided by Zwilling J.A. Henckels. Hot forging forms the blade, the solid steel bolster, and the full tang of the handle. Black polymer slabs riveted to the tang provide a comfortable European-style grip. If you’re interested in Japanese knives but don’t want to invest in an entirely new sharpening system or adapt to a traditional Japanese handle, the Miyabi 600-S knives could be exactly what you need.

The chef’s knife, vegetable knife, paring knife and santoku all receive the traditional Japanese finishing touches — a three-phase honing procedure which creates an extremely sharp polished cutting edge. Since the knives are hardened only to Rockwell 57, the honing steel included in the set takes care of most edge maintenance. Blades are flexible and durable as well as easy to sharpen. Miyabi also includes a pair of stainless steel kitchen shears.

Each tool slips into one of the ten slots built into the laminated bamboo knife storage block. That leaves plenty of room for knives you already own, or for adding more good knives to this sensible starting selection.

For a top quality block set in a truly Japanese pattern, see the Shun Elite 9 Knife Block Set.

Find this Henckels Miyabi 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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