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 Usuba Vegetable Knife 5000S | Fine Cutter Kitchen Slicing Flexible Blade

1 min read

Henckels Miyabi Usuba Vegetable KnifeThis small vegetable slicer or Usuba from the Henckels Miyabi 5000S series shaves vegetables and fruits perfectly and paper thin. Each 5000S knife is manufactured in Japan’s Seki City, the area where the best samurai swords were once made.

Iron Chef Rokusaburo Michiba of Japan helped Zwilling J.A. Henckels develop the knives in the series. Henckels provides the steel for the 5000S knives and sets the production standards. Using the same high carbon stainless steel as in Henckels’ Twin knives, Japanese craftsmen apply their own techniques and create a new hybrid knife with features from both traditions. Tempered to Rockwell 57HRC, the blades flex without breaking and hold an edge well. Forged bolsters reinforce the tang, securing the black resin Dyurakon handle between a solid steel bolster and a solid steel end cap. The handle is non-slip even if wet and holds up to temperature extremes.

The honbazuke edge of this usuba mimics the amazing cutting action of military katanas. With one hollow ground flat face and a single cutting bevel, the knife slices with the precision of a wood plane. The hollow ground back of the blade reduces friction as the knife cuts and makes cleaner work possible.

One of the advantages of German steel is that this softer and tougher temper sharpens with either a whetstone or a honing steel, but to keep the asymmetrical blade of the usuba working in top form, you’ll need a good waterstone. Using a honing steel on the flat face of the blade creates a micro-bevel which interferes with the usuba’s precise action.

See the Wusthof Nakiri Bocho for a Japanese-style vegetable cleaver with an easily maintained double bevel.

Find this Henckels Usuba 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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